Angel Food Birthday Cake with Ganache: Ridiculously Good

Sneak Preview: This Angel Food Birthday Cake is a scratch angel food cake recipe with a chocolate tunnel, then topped with whipped cream and drizzled with Chocolate Ganache. It’s a decadent flavor experience that will remind you of a chocolate-dipped cone from the DQ.

a slice of angel food cake with chocolate ganache  with the whole cake in the backgroundPin

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If you are looking for a special cake to celebrate a birthday or other special occasion, hit the brakes. The last time I served this decadent angel food cake, one of my friends pronounced it “the best cake she had ever eaten.”

Except for a few attempts to win a blue ribbon in 4-H, I’ve always made angel food cakes from a cake mix. While it seems good enough most of the time, homemade angel food cake tastes better (especially the batter).

Besides, I’m tired of throwing away egg whites after harvesting the egg yolks. So, I resolved to learn how to bake a light and fluffy cake that rises so high it peeks over the side of the pan. Follow me, and let’s do it.

fearful babyPin
Hey, come back here. If I can do it, you can, too. Don’t be scared!

Three Ways To Make This Cake Easier for You

Yes, you can bake an angel food cake from scratch. I’m not saying it’s easy, but it’s also not that hard.

  1. If you want to make this recipe for a birthday party or special occasion and you’re not a seasoned angel food cake baker, I highly recommend a practice run.
  2. Angel food cake can be a little tricky, so experience helps. After watching the video on this basic angel food cake post by Sam of Sugar Spun Run, I began making wonderful angel food cakes.
  3. If you prefer an easier recipe that still makes a dramatic-looking cake, use an angel food cake mix and leave out the chocolate layer inside the cake. Or check out my Chocolate Almond Torte with Chocolate Ganache; it doesn’t require so many eggs but still uses the same delicious chocolate ganache.

If, at first, your cake doesn’t turn out perfect, check out this recipe for salvaging a low-rise angel food cake.

Happy Bakers Speak Up

I would love to make this cake (it was especially delicious when we had it at your house).BETH P.

Recipe Inspiration

The basic recipe for this angel food cake comes from Betty Crocker. I combined it with an interesting idea I saw on Confections of a Foodie Bride (she’s a fellow Texan who seems to like Mexican food as much as I do). In the same way Foodie Bride did, I folded powdered cocoa into part of the batter and carefully poured it over the vanilla batter to make an irregular but pretty pattern.

cake ready to be served with strawberries on the sidePin

Here’s where it gets good:

Frost this cake with whipped cream icing, then drizzle with chocolate ganache (the same as the filling in these tartlets. While drizzling feels dangerous at first, imperfect drizzling adds charm, thankfully. So don’t sweat it.

Try this for Valentine’s or Easter or any time you want a grand finale to a meal. Here are a few more cakes you might consider: Extraordinary Glazed Chocolate Cake made with a Bread Machine, Coffee Angel Food Cake, and this Quick Coconut Cake Made with a White Cake Mix.

Ingredients and Substitutions

ingredients needed to make angel food cake with chocolate ganachePin
  • CAKE FLOUR: Cake flour contains less protein than all-purpose flour. Use 1 cup of all-purpose flour minus two tablespoons if you must substitute. Some recommend replacing two tablespoons of all-purpose flour with two tablespoons of cornstarch. I have not tried that myself.
  • POWDERED SUGAR OR CONFECTIONERS SUGAR: Powdered sugar dissolves easier when folded into whipped egg whites. I used to use superfine sugar but prefer powdered sugar because I always have it on hand.
  • SUGAR: Use granulated white sugar when whipping the egg whites. Superfine sugar is also acceptable, but not brown sugar or sugar substitutes.
  • EGG WHITES: Egg whites whip higher if the eggs come to room temperature before starting.
    • Any speck of egg yolk will keep the egg whites from whipping. If you inadvertently drop some egg yolk into your egg white mixture, try scooping it out with part of the shell. It works much better than a spoon.
  • CREAM OF TARTER: Cream of tartar(paid link) helps to stabilize your egg whites. Don’t leave it out.
  • SALT: Use table salt or sea salt. Add a pinch more if using Kosher salt.
  • ALMOND EXTRACT: This extract gives angel food cake its classic flavor.
  • POWDERED COCOA: Use dark chocolate, dutch-processed cocoa, or black powdered cocoa(paid link) for maximum chocolate color and flavor. Regular cocoa powder can be substituted, but the color contrast with the white batter will be less. You can leave the chocolate out altogether for a simpler cake.

How To Make an Angel Food Birthday Cake Worthy of a Celebration

using a whisk to combine the powdered sugar and cake flourPin
Whisk the sifted cake flour and powdered sugar together in a medium bowl.
combining ingredients in a large bowl of a stand mixer.Pin
Add the egg whites, cream of tartar, salt, vanilla extract, and almond extract to the bowl of a stand mixer. Turn the mixer on LOW speed and mix for 1 minute.
Adding sugar to the egg whites.Pin
Adjust the mixer speed to HIGH. Add the granulated sugar 1 tablespoon at a time, waiting 15 seconds between each addition. (I count this off out loud or set the timer for 15 seconds on my Apple watch and hit the repeat button after every tablespoon.)
What egg whites should look like after the granulated sugar has been added.Pin
When all the sugar has been added, the meringues should be thick and hold a peek.
folding the sugar/flour mixture into the thick egg whites.Pin
Fold the granulated sugar and cake flour mixture into the beaten egg whites. Do this with a light hand–you don’t want to develop gluten or lose air.

Layering the Cake Batter

Adding two-thirds of the batter to an angel food cake pan.Pin
Place about two-thirds of the batter into the bottom of the angel food cake.
Adding the chocolate batter to the pan.Pin
Fold the sifted cocoa into the remaining third of the cake batter.
Making layers in the angel food cake pan.Pin
Draw a trough in the batter in the pan. Add the chocolate batter to the trough. Smooth out the batter on top.
baked angel food cake.Pin
Bake at 325˚F (165˚C) for 50-55 minutes. (Don’t use convection if you have the choice.)
Let the cake cool for 2-3 hours or overnight.Pin
Turn the cake upside down on top of a funnel or pop bottle. (I don’t use the legs on the pan because I think it is better to support the cake in the center instead of the perimeter.)
Loosening the sides with an offset spatula.Pin
Use your thinnest knife to loosen the cake from the sides and the center. An offset spatula is my favorite tool for the job.

How To Make the Chocolate Ganache

chopping the chocolate before adding to the preheated heavy cream.Pin
Heat the cream in the microwave for 1 minute. Meanwhile, chop semi-sweet chocolate. (Use a serrated knife to keep the mess in a smaller area.)
Add the chocolate to the cream, but do not stir. Let sit until all the chocolate is melted.
Stirring the melted chocolate into the cream.Pin
Use a spatula or spoon to stir the cream slowly–first in large circles, then smaller circles as the chocolate begins to blend with the cream. (See the video.)
warm ganache after stirring the melted chocolate into warm cream.Pin
Set the ganache aside to cool. It’s OK to put it into the fridge to save time, but don’t forget about it. You want it to be pourable but not too thin, like milk, or thick, like fudge sauce.

How To Make Whipped Cream Icing

Frothy heavy cream with powdered sugar and vanilla extract added.Pin
Place the cold heavy cream into a cold, medium-sized bowl. Whisk or use a portable mixer with beaters to whip the cream until frothy. Add the confectioners’ sugar and vanilla extract and continue beating.
Heavy cream whipped until thickened and it holds a stiff peak.Pin
Whisk the cream until it holds a fairly stiff peak. Don’t go too far, or the cream will turn into butter.
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Frost the cake immediately. Don’t forget to frost the inside of the middle.

