Description
Inspired by the beloved Middle Eastern dessert, this Pistachio Honey Baklava Cake layers buttery cake with crunchy pistachio filling and luscious honey syrup. Frosted in pistachio cream and crowned with chopped nuts, it’s a show-stopping fusion of texture and flavor.
Ingredients
Units
Scale
For the Cake Layers:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup sour cream
For the Honey Syrup:
- 3/4 cup honey
- 1/2 cup water
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
For the Pistachio Filling:
- 1 1/2 cups finely chopped pistachios
- 1/2 teaspoon ground cinnamon
- 1/4 cup sugar
For the Pistachio Buttercream:
- 1 cup unsalted butter, room temp
- 1/2 cup pistachio paste
- 3 cups powdered sugar
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans. In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. Mix in sour cream and milk.
- Gradually mix in dry ingredients. Divide batter evenly among pans.
- Bake 22–25 minutes or until golden and set. Let cool completely.
- For the syrup, combine honey, water, sugar, lemon juice, and cinnamon in a saucepan. Simmer 5–7 minutes. Let cool.
- In a bowl, mix chopped pistachios, sugar, and cinnamon.
- For buttercream, beat butter and pistachio paste until smooth. Gradually add powdered sugar and cream. Beat until fluffy.
- Assemble cake: brush each layer with honey syrup, spread pistachio filling and buttercream between layers. Frost the outside with remaining buttercream and top with more chopped pistachios and honey drizzle. Chill before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 460 kcal
- Sugar: 41g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg