An almond croissant is a beloved French pastry made by transforming day-old croissants. They're split open, brushed with syrup (often rum- or almond-flavored), and filled with sweet almond frangipane. After being baked again, they’re sprinkled with powdered sugar and sometimes topped with sliced almonds for added crunch—a luxurious, twice-baked treat perfect for breakfast or snack.
This almond croissant bundt cake is inspired by that classic pastry, reimagining its flavors in a moist, decadent cake with pockets of frangipane and topped with a nutty browned butter icing. Our almond croissant cake recipe is a show-stopping dessert that brings the elegance of a French patisserie to your next brunch, holiday gathering, or any special occasion.
Here are the key ingredients you’ll need for this almond croissant bundt cake.
Almond Flour: Made from finely ground blanched almonds, it’s light and soft with a rich, nutty taste. Different from almond meal, which is coarser and includes skins. You can substitute almond meal, but the result will be darker in color.
Almond Extract: Essential for the strong, floral almond flavor in classic almond croissants. Vanilla can work in a pinch but won’t replicate the distinct taste.
Salted Butter: For the cake and frangipane, soften butter at room temperature until a gentle press leaves an imprint—this ensures easy mixing. For the brown butter icing, start with cold butter so it melts evenly and browns without burning.
Eggs: You’ll need 5 large eggs—4 for the cake, and 1 egg white for the frangipane. Save the extra yolk for an egg wash or another recipe.
Other Ingredients You’ll Need: Granulated sugar, Gold Medal™ All-Purpose Flour, baking powder, salt, milk, sour cream, sliced almonds, and powdered sugar.
With the right tools, baking this almond croissant bundt cake is a breeze—here’s everything you’ll need.
12-Cup Fluted Tube Pan: This pan comes in many designs, with the classic Bundt® pan being our favorite. Its fluted sides and hollow center promote even baking and give the cake its signature look.
Electric Hand Mixer: Essential for this recipe, it makes creaming butter and sugar—and mixing the batter—quick and easy, giving the cake its tender crumb.
Other Cookware You’ll Need: Measuring cups (dry and liquid), measuring spoons, large, medium, and small mixing bowls, mixing spoon, rubber spatula, metal spatula, cooling rack, 8-inch skillet, plate, 1-quart saucepan, and icing spatula.
Here’s how to make the almond croissant cake recipe, from frangipane to browned butter icing.
Beat the frangipane ingredients in a medium bowl until smooth. Pro Tip: Spoon almond flour into the measuring cup and level it off for the best texture. To separate the egg, let the white fall into a bowl while passing the yolk between shell halves, or use an egg separator.
This cake uses the creaming method: beat softened butter and sugar until fluffy, then mix in the eggs and almond extract. Add the dry ingredients and milk alternately, mixing until the batter is smooth and the liquid is fully absorbed.
Drop teaspoonfuls of frangipane onto the batter, avoiding the edges so it bakes into the cake. Bake until done, and let the cake cool in the pan to set before flipping it out.
Toasting brings out almond flavor and adds crunch. Don’t walk away—stir frequently and watch closely, as they brown quickly.
Use a light-colored pan to monitor the butter as it browns. Remove from heat once golden and nutty-smelling—watch closely as it can burn fast. Add icing ingredients to the cooled browned butter, pour over the cake, and garnish.
If you love this almond croissant cake, try these other almond-inspired treats for more delicious variations.
Almond Streusel-Cherry Cheesecake Bars: Our highly rated recipe using Betty Crocker™ Sugar Cookie Mix for the base and streusel, with a creamy cheesecake and cherry filling.
Almond Macaroon Brownie Bars: A rich chocolate brownie base topped with a coconut-almond macaroon layer for a classic, chewy brownie bar.
Almond Coffee Cake: Triple the almond flavor with almond paste, extract, and sliced almonds, topped with berries for a tasty breakfast or brunch.
Want to try another bundt cake? Check out our bundt cake recipes for more delicious ideas.
Serve this almond croissant cake recipe as a stunning centerpiece for brunch, holidays, or any special occasion. With its rich almond flavor, tender crumb, and luscious frangipane filling, it pairs well with coffee or tea. Each slice captures the essence of a classic French pastry—reimagined in cake form. For an extra-special touch, garnish with fresh berries or drizzle with melted chocolate. This cake is a year-round favorite—there’s never a wrong time to enjoy a slice.
Here are the best methods we’ve tested for storing your almond croissant cake.
Store the cake in a loosely covered container for up to 4 days. To keep it fresh, press plastic wrap against any cut surfaces to prevent drying.
Store in a covered container for up to 1 week.
• Uniced Cake: Wrap tightly in plastic wrap, then foil. Freeze for up to 4 months.
• Iced Cake: Freeze uncovered for 1 hour to firm up the icing, then wrap as above. Store for up to 3 months. Do not sprinkle with powdered sugar before freezing.
