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

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?

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!

No ratings yet

Chocolate Angel Food Cake

Prep Time: 15 minutes
Total Time: 50 minutes
Yield: 8
Your favorite light and airy angel food cake with a chocolate twist!


  • 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 roughly 8, 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


Calories: 101kcal, Carbohydrates: 21g, Protein: 4g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 111mg, Potassium: 117mg, Fiber: 1g, Sugar: 14g, Vitamin A: 0.2IU, Calcium: 6mg, Iron: 0.5mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert

This post contains affiliate links.