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Frangipane-Ripple Chocolate Pound Cake

Servings: 6 plus leftovers

For the best flavor and easiest slicing, serve this cake a day after you bake it.


For the frangipane:

  • 1/3 cup sliced blanched almonds
  • 1/2 cup almond paste
  • 1/4 cup granulated sugar
  • 1 large egg
  • 4 Tbs. unsalted butter, softened at room temperature

For the cake:

  • 2-1/3 cups cake flour; more for the-pan
  • 2 tsp. baking powder
  • 1/4 tsp. table salt
  • 3/4 cup unsweetened Dutch-processed cocoa
  • 1-1/4 cups (2-1/2 sticks) unsalted butter, softened at room-temperature; more for the-pan
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • 1 cup whole milk

Nutritional Information

  • Nutritional Sample Size based on twenty servings
  • Calories (kcal) : 320
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 80
  • Sodium (mg): 75
  • Carbohydrates (g): 38
  • Fiber (g): 2
  • Protein (g): 4


  • Make the frangipane: In a food processor, blend the almonds, almond paste, and sugar until the nuts are finely ground. Add the egg and butter; process until smoothly blended. Cover and refrigerate.
  • Make the cake: Remove the frangipane from the refrigerator and make sure all other ingredients are at room temperature. Position a rack in the lower third of the oven and heat the oven to 350°F (325°F if your cake pan has a dark finish). Grease and lightly flour a 12-cup bundt pan. Sift together the cake flour, baking powder, salt, and cocoa; set aside. Using the beater attachment on an electric mixer (or the paddle attachment, if you have one), beat the butter at medium speed until creamy and smooth, 30 to 45 seconds. Add the sugar. Beat until the mixture is fluffy and light in color, 4 to 5 minutes, scraping down the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla. At very low speed, add the dry ingredients alternately with the milk in three additions, starting and ending with the dry ingredients, blending just until smooth. Scrape down the sides of the bowl as needed. Spoon about 2 cups of batter into the pan, spreading evenly.
  • Spoon half the frangipane filling in dollops over the center of the batter. Spread the filling evenly over the batter, avoiding the center tube and the sides of the pan (to achieve a neat, contained design). Spoon about 1-1/2 cups of batter evenly over the filling. Spoon the remaining frangipane over the batter, spreading evenly. Spoon the remaining batter over evenly.
  • Bake just until the cake springs back lightly when touched in the center and just starts to come away from the sides of the pan, 60 to 65 minutes (65 to 70 minutes with a dark pan at 325°F). Transfer the pan to a cooling rack. Cool the cake upright in the pan for 15 to 20 minutes before inverting. Cool the cake completely on a wire rack.


Rate or Review

Reviews (2 reviews)

  • mjessie | 09/22/2012

    Absolutely fabulous. We have made this cake about a dozen times and *never* had it fail. The best almond paste to use is Solo "Pure Almond Paste." We also like the Odense Almond Paste. By the second time you make this cake it is easy. Typically we need to add raspberry sauce to our chocolate cakes, but this needs absolutely nothing. It goes very well with both a cabernet and a merlot-based Bordeaux. The almond taste awesome with the wine.

  • brava313 | 10/07/2007

    A good make-ahead dessert to serve for company. The cake was moist and very chocolatey, and the frangipane was rich and scrumptious. However, both layers of the frangipane sank to the bottom of the pan, so that when i removed the cake and turned it over, the frangipane had formed a kind of frosting, covered by a thin layer of cake. (There was also a very thin layer of cake between the two layers of frangipane.) The other problem was that the cake stuck to the pan. (I should have known that i had greased the pan insufficiently when i saw bald patches of pan after having floured it.) However, everyone seemed to enjoy the cake, and I got compliments on it.

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