Crinkle Cake Recipe

Flaky phyllo dough, a warm buttery bath, cardamom-spiced custard, and a sweet vanilla syrup drizzle. This crinkle cake is pure magic.

this Recipe

Okay, confession time—I saw this gorgeous crinkle cake on Instagram one lazy Sunday afternoon and thought, “I need to make that. Immediately.” No occasion. No plan. Just me, an unopened box of phyllo dough from who-knows-when, and a craving I couldn’t shake.

Spoiler alert: my first attempt looked wild. Some pieces puffed up more than others, the syrup dripped all over the counter, and I may have forgotten to set a timer. But you know what? It tasted amazing. Like, embarrassingly good for something that was supposed to be a “test bake.” The edges were crispy, the middle soft and custardy, and the whole thing had this almost Middle Eastern bakery vibe—rich, fragrant, a little mysterious. My family devoured it in a blink. And now? It’s a requested regular.

Why You’ll Love This Crinkle Cake Recipe?

Imagine baklava and bread pudding had a flaky, buttery baby. That’s crinkle cake. You take sheets of phyllo dough, scrunch them up like you’re stuffing a gift bag, drown them in melted butter (yes, really), and bake them until golden. Then comes the fun part: pour a homemade custard all over the top and bake again. Finish with a drizzle of vanilla sugar syrup that soaks in and makes it all sticky-sweet and impossible to stop eating.

It’s the kind of dessert that makes you feel like a kitchen genius… even if you’re just winging it with stuff from your pantry.

Ingredient Notes:

You won’t need anything fancy. Just a few pantry staples and a little confidence.

• Phyllo Dough – The diva of the pastry world. Paper-thin, slightly dramatic, and totally worth the effort. Let it thaw properly or it’ll crack like dry leaves.

• Butter – One full cup, melted. This is not the time to be shy. You’re soaking those crispy layers in liquid gold.

• Milk + Eggs – For that silky, rich custard that seeps into every crinkle.

• Sugar – Twice! Once in the custard and once in the syrup.

• Vanilla & Almond Extracts – Adds warmth and depth. The almond especially gives it a bakery feel.

• Cardamom – Don’t skip it. Even if you’ve never used it before, try it. It’s subtle but magical—floral and spicy and fancy.

• Water – Just enough to turn sugar into syrup.

How To Make Crinkle Cake?

Step 1. Preheat & Prep:
Set your oven to 350°F and grease a 9×13″ baking pan. Nothing fussy here—just get it ready.

Step 2. Accordion Time:
Take two sheets of phyllo and scrunch them up like you’re folding a paper fan. Not perfect? Good. That’s the point. Line them up in the pan. Repeat until all the dough is used up.

Step 3. First Bake:
Pop it in the oven for 10 minutes. This crisps it up so it can stand up to all the buttery love you’re about to pour over.

Step 4. The Butter Drench:
Pour a whole cup of melted butter over the phyllo. Don’t overthink it—just go for it. Then back into the oven it goes for another 10 minutes.

Step 5. Make Your Custard:
While the dough is baking again, whisk together your milk, eggs, sugar, vanilla, almond extract, and cardamom. I always sneak a little taste here because it smells like dessert dreams.

Step 6. Custard Time:
Take the pan out again and pour the custard over those golden crinkles. It’ll look like too much. It’s not. Trust me. Bake for 30–35 minutes until the top’s golden and set.

Step 7. Syrup Love:
Simmer sugar and water for about 10 minutes. Add vanilla at the end for a soft, sweet scent that floats through your kitchen like a hug. Pour this all over the warm cake when it’s out of the oven.

Step 8. Cool & Slice:
Let it chill out for a bit before slicing. It’s amazing warm… but also weirdly addictive cold from the fridge. (Just me?)

Storage Options:

Cover the cooled cake with foil or plastic wrap and keep it in the fridge for up to 4 days. Reheat slices in the oven to bring back the crunch. Or don’t. It’s delicious either way. Freezing? Totally doable. Just wrap slices individually and freeze for up to a month.

