This Baklava Cake combines crisp, buttery filo pastry with a silky pistachio custard and a fragrant cardamom and orange syrup. It delivers everything you love about classic baklava, but in an elegant, sliceable cake form that is perfect for sharing.
Layers of flaky filo, nutty pistachios, and creamy filling soak up the aromatic syrup, creating a dessert that is rich, sticky, crisp, and beautifully balanced.
This recipe is perfect when you want something visually impressive yet surprisingly achievable at home. Whether you’re serving it for a special occasion or simply treating yourself to something extraordinary, this baklava-style cake will never fail to steal the spotlight.
And if you like creative baklava recipes or baklava-style desserts, make sure to check out my Crinkled Pistachio Baklava and Mini Pistachio Baklava Rolls for more delicious inspiration.
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What makes Baklava Cake so special is the magic that happens when simple, carefully chosen ingredients are layered together. Each element plays an important role in creating its signature texture and flavour:
Simple ingredients, treated with care, create something truly unforgettable.
Start by preparing the custard, which will become the creamy heart of the cake. In a bowl, whisk together the egg yolks, sugar, cornflour, and vanilla until smooth and pale. Gradually whisk in about 100 ml of the milk to loosen the mixture, making sure there are no lumps, then add the remaining milk and whisk until fully combined. Transfer the mixture to a saucepan and cook over medium heat, whisking constantly, until it thickens into a smooth, glossy custard. This will take around 5 to 7 minutes. Once thick, remove it from the heat, press cling film directly onto the surface to prevent a skin forming, and set aside to cool completely.
While the custard is cooling, prepare the syrup. Add the sugar, water, lightly crushed cardamom pods, and orange zest to a small saucepan. Bring to a boil, then reduce the heat and simmer for about 10 minutes until lightly syrupy and fragrant. Strain and leave the syrup to cool. Cold syrup poured over a hot cake is what gives baklava its signature texture.
Preheat your oven to 180°C (350°F). Butter an 8-inch round cake tin and line the base with baking parchment. Lay 5 filo sheets into the tin in a criss-cross pattern, brushing each one generously with melted butter and letting the edges hang over the sides.
Sprinkle half of the crushed pistachios evenly over the base. Add 3 more buttered filo sheets, then sprinkle over the remaining pistachios, and top with 2 more buttered filo sheets. This creates a crisp, flavourful base that will support the custard.
Spread the cooled custard evenly over the filo layers. Spoon small dollops of pistachio cream over the surface of the custard, distributing them evenly.
Fold the overhanging filo edges over the filling, brushing with butter to seal everything in.
Crumple the remaining 3 filo sheets and arrange them on top, brushing well with butter to create a beautifully textured, golden topping.
Bake at 180°C (350°F) for 35 to 40 minutes, until deeply golden and crisp. Remove the cake from the oven and immediately pour the cooled syrup evenly over the hot pastry, allowing it to soak in. Finish with crushed pistachios and dried rose petals.
Let the cake cool to room temperature, then refrigerate for at least 3 hours before slicing and serving. This resting time allows the layers to set and the flavours to fully develop.
Baklava Cake brings together everything we love about classic baklava in a modern, sliceable form. The contrast between crisp filo layers and silky pistachio custard creates a dessert that feels indulgent yet balanced, while the fragrant cardamom and orange syrup ties every element together beautifully. It is rich without being heavy, sweet without being overwhelming, and elegant without being complicated.
What makes this cake even more exciting is how it sits alongside so many other filo-based desserts on the site. If you enjoy baking with delicate pastry and creating visually striking desserts, you will also love recipes like Mini Blueberry Filo Pies and Raspberry Ruffled Milk Pie, which showcase just how versatile and creative filo pastry can be. Each recipe uses the same beautiful pastry in a completely different way, offering new flavours and experiences every time.
Every slice of this Baklava Cake feels luxurious yet comforting, making it a dessert that always feels special, whether it is served for a celebration or enjoyed as an everyday treat.
