Baklava Layer Cake

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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

Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Servings 10 slices


#### 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


#### 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!


Store any leftovers in an airtight container for up to four days.

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