Variations and Substitutions:

This recipe is flexible—here’s how to shake things up:

• Swap almond extract with orange blossom or rose water for a Middle Eastern twist.

• Add nuts like pistachios or walnuts for texture and color.

• Top with powdered sugar for extra drama.

• Try flavored syrups (like honey + lemon) for a zesty kick.

What to Serve with Crinkle Cake?

Crinkle cake is perfect on its own, but if you’re feeling extra:

• Whipped cream or a dollop of Greek yogurt for balance.

• Hot coffee, Turkish tea, or chai – anything bold and comforting.

• Fresh berries or citrus slices – not essential, but adds a little freshness.

Frequently Asked Questions:

Can I use frozen phyllo straight from the freezer?
Nope. Let it thaw completely or it’ll break and drive you bonkers.

Is it supposed to be soggy?
The bottom will be soft and custardy, but the top stays crisp. It’s the best of both worlds.

Can I make it ahead of time?
Absolutely. It’s even better the next day after the syrup settles in. Just don’t skip the reheat if you love the crunch.

If you’re craving something cozy, crunchy, and just a bit fancy without a million steps, this crinkle cake is your new best friend. It’s messy, golden, sweet, and special in that perfectly imperfect way. Kind of like us, right?

So… you gonna try it? Let me know how it turns out—and if you add anything weird or wonderful, I need to hear about it!

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Crinkle Cake Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Picture layers of dough carefully crinkled and baked to a beautiful golden brown. These layers are then sealed with a velvety custard that's imbued with the flavors of vanilla, almond and just a hint of cardamom. This cake is more, than a dessert; it's an adventure that melds textures and tastes in perfect harmony. With every morsel, you venture on a journey that leaves an impression. Whether you're sharing it with friends or appreciating a moment of pure indulgence by yourself.

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12 Servings

Ingredients

1x2x3x

• 1 1 pound box phyllo dough, thawed
• 1 c butter melted
• 1 c milk
• 2 eggs
• 1 c granulated sugar
• 1 tbsp vanilla extract
• 1 tsp almond extract
• 1 tsp cardamom

For the Syrup:

• 1 c sugar
• 1 c water
• 1 tsp vanilla extract

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Instructions

 

1. Preheat the oven to 350 degrees F (175 degrees C). Get a baking dish ready, by greasing a 9x13 inch pan.
2. Take two sheets of dough. Fold them like an accordion. Place them evenly in the baking dish repeating this process until all the dough is used.
3. Bake the dough in the oven for 10 minutes.
4. After 10 minutes remove the dish from the evenly pour melted butter over the phyllo dough. Return it to the oven for another 10 minutes.
5. While the buttered phyllo dough bakes, mix together milk, eggs, sugar, vanilla extract almond extract and cardamom in a bowl until combined to make a custard mixture.
6. Remove the dish from the oven again. Pour the custard mixture over the phyllo dough. Place it back into the oven. Bake for 30 to 35 minutes until it turns golden brown.
7. In a saucepan combine sugar and water to make a syrup. Simmer until it thickens (around 10 minutes) then stir in some vanilla extract.
8. Once baked drizzle the syrup over the cake. Allow it to cool down before slicing and serving.

Notes

To make our beloved Crinkle Cake gluten-free the trick is to substitute the dough with a gluten-free alternative. Instead of using phyllo you can opt for gluten-free pastry sheets, which are easily found in health food stores or the gluten-free section of most supermarkets. Just keep in mind that when handling gluten-free pastry it tends to be a bit more delicate compared to its wheat-based counterpart. So remember to handle it with care and give it a touch.

When it comes to the custard make sure your vanilla and almond extracts are gluten-free – most brands are. It's always a good idea, to double check. As, for the other ingredients they are naturally free of gluten so no modifications are necessary there!

Lastly when preparing the syrup follow the recipe as it is already gluten-free.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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