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Irresistible Crinkle Cake Recipe

Irresistible Crinkle Cake Recipe

Buttery, crinkled phyllo turns shatter-crisp, then soaks up a creamy vanilla custard and bright lemon syrup. An easy, crowd-pleasing dessert.
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 16 oz phyllo dough sheets, thawed thawed overnight in the fridge
  • 0.75 cup unsalted butter, melted for drizzling
  • 0.75 cup granulated sugar for the custard
  • 4 large eggs room temperature if possible
  • 1.25 cup whole milk for the custard
  • 0.5 cup heavy cream for the custard
  • 2 tsp vanilla extract
  • 0.5 tsp ground cinnamon optional
  • 0.25 tsp fine sea salt
  • 0.75 cup granulated sugar for the syrup
  • 0.75 cup water for the syrup
  • 1 tbsp fresh lemon juice for the syrup
  • 2 tbsp powdered sugar for dusting

Instructions

Preparation Steps

  • Heat oven to 350°F. Lightly butter a 9×13-inch baking pan.
  • Unroll phyllo. Separate sheets and loosely accordion-fold each into ruffles. Nestle the ruffles in the pan in snug rows.
  • Bake the dry phyllo for 15 minutes, rotating the pan once, until lightly crisped.
  • Drizzle melted butter evenly over the hot phyllo. Return to the oven and bake 10 minutes, until edges are golden.
  • Whisk eggs, 0.75 cup sugar, salt, and cinnamon until smooth. Stream in milk, cream, and vanilla; whisk until combined.
  • Pour the custard slowly over the hot phyllo, letting it seep into the gaps.
  • Bake 22–25 minutes more, until puffed and just set in the center.
  • Simmer 0.75 cup sugar and 0.75 cup water for 5–7 minutes. Stir in lemon juice and let the syrup cool.
  • Rest the cake 5 minutes. Spoon the cooled syrup evenly over the hot cake and let it absorb 15 minutes.
  • Dust with powdered sugar, slice, and serve warm.

Notes

Try swapping the lemon syrup with 1 tsp orange blossom water or rose water added after simmering. Sprinkle with chopped pistachios or toasted almonds for crunch. Store covered at room temperature for 1 day, or refrigerate up to 3 days; rewarm at 300°F for 8–10 minutes to revive the crisp edges.
This recipe is an original creation inspired by classic Irresistible Crinkle Cake Recipe flavors. All ingredient ratios and instructions are independently developed.