The Ultimate Baklava Pistachio Cake with Honey Mascarpone Frosting

Prepare to be enchanted by a dessert that beautifully marries two beloved classics: the rich, nutty layers of traditional baklava and the tender, aromatic crumb of a pistachio cake. This extraordinary **Baklava Pistachio Cake** features a foundation of caramelized phyllo pastry, generously layered with finely chopped walnuts and vibrant pistachios. Above this golden, buttery base sits a supremely moist pistachio cake, subtly sweetened and infused with real pistachio flavor. The entire masterpiece is then delicately drizzled with a fragrant honey syrup, allowing its sweetness to permeate every layer, and crowned with a light, airy, and utterly luscious honey mascarpone frosting. Each forkful promises a symphony of textures and flavors – crisp, chewy, tender, sweet, and nutty – creating an unforgettable dessert experience that stands out from the ordinary.

Crafted to perfection, this cake is more than just a dessert; it’s a celebration of contrasting elements that come together in perfect harmony. The distinct layers are not just visually appealing; they each contribute a unique textural and flavor profile that complements the others impeccably. The crispy, buttery phyllo crust acts as a foundational embrace, holding the entire structure with delightful integrity. Whether you’re a connoisseur of Middle Eastern sweets or a lover of indulgent layer cakes, this baklava-inspired creation offers an exciting twist on familiar favorites, ensuring every bite is a journey of culinary delight.

If you’re particularly fond of the cake component, you can explore a similar standalone treat with our delightful Lemon Pistachio Cake recipe, which shares the essence of the tender pistachio layer found within this grand dessert.

The inspiration for this magnificent honey baklava cake was sparked after experiencing the incredible baklava layers in a Baklava Cheesecake recipe. I was captivated by the rich, crunchy, and honey-soaked base and immediately envisioned transforming that exceptional foundation into the ultimate cake. My goal was to create a dessert that retained the classic flavors and surprising textures of traditional baklava while elevating it into a grander, more celebratory cake form. This recipe is the culmination of that vision, blending the best of both worlds into a truly unique and irresistible treat.

Our passion for baklava runs deep, influencing many of our dessert creations. You can discover similar flavor profiles and textural delights in our Baklava Cookies and Baklava Cheesecake Bars, each offering a distinct way to enjoy the magic of this timeless sweet.

For those who appreciate the rich flavor and satisfying crunch that nuts bring to baked goods, we invite you to explore more of our nutty delights. Indulge in our Pistachio Shortbread Cookies, the beautifully braided and flavored Pistachio Babka, the rustic charm of Coconut Pecan Cookies, the classic comfort of Pecan Upside Down Cake, the autumnal richness of Maple Bourbon Pecan Pie, the decadent Dark Chocolate Almond Cookies, and the nostalgic simplicity of Classic Thumbprint Cookies.

Why You’ll Adore This Baklava Pistachio Cake

This isn’t just another cake; it’s a dessert designed to impress and delight on multiple levels. Here’s why this Baklava Pistachio Cake will quickly become a cherished recipe in your repertoire:

• Harmonious Flavors: Every component of this cake contributes to a sophisticated flavor profile. You’ll experience the rich, buttery, and caramelized essence of cinnamon-spiced walnuts and pistachios in the baklava base. This perfectly complements the delicate, lightly sweet, and verdant notes of the moist pistachio cake. A floral honey syrup permeates the layers, adding depth and a subtle aromatic sweetness, all crowned with a refreshingly light and fresh honey mascarpone whipped cream. It’s a balance of sweetness, nuttiness, and subtle spice that is truly captivating.
• Captivating Texture and Distinct Layers: One of the most remarkable aspects of this cake is its multi-layered texture. The base boasts an irresistibly crunchy and chewy phyllo layer, offering a satisfying contrast to the ultra-moist and tender pistachio cake that follows. Finally, the top layer of fluffy mascarpone frosting melts in your mouth like a cool, refreshing cloud. This interplay of textures creates an engaging experience with every single bite, keeping your taste buds intrigued from start to finish.
• An Absolute Showstopper: With its beautifully defined layers and contrasting colors – the golden baklava, the vibrant green pistachio cake, and the pristine white frosting – this dessert is a feast for the eyes as much as it is for the palate. It’s guaranteed to draw gasps of admiration from your guests. This cake is the ultimate choice for a special occasion, serving as a sophisticated and elegant birthday cake, especially for those who prefer desserts that are decadently flavorful without being overly sweet. It’s a centerpiece that promises both visual appeal and an extraordinary taste sensation.