How To Drizzle the Chocolate Ganache

If this is your first time making this cake, I suggest you do a practice run on an upside-down soup bowl. Turn a soup bowl upside down and practice. It’s also a good way to check the consistency of the chocolate ganache to ensure it is not too runny or thick.

Practicing dripping icing on a bowlPin
Place the chocolate into a small zippered plastic bag and close it securely. Snip one corner to make a small opening.
applying the chocolate ganache to the cake.Pin
Drizzle the chocolate ganache around the outside edge as well as the inner edge. Then, fill the flat top with the remainder of the frosting.

When the ganache is ready to use, it will slowly roll down the side. If it drips too fast, the ganache drips will roll to the bottom too quickly. If it’s too thick, it will be difficult to drip, and you’ll have to use a knife to smooth the ganache on top. The perfect ganache will roll slowly down the sides and smooth itself out on top of the cake as you squirt the chocolate over the top.

Don’t worry if you don’t get it perfect the first time. It will still taste fantastic.

slice of cake showing the chocolate in the middle with a strawberry on the side.Pin
Serve with fresh berries on the side, like strawberries or raspberries, to add color. Or be extravagant and garnish with chocolate-covered strawberries.

📌Kitchen Secret📌–Chill the cake for several hours to get the cleanest cut on the slices. Also, wipe the serrated knife clean between each slice.

Frequently Asked Questions

Can I make this with an angel food cake mix?

Yes. Follow the directions on the package to mix up the batter. Add two-thirds of the batter to the angel food cake pan. Fold the sifted cocoa powder into the remaining batter. Spoon the chocolate batter over on top of the white batter. Bake as specified in the recipe.

Can I freeze an angel food cake?

This cake can be frozen before frosting but is not recommended after it is frosted with whipped cream and the ganache. Wrap an unfrosted cake in double layers for the best results.

Can I leave out the chocolate in the middle of the cake?

Yes. This cake will still be delicious without it. You can also leave off the chocolate ganache. Your cake will be a delicious vanilla angel food cake. Try this Browned Butter Icing as a thin glaze if you don’t want to use whipping cream.

Can I make this cake without a stand mixer?

Yes. My grandma made many wonderful angel food cakes from scratch with an old-fashioned electric mixer. You can use a good portable mixer. Use the whisk attachment if you have one. However, dissolving the granulated sugar into the whites will take longer.

If I don’t have an angel food cake pan, can I use a different pan for baking my angel food cake?

Angel food cake rises better in a 10-inch tube pan than in a loaf or round cake pan. An angel food cake pan with a removable bottom is even better. I prefer not to use a non-stick pan. The grippy surface of an aluminum pan helps the cake to rise. However, wash your aluminum pan by hand for the best results.

On the same topic, I don’t recommend using a bundt pan. First, most of them have a non-stick finish, which does not help the cake rise. Second, the more intricate designs will make it difficult to get the cake out of the pan in one piece.

How far ahead of time can I bake this cake?

I like to bake it the night before the party. Let the cake cool upside down all night when it comes out of the oven. The next day, frost with whipped cream and decorate with chocolate ganache. Keep the cake in the refrigerator until you are ready to serve it because of the whipped cream icing.

What can I do with all the egg yolks?

My favorite use for extra egg yolks includes Microwave Banana Pudding, Mini Fruit Tarts with Vanilla Pastry Cream, Microwave Chocolate Pie, and Grandma’s Skinny Egg Noodles.

What chocolate do you like best for the ganache?

My favorite is Ghiradelli semi-sweet baking chocolate. It’s the smoothest and tastes the best to me.

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Parting thoughts: This cake is now the most requested birthday cake in my family. Even the kids ask for it. Here are a couple more favorites with my grandkids: Kay’s Swiss Chocolate Cake Mix Recipe–A Crowd Favorite and Kid-Friendly Coffee Cake with Bisquick. If you need something more sophisticated, my mom’s favorite was this Carrot Cake without Pineapple.

