Name: Chocolate Angel Food Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 3/4 cup cake flour; 1/4 cup cocoa powder; 1 1/2 cups sugar (divided use); 1/2 teaspoon fine sea salt; 1 1/2 cups egg whites ((from 10-12 large eggs), at room temperature); 1 teaspoon cream of tartar; 2 teaspoons pure vanilla extract

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Light and fluffy with just the right amount of chocolate flavor, this chocolate angel food cake is a family favorite! Serve with fruit, whipped cream, or ice cream.

A slice of brown cake topped with cherry compote on a white plate. Another cake slice and a fork are visible in the background.

My husband loves angel food cake. So much so that the last time my friend Stephie brought over half of an angel food cake she had made, he ate the entire thing.

Obviously, that means I have to make more angel food cakes around here, and at the top of the list for us is this chocolate angel food cake.

Flavored with a bit of cocoa powder instead of lemon, this cake is just as light and fluffy as the classic version.

While angel food cake might seem tricky, it’s easier than you think! I just know this chocolate angel food cake is going to be a new favorite.

Ingredients for chocolate angel food cake

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Overhead view of ingredients for baking arranged on a marble surface. Includes egg whites, vanilla extract, sugar, salt, cream of tartar, cocoa powder, and cake flour, each labelled.

Egg whites – The total amount of egg whites will depend on the size of each egg and the size of the yolk within. I recommend setting aside a whole dozen for this recipe. They should be at room temperature.

Cake flour – Instead of all-purpose flour, this recipe uses cake flour, which is lower in protein and makes for lighter cakes.

Cocoa powder – Use Dutch-process or regular cocoa powder.

Granulated sugar – The sugar is added in two places, to the dry ingredients and the egg whites. Measure it out separately.

Salt – Just a little to lift the flavors.

Cream of tartar – This helps the cake to rise.

Vanilla – Use pure vanilla extract.

A round, golden-brown Bundt cake sits on a glass plate with a jar of red jam and a green potted plant in the background.

How to make this recipe

You’ll need to separate the eggs first. I recommend separating each egg white into a small bowl before pouring it into a liquid measuring cup. This will help prevent any yolk (or shell) from getting into the big batch, if you happen to break any yolks.

Separate enough eggs so that you have 1 1/2 cups of egg white. This will use 10-12 eggs, depending on size. Save the yolks for another use, like microwave lemon curd.

Preheat the oven to 350°F. Set aside angel food pan or tube cake pan. It should have straight sides and a flat bottom; a bundt pan won’t quite work.

Do NOT grease your cake pan. It is important to the structure of an angel food cake that it sticks to the sides of the pan as it bakes.

In a mixing bowl, sift together the cake flour, cocoa powder, 1/2 cup sugar, and salt. Set aside.

A white bowl containing white granulated sugar and cocoa powder on a light surface next to a white and yellow striped cloth.

A stainless steel bowl containing lightly foamed beaten egg whites on top of a yellow and white striped kitchen towel.

Pour the egg whites into the bowl of a stand mixer (or use a mixing bowl and hand mixer) and whip the egg whites on medium speed.

Once the whites are foamy add the cream of tartar.

Increase the speed and continue to whip until the egg whites form soft peaks. Continue to whip as you gradually add the remaining sugar. Make sure to not overwhip; the whites should be fluffy and not stiff.

A mixing bowl filled with beaten egg whites is placed on a white surface with a striped yellow and white cloth and a small bowl of sugar nearby.

A metal mixing bowl with swirled cheesecake filling, being mixed with a red spatula. The bowl rests on a yellow striped towel.

Fold the dry ingredients into the egg whites, running a spatula around the edge of the bowl and folding over toward the middle. Make sure to scrape up from the bottom. Fold until no streaks remain, though you might have “dots” of cocoa powder.

Pour the batter into the cake pan and smooth the top. Bake for 45 minutes. Immediately invert the cake, setting the neck into a heavy bottle or overturned metal funnel. If your cake pan has feet, you can just rest the pan on them.

Let the cake cool completely. Use a thin offset spatula to loosen around the edges and center and remove from the pan.

Make sure to use a serrated knife to cut slices or the cake will tear.

A round chocolate cake with a slice cut out, displayed on a glass plate. A serrated knife is placed next to the cake along with a slice on a small white plate.

Storage tips

Angel food cake keeps very well at room temperature. I do not recommend refrigerating it, as that can cause the cake to dry out.

Store the cake in a covered cake keeper (or in a large airtight container) for up to 5 days.

I have not tried freezing angel food cake — it doesn’t last long enough around here — but baked cakes generally freeze well. You can freeze whole cakes or individual slices.

Wrap the cake tightly in plastic wrap then wrap in a layer of foil. Place in a freezer bag or container, label, and enjoy within 3 months.

Two slices of cake topped with cherry compote on white plates, each with a fork, placed on a white marble surface.

Serving suggestions

Chocolate angel food cake is delicious without any frosting. I love to top it with whipped cream and fresh berries.

It’s also wonderful with cherry compote, strawberry coulis, or even a dollop of peach jam. You can also make the vanilla sauce from my croissant bread pudding for a really luscious topping.

Or, simply dust the cake with powdered sugar!

A fork holds a piece of cake with red fruit topping, alongside more fruit and cake pieces on a white plate.

Chocolate angel food cake is a nice change from frosted and layered chocolate cakes. Our family loves it, and I know yours will too.

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