Almond Croissant Cake
Almond Croissant Cake
Ingredients
For the Vanilla Almond Cake
- 1 1/2 cups unsalted butter, softened
- 1/2 cup vegetable oil
- 3 cups granulated sugar
- 4 large eggs, at room temperature
- 1 1/2 teaspoons almond extract
- 1 tablespoon vanilla extract
- 3 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups buttermilk, at room temperature
For the Frangipane Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 1 1/4 cups almond flour
- 2 tablespoons all-purpose flour
For the Browned Butter Buttercream
- 2 1/2 cups unsalted butter
- 6 cups powdered sugar, sifted
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Assembly and Decoration
- 1/2 cup sliced almonds
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
Preheat oven to 350°F. Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, vegetable oil, and granulated sugar for the cake base on medium-high speed for 4-5 minutes, until very pale and fluffy.
⏱️ 5 min
- 3
Crack the large eggs into a measuring cup. Using an immersion blender, blend the eggs until smooth. Gradually add the blended eggs to the butter mixture, mixing well after each addition until fully incorporated. Stir in the almond extract and vanilla extract.
⏱️ 5 min
- 4
In a separate large bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to ensure even distribution.
⏱️ 3 min
- 5
With the stand mixer on low speed, add one-third of the dry ingredients to the wet ingredients, mixing until just combined. Add half of the buttermilk, mixing until just combined. Repeat with another third of the dry ingredients, then the remaining buttermilk, and finally the last third of the dry ingredients. Mix until just combined, then remove the bowl from the mixer and finish mixing gently by hand with a spatula to ensure no dry streaks remain, being careful not to overmix.
⏱️ 5 min
- 6
Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out with only a few moist crumbs. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This cooling process will take at least 1 hour.
⏱️ 90 min•🌡️ 350
- 7
While the cakes are baking/cooling, prepare the frangipane filling. In a medium saucepan, combine the softened butter and granulated sugar. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Remove from heat.
⏱️ 5 min
- 8
Whisk in the egg and almond extract into the butter-sugar mixture until well combined. Stir in the almond flour and all-purpose flour until a thick paste forms. Return the saucepan to low heat and cook, stirring constantly, for 3-5 minutes, until the frangipane thickens slightly and smells fragrant. Remove from heat and let cool completely. This will take at least 30 minutes.
⏱️ 35 min
- 9
Prepare the browned butter buttercream. In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a rich golden brown and smells nutty. Be careful not to burn it. Immediately pour the browned butter into a heatproof bowl and place it in the refrigerator for 30 minutes, or until it has solidified but is still soft enough to be whipped.
⏱️ 40 min
- 10
Once the browned butter is cooled and slightly firm, transfer it to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy. Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase to medium-high and beat until smooth.
⏱️ 5 min
- 11
Add the heavy cream, vanilla extract, and salt to the buttercream. Beat on high speed for 3-5 minutes, until the buttercream is light, fluffy, and spreadable.
⏱️ 5 min
- 12
To assemble the cake: Place one cooled cake layer on a serving plate or cake stand. Spread half of the frangipane filling evenly over the top. Top with the second cake layer, then spread the remaining frangipane filling. Place the third cake layer on top.
⏱️ 5 min
- 13
Generously frost the entire cake with the browned butter buttercream, using an offset spatula to create smooth sides and a decorative top.
⏱️ 10 min
- 14
Toast the sliced almonds in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently, until golden brown and fragrant. Let cool completely.
⏱️ 5 min
- 15
Press the toasted sliced almonds onto the sides and top edge of the frosted cake. Dust the top of the cake with powdered sugar before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Almond Croissant Cake
For the Vanilla Almond Cake
- 1 1/2 cups unsalted butter, softened
- 1/2 cup vegetable oil
- 3 cups granulated sugar
- 4 large eggs, at room temperature
- 1 1/2 teaspoons almond extract
- 1 tablespoon vanilla extract
- 3 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups buttermilk, at room temperature
For the Frangipane Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 1 1/4 cups almond flour
- 2 tablespoons all-purpose flour
For the Browned Butter Buttercream
- 2 1/2 cups unsalted butter
- 6 cups powdered sugar, sifted
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Assembly and Decoration
- 1/2 cup sliced almonds
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
Preheat oven to 350°F. Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, vegetable oil, and granulated sugar for the cake base on medium-high speed for 4-5 minutes, until very pale and fluffy.
⏱️ 5 min - 3
Crack the large eggs into a measuring cup. Using an immersion blender, blend the eggs until smooth. Gradually add the blended eggs to the butter mixture, mixing well after each addition until fully incorporated. Stir in the almond extract and vanilla extract.
⏱️ 5 min - 4
In a separate large bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to ensure even distribution.
⏱️ 3 min - 5
With the stand mixer on low speed, add one-third of the dry ingredients to the wet ingredients, mixing until just combined. Add half of the buttermilk, mixing until just combined. Repeat with another third of the dry ingredients, then the remaining buttermilk, and finally the last third of the dry ingredients. Mix until just combined, then remove the bowl from the mixer and finish mixing gently by hand with a spatula to ensure no dry streaks remain, being careful not to overmix.
⏱️ 5 min - 6
Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out with only a few moist crumbs. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This cooling process will take at least 1 hour.
⏱️ 90 min•🌡️ 350 - 7
While the cakes are baking/cooling, prepare the frangipane filling. In a medium saucepan, combine the softened butter and granulated sugar. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Remove from heat.
⏱️ 5 min - 8
Whisk in the egg and almond extract into the butter-sugar mixture until well combined. Stir in the almond flour and all-purpose flour until a thick paste forms. Return the saucepan to low heat and cook, stirring constantly, for 3-5 minutes, until the frangipane thickens slightly and smells fragrant. Remove from heat and let cool completely. This will take at least 30 minutes.
⏱️ 35 min - 9
Prepare the browned butter buttercream. In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a rich golden brown and smells nutty. Be careful not to burn it. Immediately pour the browned butter into a heatproof bowl and place it in the refrigerator for 30 minutes, or until it has solidified but is still soft enough to be whipped.
⏱️ 40 min - 10
Once the browned butter is cooled and slightly firm, transfer it to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy. Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase to medium-high and beat until smooth.
⏱️ 5 min - 11
Add the heavy cream, vanilla extract, and salt to the buttercream. Beat on high speed for 3-5 minutes, until the buttercream is light, fluffy, and spreadable.
⏱️ 5 min - 12
To assemble the cake: Place one cooled cake layer on a serving plate or cake stand. Spread half of the frangipane filling evenly over the top. Top with the second cake layer, then spread the remaining frangipane filling. Place the third cake layer on top.
⏱️ 5 min - 13
Generously frost the entire cake with the browned butter buttercream, using an offset spatula to create smooth sides and a decorative top.
⏱️ 10 min - 14
Toast the sliced almonds in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently, until golden brown and fragrant. Let cool completely.
⏱️ 5 min - 15
Press the toasted sliced almonds onto the sides and top edge of the frosted cake. Dust the top of the cake with powdered sugar before serving.
⏱️ 2 min