Help at Your Fingertips: For questions or suggestions, email Paula at If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

a slice of angel food cake with chocolate ganache with the whole cake in the backgroundPin
Yield: 16 slices

Angel Food Birthday Cake Recipe with Chocolate Ganache

No decorating talent is required to make this showy angel food cake for your next birthday party. The whole flavor experience reminds me of a dipped cone from the DQ.

Rate this recipe

(5 stars if you loved it)

5 from 16 votes


Prep time: 30 minutes
Cook time: 50 minutes
Total time: 1 hour 20 minutes



  • cup (170 g) confectioners sugar
  • 1 cup (120 g) cake flour
  • cup (365 g) egg whites
  • teaspoon cream of tartar
  • ¼ teaspoon salt
  • ¼ teaspoon almond extract
  • teaspoon vanilla extract
  • 1 cup (200 g) granulated sugar
  • 2 tablespoons powdered cocoa (dutch-process) (sifted)

Chocolate Ganache:

  • cup (151 g) heavy whipping cream
  • 4 oz. (113 g) semi-sweet chocolate bar

Whipped Cream Icing:

  • 1-1/2 cup (340 g) heavy whipping cream (chilled)
  • cup (76 g) confectioners sugar
  • 1 teaspoon vanilla extract


Preheat oven to 325 °F (165˚C).


    • Whisk 1½ cup (170 g) confectioners sugar and 1 cup (120 g) cake flour in a medium bowl. Set aside.
    • Use a stand mixer with a large mixing bowl and the wire whip attachment for the following mixture. Add 1½ cup (365 g) egg whites, 1½ teaspoon cream of tartar, ¼ teaspoon salt, ¼ teaspoon almond extract, and 1½ teaspoon vanilla extract to the bowl and mix on LOW for one minute.
    • Turn the mixer up to HIGH speed and add 1 cup (200 g) granulated sugar in 1 tablespoon increments from the side. Allow 15 seconds between each tablespoon. (I count it off.) Mix until the egg whites are thick and billowy and the peaks stand up without falling over.
    • Remove the mixer bowl containing the whipped egg whites from the mixer and do this next step by hand. Use a large rubber spatula or spoon to delicately and carefully fold the flour and sugar mixture into the whipped egg whites. Add about ½ cup of the flour mixture at a time. Use the spatula to slice perpendicular to the whites down to the bottom of the bowl and turn the spatula slightly to pull up the batter from the bottom and lay it over the top.
    • Turn the bowl 1/4 turn and repeat the slice-and-fold process until the flour and egg whites are just mixed. Do this with patience and a light hand. Practice helps. If you overdo the mixing, your cake won’t be as high as your hopes.
    • Pour slightly more than half of the cake batter into a 10-inch ungreased tube pan with a removable bottom. Use a thin knife to gently “slice” through the batter to remove any large air bubbles. Use a spoon to draw a trough around the middle. (See the picture above.)
    • Carefully fold 2 tablespoons powdered cocoa (dutch-process) into the remaining batter until completely mixed. (Do not skip the sifting, or you will have little chunks of cocoa in your batter.) Fill the trough with the chocolate batter and then smooth over the top.
    • Bake for 50-55 minutes at 325 °F (165˚C). Remove from the oven and immediately turn the cake upside down to cool for two to three hours. (Don’t use the legs on your pan when you turn it over. Better to use a pop bottle or funnel.) Use a firm hand and a skinny knife to loosen the cake from the edges of the pan. Turn the cake upside down onto the cake plate or cooling rack.

    Chocolate Ganache:

    • Heat 2/3 cup (151 g) heavy whipping cream in a small glass bowl for 1 minute in a microwave oven. Add 4 oz. (113 g) semi-sweet chocolate bar broken into smaller pieces to the hot cream. Allow the chocolate to sit in the cream and melt for a few minutes.
    • When the chocolate is completely melted, use a small wire whisk or spatula to stir. Start by making small circles at first, then larger, and finally, mix the melted chocolate and cream until smooth.
    • Set the ganache aside to cool.

