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Chocolate Angel Food Cake

Chocolate angel food cake is served with homemade whipping cream and fresh strawberries for the perfect dessert combination.

A slice of chocolate angel food cake with a dollop of whipped cream and sliced strawberry. Another serving of cake and a strawberry are blurred in the background.

Incredibly Delicious Cake

This is probably my favorite cake I’ve ever made for the blog to date! I am IN LOVE with how airy and fluffy it is, with the perfect chocolatey goodness. I’m still thinking about how good it was… seriously! Now that I have this recipe, I plan on using it as my go-to for potlucks, celebrations, and any time I’m heading over to someone else’s for dinner.

I will say this, serving the cake with homemade whipping cream really takes it up a level of deliciousness. The light chocolatey cake served with light and fluffy whipping cream is something else. I prefer to serve mine with fresh sliced strawberries as well. It’s just SO GOOD!

After making this cake a few times, I made a few mistakes that I’m sharing here with you so you don’t do the same. Angel food cake is a bit more finicky. But if you follow the directions and use the same ingredients, it will turn out great!

If you like this recipe and love chocolate, then you might also love my double chocolate cheesecake recipe!

>> Need more inspiration? Grab my Easy Healthy Meals Success Kit! Includes 12 healthy eating guides, done-for-you meal plans, and recipes.

Looking down at ingredients on a counter: bag of cake and pastry flour, a bowl of cocoa powder, baking powder jar, vanilla extract container, container of lemon juice, bowl of granulated sugar, and bowl of white and brown eggs.

Recipe Ingredients

Here’s a list of important ingredient details:

CAKE AND PASTRY FLOUR It might just be called “cake flour” depending on where you live. It’s important to use this style of flour to get the fluffiest results (trust me, it’s worth it).

GRANULATED SUGAR You will need granulated white sugar for this recipe. I’ve also used cane sugar and both have worked well.

COCOA POWDER A good quality cocoa powder is important. I prefer organic cocoa powder from Costco for my recipes, but I also really like Hershey’s dark cocoa. This is different than hot chocolate powder. You will find cocoa powder in the baking section of your grocery store.

EGG WHITES This recipe uses 11 egg whites… it’s a lot, I know. It is important that these egg whites are from fresh eggs, and not from a carton of egg whites. I tested this recipe using an egg white carton and the results weren’t even close! My cake was short and dense. You just can’t get the same foaminess from carton egg whites as you can from fresh eggs. It’s also important that the eggs are room temperature before baking. I let mine sit out on the counter for 2 hours before I use them, or place them in a bowl of warm water (not hot) for 15 minutes.

LEMON JUICE You can use freshly squeezed lemon or a container of lemon juice.

BAKING POWDER Don’t skip this step! It’s an important ingredient in the baking process for this recipe.

WHIPPING CREAM Real, homemade whipping cream takes this cake to the next level! You’ll need a carton of whipping cream, granulated sugar, and vanilla extract.

OPTIONAL FRUIT Fresh strawberries, raspberries, blackberries or blueberries are wonderful toppings!

If you want to make this recipe dairy-free, you can make whipped coconut cream instead. It’s made with canned coconut milk!

Close up of the chocolate angel food cake sitting on a cake stand.

How To Make Chocolate Angel Food Cake

Here’s a quick overview of how to make the cake with full instructions in the recipe card at the bottom of this post.

  1. DRY INGREDIENTS Use a fine-mesh strainer to sift the flour into the bowl. Repeat with the ¾ cup granulated sugar and cocoa powder. Mix together in the bowl and set aside.
  2. WET INGREDIENTS Add 11 eggs to a large bowl and beat with hand mixer until they’re foamy, about 1 minute. Next add the lemon juice, baking powder, vanilla and salt – beat 2 minutes, until it’s even more foamy and forms soft peaks. Now add ½ cup of granulated sugar slowly – only add 2 Tbsp at a time and mix, then repeat until all the sugar is gone. At this point the mixture will be thick and really foamy with stronger peaks forming.
  3. MIX TOGETHER Add half of the flour mixture into the foamy eggs. Gently fold everything together with a spatula. Repeat with the last half of the dry mixture.
  4. BAKE Pour the batter into the tube pan. Run a spatula through the batter, and give the pan three taps on the counter. Bake at 350°F for 40-45 minutes or until a toothpick comes out clean when poked through the center. The cake will also spring back when lightly pressed. Let cool for 20 minutes, then run a knife around edges to help release it. Transfer to a rack to cool completely.
  5. WHIPPING CREAM While cake is cooling you can prepare the whipping cream. Add the whipping cream, vanilla extract and granulated sugar to a bowl. Beat until it forms stiff peaks. Mine took about 9 minutes.
  6. TO SERVE Slice the cake and add to a plate. Place a big dollop of whipping cream on top along with fresh berries. Serve and enjoy!
Chocolate cake on cake stand with cake slice, whipping cream and sliced strawberry on a small plate in front. Three strawberries are in the background.

