Chocolate Angel Food Cake from a Mix
Using a doctored-up cake mix to make a chocolate angel food cake is an easy shortcut that provides from-scratch taste, but with less effort.
For a simple twist on the classic favorite, try making chocolate angel food cake from a mix! It’s light, fluffy, with just the right amount of cocoa to bring it up a notch.
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Angel food cake is a tried-and-true favorite dessert for a lot of reasons.
Not only is its fluffy texture the stuff dreams are made of, but it’s also a healthier way to satisfy your sweet tooth without a lot of fat or cholesterol.
But the store-bought angel food cakes are sorely lacking in both flavor and texture, and the homemade version can be a bit tedious to make from scratch.
After figuring out how to make the best angel food cake from a mix, I wanted to tweak the recipe to make a version for the chocolate-lovers among us.
Turns out, it’s super simple to make a chocolate angel food cake from a mix, too, with just a few simple additions to doctor up the boxed mix!
It’s one of my favorite cake mix recipes, and once you try it, you’ll understand why.
Making a Chocolate Angel Food Cake
Chocolate angel food cake has the same light, airy texture as the original version, but with a hint of cocoa to make it more indulgent.
It’s not going to be as decadent as a triple chocolate bundt cake, but that’s kind of the point, right? When you want something lighter, angel food cake is just the ticket.
To doctor-up the cake mix, I add in some cocoa powder–but not too much, or else the cake will be weighed down.
I also like to whip some egg whites and add them to the batter, which helps to improve the texture.
And a little bit of vanilla extract enhances the flavor of the cocoa.
So with just a few little tweaks, you’ve got a chocolate angel food cake that’s perfect for serving with berries and whipped cream!
More Recipes Using a Doctored-Up Cake Mix:
- The Best Lemon Cake (from a mix!)
- Triple Chocolate Bundt Cake
- Apricot Nectar Cake
- Pumpkin Spice Bundt Cake
- Pecan Upside Down Cake
- Spiced Pear Cake
- Cake Mix Cream Cheese Pound Cake
- Easy Dream Whip Cake
How to Make XYZ
It’s really easy to whip up this simple dessert.
Ingredients You’ll Need
- Angel food cake mix
- Cocoa powder
- Egg whites
- Vanilla extract
- Water
How to Make It:
Find the full printable recipe available below
Whisk dry ingredients. First, combine the cake mix and cocoa powder in a small mixing bowl.
Whisk well to combine. This will help the cocoa powder to incorporate into the batter more easily, without clumping. Set aside.
Whip egg whites. Next you’ll add the egg whites to the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl with an electric handheld mixer).
Beat on high speed until stiff peaks form.
Finish the batter. Add the dry ingredients, water, and vanilla extract to the egg whites.
Beat on low speed for about 30 seconds, then scrape down the side of the bowl. Beat on medium-high speed for another minute, until the batter is glossy.
Bake. Last, you’ll spread the batter into an ungreased tube pan. Bake for about 45-55 minutes, or until the cake is no longer sticky to the touch.
Remove the pan from the oven and invert it to cool. I like to use a cake pan with “feet,” as that makes it easy to place it upside down.
If yours doesn’t have feet, you can invert it onto the neck of a heatproof glass bottle, such as a wine bottle.
Let the cake cool completely, then slide a knife around the outside of the cake to remove it from the pan and onto a serving plate.
I like to dust the top of the cake with powdered sugar, just because it makes it pretty!
Notes and Adaptations
- I like to use a tube pan with feet and a removable center for easy cooling and removal of the cake, like this one.
- It’s important to not grease the pan, as this helps the cake batter rise up the sides of the pan better when baking.
- This cake is fantastic served with fresh berries (or other fresh fruit) and whipped cream! It’s also delicious with fruit compote and a scoop of vanilla ice cream.
- I find it easiest to cut this cake with a serrated knife.
- Leftover cake can be stored at room temperature in an airtight container or wrapped well with plastic wrap.
Recommended Equipment
Chocolate Angel Food Cake from a Mix
Ingredients
- 16 oz angel food cake mix
- 1/3 cup cocoa powder (regular, not Dutch process)
- 3 egg whites
- 1 teaspoon vanilla extract
- 1 cup water
Instructions
- Preheat oven to 350F if using an aluminum tube pan, or 325F if using a dark nonstick tube pan. Lower the oven rack to the lowest position.
- In a small mixing bowl, whisk together cake mix and cocoa powder until combined. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl with a handheld electric mixer), beat the egg whites at high speed until soft peaks form.
- Add the cake mix/cocoa powder mixture to the egg whites, along with the vanilla extract and water. Mix on low speed for about 30 seconds, then scrape down the sides of the bowl. Mix on medium-high speed for another minute, until the batter is glossy.
- Pour the batter into an ungreased tube pan, spreading it evenly. Bake in preheated oven for 45-55 minutes, or until the surface of the cake is not even slightly sticky to the touch.
- Remove from oven and turn the pan upside down to allow the cake to cool. The cake should be elevated off the surface (I use a tube pan with "feet" for this purpose, but some people invert their pan on a heatproof glass bottle).
- Once cake is completely cool, slide a knife around the edges of the cake and remove from the pan onto a serving plate. If desired, dust the top of the cake with powdered sugar before slicing and serving.
Notes
- I like to use a tube pan with feet and a removable center for easy cooling and removal of the cake, like this one.
- It’s important to not grease the pan, as this helps the cake batter rise better when baking.
- This cake is fantastic served with fresh berries and whipped cream! It’s also delicious with fruit compote and a scoop of ice cream.
- I find that a serrated knife is best for cutting angel food cake.
- Leftover cake can be stored at room temperature in an airtight container or tightly covered with plastic wrap for about 3-5 days.
Nutrition
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