Kunafa Cake Recipe

Kunafa Cake is a dazzling Middle Eastern-inspired treat that brings together the hearty comfort of semolina, the richness of butter, and the irresistible sweetness of classic kunafa flavors—all in a tender, easy-to-bake cake. This version keeps all the joy of the traditional dessert, but in the form of a homey cake that’s perfect for sharing with friends, serving after dinner, or bringing to festive gatherings. If you love the haunting perfume of rose water, the crunch of pistachios, and the sunny, golden hue that only semolina can offer, this Kunafa Cake will win a place in your heart—and on your dessert table!

this Recipe

Ingredients You’ll Need

What makes Kunafa Cake so magical is its use of simple pantry ingredients that come together to build a tapestry of flavor and texture. Each one plays a crucial role, so don’t skip or skimp—invest in good-quality basics and your cake will truly shine.

• Semolina: The backbone of this cake, giving it a grainy, tender crumb and that signature golden color.
• Sugar: Essential for sweetness, sugar balances the earthy flavor of semolina and infuses a subtle caramel note as it bakes.
• Unsalted butter, melted: This lends a dreamy richness and keeps the cake moist—always use unsalted so you can control the flavor.
• Whole milk: Adds creaminess, helps bind everything together, and softens the texture perfectly.
• Baking powder: Just a teaspoon is enough to help your Kunafa Cake rise and remain light.
• Vanilla extract: Don’t underestimate the power of vanilla—it rounds out the flavors and adds warmth.
• Rose water: Just a dash for that unmistakable floral perfume; be sparing, as it can easily overpower.
• Shredded coconut: Sprinkled on top, it adds a toasty, chewy finish and a lovely hint of the tropics.
• Crushed pistachios: These bring visual drama and a nutty, salty crunch that balances the cake’s sweetness.

How to Make Kunafa Cake

Step 1: Prepare Your Pan and Oven

Set yourself up for cake success by preheating your oven to 350°F and giving your round cake pan a good coating of butter or nonstick spray. This ensures your Kunafa Cake won’t stick, so you can unmold it easily for that beautiful presentation.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the semolina, sugar, and baking powder. Give everything a quick stir—blending the dry elements first helps ensure the baking powder spreads evenly, giving your cake a tender, even rise.

Step 3: Add Wet Ingredients and Aromatics

Pour in your melted butter, milk, vanilla extract, and exquisite rose water. Stir gently but thoroughly until everything is just combined—don’t over-mix. You should have a silky batter that smells absolutely divine at this point!

Step 4: Pour and Smooth

Transfer your batter into the prepared cake pan. Use a spatula or the back of a spoon to smooth out the top; this helps your Kunafa Cake bake evenly and gives it an appealing, uniform finish when you add the toppings.

Step 5: Bake to Perfection

Pop the pan into your preheated oven and bake for 30 to 35 minutes, or until the cake is set and glowing golden brown. Keep an eye on it towards the end—the aroma will let you know when magic is happening!

Step 6: Cool and Finish

Let your Kunafa Cake rest in the pan for about 15 minutes; this helps it firm up just enough for a clean release. Then transfer to your serving plate. Shower the surface generously with shredded coconut and a scattering of bright, crunchy pistachios. The toppings make every bite irresistible.

How to Serve Kunafa Cake

Garnishes

When it comes to making your Kunafa Cake truly shine, finish it with inviting handfuls of shredded coconut and a generous sprinkle of crushed pistachios. If you want to take things over the top, try adding a light drizzle of honey or a dusting of powdered sugar. A pop of edible flowers or a few rose petals never goes amiss, either!

Side Dishes

A slice of Kunafa Cake is rich and flavorful, so it’s best served with something light to refresh the palate. Think Greek yogurt with a touch of honey, a bowl of seasonal berries, or a scoop of vanilla ice cream for extra indulgence. Mint tea or a small espresso balances the sweetness beautifully.

Creative Ways to Present

Don’t be shy about mixing things up! Try baking your Kunafa Cake in individual ramekins for cute personal portions, or cut the baked cake into diamonds or squares for sharing. A trifle-inspired dessert with layers of cake, whipped cream, and pistachios is sure to impress at special occasions. Even cupcake-sized versions are adorable for parties and picnics.

Make Ahead and Storage

Storing Leftovers

Kunafa Cake keeps surprisingly well. Simply cover any leftovers tightly with plastic wrap or store in an airtight container at room temperature for up to two days, or in the fridge for up to five days. The texture will remain lovely and moist, especially if you add the coconut and pistachios just before serving.

Freezing

If you’re planning ahead or have extra cake on hand, Kunafa Cake can be frozen! Wrap individual slices or the whole cake (without toppings) tightly in plastic wrap, then pop into a freezer bag. It will keep for up to two months. Add fresh coconut and pistachios after thawing for best results.

Reheating

To reheat, simply warm slices of Kunafa Cake in a 300°F oven for about 8 to 10 minutes, or until heated through. This revives its buttery texture and wonderful aroma—just as delicious as the day it was baked. Avoid microwaving, as it can make the semolina crumb rubbery.

FAQs

Can I use fine or coarse semolina for Kunafa Cake?

Either fine or medium semolina works beautifully in this recipe. Fine gives a more delicate crumb, while medium offers extra texture. Avoid very coarse semolina as it can lead to a gritty result.

Is there a way to make Kunafa Cake dairy-free?

Absolutely! Substitute the butter with melted coconut oil and use your favorite non-dairy milk (like almond or oat) for a completely dairy-free version. The flavor will be slightly different, but wonderfully fragrant.

Can I make Kunafa Cake ahead of time for a party?

Yes! Kunafa Cake is a fabulous make-ahead dessert. Bake it the day before, keep it covered, and add the coconut and pistachios just before serving for maximum freshness and crunch.

How do I prevent my Kunafa Cake from sticking to the pan?

A generous layer of butter or nonstick spray is key, especially along the sides and bottom of the pan. For extra insurance, line the base of your pan with a round of parchment paper before pouring in the batter.

Can I add syrup to make it more like classic kunafa?

Of course! For an extra hit of sweetness and that signature glossy finish, drizzle a simple syrup infused with a touch of lemon and rose water over the warm cake just before adding the toppings.

Final Thoughts

I hope you feel ready and excited to bake Kunafa Cake at home—it’s one of those desserts that fills the kitchen with irresistible aromas and the table with happy faces. Don’t be surprised if it becomes a regular request from your friends and family. Give it a try and let a slice of sunshine sweeten your day!