Chocolate Angel Cake Recipe
Chocolate Angel Cake Recipe photo by Taste of Home
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Chocolate Angel Cake Recipe

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4.5 22 27
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When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty—making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake. —Joyce Shiffler, Colorado Springs, Colorado
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES: 12-16 servings


  • 1-1/2 cups egg whites (about 10)
  • 1-1/2 cups confectioners' sugar
  • 1 cup cake flour
  • 1/4 cup baking cocoa
  • 1-1/2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup sugar
  • 1/4 cup baking cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Chocolate leaves, optional

Nutritional Facts

1 slice: 244 calories, 9g fat (5g saturated fat), 31mg cholesterol, 194mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 4g protein.


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa three times; set aside.
  2. Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
  3. Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate.
  5. In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form.
  6. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.
Originally published as Chocolate Angel Cake in Taste of Home December/January 1998, p27

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patpaulsen User ID: 8679081 249099
Reviewed Jun. 5, 2016

"Been making chocolate angel food cake for fifty years. Recipe is very much like mine. Our favorite."

eminsol User ID: 4077674 247403
Reviewed Apr. 23, 2016

"j would try this because the calories are light for a cake, HOWEVER, eggs are about $5 doz here and I just can't see wasting 10 egg yolks... anyone have any ideas for the yolks besides meatloaf and mac and cheese?"

dpasnik1 User ID: 7105270 246251
Reviewed Mar. 29, 2016

"An excellent recipe, no need to change a thing! This produced a very light and very tall cake. Anyone who likes chocolate will absolutely love it!"

ktype User ID: 4188985 246230
Reviewed Mar. 29, 2016


dagny User ID: 155957 241870
Reviewed Jan. 16, 2016 Edited Jan. 18, 2016


DreamerGrey User ID: 8689885 241338
Reviewed Jan. 8, 2016

"Hey guys, I was just wondering if you HAVE to use a tube pan? Can I be a regular cake pan? Thanks"

cbenne12 User ID: 7424916 237895
Reviewed Nov. 22, 2015

"Absolutely amazing! I will say though that the frosting did not need to chill for an hour. It was perfectly fine with just whipping everything together."

dibigmama User ID: 7680167 235044
Reviewed Oct. 16, 2015

"use egg beaters egg white - cheaper"

tsuop User ID: 6274346 234347
Reviewed Oct. 11, 2015

"I"m curious ......................what does one do with 10 egg yolks? I'm a fan of Angel Food cake & Chocolate just makes it better!!"

Stamper50 User ID: 5335141 234298
Reviewed Oct. 10, 2015

"Can a person use a box angel food cake and just add cocoa to the dry ingredients? My mom made the best choc angelfood cakes since I was a kid, back in the '40's and I'm to old now to make them from scratch. Would appreciate some help. thanks had to review so I could ask questions."

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