Almond Croissant Cake Tutorial

• total time: 1 hour 27 minutes

Ingredients

1 cup (226 g) unsalted butter, softened

¾ cup (165 ml) neutral oil (avocado)

2½ cups (500 g) granulated sugar

6 large eggs, room temperature

1 Tbsp vanilla extract

¾ tsp almond extract

4 cups (460 g) cake flour, sifted

1 Tbsp baking powder

½ tsp baking soda

1 tsp kosher salt

1½ cups (360 ml) buttermilk, room temperature

½ cup (136 g) sour cream, room temperature

Directions

Preheat & prep

Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans.

Cream fats & sugar

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.

Add eggs

Lightly whisk eggs together or use an immersion blender to combine. Slowly stream the eggs in, mixing well after each addition.

Dry ingredients

In a separate bowl, whisk together sifted cake flour, baking powder, baking soda, and salt.

Alternate

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.

Add sour cream

Mix on low until batter is smooth, thick, and velvety.

Bake

Divide evenly between pans (720g-725g per pan). Bake 25–30 minutes, until lightly golden and a toothpick inserted shows a few moist crumbs.

Cool

Cool 10 minutes in pans, then turn out onto racks to cool completely.

Frangipane Filling

Ingredients

½ cup (113 g) unsalted butter, softened

¾ cup (150 g) granulated sugar

1 cup (96 g) almond flour

2 large eggs, room temperature

½ tsp almond extract

1 tsp vanilla extract

2 Tbsp (15 g) all-purpose flour

Pinch kosher salt

Instructions

Cream butter and sugar until smooth.

Mix in almond flour.

Add eggs one at a time, mixing well.

Stir in extracts, flour, and salt.

Transfer mixture to a saucepan and cook over low heat, stirring constantly, about 6-8 minutes, until slightly thickened and glossy (170–175°F).

Remove from heat and cool completely. Chill until thick and pipable.

Brown Butter Buttercream

Ingredients

2 cups (454 g) unsalted butter

Brown 1 cup (226 g)

Keep 1 cup (226 g) softened

5½ cups (660 g) powdered sugar, sifted

⅓ cup (80 ml) heavy cream, plus more as needed

1½ tsp vanilla extract

¾ tsp salt

Instructions

Brown the butter

Brown 1 cup butter until golden and nutty. Pour into a heatproof dish and cool completely. Chill briefly until opaque and soft, stirring occasionally.

Whip the butter

In a stand mixer fitted with the paddle, beat softened butter and browned butter together on medium-high for 8 minutes until very pale and fluffy.

Add sugar

With mixer on low, add powdered sugar and salt. Add vanilla and slowly stream in heavy cream. Beat until light and fluffy.

Assembly

Level cake layers if needed.

Place first layer on a cake board. Pipe a buttercream dam around the edge.

Fill with ½ of the frangipane.

Repeat with second layer.

Top with final layer, crumb coat, and chill 30 minutes.

Apply final coat.

Pipe rosettes on top using tip 1M.

Finish with toasted sliced almonds and a dusting of powdered sugar.