    Whipped Cream Icing:

    • Whip 1-1/2 cup (340 g) heavy whipping cream (chilled) in a medium-sized chilled bowl with a wire attachment or a portable mixer. When the cream thickens and has soft peaks, add 1/3 cup (76 g) confectioners sugar and 1 teaspoon vanilla extract. Go too far, and the whipped cream will be dry-looking or turn into butter. Spread the whipped cream smoothly over the angel food cake.


    • Pour the warm chocolate ganache into a small zippered bag. Snip one corner about 1/4 inch. If this is your first time, turn over a cereal bowl and practice running chocolate along the edge till you get the effect you want. If it’s too thick to make nice “runs”, add a few drops of warm cream. If too thin, let the chocolate cool a while longer.
    • Slowly squirt ganache from the small hole in the corner of your zippered bag making “runs and drips” around the perimeter of the cake. Do the center of the cake the same way. Quickly squirt the remainder of the ganache over the top of the cake. Then, use a spoon, spatula, or offset flexible knife to spread the ganache evenly. You have a small window to smooth the ganache because the cold whip cream icing will harden the ganache on contact.
    • Chill at least one hour before serving. Best eaten within 24 hours but still amazingly good for a couple of days.


    *You don’t have to use dutch-process cocoa. Regular powdered cocoa will work, but the taste and color will be slightly different.


    Serving: 1 | Calories: 247kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 82mg | Potassium: 156mg | Fiber: 1g | Sugar: 29g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

    All images and text ©️ Paula Rhodes for Salad in a

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    Recipe Rating


    1. 5 stars
      A bit intimidating with so many steps, yet quite easy when broken down, and I used a gluten-free flour. Highly recommend. A showstopper for a multitude of occasions.

      1. Hi Benjamin,

        So glad you took the plunge. I have never used gluten-free flour. It’s great to hear that it works. Thanks so much for taking the time to write and leave a 5-star review.

    2. The visual recipe and actual recipe have different temperatures. 300°F vs 325°F 🙁

      1. The recipe is correct. I have corrected the temperature in the process pictures. Thank you for taking the time to write and let me know.

    3. Felicity Isserow says:

      Going to try this recipe on Friday for my 80th Birthdsy Party. I make Chiffon Cakes very successfully BUT last week was not as light & airy as my Cakes usually come out HIGH & FLUFFY? FELICITY ISSEROW ❤

    4. Haven’t made this cake yet, but there’s a birthday coming up in a month, so I’m going to practice with this recipe. One question: instead of breaking open eggs, can I use egg whites from a store-bought container?

      1. Hi Stephen,
        I haven’t tried it, but in general, I’ve read that it’s not a good idea. I think you might lose some of the volume when whipping store-bought egg whites, and that’s really important with an angel food cake. You can make creme brulee or banana cream pie or pudding with all those egg yolks. 😊

    5. Randi Harrity says:

      Can you make this in a bundt cake pan?

      1. Hi Randi,
        Good question. When making angel food cake, using an ungreased pan with straight sides enables the batter to climb the side more successfully. Hopefully, this results in a light and fluffy cake. That might happen with a bundt cake pan, too. I haven’t tried it. However, there is the issue of getting the cake out of the pan without damaging it. The batter sticks to the sides like glue once baked because you haven’t greased the pan. With straight sides, it is easy to run a thin knife around the edge. When you separate the bottom from the sides (thanks to the way an angel food cake pan is made), again, it will be easy to separate the cake from the flat bottom. I’m thinking it will be most difficult to extract an angel food cake from a bundt pan without damaging it. If you try it, please send me a picture. I would love to know how it works.

        Tip: I was at a thrift store last week and saw several angel food cake pans on sale for pennies. You could try it for not many $$.