What Exactly is Baklava? Unpacking a Middle Eastern Delight

Baklava is an iconic and beloved Middle Eastern pastry, renowned for its delicate layers and rich, sweet flavor. At its core, baklava is a layered dessert crafted from thin sheets of phyllo dough, generously brushed with melted butter, and filled with a mixture of chopped nuts, sugar, and spices. After baking to a golden crisp, it’s typically drenched in a fragrant syrup, often made with honey, sugar, and water, which infuses the pastry with its signature sweetness and moisture. The result is a symphony of crunchy, chewy, and tender textures, all enveloped in a sticky, aromatic glaze.

While the fundamental elements remain consistent, baklava boasts a rich tapestry of regional variations across the Middle East, the Balkans, and parts of Central Asia. Each region, and even individual families, often has a unique take on this timeless sweet, reflecting local ingredient preferences and culinary traditions. These variations can range from the choice of nuts, the type of syrup, to the spices used, and even the intricate shapes the pastry takes.

Exploring Diverse Types of Baklava

The world of baklava is wonderfully diverse, with specific regional differences adding unique character to this classic dessert:

• Walnut Baklava: In many traditions, particularly Greek baklava, walnuts are the primary nut used. They offer a robust, earthy flavor that pairs perfectly with the cinnamon-spiced syrup. The layers are often thick and hearty, providing a substantial texture.
• Pistachio Baklava: Highly favored in Turkish and some Middle Eastern regions, pistachio baklava is celebrated for its vibrant green hue and distinct, slightly sweeter flavor. It often features finely ground pistachios, which impart a more delicate texture and richer color.
• Mixed Nut Baklava: Some versions, including the one in this cake recipe, combine walnuts and pistachios to achieve a balanced flavor and texture profile, offering the best of both worlds. This blend provides a more complex nutty aroma and a varied bite.
• Turkish Baklava: Traditionally, Turkish baklava tends to use fewer nuts and a more generous amount of syrup, resulting in a sweeter and often softer pastry. It can come in various shapes, from classic square cuts to intricate rolls and bird’s nests. Gaziantep, Turkey, is particularly famous for its pistachio baklava.
• Greek Baklava: Often characterized by a stronger emphasis on cinnamon and cloves in the nut filling, Greek baklava typically uses a blend of walnuts, sometimes with almonds, and a honey-lemon syrup. Its texture is usually crispier and less syrup-soaked than its Turkish counterpart.
• Middle Eastern/Persian Baklava: In regions like Lebanon, Egypt, and Iran, baklava variations frequently incorporate aromatic extracts such such as rose water or orange blossom water into the honey syrup. This adds a beautiful floral complexity that elevates the traditional flavors, creating an exotic and fragrant finish. Some versions also feature a lighter nut filling or a different spice blend.

Essential Ingredients for Your Baklava Pistachio Cake

Crafting this multi-layered cake requires specific ingredients, each playing a crucial role in achieving the perfect balance of flavor and texture:

