Angel Cake with Mocha Butter Cream Recipe

Name: Angel Cake with Mocha Butter Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups powdered sugar; 1 cup cake flour; 1 dash salt; 10 large egg whites; 1 1/2 teaspoons cream of tartar; 3/4 cup sugar granulated; 1 1/2 cups butter; 4 tablespoons instant coffee; 2 tablespoons cocoa powder sifted; 2 cups powdered sugar

Servings: persons

1
All dry ingredients should be sifted.
2
Therefore, start by sifting together powdered sugar and cake flour.
3
Add salt.
4
In a large dry bowl whisk egg whites until soft peaks form.
5
Add cream of tartar at the end.
6
Gradually add granulated sugar to egg whites, whisking all the time.
7
Sift 13 of flour mixture over egg whites, lightly fold in.
8
Repeat with remaining flour mixture, little by little.
9
Turn batter into a large ungreased tube pan.
10
Smooth top.
11
Bake at 350F (180C) F for about 40 minutes or until cake is done.
12
Cool cake.
13
Loosen around edges, remove cake from pan.
14
Make butter cream by beating butter until very soft and smooth.
15
Add coffee, cocoa, and powdered sugar.
16
Beat until very light.
17
Spread mixture in between layers and around cake.
18
Garnish with chocolate sprinkles.

1652

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups powdered sugar, 1 cup cake flour, 1 dash salt, 10 large egg whites, and more.

Yes, Angel Cake with Mocha Butter Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Angel Cake with Mocha Butter Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions