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5 from 18 ratings

Baklava Layer Cake

Yield: 10 slices
Prep: 20 minutes
Cook: 30 minutes
Decorating Time: 20 minutes
This baklava layer cake has layers of honey cake that are brushed with a honey milk cake soak, filled with a honey walnut filling and honey buttercream, and drizzled with extra honey.
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Ingredients

For the Honey Cake

  • 1/2 cup + 2 tbsp unsalted butter, softened
  • 1 cup granulated white sugar
  • 4 egg whites, at room temperature
  • 2 tsp vanilla
  • 1/2 cup honey, Local Hive™ Great Lakes Honey
  • 1 cup buttermilk, at room temperature
  • 2 1/4 cups cake flour, sifted
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt

For the Honey Buttercream

  • 1 1/2 cups unsalted butter, softened
  • 1/4 tsp salt
  • 3/4 cup honey, Local Hive™ Great Lakes Honey
  • 1 1/2 cups powdered sugar, sifted

For the Walnut Filling

  • 1 cup chopped walnuts
  • 1 cup honey buttercream from above

For the Honey Milk Cake Soak

  • 1/4 cup whole milk
  • 1/4 cup honey, Local Hive™ Great Lakes Honey

For the Honey Drizzle/Decoration

  • 1/4 cup honey, Local Hive™ Great Lakes Honey
  • 1/4 cup whole walnuts

Instructions
 

For the Honey Cake

  • Preheat oven to 350 degrees. Spray three six-inch cake pans with non stick spray and line the bottoms with parchment paper rounds. Set aside.
  • Add the butter and sugar to a large bowl and cream together with an electric mixer.
  • Then add in the egg white and vanilla and mix until smooth, about 1 minute.
  • Next add in the honey and buttermilk and combine.
  • In a separate bowl whisk together the cake flour, cinnamon, baking powder, baking soda and salt.
  • Add the dry ingredients to the wet ingredients and mix until the batter is smooth.
  • Evenly divide the batter between the prepared cake pans. Bake the cakes for 29-34 minutes or until a toothpick comes out clean from the centers with a few moist crumbs.
  • Let the cakes cool in their pans for 10 minutes, then transfer them to a cooling rack to finish cooling.

For the Honey Buttercream

  • Add butter and salt to a large bowl and mix with an electric mixer until the butter is pale and fluffy, 5-10 minutes.
  • Then mix in the honey.
  • Add in sifted powdered sugar a little at a time until all is combined. Mix until the frosting is light and fluffy.

For the Walnut Filling

  • Add the chopped walnuts to a bowl along with 1 cup of the prepared honey buttercream. Mix until combined.

For the Honey Milk Cake Soak

  • Add the milk to a bowl and microwave it for 10-15 seconds, or until it's slightly warm.
  • Then add in the honey and stir to combine.

Assembling the Cake

  • When the cakes are completely cooled, assemble the cake.
  • First, make each cake layer even by cutting off the domed tops of the cakes.
  • Then place the first layer down and brush it with the honey milk soak, about 1/3 of the mixture.
  • Next spoon 1/3 of the walnut filling onto the center of the cake layer.
  • Add the honey buttercream to a piping bag fitted with a decorative tip. (My favorite tip to use is my Wilton 1M.) Then pipe swirls of frosting around the edges of the cake layer.
  • Place the next cake layer over the top and repeat the steps twice.
  • When the cake is assembled, add extra walnuts on top and drizzle on extra honey! Then serve.
  • Store leftovers in an air tight container for up to four days.
Course: Dessert
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