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Chocolate Angel Cake Recipe

Chocolate Angel Cake Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Chocolate Angel Cake

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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"

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."

SBH128 User ID: 6614014 224482
Reviewed Apr. 8, 2015

"Thanks seablue02! I'm so glad you addressed these questions. You are right...Angel Food cake is not like regular's so much better! Especially homemade Angel Food!"

seablue02 User ID: 3510726 224458
Reviewed Apr. 8, 2015

"First of all, I'm going to address some of the issues on here. leslie93, I tried egg whites in a carton, did not work well. Used a dozen of egg whites, came out perfect. jlin0809, No, you do not add oil or applesauce to angel food cake. This is NOT a normal cake. Rezarta, angel food cakes do not, and are not suppose to have, baking soda or baking powder. If your's did not rise, then you missed a step somewhere. You beat the egg whites, add the sugar, beat until stiff. You MUST FOLD in the flour. If you mix it in, the entire cake will fall flat, it will deflate and it will not rise. So, if you had problems, it's a step you missed. I'm guessing you treated this cake like you would any normal cake. An angel food cake is not an ordinary cake and cannot be mixed or treated like an ordinary cake. My angel food cake came out fantastic. One more thing I forgot to mention, and this is very important, the cake needs to baked on the lowest shelf in the oven. When it's done, the top should be dry and cracked. You cannot check it with a toothpic, the way you do a regular cake. It won't work. It's too light and airy."

leslie93 User ID: 1291832 224421
Reviewed Apr. 7, 2015

"Can you use the liquid carton of egg whites?"

jlin0809 User ID: 8322373 224419
Reviewed Apr. 7, 2015

"Did u add no oil or Apple sauce in the cake batter??"

lauriel1031 User ID: 1617061 217338
Reviewed Jan. 9, 2015

"Well worth the work. The frosting is light and not overly sweet."

Kasha User ID: 179140 16142
Reviewed Apr. 5, 2014

"a hit as a low fat dessert without the frosting and served with raspberry sherbert"

klinej80 User ID: 7614735 21113
Reviewed Jan. 24, 2014

"Rezarta, you sift the flour, powered sugar, and cocoa together and fold that in after the egg whites and regular sugar are whipped to stiff peaks. It's very important to keep the stiff peaks (hence the folding) because the eggs are what cause the cake to raise. I loved this cake, it was wonderful."

Momof3inWI User ID: 7336996 22920
Reviewed Jul. 13, 2013

"I've been making this cake since it first appeared in Taste of Home magazine many years ago. It has a beautiful airy texture and the whip cream frosting is delicious. Definitely a five star family favorite!"

Rezarta User ID: 7304091 24767
Reviewed Jun. 16, 2013

"I just tried this recipe and am very unsatisfied. First, the cake did not raise one bit -- was wondering about it, seeing how the recipe asks for NO baking powder or other leavening ingredients. Second, how do you divide the sugar between the egg whites and flour batter? Very disappointed."

MmeBlaise User ID: 1081390 21110
Reviewed Feb. 6, 2013

"Airy, delicious cake."

japrill User ID: 2472238 50364
Reviewed May. 27, 2010

"Great twist on the traditional angel food cake! I served it with a strawberry-raspberry sauce and whipped cream and everyone loved it!"

sboes User ID: 4648477 49755
Reviewed Dec. 25, 2009

"Had to make a different frosting since I didn't have heavy whipping cream on hand, but this most definately a new family favorite!"

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