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Plate of chocolate angel food cake wedges with strawberries.

Indulgent Chocolate Angel Food Cake Recipe

  • Author: Mindee
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 16 Pieces 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


What if I told you that angel food cake can come in a chocolate flavor?  What if I told you that you could make it from scratch, without a box mix and that it's an easy dessert, too?  Topped with strawberries and whipped cream or chocolate sauce or even chocolate whipped cream, this amazing cake with be your new addiction!


Units Scale
  • 1 cup Powdered Sugar
  • 3/4 cup Flour
  • 1/2 cup Cocoa
  • 1 1/2 cups Egg Whites (this is about 12 large eggs)
  • 1/2 tsp Cream of Tartar
  • 1 tsp Vanilla
  • 1/2 tsp Salt
  • 1 cup Sugar


  1. Preheat the oven to 350 degrees and adjust oven racks if necessary for the cake to be right in the center of the oven.  
  2. Be sure that all kitchen equipment you will be using are completely free of any grease.  Even though already clean, I usually give mine and extra hand scrub to be sure there is not any grease as even the tiniest bit will ruin the cake.
  3. Sift the powdered sugar, flour and cocoa together 3 times.  Set aside.
  4. Pour the eggs whites, cream of tartar, vanilla, and salt into a mixing bowl.
  5. Begin to beat at a high speed.
  6. Once the egg whites start to foam up add the sugar in a slow and steady stream with the beaters still running.
  7. Continue to beat on high until stiff peaks form.
  8. FOLD, not stir, the flour/powdered sugar/cocoa into the egg whites a 1/2 cup at a time.  
  9. Once the previous 1/2 cup has been folded in halfway, add the next 1/2 cup. 
  10. Repeat until all the flour/powdered sugar has been added and is completely folded in.
  11. Gently spoon the batter into an UNGREASED 2 piece 10 inch tube pan.  
  12. Run a sharp knife in a clockwise (or counter clockwise) circle around the tube pan to even out the batter and pop large air bubbles, but not deflate the batter.
  13. Bake at 350 degrees in the center of the oven for 35 minutes.  
  14. IMMEDIATELY, invert the hot cake and set the tube pan upside down on a wire rack to cool after removing it from the oven.  
  15. Do not remove outside piece of the tube yet.  Allow the angel food cake to cool completely while upside down.
  16. Once cool, flip back over and run a sharp knife around the outside edge and inside tube. 
  17. Remove the outside piece of the pan if using a 2 piece tube pan and then remove the cake from the inside piece.  
  18. Slice with a serrated knife and serve with fresh fruit and whipped cream.


  • Be sure to clean your equipment well.  Any grease will break your egg whites.
  • A 2 piece 10 inch tube pan is preferred for this recipe.  This cake is fairly difficult to remove from a 1 piece tube pan in 1 piece.
  • Out of cream of tartar?  Sub 1/2 tsp Lemon Juice or 1/2 tsp White Vinegar instead.
  • Mexican - sift 1-2 tsp Ground Cinnamon with the cocoa.
  • Dark Chocolate - Sub equal amount of black cocoa for regular cocoa.

Keywords: chocolate angel food cake, mexican angel food cake, chocolate angel food cake from scratch