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 24 29
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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. —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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2124arizona User ID: 845443 265652
Reviewed May. 7, 2017

"This is one of my son's favorite cake! It has turned out perfect every time!!"

Osum User ID: 602610 264230
Reviewed Apr. 2, 2017

"I will definitely be making this cake many many more times. I made it for my birthday as I love angel food cake but always use a mix. I decided to treat myself and was not disappointed. I used 10 eggs but could have used 12 to make the full 1 1/2 cups and made my own cake flour. Just to see the difference I want to try with store bought cake flour. I absolutely LOVED the frosting it was Ah Mazing ! I also just mixed it right away no letting it blend first.

This is a keeper in my books !!"

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"

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