Name: Easy Croissant Cake Buttery Soft Homemade Dessert - Simple, Cozy, and Delicious
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 6 large butter croissants (a day old is ideal); 4 large eggs; 1 cup whole milk; 1 cup heavy cream; 1/2 cup granulated sugar; 2 teaspoons pure vanilla extract; 1/2 teaspoon almond extract (optional, but lovely); 1/2 teaspoon ground cinnamon; 1/4 teaspoon fine sea salt; 2 tablespoons unsalted butter, melted (plus extra for greasing); Zest of 1 lemon or orange (optional, for brightness); 1/2 cup sliced almonds or chopped pecans (optional); 1/2 cup chocolate chips or chopped dark chocolate (optional); Powdered sugar, for dusting; Fresh berries or a spoonful of jam, for serving (optional)

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This croissant cake is the kind of dessert that makes your kitchen smell like a bakery and your table feel a little more special. It’s buttery, soft, lightly sweet, and surprisingly easy to make at home. You don’t need fancy techniques or special equipment—just a few simple ingredients and some store-bought croissants.

Serve it warm, and it tastes like a cross between bread pudding and a delicate pastry cake. Perfect for brunch, holidays, or a slow Sunday afternoon.

What Makes This Special

This dessert brings out the best in humble croissants—flaky on the outside, custardy and tender on the inside. The custard soaks into the layers, creating a soft, almost cake-like texture with buttery edges.

It’s forgiving, flexible, and easy to dress up with fruit, chocolate, or a drizzle of honey. And because it starts with ready-made croissants, it’s low-effort with high reward.

Even better, this recipe doesn’t require full-on baking skills. You mix, pour, bake, and enjoy.

It’s that simple. Whether you’re cooking for guests or just treating yourself, this dessert looks impressive and tastes comforting.

Ingredients

6 large butter croissants (a day old is ideal)
4 large eggs
1 cup whole milk
1 cup heavy cream
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract (optional, but lovely)
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
2 tablespoons unsalted butter, melted (plus extra for greasing)
Zest of 1 lemon or orange (optional, for brightness)
1/2 cup sliced almonds or chopped pecans (optional)
1/2 cup chocolate chips or chopped dark chocolate (optional)
Powdered sugar, for dusting
Fresh berries or a spoonful of jam, for serving (optional)

Instructions

Prep the pan: Heat your oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8×8-inch baking dish with butter.
Line the bottom with parchment if you want a cleaner release.
Shape the croissants: Slice croissants in half lengthwise. Tear or cut them into large pieces and loosely layer them into the pan. Don’t pack them too tightly—you want space for the custard to flow.
Make the custard: In a large bowl, whisk eggs, milk, cream, sugar, vanilla, almond extract (if using), cinnamon, salt, and citrus zest until smooth.
Add flavor boosters: Sprinkle chocolate and/or nuts between the croissant layers if using.
This adds texture and richness.
Soak the croissants: Pour the custard evenly over the croissants, pressing down gently so everything gets a bit of the mixture. Let it sit for 10 minutes so the croissants soak it up.
Finish with butter: Drizzle the melted butter over the top. This helps create a golden, slightly crisp surface.
Bake: Place the pan on the center rack and bake for 30–40 minutes, until the top is golden and the center is set but still soft.
A knife inserted near the center should come out mostly clean, with a little moisture.
Rest and serve: Let the cake cool for 10 minutes. Dust with powdered sugar. Serve warm as is, or add berries, a spoon of jam, or a light drizzle of honey.

Keeping It Fresh

This cake is best enjoyed warm on the day it’s baked, when the edges are crisp and the center is silky.

If you have leftovers, cover the pan tightly and store in the fridge for up to 3 days. Reheat slices in a 300°F (150°C) oven for 10–12 minutes, or microwave gently in short bursts.

Freezing tip: Wrap individual slices in plastic and then foil. Freeze for up to 1 month.

