Revani (Turkish Semolina Cake)

Revani is a very popular dessert in Türkiye, but it's not something you'll find in every bakery or restaurant. It's more of a classic homemade treat. If you're invited to a Turkish home, you'll probably be served revani with a glass of Turkish tea. In fact, whenever we visit family or friends in Türkiye, we almost always come across it at least once!

Revani: Not Your Ordinary Cake

Revani is also known as Turkish semolina cake. Looking at the ingredients, you might think it is just another cake. But it's actually quite different!

So, what makes revani special? Two things: semolina and a simple syrup.

Semolina gives the cake a lovely, slightly textured crumb that's still wonderfully soft.

Then comes the syrup! It's poured over the cake after baking and gradually soaks in, making every bite wonderfully soft and moist. The cake holds its shape beautifully, even after absorbing all that syrup.

One of the Easiest Turkish Desserts

One of the things we love most about revani is how little effort it takes. The syrup is made with just three ingredients: water, sugar and lemon juice.

The semolina cake batter comes together in minutes, and you don't need any special equipment, complicated techniques or decorating skills. 

Make the syrup, bake the cake and pour the syrup over it. That's it! All you need to do now is wait for the cake to absorb the syrup.

How to Make Revani

It is really so easy to make revani.

Start with the syrup, as it needs time to cool while you prepare the cake. Simply simmer the sugar and water with a little lemon juice, then set it aside.

For the cake, beat the eggs and sugar together, then mix in the yogurt, olive oil and the remaining ingredients. Pour the batter into your baking pan and bake until golden on top.

Now comes the important part! Once the cake is out of the oven, pour the cooled syrup over it. Don't worry if it looks like a lot of syrup at first. The cake will gradually soak it all up as it rests.

Give it enough time to absorb the syrup before slicing and serving.

You can find the full step-by-step instructions and exact measurements in the recipe card below.

The Syrup Must Be Cool, the Cake Must Be Hot

One of the most important things to remember when making revani is to pour cooled syrup over the cake while it's still hot from the oven.

The syrup doesn't need to be chilled in the fridge. Just let it cool to room temperature while the cake bakes.

The hot cake absorbs the syrup beautifully, so it becomes moist all the way through.

That's why we always prepare the syrup first. By the time the cake comes out of the oven, the syrup has had enough time to cool down.

Let it Rest Before Serving

Don't rush to slice your revani as soon as you've poured the syrup over it!

It needs time to soak up the syrup and develop that lovely, moist texture. We recommend letting it rest for at least an hour before serving.

We actually love making revani the day before we're having guests. It gives the cake plenty of time to absorb the syrup.

Serving Suggestions

Revani is delicious on its own, but there are a few ways to make it even better!

In Türkiye, it's often served with a sprinkle of shredded coconut or chopped pistachios on top. We love both, but sometimes we just leave it plain.

If you want something to balance the sweetness, try serving it with a spoonful of kaymak (Turkish clotted cream) or a scoop of dondurma (Turkish ice cream).

And of course, our favorite way to enjoy revani is with a glass of Turkish tea (çay). The slightly bitter tea goes so well with the sweet, syrup-soaked cake. It's exactly the kind of dessert we'd serve when friends come over for tea.

Storage and Make Ahead

Revani is a great dessert to make ahead because it tastes even better after the syrup has had time to soak in. We often prepare it the day before having guests.

You can keep revani covered in a cool place for up to a day.

For longer storage, keep it in an airtight container in the fridge for up to 4 days. We like to take it out about 20–30 minutes before serving so it's not too cold.

Can you freeze revani?

Yes! Let the cake cool completely and absorb the syrup. Wrap individual slices well and place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving. Keep in mind that the texture may change slightly after thawing.

More Turkish Desserts to Try

If you enjoyed this revani recipe, here are a few more Turkish desserts to try!

• Şekerpare: Buttery semolina cookies soaked in sweet syrup.
• İrmik Helvası: A traditional Turkish semolina dessert with toasted pine nuts.
• Kadayıf: Crispy shredded pastry filled with pistachios and soaked in syrup.
• Turkish Baklava: Layers of buttery phyllo pastry filled with walnuts.
• Lokma Tatlısı: Little balls of fried dough soaked in sugar syrup, a popular Turkish street dessert.
• Halka Tatlısı: Crispy, ring-shaped Turkish churros soaked in sweet syrup.