Kunafa Cake

Inspired by the classic Kunafa, this cake has a moist vanilla cake base filled with thick, delicious cream filling, and topped with crispy, crunchy Kunafa glazed in sugar syrup.

Kunafa is one of the most loved desserts in the world, and for good reason. The crispy, crunchy, buttery exterior paired with the creamy filling is a flavor and texture combination that’s hard to forget.

This cake recreates the same feeling but with a little twist.

The moist vanilla cake acts as the base, then we fill it with loads of thick whipped cream to recreate the Kunafa filling, and of course, top it generously with loads of crispy, buttery kataifi dough soaked in sugar syrup for the final touch.

Let’s get into the details of the recipe.

PS: Love Kunafa? Try these recipes!

• Classic Cream Kunafa
• Mango Kunafa Cheesecake
• Kunafa Cupcakes

Vanilla Cake Base

The vanilla cake base is soft and packed full of flavor, but simple to make with a few basic ingredients. Make sure not to overmix the batter to maintain the cake’s softness.

Here are the steps for making the vanilla cake base.

• Preheat the oven to 170 degrees Celsius and prepare the cake pan by greasing it with butter to help the cake release.
• In a bowl, add the softened butter and sugar. Make sure the butter is at room temperature. If it’s too hard or soft, it will not aerate properly, which will affect the cake’s overall texture.
• Whip the butter and sugar with an electric mixer for 4-6 minutes until it’s thick, pale, and creamy. Keep scraping the bowl with a spatula often while mixing to make sure all the butter is being whipped evenly.
• Add the eggs and vanilla and whip again on high speed for 3-5 minutes until the liquid is well-combined with the butter. The batter may appear slightly split at this step.
• Add the flour, baking powder, and salt, and whisk on low speed until just combined. Do not overmix after adding the dry ingredients, as this may activate the gluten and make the cake chewy or hard. If needed, give a final mix with a spatula to combine the batter.
• Place the batter in the prepared pan and bake for 25-30 minutes, until a toothpick comes out clean from the center.
• Let the cake cool completely, then create a 1-2 inch well in the center by slicing off the center top of the cake, leaving a flat margin on the sides.

Cream Filling

Just like any good Kunafa, this cake is filled with a delicious and thick cream that pairs perfectly with the soft cake. We’re using whipped cream in this cake to create a more stable filling.

Here are the steps for making the cream filling.

• Place the liquid whipping cream, icing sugar, and vanilla in a bowl.
• Whip the cream on high for 2-3 minutes, until it reaches medium peaks.
• Fill the cream into the well created in the cake and top it with more cream to create a mound on top. Spread it evenly.

Crispy Kataifi

For the real Kunafa effect, this cake is topped with loads of crispy, crunchy kataifi dough, which is the stringy dough that’s used to create the crunchy exterior of a classic Kunafa.

Here are the steps for making the crispy kataifi.

• Place a saucepan on medium heat and add the butter.
• Let it melt and heat, then add the kataifi dough. Let it cook for 6-8 minutes, or until golden brown. Keep mixing often to ensure even cooking.
• Once golden, place the dough on a kitchen roll to absorb the extra butter.
• Once cooled, place the crispy kataifi on top of the cream on the cake and top generously with sugar syrup.
• Finish with chopped pistachios and dried rose petals (optional).

This cake is the perfect addition to your dessert tables, especially during festivities like Ramadan and Eid. Simple to make, can be made in advance, looks stunning, and tastes even better.

Ready to get started? Let’s go!

PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.

Kunafa Cake

Inspired by the classic Kunafa, this cake has a moist vanilla cake base filled with thick, delicious cream filling, and topped with crispy, crunchy Kunafa glazed in sugar syrup.

Servings 8 servings

Prep Time 1 hour hr

Cook Time 30 minutes mins

Chill Time 28 minutes mins

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Equipment

• 7" round cake pan or 8" for a shorter cake
• Electric or stand mixer with whisk attachment
• Silicone spatula
• Frying pan

Ingredients

  

Vanilla Cake

• 225 grams unsalted butter
• 225 grams caster sugar
• 4 eggs
• 2 tsp vanilla essence
• 200 grams all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

Cream FIlling

• 300 ml liquid whipping cream/heavy cream
• 60 grams icing sugar
• 1 tsp vanilla essence

Crispy Kataifi

• 200 grams kataifi dough
• 100 grams unsalted butter

Sugar Syrup

• 200 grams granulated white sugar
• 200 ml water
• 1 tbsp finely chopped pistachios for topping
• Dried rose petails optional, for topping

Instructions

 

Vanilla Cake

• Preheat the oven to 170°C and grease the cake pan with butter to prevent sticking.
• In a mixing bowl, place the butter and sugar and whisk with an electric mixer for 4-6 minutes until the mixture becomes pale, fluffy, and creamy.
• Add the eggs and vanilla essence, then continue mixing on high speed for 3–5 minutes until the mixture looks smooth and well incorporated. The mixture may appear slightly split at this step.
• Add the flour, baking powder, and salt, and mix on low speed until just combined; do not overmix.
• Pour the batter into the prepared cake pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely. Once cooled, cut out a 1–2 inch deep well in the center of the cake, leaving a border around the edges.

Cream Filling

• In a bowl, add the liquid whipping cream, icing sugar, and vanilla.
• Whip on high speed for 2–3 minutes until the cream reaches medium peaks.
• Spoon the whipped cream into the hollowed center of the cake and spread extra cream on top to form a soft mound.

Crispy Kataifi

• Place a saucepan over medium heat and melt the butter.
• Add the kataifi dough and cook for 6–8 minutes, stirring frequently until it becomes golden and crisp.
• Transfer the cooked kataifi onto a paper towel to absorb excess butter and let it cool.

Sugar Syrup

• Place the sugar and water in a saucepan and cook on high heat until the sugar is dissolved, then lower the heat and let it cook untouched for 10 minutes, or until it’s thick enough to coat the back of the spoon.
• Place the crispy kataifi over the whipped cream layer and drizzle sugar syrup generously on top, and finish with chopped pistachios and dried rose petals.

Notes

Use room temperature butter: Butter that is too cold will not whip properly, while overly soft butter can make the mixture greasy. Room temperature butter helps create a light and airy cake.

Cream the butter and sugar properly: Beating the butter and sugar for several minutes incorporates air into the batter, which helps give the cake a soft texture.

Don’t worry if the batter looks slightly split: After adding the eggs, the mixture may appear a little curdled. This is normal and will smooth out once the dry ingredients are added.

Avoid overmixing the batter: Once the flour is added, mix only until combined. Overmixing can develop gluten and make the cake dense instead of soft.

Stir the kataifi while cooking: This helps it brown evenly and prevents parts of the dough from burning.

Add the kataifi just before serving: For the best texture, assemble the crispy topping close to serving time so it stays crunchy.

Storage: This cake can be stored in the fridge, covered, for up to 3 days. The kataifi dough will soften over time.

 

Course: Dessert

Keyword: kunafa, kunafa cake

If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!

Until next time!