• Unsalted Butter: This recipe utilizes butter in two forms. Room temperature unsalted butter is essential for creaming into the pistachio cake batter, providing richness and a tender crumb. Melted unsalted butter is vital for brushing between each delicate sheet of phyllo dough, ensuring the baklava layers become golden, crispy, and incredibly flavorful. Using unsalted butter allows you to control the overall saltiness of the dessert.
• Premium Nuts (Walnuts & Pistachios): Both walnuts and pistachios are central to the baklava layers, offering a complex nutty depth. For the best flavor, seek out high-quality, unsalted, shelled, and raw pistachios. Raw pistachios are crucial as they will toast beautifully during preparation and retain their vibrant green color, which is especially important for the pistachio cake layer.
• Variety of Sugars: Each component benefits from a specific type of sugar. Light brown sugar contributes a deeper, more caramelized flavor to the baklava nut mixture. Granulated sugar provides clean sweetness and structure to the pistachio cake. Finally, powdered sugar is used in the honey mascarpone frosting, ensuring a smooth, lump-free texture and delicate sweetness.
• Buttermilk: A key ingredient for the pistachio cake, buttermilk is what gives it an incredibly moist, tender, and subtly tangy flavor. If you don’t have buttermilk on hand, a simple homemade substitute can be made by combining milk with a touch of lemon juice or vinegar and letting it sit for a few minutes. Full-fat Greek yogurt or sour cream can also be used as alternatives, contributing similar richness and moisture.
• Phyllo Dough: The foundation of the baklava layers, phyllo dough is a paper-thin pastry readily available in the frozen section of most grocery stores, typically near puff pastry and pie crusts. Proper thawing is essential to prevent cracking and ensure easy handling; always follow the package instructions, which usually advise thawing overnight in the refrigerator.
• Golden Honey: Honey is featured prominently, sweetening both the honey syrup that drenches the baklava layers and the luscious mascarpone frosting. Choose a good quality, floral honey for the best flavor, as its distinctive notes will shine through in the final dessert.
• Mascarpone Cheese: This Italian cream cheese is the star of the frosting, imparting a luxurious, rich, and creamy texture. For the fluffiest and most stable frosting, it’s crucial to use cold mascarpone. Brands like BelGioioso often yield excellent results due to their consistent texture.
• Heavy Whipping Cream: Added at the final stage of making the frosting, heavy whipping cream (with at least 36% milk fat) is whipped into the mascarpone mixture. This creates the incredibly light, airy, and fluffy consistency that makes the honey mascarpone frosting so irresistible. Ensure it is very cold for optimal whipping.

For a comprehensive list of ingredients and precise quantities, please refer to the recipe card below.

Customizing Your Baklava Pistachio Cake: Substitutions & Variations

Feel free to get creative and adapt this recipe to your preferences or what you have on hand:

• Nut Selection: While this recipe calls for a mix of walnuts and pistachios, you can certainly simplify it. Use solely walnuts in the baklava layer for a more traditional Greek-style flavor, or exclusively pistachios for an even more pronounced pistachio profile. Almonds can also be a delightful addition or substitute.
• Buttermilk Alternatives: If buttermilk isn’t readily available, don’t fret. You can successfully substitute it with an equal amount of full-fat sour cream or Greek yogurt. These alternatives will still deliver a wonderfully moist and tender cake crumb.
• Aromatic Syrup Infusions: To lean into a more Middle Eastern or Persian baklava style, consider adding a ¼ teaspoon of orange blossom extract or rose extract to the honey syrup. These floral essences will infuse the cake with an exotic and wonderfully fragrant aroma.
• Pan Size Adjustment: This recipe is designed for a 9-inch springform pan. If you opt to use a 10-inch springform pan instead, remember that the cake layers will be slightly thinner. Monitor the baking time closely and check for doneness approximately 10 minutes earlier than the suggested time, or until a cake tester comes out clean.

Preparing the Baklava Layer

One: Begin by lightly toasting your nuts to enhance their flavor. Once cooled, process the toasted walnuts and pistachios with brown sugar, cinnamon, and salt until coarsely chopped. This creates a flavorful, textured filling.

Two: Carefully arrange a single sheet of delicate phyllo dough into the bottom of your prepared springform pan, allowing it to extend up the sides. Generously brush the entire sheet with melted butter. Repeat this process with 9 additional sheets of phyllo dough, overlapping them in a spiral pattern to create a robust, buttery base (totaling 10 sheets).

Three: Evenly spread half of your fragrant nut and sugar mixture over the buttered phyllo layers. Ensure the nuts cover the surface from edge to edge for consistent flavor in every bite.

Four: Cover the nut layer with 5 more sheets of phyllo dough, diligently brushing each sheet with melted butter before adding the next. This creates an intermediate crispy layer, encasing the first nut filling.

Hot tip! Don’t worry if the phyllo sheets extend over the edges of the pan. These crispy overhangs can be easily broken off after the cake has baked and cooled.