Reheat from frozen in the oven at 325°F (165°C) until warmed through.

Why This is Good for You

This dessert is all about comfort, but it still brings a few benefits. The eggs and milk provide protein and calcium. If you add nuts, you get healthy fats and a bit of fiber.

Citrus zest adds flavor without extra sugar, and fresh berries bring antioxidants and brightness.

It’s also good for your cooking confidence. This recipe teaches you how to balance texture, gentle sweetness, and warmth—skills that translate to many other bakes.

Common Mistakes to Avoid

Using very fresh croissants: Day-old croissants absorb custard better. Fresh ones can get soggy without structure.
Overpacking the pan: Leave some air pockets.
Tightly packed layers won’t soak evenly and can bake up dense.
Skipping the soak time: Letting the custard sit in the croissants for 10 minutes ensures a soft, even texture.
Overbaking: Pull the cake when the center is just set. If it goes too long, it can turn dry and lose that soft, custardy feel.
Over-sweetening add-ins: If you add chocolate or jam, keep the base sugar amount as written. Too much sweetness can overwhelm the buttery taste.

Recipe Variations

Lemon-Blueberry: Skip the cinnamon, add extra lemon zest, and fold in 1 cup fresh or frozen blueberries.
Dust with powdered sugar and serve with lemon yogurt or whipped cream.
Almond Apricot: Use almond extract and sliced almonds. Tuck small spoonfuls of apricot jam between croissant layers. Finish with a light drizzle of honey.
Chocolate Hazelnut: Add chopped dark chocolate and toasted hazelnuts.
Serve with a spoon of crème fraîche to balance the richness.
Maple Pecan: Replace half the sugar with pure maple syrup and fold in chopped pecans. Sprinkle a pinch of flaky salt on top after baking.
Cinnamon Apple: Add thinly sliced apples sautéed in a little butter and brown sugar. Increase cinnamon to 1 teaspoon.
Orange Cardamom: Add orange zest and 1/4 teaspoon ground cardamom for a fragrant, cozy twist.

Explore more irresistible cake recipes you won’t want to miss:

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FAQ

Can I use mini croissants?

Yes.

Use the same total amount by volume. Mini croissants are great for a more textured surface, and they soak quickly. Just keep an eye on the bake time—smaller pieces can set a bit faster.

Do I have to use heavy cream?

No.

You can replace the cream with more whole milk, but the texture will be slightly lighter and less rich. If you want a middle ground, use half-and-half.

Can I make it ahead?

Yes. Assemble the cake, cover, and refrigerate for up to 8 hours before baking.

When ready, let it sit at room temperature for 15 minutes, then bake as directed. This can actually improve the soak.

What if I only have sweetened croissants?

You can still use them. Reduce the granulated sugar to 1/3 cup to avoid an overly sweet result.

Skip extra sweet add-ins like chocolate chips or jam.

How do I know when it’s done?

Look for a golden top and a slight wobble in the center. A knife inserted near the middle should come out mostly clean with a bit of moisture but no raw custard.

Can I make it gluten-free?

Use gluten-free croissants if available. The custard and other ingredients are naturally gluten-free, so the swap should work seamlessly.

What can I serve with it?

Fresh berries, lightly sweetened whipped cream, vanilla ice cream, or a drizzle of warm caramel or honey.

Coffee or black tea pairs beautifully.

Can I reduce the sugar?

Yes. You can lower the sugar to 1/3 cup for a more subtle sweetness, especially if adding chocolate or fruit. The custard will still set properly.

Wrapping Up

This Easy Croissant Cake is the kind of dessert that feels effortless yet tastes like something from a cozy café.

It’s buttery, soft, and endlessly adaptable, whether you keep it classic or add your own twist. Make it for brunch, serve it after dinner, or save it for a quiet moment with a cup of coffee. Simple ingredients, warm flavors, and zero fuss—this recipe earns a spot in your regular rotation.