Almond Croissant Sheet Cake

Friends. Something you don’t know about me is that I LOVE almond croissants… wild to think that I have zero recipes related to them. That’s not by chance, it’s because I cannot be contained around an almond croissant lol. 

I made some recently but the recipe isn’t ready to be shared yet, however, I do have plain croissants and I also made this ingredient sheet cake version and I think you’re going to love it. 

​​This almond croissant sheet cake has all the flavors I love in an almond croissant, but in a much easier, more practical form.

Ingredient Notes & Substitutions

This section is just a few notes on the ingredients – the full recipe with measurements is in the recipe card below. 

• Flour
  I used all-purpose flour for convenience, but cake flour also works great. I highly recommend using a digital scale to measure your dry ingredients so you can get the fluffiest cake possible. 
• Extracts
  Almond extract is what gives the cake that classic almond croissant flavor, so I don’t recommend skipping it. A little goes a long way, though, so careful not to overdo it. Vanilla rounds out the almond flavor and keeps it from tasting too one-note – I like using both here.
• Almond flour
  I recommend finely ground almond flour for this. I don’t recommend substituting this for anything because it’s the main flavor and texture component to this layer. 
• Sliced almonds
  These give the cake that classic almond croissant finish. I like to scatter them generously over the top for both texture and flavor and a gorgeous visual on top. 
• Powdered Sugar
  For the topping, I used this powdered sugar that doesn’t dissolve because I wanted it to look fresh. Regular powdered sugar works perfectly too but I would just dust it fresh before serving to keep it from dissolving. 

How to Make Almond Croissant Sheet Cake

In traditional Baran Bakery manner, this cake has several components to it but each of them are really simple. 

1. Hot Milk Sponge – this cake is like a cross between a sponge cake and a creamed butter cake so the texture is perfect for soaking up the almond syrup but without being too spongy for the thick almond filling. The hot milk and butter in the sponge also give it a very buttery flavor. 
2. Buttery Almond Syrup – a simple syrup with a touch of butter, almond extract and vanilla bean paste. 
3. Almond Filling – a no-bake version of a frangipane but I used brown butter to enhance the nutty flavor of the almonds. 
4. Chantilly Cream – just like whipped cream but slightly sweeter and feels a bit ‘fuller’ in texture. 
5. Topping – toasted sliced almonds & powdered sugar for that classic bakery-style croissant look.

Hot Milk Sponge

1. Heat the milk and butter together just until melted.
2. Beat the eggs and sugar until pale, thick, and fluffy.
3. Sift the dry ingredients over the egg mixture and gently mix just until incorporated.
4. Stream in the hot milk mixture with the vanilla and mix just until smooth.
5. Scrape the bowl well, divide the batter between the pans, and bake until golden brown and releases from the edge of the pan.

Note: This cake bakes darker than many vanilla cakes because of the higher sugar content, and it won’t fully spring back when done. Look for a deep golden brown top and the edges releasing from the pan rather than waiting for the usual spring-back or toothpick test.

Almond Syrup

1. Cook the sugar with the water in a saucepan until the sugar is fully dissolved.
2. Add in the butter, almond extract and vanilla bean paste, stirring until well combined.
3. Allow to cool completely before using on the cake. 

I used about half of the syrup as the actual cake soak, then I used about ¼ of it in the almond filling and saved the rest in a jar to make almond croissant flavored lattes – 10/10 recommend! 

Almond Filling

1. Brown the butter and then combine it with the rest of the ingredients in a large bowl.
2. Stir until it’s completely combined. The mixture should be thick to be spreadable and not run off the cake but not too stiff that you’d spread it out. Thin it out with a little more milk or simple syrup if you prefer it sweeter. 
3. Cool completely before spreading on the cake. 

Chantilly Cream

1. Sift the sugar into the bowl with the salt.
2. Add the heavy whipping cream and vanilla bean paste and whip until it’s thick and fluffy and just when it reaches a stiff peak. Don’t over-beat or it won’t be smooth anymore (and can turn to butter lol).
3. Use a rubber spatula to fold it back and forth a little to smooth out the cream and make it look silky.

Tip: If you over-beat slightly, add a touch more cream and fold just until it’s combined.

Assemble 

1. Place the almonds in a small pan over medium-low heat and cook for a couple of minutes, just until they start to brown and smell toasted. Allow to cool. 
2. Once the cake has cooled, use a fork to poke some holes in the top. 
3. Use a spoon to drizzle the almond syrup over all the cake – I used about half of it.
4. Spread the almond filling evenly on top of the cake. In my photos, it doesn’t look like a lot but it should be a good thick layer. 
5. You can spread the chantilly cream on top with an offset spatula or pipe it on like I did. 
6. Slice the cake into desired sizes and then top with toasted almonds and powdered sugar. 

Tip: I recommend slicing the cake before topping with the almonds because the almonds will make it difficult to slice.

Serving & Storing 

This almond croissant sheet cake can be served either cold or at room temperature, but I personally prefer it slightly chilled for the best texture.

Store it in an airtight container in the refrigerator for several days. If you want to keep it longer, you can also freeze it in an airtight container and thaw it in the fridge or at room temperature before serving.

If you enjoyed this recipe, I would greatly appreciate a 5-star rating or a review below. If you have any questions, please leave a comment down below as well.

As always, have a blessed day and happy baking! 

Love, B