Five: Distribute the remaining half of the nut and sugar mixture evenly over the top of the phyllo layers, preparing for the final dough cover.

Six: Complete the baklava base by adding the final 5 sheets of phyllo dough, one by one, brushing each with melted butter until the nut filling is entirely covered. Set the prepared pan aside while you prepare the cake batter.

Creating the Pistachio Cake Layer

One: In a stand mixer, cream together the room temperature unsalted butter and granulated sugar until the mixture is light, fluffy, and pale, indicating it’s well aerated.

Two: Incorporate the large egg, extra egg yolk, and vanilla extract into the creamed butter and sugar mixture. Beat until fully combined, light, and wonderfully fluffy, scraping down the sides of the bowl as needed.

Three: Gradually pour in the buttermilk, mixing on low speed just until it’s incorporated. Don’t be alarmed if the mixture appears slightly curdled at this stage; this is normal and will resolve once the dry ingredients are added.

Four: Gently add the pre-whisked dry ingredients (flour, baking powder, baking soda, and salt) to the wet mixture. Mix on low speed only until the batter is just combined and no streaks of flour remain, being careful not to overmix.

Five: With a rubber spatula, carefully fold the finely chopped pistachios into the cake batter. This ensures they are evenly distributed throughout the cake without crushing their delicate texture.

Six: Carefully pour the pistachio cake batter over the prepared baklava layers in the springform pan. Gently spread the batter evenly to reach all edges of the pan. Bake the cake in a preheated oven until golden brown and a cake tester inserted into the center comes out clean.

Assembling the Masterpiece

One: While the cake is baking, prepare your honey syrup. Combine honey, granulated sugar, and water in a small saucepan. Heat over medium heat, stirring until the sugar completely dissolves and the mixture begins to bubble. Remove from heat and set aside to cool slightly.

Two: Immediately upon removing the hot cake from the oven, pour approximately three-quarters of the warm honey syrup around the edges of the cake. This allows the syrup to seep down between the cake and the phyllo, thoroughly saturating the baklava layers. Brush the remaining one-quarter of the syrup evenly over the top surface of the cake. Allow the cake to cool completely in the pan on a wire rack; this is crucial for the syrup to set and the layers to firm up.

Three: For the honey mascarpone frosting, combine cold mascarpone cheese, powdered sugar, honey, and vanilla extract in a stand mixer fitted with a whisk attachment. Whip on medium speed until well combined and smooth. With the mixer still running, slowly drizzle in the very cold heavy whipping cream and continue whipping until the frosting becomes wonderfully light, airy, and fluffy.

Four: Once the cake is completely cool, gently break off any crispy phyllo overhangs from the edges of the pan. Run an offset spatula or thin knife around the interior edges of the pan to ensure no sticking, then carefully unlatch the springform and transfer the cake to a beautiful serving platter. Generously spread the fluffy honey mascarpone frosting over the top of the cooled cake. For a final flourish, garnish with extra chopped pistachios and a delicate drizzle of honey, adding both visual appeal and an extra touch of flavor.

Mastering Your Baklava Pistachio Cake: Expert Tips

Achieving baklava cake perfection is all about attention to detail. Follow these expert tips for a flawless and delicious result:

