Croissant Cake
(5-Ingredient Croissant Surprise Cake)

Croissant cake with a hidden layer of dark chocolate

This croissant cake is one of the most unusual and insanely delicious cakes I’ve ever made. It’s a cross between a rich bread and butter pudding and a moist, custardy cake, with a surprise layer of dark chocolate hidden in the middle. And it only needs 5 ingredients: croissants, cream, eggs, sugar and chocolate.

The Story Behind My Croissant Cake

I created this cake for my birthday back in 2012. I’d started thinking about it over 3 months earlier. I wanted something special and of course insanely delicious. I also wanted it to be something new and different, super easy to make and 5 ingredients or less.

Big ask. Right?

I wasn’t sure I’d find something to fit all the criteria. Then one Saturday night I made a bread and butter pudding for dessert, which was lovely as expected. For some reason we went to bed without putting the leftovers in the fridge.

The next morning, there was the leftover pudding in all its super moist glory sitting out in the kitchen. I just had to have a little sneaky taste. Which of course led to another.

I can still remember the custardy, creamy, cakey goodness. And then it hit me… if I tweaked a few things, added a little chocolate and baked the pudding in a loaf pan, it would make the most amazing cake.

And I was right!

What is Croissant Cake?

Croissant cake is made by soaking sliced croissants in a simple custard of cream, eggs and sugar, then baking them in a loaf pan until golden and set. Because croissants are already full of butter, you don’t need to add any extra. The result slices like a cake but has the rich, tender texture of the best bread and butter pudding.

It’s also a brilliant way to use up leftover or day-old croissants. Stale croissants actually work better, because they soak up more of the custard.

Slice of croissant cake showing the chocolate layer

Croissant Surprise Cake Recipe

This cake is every bit as delicious as it looks, maybe more so. If you’re wondering about the ‘surprise’, it’s all about a hidden layer of rich dark chocolate.

serves: 6-8
takes: 1 hour
600ml (2.5 cups) whipping cream (35% milk fat)
3 eggs
100g (3.5oz) sugar
3 large croissants
small handful dark chocolate, broken into chunks

1. Preheat oven to 180C (350F). Line the base and sides of a loaf pan with baking paper.

2. Combine cream, eggs and sugar in a large bowl.

3. Slice croissants into rounds about 1cm (1/2in) thick. Add to the cream mixture and stand for a few minutes, allowing the croissants to soak up the custard.

4. Layer half the soaked croissants in the prepared loaf pan. Scatter over the chocolate.

5. Layer the remaining croissants over the top and pour any leftover custard on top.

6. Bake for 40-50 minutes, or until the cake is well browned and you can’t see any liquid custard when you press on the top. Cool in the tin.

Variations

almond croissant cake – use almond croissants instead of plain, or scatter a handful of flaked almonds over the top before baking. Almond croissants are filled with frangipane (a sweet almond cream), which makes the cake even richer.

dairy-free – replace the croissants with about 8 thick slices of bread and replace the cream with coconut cream.

milk chocolate – I love the dark chocolate version, but I’m happy to report that it’s also lovely, if a little sweeter, using milk chocolate.

vegan / egg-free – sorry! The eggs are really needed for texture and flavor here.

vanilla / chocolate-free – skip the chocolate and add the seeds of 1 vanilla bean to the cream mixture.

boozy – replace some of the cream with Baileys.

individual – divide the mixture between 4-5 large ramekins. They should only take 15-20 minutes to bake.

Tips for the Best Croissant Cake

  • Use day-old croissants – slightly stale croissants soak up the custard without falling apart. Store-bought croissants work perfectly.
  • Don’t skip the soaking – give the croissants a few minutes in the custard so every layer is moist.
  • Test if it’s done – press the top gently. If no liquid custard appears, it’s ready. You can also insert a toothpick or skewer into the center. It should come out without any runny custard (melted chocolate is fine!).
  • Cool in the tin – the custard keeps setting as it cools, so let it rest before slicing.

How to Serve Croissant Cake

It’s delicious slightly warm or at room temperature. I love it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s perfect as a birthday cake, a special brunch or a Sunday dessert.

How to Store Croissant Cake

Because it contains eggs and cream, store leftovers covered in the fridge and enjoy within a few days. Let it come back to room temperature, or warm slices gently in the oven, before serving.

What Else Can I Make with Leftover Croissants?

  • Croissant bread and butter pudding (this cake, baked in a dish!)
  • French toast made with sliced croissants
  • Toasted croissant sandwiches with ham and cheese
  • Croissant ‘croutons’ for a dessert crumble topping

Video Version of the Recipe

More Birthday Cake Love!

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