Chocolate Angel Food Cake

Your favorite light and airy angel food cake with a chocolate twist! A perfect dessert for any time of the year!

Light and airy chocolate angel food cake recipe from @bakedbyrachel

One thing I have zero tolerance for is those who think they’re above the law. Case in point, heading home from a quick shopping trip, waiting for my light to turn green in a few seconds when what appears but 50+ motorcycles who proceed to go through their red light and take up all of my green light. Of course no one is going to go through the green light and hit the motorcyclists. You never want to get into an accident period but then to also hit another person or screw up your own car… not happening. However, they thought they were above the law. They thought it was too much of an inconvenience to their group to stop at their red light, who by the way was not escorted by police or any authority. I only hope they continued through the next town that lead right up next to the police station and were cited for something, anything. Their complete lack of concern for other motorists was disturbing.

And then something less serious… triangular bread.

Just no.

I love the people at my local store, they know me and my kids by name. It’s a good local store in when considering the community aspect. But the managers, the people in charge of making sure product is actually on the shelves, isn’t moldy and are put in bags properly (ie so they’re not totally squished when the customer gets to their car or home)… clearly not doing their jobs. I’d say six years putting up with a subpar grocery store is long enough. After the last incident, I’ve finally had enough. The reason for sticking it out this long? Overall, the company is decent. We loved the others we used to live by, of the same name. And, the fact that it’s the closest store from where we live with the next grocery store (of any name) being 15-20 minutes or more away – definitely a plus. But this one is just horrible. It’s like a time warp too. They’re in desperate need of major updating, but that shouldn’t prevent management from making sure their store is up to snuff. I’ll now be traveling three times as far, or more, to get to the next good grocery stores… hopefully it’s worth it and we don’t encounter any similar issues. I mean, moldy strawberries…? How many stores are going to let that happen?

Light and airy chocolate angel food cake recipe from @bakedbyrachel

One thing I can’t complain about…

This cake.

I love angel food cake. It’s the essential summer-time cake. Topped off with fresh fruit and sweetened whipped cream is a must. But I wanted to take it to another level and add chocolate.

Perfect light and airy angel food cake with a chocolate twist and served with the ever important fresh strawberries and homemade whipped cream. It’s a must make for all Summer parties.

One of the best parts about this recipe is that it doesn’t require a special tube pan. You can absolutely use a tube pan, but if you don’t have one, a bundt pan is just as acceptable… and prettier! Be sure to double check your pan size before making this recipe as it does call for the smaller sized pan. Double the ingredients below for a large cake for perfect and completely delicious results!

Be sure to add this flavorful chocolate angel food cake to your Summer baking plans! You’ll be glad you did!

Light and airy chocolate angel food cake recipe from @bakedbyrachel

Chocolate Angel Food Cake

Your favorite light and airy angel food cake with a chocolate twist!
Prep Time15 minutes
Total Time50 minutes
Servings: 4 plus


  • 1/2 C cake flour
  • 1/2 C powdered sugar
  • 1/4 C cocoa powder
  • 6 large egg whites room temperature
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1/4 C granulated sugar
  • 1 tsp vanilla extract


  • Preheat oven to 325°F. Grease an 8-inch bundt pan with baking spray. 
  • Sift together flour, powdered sugar and cocoa powder. Set aside. 
  • Using a handheld mixer or the whisk attachment of a stand mixer, beat egg whites, salt and cream of tartar to soft peaks. With mixer on low, slowly add vanilla and granulated sugar. Increase speed and whisk to stiff peaks. Fold in sifted dry mixture gently until no streaks remain and all ingredients are incorporated well. Spread mixture evenly into prepared pan.
  • Bake for 35-40 minutes or until internal temperature reaches 190°F. Cool in pan, then invert onto a wire rack or serving tray.
  • Before serving, dust with powdered sugar. Serve with whipped cream and strawberries.


Recipe serves 4-6, yields 1: 8-inch bundt cake.
*This recipe is specifically written for an 8-inch (6 cup) bundt pan. Measure your pan before beginning. Double ingredients for a 10-inch (12 cup) bundt pan or large tube pan.
An original recipe from Baked by Rachel

This post contains affiliate links.

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20 Responses to “Chocolate Angel Food Cake”

  1. #
    Medeja — June 4, 2015 at 6:08 am

    Oh I can imagine.. Soft spongy chocolate cake with fresh berries or fruit! Yummy!

