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Frangipane Cake Recipe slice on almond-topped tart with glossy apricot glaze on a wooden board.
Sarah

The Ultimate Frangipane Cake Recipe

This irresistible Frangipane Cake features a beautifully balanced bake with a tender, nutty almond filling nestled within a soft, buttery cake, crowned with fresh strawberries and sliced almonds. It's perfect for cozy gatherings or a delightful afternoon treat.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: French
Calories: 493
Ingredients Equipment Method Notes

Ingredients
  

For the Frangipane Filling:
  • 1/2 cup butter at room temperature
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract or a few drops of almond essence
  • 2 eggs
  • 1 1/4 cup ground almonds
  • 2 tbsp flour
  • 1/4 tsp salt
For the Cake Batter:
  • 1/2 cup butter room temperature
  • 1/2 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1/2 cup ground almonds
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp sour cream
For the Topping and Garnish:
  • 5 oz fresh strawberries cut into quarters
  • 2 tbsp sliced almonds

Equipment

  • 8-inch (20cm) round cake pan
  • Parchment Paper
  • Mixing Bowls
  • electric mixer
  • spatula
  • measuring cups and spoons
  • cooling rack

Method
 

  1. Preheat the oven to 325F (165C). Grease and line an 8-inch (20cm) pan with parchment paper.
  2. Cut the fresh strawberries into quarters and set aside.
Prepare the Frangipane Filling:
  1. In a medium bowl, cream together the room temperature butter and sugar until light and fluffy, about 2-3 minutes.
  2. Beat in the vanilla and almond extracts, then add the eggs, one at a time, mixing well after each addition.
  3. Gently fold in the ground almonds, flour, and salt until just combined. Set this gorgeous filling aside.
Prepare the Cake Batter:
  1. In a separate large bowl, cream together the room temperature butter and sugar for 3-4 minutes until pale and fluffy.
  2. Beat in the eggs, one at a time, followed by the vanilla extract.
  3. In a small bowl, whisk together the flour, ground almonds, baking powder, and salt.
  4. Add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream. Begin and end with the dry ingredients, mixing on low speed until just combined after each addition. Be careful not to overmix!
Assemble the Cake:
  1. Pour about two-thirds of the cake batter into your prepared pan and spread it evenly.
  2. Dollop the frangipane filling over the cake batter, then gently spread it out, leaving a small border around the edges.
  3. Arrange the quartered strawberries evenly over the frangipane layer. Carefully spoon the remaining cake batter over the strawberries, gently spreading it to cover them.
  4. Sprinkle the sliced almonds generously over the top of the cake.
Bake:
  1. Bake for 50-60 minutes, or until the cake is golden brown and a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with foil.
  2. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes before carefully inverting it onto the rack to cool completely.

Notes

For best results, ensure butter and eggs are at room temperature and avoid overmixing the cake batter. This recipe is adaptable; consider using raspberries, sliced pears, orange zest, cardamom, or white chocolate chips for variations. Store the cake at room temperature for up to 2 days, refrigerated for 4-5 days, or freeze for up to 3 months. If the cake is dry, it may be overbaked or overmixed. If frangipane separates, ingredients might be too cold. A sinking center suggests underbaking, and uneven browning might be due to oven temperature or pan placement.