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Almond Croissant Cake with Almond Cream Cheese Frosting

This Almond Croissant Cake with Almond Cream Cheese Frosting is a soft, buttery almond cake layered with a rich frangipane swirl and topped with a smooth, lightly tangy frosting. Finished with toasted sliced almonds and a dusting of powdered sugar.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert
Ingredients Equipment Method

Ingredients
  

The Frangipane
  • ½ cup (50g) almond flour
  • ¼ cup (50g) granulated sugar
  • 2 tbsp (28g) unsalted butter softened
  • 1 large egg
  • ¼ tsp almond extract
The Cake Base
  • 1 cup (225g) unsalted butter softened
  • 7 oz (200g) almond paste broken into small pieces
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1½ cups (190g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
The Almond Cream Cheese Frosting
  • 8 oz (225g) cream cheese softened
  • ¼ cup (55g) unsalted butter softened
  • 2½ cups (310g) powdered sugar
  • ½ tsp almond extract
  • ½ cup (45g) toasted sliced almonds for garnish
  • extra powdered sugar for garnish

Equipment

  • 9-inch Springform Pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • sifter or fine mesh sieve
  • butter knife

Method
 

  1. In a small bowl, whisk together the almond flour, granulated sugar, softened butter, egg, and almond extract. Mix until smooth and creamy. Set aside while you prepare the cake batter.
  2. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or ceramic baking dish.
    In a large mixing bowl, beat the softened butter, sugar, and almond paste pieces on medium-high speed for about 3–4 minutes. The texture should become light, fluffy, and pale in color.
    Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and almond extract.
    In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix.
  3. Spread about two-thirds of the cake batter evenly into your prepared pan.
    Dollop the frangipane mixture over the batter. Using a butter knife, gently swirl it through the batter to create a marbled effect.
    Top with the remaining cake batter and smooth it out carefully.
  4. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  5. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
    Gradually add the powdered sugar, mixing until light and fluffy. Add the almond extract and mix until fully incorporated.
  6. Once the cake is completely cool, spread a thick, even layer of almond cream cheese frosting over the top.
    Press the toasted sliced almonds generously into the frosting, allowing them to cover the surface. Finish with a light dusting of powdered sugar.