Contest-Winning Chocolate Angel Food Cake Recipe
Contest-Winning Chocolate Angel Food Cake Recipe photo by Taste of Home

Contest-Winning Chocolate Angel Food Cake Recipe

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When I take this different kind of angel food cake to church bake sales, it goes before I can get it on the table! I've always enjoyed cooking, especially baking. My other hobbies are embroidery, counted cross-stitch and taking care of my flowers and garden (I love to can). My husband and I are retired to our farm home; we have three sons, all grown, and four grandchildren.
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES:12 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES: 12 servings


  • 1-1/2 cups egg whites (about 10)
  • 3/4 cup cake flour
  • 1-1/2 cups plus 2 tablespoons sugar, divided
  • 1/4 cup baking cocoa
  • 1-1/2 teaspoons cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups heavy whipping cream
  • 1 cup sifted confectioners' sugar
  • 1/2 cup baking cocoa
  • Dash salt

Nutritional Facts

1 serving (1 slice) equals 344 calories, 15 g fat (9 g saturated fat), 54 mg cholesterol, 127 mg sodium, 48 g carbohydrate, 1 g fiber, 6 g protein.


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside.
  2. Add cream of tartar, vanilla 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. Mixture will be thick.
  3. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 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. For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake. Yield: 12 servings.
Originally published as Chocolate Angel Food Cake in Country Woman November/December 1991, p31

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Reviewed Apr. 16, 2015

"My son says this cake tasts like hot chocolate, we though it was great without the frosting,"

Reviewed Apr. 3, 2013

"Like another reviewer, when I first tasted this cake, I thought there wasn't enough chocolate flavor. However, when I tried a piece with icing, that changed my opinion. I really liked the cake. There must be a lot of icing on the cake in the picture, because I had a great deal left over. I used the left over to dip strawberries, and it was excellent. I don't generally like icing, as I think it is too sweet, but I thought the icing made the cake."

Reviewed Jan. 27, 2013

"I really hate to (makes farting sound) on a recipe, but this cake just didn't do it for me.

I decided to leave out the last 2 tablespoons of sugar, but it was still too sweet for me and 1/4 cup of cocoa just isn't enough. I couldn't really taste the chocolate at all.
However, the texture was amazing. I didn't make the frosting because the cake doesn't need it. Some whip cream would be more than enough to finish it off."

Reviewed Feb. 4, 2012

"My chocolate angel food cake recipe is really easy- use a a f cake mix adding 1/3 C cocoa sifted into the mix and 1/2 t chocolate flavoring with the water. Bake as directed on the box. I like to frost it with chocolate cool whip. Yummy!"

Reviewed Jun. 2, 2011

"Love this cake!"

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