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Contest-Winning Chocolate Angel Food Cake

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

Ingredients

  • 1-1/2 cups egg whites (about 10 large)
  • 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
  • CHOCOLATE FLUFF FROSTING:
  • 2 cups heavy whipping cream
  • 1 cup sifted confectioners' sugar
  • 1/2 cup baking cocoa
  • Dash salt

Directions

  • 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.
  • 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.
  • 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.
  • Run a knife around side and center tube of pan. Remove cake to a serving plate.
  • 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.
Nutrition Facts
1 slice: 344 calories, 15g fat (9g saturated fat), 54mg cholesterol, 127mg sodium, 48g carbohydrate (37g sugars, 1g fiber), 6g protein.

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Reviews

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Average Rating:
  • Maggie
    Apr 28, 2020

    WOW! I have never made an angel food cake from scratch before. I grew up using the boxed mixes. Couldn't believe the difference. The recipe was extremely easy to follow and the taste was incredible. The texture was so light and delicate. One of the very best things I have ever baked in my 67 years. The whipped frosting while very good, is not my favorite but personal preference aside, I certainly can find no faults with this cake. One suggestion: I was unsure whether or not to refrigerate the cake with the whipped topping. Thank you!

  • klazarrus
    Aug 24, 2019

    A perfect cake everytime and get so many requests for this cake for family gatherings of any kind! Use an egg separator when preparing the cake batter. I have also substituted the Hershey's Special Dark cocoa for the regular cocoa.

  • Amy
    Mar 11, 2018

    This is hands-down one of the best cakes I’ve made angel food or otherwise. It is absolutely fantastic. Followed the recipe to a tee and it came out perfectly.

  • sstetzel
    Sep 22, 2017

    Hi Linda,You can definitely make this cake the day before.Happy baking!Susan StetzelRecipe Support SpecialistTaste of Home Magazine

  • Linda
    Sep 1, 2017

    Can this cake be made the day before served? Can he icing be put on the day of serving?

  • Jenerrika
    Apr 16, 2015

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

  • kayaks2
    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.

  • redpandagames
    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.

  • susiema
    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!

  • BRobs
    Jun 2, 2011

    Love this cake!