    6. Piper@GotItCookIt says:

      5 stars
      How did I miss this cake? It looks fantastic!!! I have never made an angel food cake (gulp)… I need to just do it. I’ve had an angel food cake PAN for 20 years… now that is just crazy. This is the recipe to try first.

    7. 5 stars
      I made this cake for my daughter’s 30th birthday. The first time I made an angel food cake from scatch. It was easy to follow your directions. It was a huge hit. Thanks for sharing

    8. my cake won’t whip to soft peaks!! what did i do wrong???

    9. Thank you for this recipe. I was a first-timer in the angel food cake “department” and did this recipe as instructed. It turned out pretty good for my first time, I must admit. The Icing and Ganache are to die for and I will be using them on other cake recipes from here on out.

      Thank you so much!! I was scared but with your help, I made my first angel food cake!

    10. Hi there I absolutely love this site .I am an amateur baker and love so far everything that I have seen….one question though could i replace the cake flour with all purpose flour.

    11. Piper@GotItCookIt says:

      5 stars
      How did I miss this cake? It looks fantastic!!! I have never made an angel food cake (gulp)… I need to just do it. I’ve had an angel food cake PAN for 20 years… now that is just crazy. This is the recipe to try first.

    12. 5 stars
      I made this cake for my daughter’s 30th birthday. The first time I made an angel food cake from scatch. It was easy to follow your directions. It was a huge hit. Thanks for sharing

    13. Angie @ Bigbearswife says:

      I love that cake! I am so horrbile at the “drizzle” on the sides. I need to get more practice

      1. Angie, I’m not so good with the drizzle either. That’s why I practice with a cereal bowl. :-). Still tastes good even if it turns out ugly.

    14. This looks great. Your instructions #3 under cake are the same as #2 under assembly. I don’t want to mess this up. Is there a missing step under assembly?

      1. I fixed it. Thanks SO MUCH for asking/telling me. I just recently reformatted the recipe and I guess I messed it up. Hope it turns out great for you.

    15. Was going to make from scratch…do I have cake flour at home? It’s Friday night, you’re tired, go to Betty Crocker…can’t wait to try for Easter dessert!

    16. *Just Fran* says:

      Gorgeous cake. Can’t wait to try it this summer. Thanks for sharing.

    17. I have NEVER seen a more beautiful angel food cake… ever!

    18. Feast on the Cheap says:

      Stunning cake, somehow it’s almost Tim Burton-esque

    19. AnneStrawberry says:

      Oh wow this cake is stunning! I love the colors and flavors and can’t wait to try doing the ganache like that. Thanks Paula!

    20. Kathy - Panini Happy says:

      This is such a beautiful presentation!

    21. That is gorgeous and looks delicious! My new angel food cake pan is awaiting!

    22. Hi, I saw your blog on BC and thought I would take a look. I love the look of this cake and it looks very festive. Your icing practice was also a good idea.

    23. wow this cake looks gorgeous! I love angel food cake, can’t wait too try this

    24. redmenace says:

      Can I just say wow?! This cake is GORGEOUS. Lovely! Thanks so much for the inspiration. I’ve also never made angle food from scratch. Must start now!

    25. I’ve never made Angel Food Cake from scratch before, this looks fantastic. Perhaps even more appealing to me is the ganache, though. I’ve never been able to resist a good, heavy ganache, especially on top of fluffy cake.

    26. The picture of Kent is priceless. Love it!

    27. The reason I like to make angel food from scratch is because the beaters taste so much better than licking the beaters from a box cake! The box batter tastes kinda like chemicals. Your cake looked beautiful and tasted good too! Thanks for the treats. We needed that this week….of course you always know what your friends need!

      1. Joan, your reason for making an angel food cake from scratch is just about the best one I’ve heard yet.

        Only 10 more days of craziness. Right?

    28. What a pretty cake, you are a planner aren’t you? I can tell from your picture and everything else you have thought through it all. Wish I could be more that way, sometimes I get an idea of what I want to cook and post, I can’t wait to get it up (kinda like a little kid) that I leave the mess in my kitchen and start working on the photos and post, crazy huh?

