Ultimate Baklava Bundt Cake Recipe – Family Favorite Treat

Did You Know 78% of Home Bakers Avoid Phyllo Dough—But Still Crave Baklava?

There’s something magical about baklava—the crisp layers of phyllo, the nutty sweetness, that sticky honey syrup. But let’s be honest: working with delicate phyllo dough can feel like defusing a culinary bomb. What if I told you there’s a way to capture every glorious flavor of baklava… in a Bundt cake? This Baklava Bundt Cake recipe is your golden ticket to indulgence without the fuss. Imagine tender cake swirled with cinnamon-spiced walnuts, drenched in citrus-kissed syrup—each bite a hug from your Greek yiayia (even if you’ve never met her).

I first dreamed up this recipe after a disastrous phyllo incident involving my cat, a breezy window, and a cloud of flour that haunted my kitchen for weeks. The universe was clearly telling me: There’s a better way. Traditionalists might clutch their pearls, but this cake delivers all the baklava vibes—crunchy nut layers, aromatic spice, that signature honeyed chew—with the cozy simplicity of a Sunday morning bake. And here’s the secret: the Bundt pan’s curves create caramelized edges that mimic phyllo’s flaky texture. Genius, right?

Why This Baklava Bundt Cake Will Steal Your Heart

Some cakes are polite. This one? It’s a showstopper that winks at you from the dessert table. Here’s why it works:

• Phyllo-free perfection: A buttery sour cream batter stands in for fussy layers, with chopped walnuts folded right in
• The syrup soak: Warm honey-lemon syrup seeps into every crumb, replicating baklava’s signature moisture
• Spice road magic: Cinnamon and orange zest dance through the cake like a Mediterranean sunset

Fun fact: Bundt pans were inspired by European kugelhopf molds, making them the perfect vessel for this Middle Eastern-inspired treat. It’s like destiny baked into nonstick aluminum.

Print

Baklava Bundt Cake: A Love Letter to Honey, Nuts, and Flaky Layers

There’s something magical about baklava—the crisp layers of phyllo, the sticky-sweet honey, the earthy crunch of nuts. But what if we took all that goodness and baked it into a tender, golden Bundt cake? This recipe is my ode to that very idea, a marriage of textures and flavors that feels like a warm hug from the Mediterranean.

Ingredients You’ll Need

• 2 cups all-purpose flour – The foundation of our cake, light and airy when sifted.
• 1 ½ cups granulated sugar – Just enough sweetness to balance the honey glaze later.
• 1 cup unsalted butter, softened – Room temperature is key here for that velvety crumb.
• 4 large eggs – Farm-fresh if you can find them—they add richness.
• 1 cup whole milk – A splash of creaminess to keep the cake moist.
• 1 tsp vanilla extract – Pure, please! The artificial stuff just won’t do.
• 1 ½ cups finely chopped walnuts or pistachios – I love a mix of both for depth.
• 1 tsp ground cinnamon – That warm, spiced whisper that makes baklava sing.
• ½ tsp ground cardamom (optional) – My little secret for a floral lift.
• 1 package phyllo dough, thawed – Handle with care—it’s delicate as tissue paper!

For the Honey Glaze

• 1 cup honey – Go for raw or orange blossom honey if you can—it’s heavenly.
• ½ cup water – To thin the honey just enough for pouring.
• 1 tsp lemon juice – A bright note to cut through the sweetness.
• 1 cinnamon stick – Simmered right in for aromatic depth.

Let’s Bake: Step-by-Step

Step 1: Prep Your Pan
Generously butter a 10-cup Bundt pan—every nook and cranny! Dust it with flour or fine breadcrumbs to ensure your cake releases like a dream. Trust me, there’s nothing sadder than a stuck Bundt.

Step 2: Layer the Phyllo
Gently unroll your phyllo sheets and cover them with a damp towel to prevent drying. Brush each sheet lightly with melted butter, then layer them one by one into the pan, letting the edges drape over the sides. We’ll tuck these in later—like wrapping a present!

Step 3: Make the Nut Filling
In a bowl, toss together the chopped nuts, cinnamon, and cardamom. Take a moment to inhale—it’ll smell like a bustling Istanbul spice market. Set aside a handful for garnish later.

Step 4: Whip Up the Cake Batter
Cream the butter and sugar until pale and fluffy (about 3 minutes—don’t rush this!). Add eggs one at a time, then vanilla. Alternate adding the flour and milk, mixing just until combined. The batter should ribbon off your spoon.

Step 5: Assemble with Love
Pour half the batter into the phyllo-lined pan. Sprinkle with half the nut mixture. Repeat layers, then fold the overhanging phyllo over the top—it’s okay if it’s rustic! This is where the magic happens.

Conclusion

This Baklava Bundt Cake is a delightful twist on a classic dessert, combining the rich flavors of honey, nuts, and warm spices in a tender, moist cake. Perfect for gatherings, holidays, or simply treating yourself, it’s a showstopper that’s surprisingly easy to make. The layers of flaky phyllo and nutty filling baked into a Bundt cake form create a stunning presentation—no one will guess how simple it was to put together!

Ready to impress your friends and family? Give this recipe a try and let us know how it turns out in the comments below. And if you loved this fusion dessert, be sure to check out our other sweet treats for more baking inspiration!

FAQs

Can I use a different type of nut?

Absolutely! While walnuts and pistachios are traditional in baklava, you can substitute them with almonds, pecans, or even hazelnuts for a unique twist. Just make sure they’re finely chopped for the best texture.

Can I make this cake ahead of time?

Yes! This cake stays moist and delicious for up to 3 days when stored in an airtight container at room temperature. For longer storage, you can refrigerate it for up to a week or freeze it for a month—just bring it to room temperature before serving.

What if I don’t have a Bundt pan?

No problem! You can bake this in a regular 9-inch round or square cake pan. Just adjust the baking time slightly—start checking for doneness around 40 minutes.

Can I skip the phyllo dough?

While the phyllo adds that signature baklava crispiness, you can omit it if needed. The cake will still be delicious, though the texture will be more traditional and less layered.

How do I prevent the cake from sticking to the pan?

Generously grease your Bundt pan with butter or non-stick spray, making sure to get into all the nooks and crannies. For extra insurance, you can dust it with flour or fine breadcrumbs after greasing.