• Phyllo Dough Handling: Phyllo dough is incredibly delicate and dries out quickly. To prevent this, always keep the unused stack covered with a damp paper towel while you work with one sheet at a time. This keeps it pliable and easy to handle, preventing cracks and tears.
• Butter Generously: Don’t be shy with the melted butter! Each layer of phyllo dough needs to be thoroughly brushed with butter. This is what creates those signature crispy, flaky, and golden layers in the baklava base. Rest assured, all the allocated butter will be used and contribute to the cake’s irresistible richness.
• Phyllo Overhangs: It’s perfectly normal, and even expected, for the phyllo dough to hang over the edges of your springform pan. These excess pieces will become delightfully crispy during baking and can be easily snapped or broken off once the cake is cooled, leaving a neat edge.
• Pistachio Quality: For the most vibrant color and authentic flavor in your pistachio cake, always use raw, unsalted, shelled pistachios. Roasted or salted pistachios will alter the taste and won’t give you that beautiful green hue in the cake batter.
• Cooling is Key: Patience is a virtue, especially with this cake! It is absolutely crucial to allow the cake to cool completely before you even think about adding the mascarpone frosting. Applying frosting to a warm cake will cause it to melt and slide right off, ruining both the presentation and texture.
• Serrated Knife for Slicing: Due to the distinct layers of crisp phyllo and tender cake, a regular knife might struggle. Use a long, sharp serrated knife for clean slices. You’ll need to employ a gentle sawing motion, particularly through the crunchy baklava layers at the bottom, to get perfect, intact pieces.
• Mascarpone Frosting – Don’t Overmix: While whipping the mascarpone frosting, watch it carefully. Overmixing can cause mascarpone to curdle and separate, resulting in a grainy texture. Whip until just light and fluffy, then stop.
• Serving Temperature: For the best experience, allow individual slices or the entire cake to come to room temperature for about 30 minutes before serving. This allows the flavors to truly bloom and the textures to soften slightly, enhancing enjoyment.

Storage Recommendations for Your Baklava Pistachio Cake

To maintain its freshness and delightful texture, store this magnificent cake. You can keep it at room temperature, loosely covered, for up to one day. For extended freshness, transfer the cake (or individual slices) to an airtight container and refrigerate for an additional 3 to 4 days. Before indulging, always allow the cake or slices to come to room temperature for about 30 minutes. This ensures the best flavor and texture, as the cold can stiffen the frosting and dull some of the aromatic notes.

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📖 Baklava Cake Recipe

Baklava Cake

Callan Wenner

This baklava cake features caramelized layers of classic baklava with walnuts and pistachios, topped with moist pistachio cake that gets drizzled with honey syrup, and smothered with a fluffy honey mascarpone frosting.

5 from 5 votes

Print Recipe
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Prep Time
45 mins

Cook Time
1 hr

Cool time
3 hrs

Total Time
4 hrs 45 mins

Course Dessert

Cuisine American, Greek

Servings 16

Calories 572 kcal

Equipment

• 9″ springform pan
• Pastry brush
• Stand mixer with paddle and whisk attachment (or hand mixer)
• Food processor or blender

U.S. Cups vs MetricUse the metric toggle to convert the measurements

Ingredients

Baklava Layer

• ¾ cup raw pistachios
• ¾ cup walnuts
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• ¼ cup light brown sugar packed
• 20 sheets Phyllo dough
• 1 cup unsalted butter melted

Pistachio Cake

• ½ cup raw pistachios
• 1¼ cups all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• 6 tablespoons unsalted butter room temperature
• ¾ cups granulated sugar
• 1 large egg + 1 egg yolk room temperature
• ½ tablespoon vanilla extract
• ½ cup buttermilk room temperature

Honey Syrup

• ¼ cup honey
• ⅓ cup granulated sugar
• ¼ cup water
• ¼ teaspoon orange blossom extract or rose extract optional

Honey Mascarpone Frosting

• 8 oz mascarpone cheese cold
• ¼ cup powdered sugar
• ¼ cup honey
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream cold

Instructions

Baklava Layer

• Toast the pistachios and walnuts in a large pan over medium heat, stirring frequently, until fragrant and very slightly golden. Transfer to a plate to cool.
• Coarsely chop the cooled pistachios, walnuts, cinnamon, and salt in a food processor until broken down. Transfer to a bowl and mix together with the brown sugar.
• Remove the phyllo dough from the package and lay them on a flat surface, covered with a damp paper towel to prevent drying.
• Line the bottom of a 9” springform pan with parchment paper, then brush some melted butter along the bottom and sides of the pan.
• Place the first sheet of phyllo dough into the prepared pan so it raises up the side to the top. Brush generously with melted butter. Add the next sheet, slightly overlapping the first and also raising up the side, then brush with butter. Repeat this with 9 more sheets of phyllo dough (totaling 10 sheets) in a spiral pattern, ensuring they all overlap and completely cover the bottom and sides of the pan.
• Spread half of the nut filling evenly on top of the buttered phyllo dough. Then, repeat the phyllo layering process using only 5 sheets of dough, brushing each sheet with butter before placing it.
• Top this with the other half of the nut filling and repeat the phyllo dough layers with the final 5 sheets, buttering each sheet as before. Set aside the prepared pan.

