Introduction

This Almond Croissant Cake captures the buttery, nutty flavors of a classic almond croissant in a moist, fluffy cake. It’s perfect for a special breakfast or an elegant dessert that feels indulgent yet approachable.

A single triangular slice of almond cake sits on a white plate with a textured edge, placed on a white marbled surface. The cake has one thick base layer of light golden yellow with a soft and moist texture, topped with a layer of toasted sliced almonds scattered evenly, dusted with a fine layer of white powdered sugar. A silver fork pierces the front side of the cake, holding a small bite-sized piece. A few almond slices and powdered sugar granules are scattered loosely around the plate. The background is softly blurred in warm tones, giving prominence to the cake slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup whole raw almonds (skin-on or blanched)
2 cups heavy whipping cream, cold
1 1/2 cups (minus 1 Tbsp) all purpose flour
2 tsp baking powder
1/2 tsp salt
3 large eggs
1 1/4 cup sugar
2 tsp almond extract
1/2 cup sliced almonds
1 Tbsp sugar
Powdered sugar, for dusting

Instructions

Step 1: Preheat the oven to 350°F. Butter and flour a 9-inch springform pan to prepare for baking.
Step 2: Finely chop the whole almonds using a food processor or knife until they are finely ground but not almond meal. Set aside.
Step 3: In a large bowl, whip the cold heavy cream until it forms firm peaks. Refrigerate this whipped cream until ready to use.
Step 4: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 5: In another bowl, whisk the eggs, sugar, and almond extract briskly until light and fluffy—using a stand mixer is ideal for this step. Gently fold in the flour mixture and the ground almonds.
Step 6: Carefully fold the whipped cream into the batter until fully combined, being careful not to deflate the mixture. Then, pour the batter into the prepared pan and spread evenly.
Step 7: Sprinkle the sliced almonds evenly over the top of the batter and then sprinkle 1 tablespoon of sugar on top.
Step 8: Bake for 45 to 55 minutes, until the cake is puffed and golden. A toothpick inserted in the center should come out clean or with moist crumbs but no wet batter. Oven times may vary, so check toward the end of baking.
Step 9: Let the cake cool in the pan for 10 minutes, then release from the pan and transfer to a serving plate. Dust the top with powdered sugar before serving.
Step 10: Serve warm or at room temperature. Store on the counter under a cake dome or wrapped in foil. Do not slice until ready to serve.
Step 11: The cake will keep for up to 3 days at room temperature and can be frozen for longer storage.

Tips & Variations

For a smoother texture, use blanched almonds instead of skin-on.
Add a splash of vanilla extract along with almond extract for extra flavor complexity.
To make the cake extra moist, ensure the cream is whipped to firm peaks and folded gently to retain air.
If you don’t have a springform pan, use a similarly sized round cake pan and adjust baking time as needed.

Storage

Store the cake on the counter covered with a cake dome or wrapped tightly in foil to keep it moist. It stays fresh for up to 3 days at room temperature. For longer storage, freeze the cake wrapped well in plastic wrap and foil, then thaw at room temperature before serving. Reheat slices gently for a warm treat.

How to Serve

A round almond cake with a slightly cracked, golden-brown crust on the sides and top, covered with a thick layer of thinly sliced toasted almonds scattered evenly. The almonds are light brown with some darker toasted edges, and there is a light dusting of white powdered sugar spread sporadically over the surface. The cake sits on crumpled light beige parchment paper, which rests on a white marbled textured surface. The image is close up, showing the texture and details of the almonds and cake crust. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of chopped almonds?

Yes, almond flour can be used as a substitute for the chopped almonds. It will give the cake a finer texture but maintain the almond flavor.

Do I need a stand mixer to make this cake?

No, a stand mixer makes whipping eggs and cream easier and faster, but you can use a hand mixer or whisk manually—just be prepared for a bit more elbow grease.