If you love almond croissants, this Brown Butter Almond Croissant Gooey Butter Cake is the dessert to make. It combines a buttery brown butter base, pockets of homemade almond filling throughout, and a creamy gooey topping that bakes into a soft, custardy center. The result tastes like the best part of an almond croissant, rich almond flavor, toasted sliced almonds, and a tender gooey crumb dusted with powdered sugar. Because this dessert is incredibly buttery and rich, a small slice goes a long way, making it perfect for sharing with family and friends. It’s ideal for brunch, holidays, afternoon coffee, or any time you want a show-stopping treat that feels both comforting and elegant. If you love almond desserts, be sure to try my Almond Raspberry Coffee Cake, Almond Coffee Cake, and Almond Croissant Cookies.
Butter is the foundation of this recipe. Browning the butter creates golden brown milk solids and a nutty aroma that gives the cake a rich bakery flavor.
Cream cheese creates the signature gooey butter cake topping and adds a subtle tang to balance the sweetness.
Almond flour gives the almond filling its soft frangipane texture and almond croissant flavor.
A small amount of almond extract delivers the unmistakable almond bakery aroma.
Vanilla rounds out the almond flavor and adds warmth.
Powdered sugar sweetens both the almond filling and gooey layer while keeping them silky and smooth.
All-purpose flour provides structure and a tender crumb for the base.
Helps the base rise slightly and stay soft.
Sliced almonds toast beautifully on top and add the crunchy finish found on almond croissants.
Brown the butter in a saucepan over medium heat until golden and smells nutty. If this is your first time browning butter, check out my full guide for tips on how to brown butter. You can brown the butters that is intended for the cake batter and gooey layer separately or you can brown them all at once for convenience. To do this, place a heatproof bowl or large measuring cup on a kitchen scale and set it to zero. Pour in all of the browned butter and note the total weight. Then transfer 33% of the butter into a separate bowl for the gooey layer, and use the remaining 67% for the cake batter.
In a medium bowl, beat the softened butter and powdered sugar until smooth. Add the egg yolks, almond extract, and vanilla extract and mix until combined. Fold in the almond flour and salt until a thick paste forms. Refrigerate while preparing the remaining layers.
Preheat the oven to 325°F (163°C) and line a 9x13-inch baking pan with parchment paper.In a large bowl, whisk together the cooled brown butter and granulated sugar. Add the egg, vanilla extract, and almond extract. In a separate bowl, whisk together the dry ingredients, flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until a thick dough forms. Press the dough evenly into the bottom of the pan.
Dollop the chilled almond filling over the top of the cake batter. Evenly spread the filling and gently press slightly into the dough.
In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add the eggs, vanilla extract, and almond extract. Slowly stream in the cooled brown butter. Add the powdered sugar and salt and mix on medium speed until smooth.
Pour the gooey layer over the almond filling and spread gently. Sprinkle the sliced almonds evenly over the top.
Bake for 35 to 45 minutes, or until the edges of the cake are golden brown and the center still has a slight jiggle.
Let the cake cool in the pan for 10 minutes and then transfer the pan to a wire rack and cool completely.
Dust lightly with powdered sugar before slicing and serving.
This cake is delicious:
For efficiency, brown all the butter together instead of separately. After browning, divide it using a 67% (cake batter) / 33% (gooey layer) ratio. This keeps the flavor consistent throughout the cake and saves time.
Room temperature cream cheese, butter, and eggs blend smoothly.
The center should still jiggle slightly when removed from the oven.
Refrigerate for 1 to 2 hours for neat bakery-style slices.
Almond extract is strong. Stick to the measured amount to avoid overpowering the cake. Also, if possible use a high quality almond extract. I have used certain almond extract brands in the past that have a stronger undesirable bite to it.
I find when tasting this cake just a few hours after baking the almond flavor is potent and gives a harsh almond alcohol taste. However tasting this cake the next day, the almond flavor deepens and becomes pleasant. Also, the texture becomes even better the next day.
Store leftovers in an airtight container.
It tastes like the soft center of an almond croissant with brown butter, creamy almond filling, and toasted almonds.
Yes. In fact, the flavor and texture improve after resting overnight.
It was likely over baked. Remove the cake while the center still jiggles slightly.
Yes, but the filling will have a slightly coarser texture.
I don't reccomend it. This recipe is specifically designed for almond flour to create a softer frangipane like filling.
Base Layer:
You want golden, not burnt. Think toasted hazelnut, not coffee ash.
If preferred, brown 12 tablespoons (169g) butter in one saucepan. Divide the browned butter after cooking:
Allow the portion for the batter to cool before mixing.
Measuring flour properly makes a big difference in how your baked recipes turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make this cake dry or dense.
If you don’t have a scale:
Too much flour is one of the most common reasons baked recipes can become dry and cakey.
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