French bakers created almond croissant cake in 1920s Paris to rescue day-old croissants from the trash bin.
Almond Croissant Cake
Indulge in our delightful Almond Croissant Cake, a heavenly treat that layers luscious frangipane between soft, fluffy cake. Topped with a rich brown butter buttercream and adorned with elegant rosettes, toasted almonds, and a sprinkle of powdered sugar, this dessert is sure to impress at any gathering. If you're a fan of almond croissants, get ready to fall in love with this showstopper for your next celebration or cozy weekend bake!
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥛Dairy & Eggs(4)
- 1 cup (226 g) unsalted butter, softened (227 g)
- 1½ cups (360 ml) buttermilk, room temperature (340 g)
- 6 large eggs, room temperature
- ½ cup (136 g) sour cream, room temperature (120 ml)
🫙Pantry Staples(7)
- ¾ tsp almond extract (3.75 ml)
- 1 Tbsp baking powder (15 ml)
- ½ tsp baking soda (2.5 ml)
- 4 cups (460 g) cake flour, sifted (500 g)
- ¾ cup (165 ml) neutral oil (avocado) (180 ml)
- 2½ cups (500 g) granulated sugar (500 g)
- 1 Tbsp vanilla extract (15 ml)
🧂Spices & Seasonings(1)
- 1 tsp kosher salt (5 ml)
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans.
- 2
In a stand mixer fitted with the paddle, beat butter, oil, sugar, vanilla, and almond extract on medium-high for 4–5 minutes until very pale and fluffy. Scrape the bowl well.
- 3
Lightly whisk eggs together or use an immersion blender to combine. Slowly stream the eggs in, mixing well after each addition.
- 4
In a separate bowl, whisk together sifted cake flour, baking powder, baking soda, and salt.
- 5
With mixer on low, add dry ingredients in three additions, alternating with buttermilk in two additions, beginning and ending with dry. Mix just until combined.
- 6
Mix on low until batter is smooth, thick, and velvety.
- 7
Divide evenly between pans. Bake 25–30 minutes, until lightly golden and a toothpick inserted shows a few moist crumbs.
- 8
Cool 10 minutes in pans, then turn out onto racks to cool completely.
💡 Pro Tips
- ✓Beat butter mixture for the full 4-5 minutes at medium-high speed to incorporate maximum air - this creates the cake's tender crumb structure through mechanical leavening.technique4-5 minutes at medium-high
- ✓Stream eggs in slowly over 2-3 minutes to prevent breaking the emulsion, which would result in a dense, greasy cake with poor rise.technique2-3 minutes streaming time
- ✓Sift cake flour before measuring because cake flour compacts 15-20% more than all-purpose, leading to dry, tough results if overpacked.ingredient15-20% compaction difference
- ✓Use buttermilk at 65-70°F for optimal acid reaction with baking soda - cold buttermilk delays leavening while warm buttermilk can curdle the batter.ingredient65-70°F
- ✓Bake until internal temperature reaches 205-208°F rather than relying on toothpick test alone, as almond cakes can appear done while still underbaked in the center.timing205-208°F internal temp
Share this recipe
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
Share this recipe
French bakers created almond croissant cake in 1920s Paris to rescue day-old croissants from the trash bin.
Almond Croissant Cake
Indulge in our delightful Almond Croissant Cake, a heavenly treat that layers luscious frangipane between soft, fluffy cake. Topped with a rich brown butter buttercream and adorned with elegant rosettes, toasted almonds, and a sprinkle of powdered sugar, this dessert is sure to impress at any gathering. If you're a fan of almond croissants, get ready to fall in love with this showstopper for your next celebration or cozy weekend bake!
📝 Ingredients
Serves 12🥛Dairy & Eggs(4)
- 1 cup (226 g) unsalted butter, softened (227 g)
- 1½ cups (360 ml) buttermilk, room temperature (340 g)
- 6 large eggs, room temperature
- ½ cup (136 g) sour cream, room temperature (120 ml)
🫙Pantry Staples(7)
- ¾ tsp almond extract (3.75 ml)
- 1 Tbsp baking powder (15 ml)
- ½ tsp baking soda (2.5 ml)
- 4 cups (460 g) cake flour, sifted (500 g)
- ¾ cup (165 ml) neutral oil (avocado) (180 ml)
- 2½ cups (500 g) granulated sugar (500 g)
- 1 Tbsp vanilla extract (15 ml)
🧂Spices & Seasonings(1)
- 1 tsp kosher salt (5 ml)
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans.
- 2
In a stand mixer fitted with the paddle, beat butter, oil, sugar, vanilla, and almond extract on medium-high for 4–5 minutes until very pale and fluffy. Scrape the bowl well.
- 3
Lightly whisk eggs together or use an immersion blender to combine. Slowly stream the eggs in, mixing well after each addition.
- 4
In a separate bowl, whisk together sifted cake flour, baking powder, baking soda, and salt.
- 5
With mixer on low, add dry ingredients in three additions, alternating with buttermilk in two additions, beginning and ending with dry. Mix just until combined.
- 6
Mix on low until batter is smooth, thick, and velvety.
- 7
Divide evenly between pans. Bake 25–30 minutes, until lightly golden and a toothpick inserted shows a few moist crumbs.
- 8
Cool 10 minutes in pans, then turn out onto racks to cool completely.
💡 Pro Tips
- ✓Beat butter mixture for the full 4-5 minutes at medium-high speed to incorporate maximum air - this creates the cake's tender crumb structure through mechanical leavening.technique4-5 minutes at medium-high
- ✓Stream eggs in slowly over 2-3 minutes to prevent breaking the emulsion, which would result in a dense, greasy cake with poor rise.technique2-3 minutes streaming time
- ✓Sift cake flour before measuring because cake flour compacts 15-20% more than all-purpose, leading to dry, tough results if overpacked.ingredient15-20% compaction difference
- ✓Use buttermilk at 65-70°F for optimal acid reaction with baking soda - cold buttermilk delays leavening while warm buttermilk can curdle the batter.ingredient65-70°F
- ✓Bake until internal temperature reaches 205-208°F rather than relying on toothpick test alone, as almond cakes can appear done while still underbaked in the center.timing205-208°F internal temp