This Baklava Cake is ideal for celebrations, family gatherings, and special dinners where you want a dessert that looks impressive but can be prepared in advance. Because it needs time to chill and set, it is perfect for making the day before, allowing the flavours to fully develop and the layers to hold their shape beautifully. Serve it as a show-stopping dessert at dinner parties, festive tables, or whenever you want to end a meal on a truly memorable note.
Filo pastry is just as wonderful in savoury dishes as it is in desserts, which is why it is such a favourite ingredient in the kitchen. If you enjoy working with filo here, you might also love recipes like Harissa Chicken Filo Nests, Pesto Mozzarella Filo Buns, and Courgette & Brie Filo Bake. They offer completely different flavours and textures while still celebrating the same delicate, flaky pastry that makes this cake so special.
Whether sweet or savoury, filo pastry always brings something extra to the table, and this Baklava Cake is one of its most irresistible expressions.
Want to see how this cake comes together? Watch our quick video on Instagram and don’t miss our other sweet and savoury filo recipes on the site.
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Happy baking,
Izabella
This Baklava Cake is a luxurious twist on the classic Middle Eastern dessert, layered with crisp filo pastry, crushed pistachios, and a silky pistachio custard. Each bite combines flaky texture with a creamy centre, all soaked in a fragrant orange and cardamom syrup that keeps the cake beautifully moist. It delivers the richness of traditional baklava in an elegant, sliceable cake form. The pistachio cream adds an extra layer of nutty indulgence without overpowering the delicate filo. This dessert is perfect for special occasions or when you want something that looks impressive but is surprisingly easy to prepare. Serve it chilled for clean slices and the best flavour.
Dangerously good, no leftovers guaranteed
Make the custard: In a bowl, whisk the egg yolks, sugar, cornflour, and vanilla until smooth. Gradually add about 100 ml of the milk and whisk until completely lump-free, then pour in the remaining milk. Transfer the mixture to a saucepan and cook over medium heat, whisking constantly, until it thickens into a smooth, glossy custard, about 5 to 7 minutes. Remove from the heat. Press cling film directly onto the surface to prevent a skin forming and let it cool completely.
Prepare the syrup: Place the sugar, water, cardamom pods, and orange zest in a small saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes until slightly syrupy. Strain and set aside to cool fully.
Assemble the filo base: Preheat the oven to 180°C (350°F). Butter an 8-inch round cake tin and line the base with baking parchment. Lay 5 filo sheets into the tin in a criss-cross pattern, brushing each sheet generously with melted butter and letting the edges hang over the sides. Sprinkle half of the crushed pistachios evenly over the base. Add 3 more buttered filo sheets, then sprinkle over the remaining pistachios. Top with 2 more buttered filo sheets.
Fill and seal: Spread the cooled custard evenly over the filo layers. Spoon small dollops of pistachio cream over the custard. Fold the overhanging filo edges over the filling, brushing with butter to seal. Crumple the remaining 3 filo sheets and place them on top, brushing them well with butter to create a crisp, textured topping.
Bake and finish: Bake at 180°C (350°F) for 35 to 40 minutes, until deeply golden and crisp. Remove from the oven and immediately pour the cooled syrup evenly over the hot cake. Sprinkle with crushed pistachios and dried rose petals. Let the cake cool to room temperature, then refrigerate for at least 3 hours before slicing and serving.
Servings: 12 ServingCalories:316.77kcalTotal Fat:16.85gCholesterol:55.87mgSodium:122.8mgPotassium:195.57mgTotal Carbohydrate:37.39gDietary Fiber: 1.67gSugars: 23.29gProtein:5.42gVitamin A: 123.13IUVitamin C: 6.34mgCalcium: 77.52mgIron: 1.25mgVitamin D: 0.81IUVitamin E: 0.63IUVitamin K: 1.5mcgVitamin B6: 0.18mgVitamin B12: 0.26mcgPhosphorus: 113.76mgMagnesium: 21.37mgZinc: 0.57mg