Pistachio Cake

• Preheat the oven to 350℉ (175°C).
• Add the ½ cup raw pistachios to a food processor and pulse until finely ground.
• In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined. Set aside.
• Add the room temperature unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment (or use a handheld mixer). Cream together on medium speed for about 3 minutes until light and fluffy. Scrape down the sides of the bowl.
• Add in the large egg, egg yolk, and vanilla extract. Mix on medium speed until the mixture is pale in color and smooth, approximately 1 minute.
• Pour in the buttermilk and mix on low speed until just incorporated. It’s normal for the mixture to look slightly curdled at this point. Then, gradually spoon in the dry ingredients and mix on low speed only until the cake batter is just combined. Avoid overmixing.
• Gently fold in the finely ground pistachios by hand using a rubber spatula until evenly distributed.
• Carefully pour the pistachio cake batter on top of the prepared baklava layers in the springform pan. Spread it evenly to meet the edges. Bake for 50-65 minutes, or until a cake tester inserted into the center of the cake comes out clean with no wet batter.

Honey Syrup

• While the cake bakes, add the honey, granulated sugar, and water to a small saucepan. Heat over medium heat, stirring until the sugar is completely melted and the mixture bubbles gently. Remove from heat. If using, stir in the orange blossom extract or rose extract. Set the syrup aside until the cake is finished baking.
• As soon as the cake comes out of the oven, immediately pour or spoon about three-quarters of the warm sugar syrup around the sides of the cake, ensuring it seeps down between the cake and the phyllo to soak the baklava layers. Brush the remaining one-quarter of the syrup evenly onto the top surface of the cake.
• Allow the cake to cool completely in the pan on a wire rack. This critical step ensures the syrup is fully absorbed and the cake structure sets properly.

Honey Mascarpone Frosting

• In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the cold mascarpone cheese, powdered sugar, honey, and vanilla extract. Whip on medium speed for 1 minute until creamy and well combined.
• With the mixer still running on medium, slowly drizzle in the very cold heavy whipping cream. Continue to whip for another 1-2 minutes until the frosting becomes beautifully light, airy, and fluffy.
• Note: Be careful not to overmix the frosting, as mascarpone can curdle if beaten for too long. Stop as soon as it reaches a fluffy consistency.

Assembly

• Once the cake is completely cooled, gently break off any pieces of phyllo that extend over the edge of the pan. Run an offset spatula or a thin butter knife around the interior edges of the pan, between the phyllo and the pan itself, to ensure it’s loosened. Then, carefully unlatch the springform pan and transfer the cake to your chosen serving platter.
• Generously spread and artfully swoop the prepared honey mascarpone frosting over the top of the completely cooled cake. For a beautiful finish, garnish with additional chopped pistachios and a final drizzle of honey. Slice with a serrated knife and serve.

Video

Watch our video guide for making this delicious Baklava Cake!

Notes

Store the cake at room temperature, loosely covered, for one day. Afterward, cover it tightly and store it in the refrigerator for an additional 3-4 days. For optimal enjoyment, allow slices to come to room temperature before serving.

Tips:

• Keep the stack of phyllo dough covered with a damp paper towel and work with one sheet at a time to prevent drying.
• It’s okay for the phyllo to hang over the edges of the pan; these pieces can be easily broken off after baking.
• Use raw, unsalted, shelled pistachios for the best color and flavor in the pistachio cake.
• Allow the cake to cool completely before adding the frosting; otherwise, it will melt.
• Use a serrated knife with a sawing motion at the bottom to neatly cut through the baklava layers.

Calories: 572kcal
Carbohydrates: 53g
Protein: 8g
Fat: 38g
Saturated Fat: 19g
Polyunsaturated Fat: 5g
Monounsaturated Fat: 9g
Trans Fat: 1g
Cholesterol: 86mg
Sodium: 217mg
Potassium: 198mg
Fiber: 2g
Sugar: 30g
Vitamin A: 982IU
Vitamin C: 1mg
Calcium: 81mg
Iron: 2mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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