• From the Refrigerator: Let stand at room temperature for about 15 minutes.
• Frozen, Uniced Cake: Loosen wrap, and let stand at room temperature for 2 to 3 hours before glazing.
• Frozen, Iced Cake: Loosen wrap, and thaw in the refrigerator overnight. Let stand at room temperature for 20 to 30 minutes before serving.
Heat oven to 350°F. Spray 12-cup fluted tube cake pan with baking spray with flour.
To make the Almond Cream: In medium bowl, beat 2 tablespoons softened butter and 3 tablespoons granulated sugar with spoon until fluffy. Beat in 1 egg white, 1/2 teaspoon almond extract, and the almond flour until well blended; set aside.
To make the Cake: In another medium bowl, mix flour, baking powder, and salt; set aside. In large bowl, beat 1 cup softened butter and 1 1/2 cups granulated sugar with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until fluffy.
Add eggs, one at a time, beating well after each addition. Beat in 1 1/2 teaspoons almond extract.
On low speed, beat in one-third of the flour mixture, then 1/2 cup of the milk, beating well after each addition, just until smooth. Repeat with flour mixture and 1/2 cup milk, ending with remaining flour mixture. Scrape side of bowl occasionally. Stir in sour cream.
Pour cake batter into pan. Randomly drop 21 teaspoonfuls of almond cream in the center of the batter without touching sides of pan (do not swirl into batter).
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool 20 minutes in pan on cooling rack. Run metal spatula around outer and inside edges of pan to loosen cake. Place cooling rack over top of pan. Then, gently turn over pan and cooling rack together, allowing cake to release from pan onto rack. Cool completely, about 1 hour 30 minutes.
To toast almonds: In ungreased 8-inch skillet, cook almonds over medium heat 3 to 5 minutes, stirring frequently, until almonds begin to brown, then stirring constantly until almonds are light brown. Remove from heat, and transfer to plate; set aside.
To make the icing (cake should be completely cool before making icing): In 1-quart saucepan, heat 1/3 cup butter over medium heat 3 to 5 minutes, stirring frequently, until golden brown. Watch carefully; butter can brown and then burn quickly. Pour browned butter into medium bowl; cool 5 minutes.
Beat in 2 1/4 cups powdered sugar, 1/4 teaspoon almond extract, and 2 tablespoons of the milk with electric mixer on medium speed until smooth and desired consistency. If icing is too stiff, add additional milk, 1 teaspoon at a time. Spoon icing over cake, and sprinkle top with almonds. Sprinkle with powdered sugar.
Store loosely covered at room temperature.
We recommend using baking spray with flour for easy bundt cake removal. Alternatively, greasing the pan with shortening and lightly sprinkling with flour works, too. Be sure to cover all the edges and crevices of the pan for a smooth release.
For this almond croissant cake recipe, we use a 12-cup fluted tube pan or Bundt® pan. To check the volume, simply pour 12 cups of water into the pan. This will confirm that there is enough space in the pan for this recipe to bake properly.
A silicone Bundt® pan can be used for this almond croissant cake recipe with a few adjustments. No extra greasing is needed, as silicone is non-stick. Always place the silicone pan on a cookie sheet for stability. Check for doneness at the minimum bake time, but be prepared to add 5 to 10 extra minutes. Baked goods may not brown as much as in metal pans, so be sure to follow the recommended doneness check in the recipe.
Beurre noisette is the French term for "browned butter," which describes butter that turns a light hazelnut color during cooking. The unique, rich flavor it develops is truly one of a kind and cannot be substituted for any other ingredient.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | % Value Not Available |
| Monounsaturated Fat | 7g | % Value Not Available |
| Polyunsaturated Fat | 1&½g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 100mg | 33% |
| Sodium | 130mg | 5% |
| Total Carbohydrate | 55g | 18% |
| Dietary Fiber | 1g | 4% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 39g | % Value Not Available |
| Protein | 6g | % Value Not Available |
| Vitamin D | Value Not Available | 6% |
| Calcium | Value Not Available | 8% |
| Iron | Value Not Available | 8% |
| Potassium | 120mg | 3% |
| Vitamin A | Value Not Available | 15% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 8% |
| Thiamin | Value Not Available | 15% |
| Riboflavin | Value Not Available | 15% |
| Niacin | Value Not Available | 8% |
| Vitamin B6 | Value Not Available | 2% |
| Folic Acid | Value Not Available | 8% |
| Vitamin B12 | Value Not Available | 4% |
| Pantothenic Acid | Value Not Available | 4% |
| Phosphorus | Value Not Available | 10% |
| Magnesium | Value Not Available | 6% |
| Zinc | Value Not Available | 4% |
| Manganese | Value Not Available | 10% |
| Selenium | Value Not Available | 10% |
| Copper | Value Not Available | 4% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
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