    • #
      Rachel — June 5, 2015 at 7:25 am

      Thanks Medeja!

  2. #
    Therese — June 4, 2015 at 4:10 pm

    This looks good! FYI, though. In the 70’s Betty Crocker had a recipe in one of her cookbooks where you made chocolate angel food cake, then cut the top off and scooped out some of the middle. It was filled with chocolate whipped cream, and then the whole cake was covered with chocolate whipped cream. I’ve never seen the Betty Crocker recipe since, but this one might just take it’s place. All of your recipes that I’ve made have been delicious. Thanks.

    • #
      Rachel — June 5, 2015 at 7:25 am

      The cream filling sounds amazing! I’ll have to try that sometime ;)

  3. #
    Kristen — June 4, 2015 at 4:13 pm

    Chocolate angel food cake is my favorite – I like it even better than the original. Moldy strawberries, not so much!

    • #
      Rachel — June 5, 2015 at 7:26 am

      It really is better… of course it’s better, chocolate is always better than vanilla. ;)

  4. #
    Stephanie @ Macaroni and Cheesecake — June 4, 2015 at 5:49 pm

    What a great idea to switch it up and do a chocolate angel food cake!! This looks beautiful!

    • #
      Rachel — June 5, 2015 at 7:26 am

      Thanks so much Stephanie!

  5. #
    Michal — June 4, 2015 at 9:09 pm

    Yum! looks like a very delicious cake, thanks!

    • #
      Rachel — June 5, 2015 at 7:26 am

      Thanks so much!

  6. #
    Farha - faskitchen — June 5, 2015 at 11:42 pm

    The Chocolate cake just looks delicious.. and I hope the motorist were called in for something… I totally understand what u say.. they think as if they are above the law and happen to be cool by behaving like that.. i hope u never encounter such incidents again

    • #
      Rachel — June 6, 2015 at 8:06 am

      Thankfully they weren’t misbehaving outside of running the light. It could’ve been worse! And thanks so much for the cake love :)

  7. #
    Joan Fisher Demshock — June 6, 2015 at 3:49 am

    How come the angel food cake does not fall in a greased bundt pan? In my past exerience, angel food cakes deflated in contact with fat – yolk on beaters, tube pan not clean, etc.

    • #
      Rachel — June 6, 2015 at 8:11 am

      When using a bundt pan, it’s important to always grease it so any cake falls out from all of the crevices. Using a tube pan does not require the same greasing as you cool it inverted and it also has a removable bottom. This allows the cake to also be cut away from the pan if necessary, bundt pants do not offer this option should there be any sticking.

  8. #
    Joan Demshock — June 6, 2015 at 9:03 am

    I understand why a bundt pan needs to be greased and a tube pan does not. Have been baking since 1950s, even before there were bundt pans.
    The question was how does the angel food cake rise in a greased pan? The usual result is that the cake will begin to rise, but then the sides will deflate. Have even had that happen with a tube pan (a sister was helping me and greased and floured the tube pan), and when it came out of the oven, the sides were flattened. The inverting dud nothing to help.

    • #
      Rachel — June 6, 2015 at 9:25 am

      It shouldn’t be so heavily greased that the batter is swimming, just enough to lightly coat the bundt pan. If done correctly, while using a bundt pan, it will bake as it should and release fine. The issue with grease comes into play more-so when whipping the egg whites. You don’t want grease of any kind to touch them during the whipping phase as it could cause them to deflate or not properly stiffen. Some have beautiful results not spraying a bundt pan but it will be far more difficult to remove it from the pan with all of the decorations and crevices. With a tube pan, you’re slicing it away from the pan so this is never a concern.

  9. #
    Helena — October 24, 2017 at 5:51 pm

    turned out photo perfect just like yours even after doubling the recipe! Thank you so much I really appreciate Pros who share cooking from scratch information for those of us that hate in the Box mixes love you lots!

    • #
      Rachel — October 26, 2017 at 6:54 am

      So glad you enjoyed it, Helena! Thank you for sharing! :)

  10. #
    James — May 7, 2020 at 11:24 am

    Can’t wait to bake this in a couple of days. If I use the 10″pan instead, how long should it take to bake versus the smaller size? Thanks

    • #
      Rachel — May 9, 2020 at 8:38 am

      I’d recommend 50-60 minutes or until it reaches 190°F. Good luck! :)

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