Quick Angel Food Cake with Chocolate Frosting

Here’s my go-to angel food cake recipe, topped with a smooth chocolate frosting that’s just the right amount of sweet. The cake turns out light and airy every time, and the homemade chocolate frosting adds the perfect finishing touch.

This combination has become my kids’ favorite birthday cake request. I often make an extra one when we have family gatherings because it disappears so quickly. And let’s be honest – who doesn’t love sneaking a slice the next morning with their coffee?

What Kind of Egg Whites Should I Use?

For angel food cake, fresh egg whites from whole eggs will give you the best results, though carton egg whites can work in a pinch. The key is making sure your egg whites are completely free of any yolk – even a tiny speck of yolk can prevent them from whipping up properly. Room temperature egg whites will whip up better than cold ones, so let your separated eggs sit on the counter for about 30 minutes before starting. If you’re separating your own eggs, it’s best to do them one at a time into a small bowl first, then transfer each white to your mixing bowl – this way if you break a yolk, you won’t ruin the whole batch.

Options for Substitutions

When making this classic angel food cake, some ingredients are must-haves while others can be switched up. Here’s what you need to know:

• Cake flour: If you’re out of cake flour, you can make your own by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for each cup needed. Just make sure to sift them together well.
• Egg whites: Fresh egg whites are essential for this recipe – don’t try to substitute with liquid egg whites from a carton or other egg replacers. They won’t whip up properly to create the signature texture.
• Cream of tartar: This is pretty important, but in a pinch, you can use the same amount of lemon juice or white vinegar instead.
• Lemon juice: Feel free to swap this with the same amount of orange juice or lime juice for a different citrus note.
• Cocoa powder: Both Dutch-process or natural cocoa powder work here. If you prefer, you can even make a vanilla frosting by leaving it out and adding an extra 1/2 cup of powdered sugar.
• Milk/cream: Any type of milk works in the frosting – whole milk, 2%, or even non-dairy options like almond or oat milk. Just adjust the amount to get the right consistency.

Watch Out for These Mistakes While Baking

The success of an angel food cake heavily depends on your egg whites – make sure they’re at room temperature before whipping, and ensure your bowl and beaters are completely free from any traces of fat or egg yolk, as even a tiny amount will prevent proper whipping. When folding in the flour mixture, use gentle, sweeping motions rather than stirring, as overmixing will deflate those precious air bubbles you’ve worked so hard to create. For the chocolate frosting, a common mistake is adding warm butter which makes the frosting too soft and greasy – instead, use butter that’s softened but still cool to the touch, and add the milk gradually until you reach the right consistency. After baking, resist the urge to remove the cake from the pan immediately – cooling it upside down for at least an hour allows the structure to set properly and prevents the cake from collapsing.

What to Serve With Angel Food Cake?

Fresh berries are the perfect companion to this light and airy angel food cake – I especially love adding strawberries, raspberries, or a mix of different berries on the side. A dollop of freshly whipped cream adds an extra touch of indulgence that pairs wonderfully with both the cake and chocolate frosting. For a simple but special touch, try serving each slice with a scoop of vanilla ice cream or a drizzle of warm caramel sauce. You could also add some mint leaves as a garnish to give the plate a pop of color and fresh flavor that complements the rich chocolate frosting.

Storage Instructions

Keep Fresh: Your angel food cake will stay light and fluffy for up to 3 days when stored at room temperature. Just place it in a cake carrier or cover it with a large bowl to protect it from dust and dry air. If you’ve already frosted the cake, pop it in the fridge to keep the chocolate frosting from getting too soft.

Refrigerate: Once frosted, this cake needs to hang out in the fridge. Keep it in there for up to 5 days, but remember to bring it to room temperature for about 30 minutes before serving – the texture and flavor are much better when it’s not cold!

Freeze: You can freeze the unfrosted cake for up to 3 months! Wrap it well in plastic wrap, then aluminum foil to prevent freezer burn. I don’t recommend freezing the frosted cake as the texture of the frosting might change when thawed. When you’re ready to use it, thaw the wrapped cake overnight in the fridge.

Preparation Time	20-30 minutes
Cooking Time	50-60 minutes
Total Time	70-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4500-5000
• Protein: 35-40 g
• Fat: 260-290 g
• Carbohydrates: 550-600 g

Ingredients

• Cake
• 1 cup plain cake flour (sifted, about 3 ounces)
• 1 1/2 cups white sugar (sifted, divided)
• 12 large egg whites
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 teaspoons vanilla flavoring
• 1 1/2 teaspoons lemon juice
• Chocolate frosting
• 1 cup butter (2 sticks, softened but not warm)
• 3 cups powdered sugar (with extra as needed)
• 1/2 cup plus 2 tablespoons cocoa powder (unsweetened)
• 1/2 teaspoon salt
• 1 tablespoon vanilla flavor
• 1/4 cup milk or cream (with extra as needed)

Step 1: Prepare the Oven and Pan

Start by placing the oven rack in the lower-middle position and preheating your oven to 325º F.

Take a large tube pan (16-cup capacity) with a removable bottom and wipe it clean.

It’s crucial not to grease the pan as this allows the cake to cling and rise properly.

Step 2: Mix Dry and Prepare Egg Whites

Combine flour and 3/4 cups of the sugar in a small bowl, whisking well to ensure everything is evenly mixed.

Set the bowl aside.

In the bowl of a standing electric mixer, beat the egg whites at low speed until they begin to froth.

Add cream of tartar and salt.

Increase the speed to medium and continue beating until the whites form soft, slightly translucent mounds.

Gradually add the remaining 3/4 cup of sugar, one tablespoon at a time.

Step 3: Achieve Soft Peaks and Blend in Flavors

Keep beating on medium speed until the egg whites form soft, glossy peaks that bend over at the tips.

Be careful not to over-beat as the batter should be able to flow.

Add vanilla and lemon juice, and beat until just combined.

Step 4: Fold in Dry Ingredients and Bake

Sift a fine layer of the flour-sugar mixture over the egg whites, folding it in gently with a large silicone spatula.

Repeat this process, incorporating all the flour-sugar mixture.

Scrape the batter into the ungreased tube pan and smooth the top.

Tap the pan twice on the counter to release any large air bubbles.

Bake until the cake is golden brown and the top springs back when pressed, approximately 50 to 60 minutes.

Once baked, let the cake cool upside down for 2 to 3 hours, inverting the pan over a wine bottle if necessary.

Step 5: Unmold the Cake

To remove the cake from the pan, slide a thin knife or spatula around the edge of the pan, pressing firmly to release the cake without tearing it.

Gently slide the cake out of the pan, and use the knife to separate the cake from the pan’s removable bottom.

Place the cake bottom-side up on a serving platter.

Step 6: Prepare and Apply Frosting

In the bowl of a standing electric mixer, use the paddle attachment to cream the butter until it’s light and fluffy.

Turn off the mixer and add powdered sugar, cocoa powder, salt, vanilla, and milk to the bowl.

Stir on low speed until the ingredients come together, then increase to medium speed and beat for about 3 minutes.

Adjust the consistency with additional powdered sugar or milk, as needed.

Finally, frost your cooled cake fully and serve!