Almond Croissant Bundt Cake with Browned Butter Icing

Recipe Ingredients

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.

Cookware You’ll Need

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.

How to Make Almond Croissant Bundt Cake with Browned Butter Icing

Here’s how to make the almond croissant cake recipe, from frangipane to browned butter icing.

1. Make the Frangipane

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.

2. Mix the Cake Batter

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.

3. Pour Cake Batter, Add Frangipane, and Bake

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.

4. Toast the Almonds

Toasting brings out almond flavor and adds crunch. Don’t walk away—stir frequently and watch closely, as they brown quickly.

5. Make the Icing and Finish

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.

Possible Variations

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.

Serving Almond Croissant Bundt Cake

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.

Storing Almond Croissant Bundt Cake

Here are the best methods we’ve tested for storing your almond croissant cake.

Room Temperature

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.

Refrigerator

Store in a covered container for up to 1 week.

Freezer

• 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.

How to Thaw

• 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.