Almond Croissant Cake
Indulge in the irresistible delight of our Almond Croissant Cake, a beautiful fusion of the classic almond croissant flavors in cake form. This easy-to-follow recipe delivers layers of moist almond-infused ricotta and a rich frangipane filling that will impress your family and friends alike. Perfect for any occasion, whether it’s a festive gathering or a cozy night in, this cake is sure to bring smiles all around. With its decadent taste paired with creamy vanilla buttercream frosting, every slice is a celebration of flavor and warmth.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: N/A
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 15 ounces whole milk ricotta
- ¾ cup olive oil
- 1 ½ cups sugar
- 1 ½ teaspoons almond extract
- 1 teaspoon pure vanilla extract
- 3 room temperature eggs
- ½ cup softened butter (1 stick)
- 1 cup white sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon almond extract
- 2 room temperature eggs
- 2 cups almond flour
- 2 ¼ cups softened butter
- 7 ¾ cups powdered sugar
- 2 ½ tablespoons pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the all-purpose flour, baking soda, and salt. In another bowl, combine the ricotta cheese, olive oil, sugar, almond extract, vanilla extract, and eggs until smooth. Gradually stir the dry mixture into the wet ingredients until just combined. Avoid over-mixing!
- Pour the batter into greased round cake pans. Bake for about 50 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool in the pans for about 10 minutes before transferring them onto wire racks.
- In a mixing bowl, cream together the softened butter and white sugar until light and fluffy. Mix in the eggs one by one followed by almond flour and extracts until well blended.
- Once cooled, layer your cakes on a serving plate. Spread half of your frangipane filling between layers before topping with more filling on top.
- For the buttercream frosting, beat together softened butter with powdered sugar until smooth. Add in vanilla and almond extracts to taste! Frost your cake generously.
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 330
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg