Chocolate Angel Cake Recipe

Name: Chocolate Angel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 375u00b0 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.

730

kcal

Calories

Fat

131

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

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

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1-1/2 cups egg whites (about 10), 1-1/2 cups confectioners' sugar, 1 cup cake flour, 1/4 cup baking cocoa, and more.

Yes, Chocolate Angel Cake 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!

Chocolate Angel Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions