Decadent Baklava Bundt Cake Recipe That Will Wow Your Taste Buds

There’s something truly magical about a Baklava Bundt Cake—a dessert that bridges the gap between the flaky, nutty layers of traditional baklava and the comforting, tender crumb of a bundt cake. I remember the first time I decided to experiment with this fusion in my kitchen. It was one of those rare quiet Sunday afternoons when the house was still, and I was craving something sweet but also deeply nostalgic. This cake instantly became a family favorite, a new tradition that brought my love for classic family recipes and modern twists together in one delicious bite.

Why You’ll Love This Baklava Bundt Cake

What makes this Baklava Bundt Cake so special isn’t just the flavor—it’s the story behind it. Growing up, I spent countless hours in my grandmother’s kitchen, standing on a little stool as she folded layers of phyllo dough with walnuts and honey. Those moments were about more than cooking; they were about connection and love. This cake captures that spirit, combining the crunchy, nutty essence of baklava with the ease and approachability of a bundt cake. It’s perfect for busy weeknights when you want something a bit special but don’t have hours to spend in the kitchen.

Plus, this cake offers the perfect balance of textures—crispy edges, moist crumb, and a drizzle of honey-soaked syrup that pulls it all together. Whenever I serve this at family gatherings, it sparks conversations and smiles, reminding me that food is the thread connecting us all.

Ingredients You’ll Need for This Baklava Bundt Cake

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom (optional, but highly recommended for authentic flavor)
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup plain Greek yogurt (or substitute with sour cream)
• 1 ½ cups finely chopped walnuts (you can also mix in pistachios for variety)
• 1 cup phyllo dough, cut into small squares (optional for extra crunch)
• ½ cup honey (for syrup)
• ¼ cup water (for syrup)
• 2 tablespoons freshly squeezed lemon juice (for syrup)
• 1 teaspoon orange blossom water (optional, to add a floral note to the syrup)

If you’re nut-free, try swapping walnuts for toasted sunflower or pumpkin seeds. The phyllo dough adds that lovely crisp layer reminiscent of classic baklava, but if you don’t have it on hand, the cake still shines beautifully without it.

Nutrition Facts

• Calories: Approximately 380 per serving (1 slice, based on 12 slices)
• Protein: 6g
• Fat: 22g (mostly from nuts and butter)
• Carbohydrates: 40g
• Fiber: 3g
• Sugar: 25g (from sugar and honey)
• Sodium: 210mg

While this cake is a bit indulgent, it’s packed with wholesome ingredients like nuts and yogurt that add protein and fiber. Plus, the natural honey syrup brings sweetness without relying solely on processed sugar—a small comfort for those of us who love dessert but want to keep things balanced.

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Steps to Create Your Baklava Bundt Cake

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly to ensure the cake releases easily.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cardamom. This blend of spices is what gives the cake its warm, inviting aroma.
3. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This step is key—it traps air and gives the cake a tender crumb.
4. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Alternate adding the dry ingredients and Greek yogurt to the butter mixture, beginning and ending with the dry ingredients. Mix gently just until combined. Overmixing can make the cake dense, so be gentle here.
6. Fold in the chopped walnuts and phyllo dough squares (if using) to add texture and that signature baklava crunch.
7. Pour the batter evenly into your prepared bundt pan. Smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden and slightly crisp.
9. While the cake bakes, prepare the honey syrup: In a small saucepan, combine honey, water, lemon juice, and orange blossom water (if using). Bring the mixture to a gentle boil, then reduce heat and simmer for about 5 minutes until slightly thickened.
10. Once the cake is out of the oven, let it cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack placed over a baking sheet (to catch drips).
11. While the cake is still warm, slowly pour the honey syrup over the top, allowing it to soak in. This is the moment when the magic happens—the cake absorbs that fragrant, sticky sweetness that makes it irresistible.
12. Allow the cake to cool completely before slicing. This resting time lets the flavors meld and the syrup fully absorb.

One of my favorite memories is serving this cake on a hectic weekday evening when my kids were clamoring for dessert. The fact that it’s straightforward to make but tastes like a labor of love makes it a real winner in my book. The syrup pour at the end is always a moment of quiet anticipation and joy. Learn more: Decadent German Chocolate Roll Cake Recipe

Tips for Making the Best Baklava Bundt Cake

• Use room temperature ingredients: Butter, eggs, and yogurt mix more evenly when they’re not cold straight from the fridge.
• Don’t skip the creaming step: It’s essential for a fluffy cake texture and is worth the few extra minutes.
• Chop your nuts finely: This ensures they’re evenly distributed and give every bite that classic baklava crunch without overwhelming the cake.
• Handle phyllo dough carefully: If you’re including it, keep it covered with a damp towel to prevent drying out while you work.
• Make the syrup ahead: You can prepare the honey syrup a day in advance and gently reheat it before pouring over the cake.
• Let the cake cool completely: This helps the syrup fully soak in without making the cake soggy.
• Customize your nuts: Mixing walnuts with pistachios or almonds adds color and flavor diversity.

I’ve learned through trial and error that a little patience during the syrup step makes all the difference. Pouring it while the cake is warm but not hot gives the best soak without compromising texture. It’s a small detail that transforms this from just a cake into a memorable dessert.

Serving Suggestions and Pairings

This Baklava Bundt Cake is a showstopper on its own, but I love pairing it with a few simple accompaniments to elevate the experience. A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream complements the warm spices and honey beautifully. For a lighter option, Greek yogurt sweetened with a touch of honey and sprinkled with cinnamon makes a refreshing side.

It’s also delightful served alongside a cup of strong black coffee or a fragrant mint tea. I often find myself reminiscing about those quiet afternoons in my grandmother’s kitchen when the smell of spices and tea filled the air, and this cake brings that feeling back instantly.

Storage and Reheating Tips

Leftover Baklava Bundt Cake keeps well, though it rarely lasts long in my house! Store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly and freeze for up to 2 months. To thaw, leave it in the refrigerator overnight and bring to room temperature before serving.

For reheating, a quick 15-20 seconds in the microwave revives the cake’s softness and brings back that just-baked warmth. You can also warm individual slices in a toaster oven at 300°F for 5 minutes, which crisps up the edges nicely. I love this little trick when I’m craving a quick dessert after a busy day of juggling family and work.

Frequently Asked Questions

What are the main ingredients for Baklava  Bundt  Cake?

The main ingredients for Baklava  Bundt  Cake include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Baklava  Bundt  Cake?

The total time to make Baklava  Bundt  Cake includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Baklava  Bundt  Cake ahead of time?

Yes, Baklava  Bundt  Cake can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Baklava  Bundt  Cake?

Baklava  Bundt  Cake pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Baklava  Bundt  Cake suitable for special diets?

Depending on the ingredients used, Baklava  Bundt  Cake may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

At the heart of every recipe I share is a desire to connect—whether it’s with family, friends, or simply the joy of cooking itself. This Baklava Bundt Cake is no exception. It’s a recipe born from my love of tradition and the need for simplicity in the everyday. It reminds me that even in the busiest moments, we can slow down and savor something truly special.

If you find yourself standing on a stool in your kitchen, folding layers of phyllo or pouring honey syrup, I hope you feel the same warmth and connection that I do. Because food, after all, is about living, loving, and sharing stories through every bite. So grab your bundt pan, embrace the cozy spices, and let this cake become part of your family’s story too.