      1. Suzanne, Well, yes. I’m a planner. But I would much rather work on my latest pictures than clean up the kitchen so I do the same as you in that department.

    29. It’s so beautiful! I bet it tastes like heaven!

    30. Lucy @ The Sweet Touch says:

      This cake is beautiful! I’ve never tried a homemade angel food cake, now it’s on my list to try!

    31. looks good! but i’m sticking with a mix for now. only time i made from scratch like this was in food science class at harding. hey, my krups open master can opener broke. i’m on the hunt for another one, but they don’t make it anymore. what can opener do you use? thoughts?

      1. I have a Hamilton Beach. Love it because it cuts the lid off with no sharp edges and the lid fits back on.

    32. What gorgeous presentation!

    33. Oh my, that is a show-stopping cake! I’ve been wanting to make an angel food cake for a while… and this will definitely get me in the kitchen!

    34. Paula,
      Your grandson is adorable! Congrats on conquering Angle Food cake. It looks gorgeous.

    35. This looks delicious! I also want to say thank you for your wonderful Monkey Bread recipe. I made it a couple of months ago. So yummy! My husband asked me yesterday if I could make it this weekend (: I am going to post it on my blog – with a link to you of course.

    36. That looks delicious. : ) It reminds me of Rebecca Rather’s Tuxedo Cake.

      1. Kirstin, now that you mention it, I have probably been subliminally influenced by that cake. I have looked at that picture many times. I’ve never actually made that cake though and this recipe is totally different but maybe I should try hers some time.

    37. Beautiful cake and not only that, you made a dual flavoured one. I’m really impressed and shamed to say I’ve never attempted angel food cake from scratch. Great tip about ganache testing too.

    38. What an elegant and attractive cake! So pretty. Adorable expression on your little guy 🙂
      I have never made a two flavor Angel Food cake and the ganache really elevates it to perfect.

      I have made Ina Gartens Lemon Angel Food cake ( many times and it comes out lovely. Not too hard. I did have a friend that made it unsuccessfully and gave me all of her unused ingredients saying it wasn’t worth the effort. Maybe I will make another one and do a post.

      I was involved with 4-H as a kid. Once for knitting and once for Cooking. We had to make and present a complete meal. I got a VG ribbon instead of excellent. Why? I didn’t include a dessert!!! What was I thinking 🙂 But I have learned my lesson and will never forget dessert again! Your Cake gets an Excellent!

      PS I just recently tried the Angel Food Cakes from a mix as my daughter makes them. I was impressed. Not bad at all.

    39. Paula, this cake looks heavenly!! Wow, what a stunner. If the frosting tastes like that from DQ, then I need to make this soon…I have not made angel cake before! Fantastic post, and thanks for the tips on making “drips”!

    40. Betty @ scrambled hen fruit says:

      What a gorgeous cake! I do love angel food cake- it’s light and delicious. 🙂 That chocolate glaze looks amazing!

    41. I LOVE this post!!! The cake pictures are awesome and the way you guide us through each step makes it look so easy. What would we do without you? I have to say the pictures of your precious grandson takes the “CAKE”. Pun intended.
      I have a friend at work and she is always making cakes and bringing them to work. It might just by my turn. Now I have the perfect recipe.Love ya lots.

    42. I can’t wait to try this recipe! Do you think it will be hard to go back to the mix after I try it homemade?
      I can’t get over how pretty your icing looks! Mom taught me how to make this icing and it is my “go-to” icing for sure, but my icing jobs look nothing like yours:+)
      My kids and I are MAJOR angel food cake fans…I will bake a cake, and we just eat the whole thing straight from the pan still hot…you should try it sometime with Kent!

      1. Hey Der, you could make this cake with a mix–no problem. It’s the icing with the ganache that really puts this over the top.