Back to Chocolate Angel Cake

Print Options


Card Sizes

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

Sort By :

Average Rating
Reviewed Sep. 12, 2017

"This cake was absolutely fabulous, got lots of compliments from family group dinner. It's a great light chocolate dessert. Yummy. Definitely worth the 10 egg whites. I didn't have the cake flour, so used all purpose and it was still light. Will make this again. Also had the extra dark chocolate, which worked fine."

Reviewed Aug. 26, 2017

"Eminsol. Use the egg yolks for Carmel pie"

Reviewed Aug. 26, 2017

"Emisol, I would never waste the egg yolks, just buy a carton of egg whites, (egg beaters)."

deidra perry
Reviewed Aug. 26, 2017

"I ?????? this recipe!! SO GOOOOOD!!!!! An' perfect w/ coffee"

Reviewed May. 7, 2017

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

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 !!"

Reviewed Jun. 5, 2016

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

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?"

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!"

Reviewed Mar. 29, 2016


Loading Image