Cake Recipe Tips

  • Angel food cake is meant to be a little more rustic looking. The edges might be uneven – this is the beauty of the cake.
  • It’s important to follow the recipe directions carefully. Otherwise you might not get the same results. Angel food cake is a more fussy style of cake and requires a few extra steps.
  • Make sure to use room temperature egg whites. You can separate them from the egg yolks and let them sit for 45 minutes on the counter before mixing. Or add eggs to a bowl of warm water (not hot) for 15 minutes.
  • Do not use egg carton egg whites for this recipe. I’ve tried it and the results aren’t nearly as good! Using 11 fresh eggs is definitely worth it.
  • Set a timer on your phone while using a hand mixer. This will ensure you’re mixing for long enough to get the best cake results.
  • To help the cake release from the pan, run a knife along the edges or use a spatula.

FAQs

What Temperature Does Angel Food Cake Need To Be Cooked At?

This recipe is cooked at 350°F.

How Long Do You Cook Angel Food Cake?

The cake is baked for 40-45 minutes, or until a toothpick comes out clean when poked through the center. The cake will spring back when lightly pressed with your finger.

Why Does Angel Food Cake Use So Many Eggs?

Whipped egg whites create the most luscious aerated cake texture. This is what sets this style of cake apart from any other.

What Pan Can I Use To Make Angel Food Cake?

Angel food cake needs to be cooked in a tube pan. This can be an angel food cake pan (like the one I used in this recipe) or it can be a bundt cake pan which will create a more decorative design of the cake. A tube pan is important because the center tube conducts heat and helps larger cakes cook faster.

Looking down at two plates with slices of cake, whipped cream and sliced strawberries on a counter. Two forks and three strawberries are beside the plates.

More Dessert Recipes I Love To Serve

Did you love this angel food cake? Be sure to leave a rating below!

Chocolate Angel Food Cake

Print Pin Recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12 servings

Ingredients

Whipped Cream Topping:

  • 2 cups whipping cream - heavy cream
  • 1 Tbsp granulated sugar
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 350°F. Spray a 10" tube pan with nonstick cooking spray. Set aside.
  • Sift the flour, ¾ cup of granulated sugar, and cocoa powder into a bowl using a fine mesh strainer.
  • Whisk it together and set it aside.
  • Add 11 egg whites to a large bowl.
  • Beat the eggs until they're foamy, about 1 minute.
  • Add in the lemon juice, baking powder, vanilla and salt. Beat for 2 minutes, or until soft peaks start to form.
  • Next, add the last ½ cup of granulated sugar, but only add 2 Tbsp at a time, mixing before adding more. Stiff peaks will start to form once all sugar is mixed in.
  • Add half of the dry flour mixture to the egg whites. Gently fold them in with a spatula.
  • Once mixed, add the last half of the flour mixture.
  • Gently mix until completely combined.
  • Pour the batter into the tube pan. Run the spatula through the batter to help eliminate any air pockets. Give the pan three taps on the counter to remove some more. Smooth the top if needed.
  • Bake for 40-45 minutes or until a toothpick comes out clean when poked through the center. The cake should spring back when lightly pressed. Let cool for 10 minutes.
  • Run a butter knife along sides of the pan and inside tube. Gently invert the pan to flip the cake onto a rack to cool completely.
  • Add the whipping cream (heavy cream), sugar and vanilla extract to a medium bowl. Use a hand mixer to beat until soft peaks start to form. This will take 5-10 minutes (mine took 9 minutes).
  • Serve a slice of cake with a big dollop of whipped cream and fresh berries.

Recipe Notes:

  • Make sure to use room temperature egg whites. You can separate them from the egg yolks and let them sit for 45 minutes on the counter before mixing. Or add eggs to a bowl of warm water (not hot) for 15 minutes.
  • Do not use egg carton egg whites for this recipe. I’ve tried it and the results aren’t nearly as good! Using 11 fresh eggs is definitely worth it.
  • Set a timer on your phone while using a hand mixer. This will ensure you’re mixing for long enough to get the best cake results.
  • To help the cake release from the pan, run a knife along the edges or use a spatula.
Nutrition
Calories: 272kcal | Carbohydrates: 30g | Protein: 5g | Fat: 15g | Sodium: 212mg | Sugar: 22g

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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