This baklava layer cake features honey cake layers soaked in a honey milk mixture, filled with a honey walnut filling and honey buttercream, and drizzled with extra honey. Perfect for any occasion!
Why You’ll Love This Baklava Layer Cake
- Easy to Make: Enjoy all the flavors of baklava without the hassle! This cake replicates the classic dessert with layers of walnuts and honey.
- Packed with Honey Flavor: Honey is baked into the cake, soaked into each layer, mixed into the filling, and drizzled on top. A must-try for honey lovers!
- Great Texture: The cake is super moist thanks to the honey milk soak, and the walnut filling adds a delightful crunch.
Baklava Layer Cake
Ingredients
#### For the Honey Cake
- ½ cup + 2 tablespoons unsalted butter softened
- 1 cup granulated sugar
- 4 egg whites at room temperature
- 2 teaspoons vanilla extract
- ½ cup honey Local Hive™ Great Lakes Honey
- 1 cup buttermilk at room temperature
- 2 ¼ cups cake flour sifted
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
#### For the Honey Buttercream
- 1 ½ cups unsalted butter softened
- ¼ teaspoon salt
- ¾ cup honey Local Hive™ Great Lakes Honey
- 1 ½ cups powdered sugar sifted
#### For the Walnut Filling
- 1 cup chopped walnuts
- 1 cup honey buttercream from above
#### For the Honey Milk Cake Soak
- ¼ cup whole milk
- ¼ cup honey Local Hive™ Great Lakes Honey
#### For the Honey Drizzle/Decoration
- ¼ cup honey Local Hive™ Great Lakes Honey
- ¼ cup whole walnuts
Instructions
#### For the Honey Cake
- Preheat oven to 350°F. Spray three 6-inch cake pans with non-stick spray and line the bottoms with parchment paper.
- In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
- Add the egg whites and vanilla, mixing until smooth, about 1 minute.
- Mix in the honey and buttermilk until combined.
- In a separate bowl, whisk together the cake flour, cinnamon, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth.
- Divide the batter evenly among the prepared cake pans. Bake for 29-34 minutes, or until a toothpick comes out clean with a few moist crumbs.
- Let the cakes cool in their pans for 10 minutes, then transfer to a cooling rack to cool completely.
#### For the Honey Buttercream
- In a large bowl, beat the butter and salt with an electric mixer until pale and fluffy, 5-10 minutes.
- Mix in the honey.
- Gradually add the sifted powdered sugar, mixing until the frosting is light and fluffy.
#### For the Walnut Filling
- Combine the chopped walnuts with 1 cup of the prepared honey buttercream.
#### For the Honey Milk Cake Soak
- Warm the milk in the microwave for 10-15 seconds.
- Stir in the honey until well combined.
#### Assembling the Cake
- Once the cakes are completely cooled, level the tops by cutting off any domes.
- Place the first layer on a serving plate and brush with ⅓ of the honey milk soak.
- Spread ⅓ of the walnut filling over the soaked cake layer.
- Pipe swirls of honey buttercream around the edge of the layer using a piping bag with a decorative tip (e.g., Wilton 1M).
- Repeat these steps for the next two layers.
- Top with extra walnuts and drizzle with additional honey.
- Serve and enjoy!
Notes
Store any leftovers in an airtight container for up to four days.