Angel Food Cake with Chocolate Ganache and Whipped Cream
Sneak Preview: This angel food cake bakes up light and airy with a surprise chocolate swirl inside. Topped with whipped cream and ganache, it’s perfect for birthdays and other special celebrations.

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Looking for a cake that feels like a celebration? This one always impresses. A friend once called it “the best cake she’d ever eaten.” The homemade sponge is delicate and tall, the chocolate tunnel adds drama, and the whipped cream and ganache bring it all together. It’s a nostalgic nod to boxed angel food—but with flavor and texture that mix can’t touch.
What Makes This One Worth Sharing
- Ganache drizzle creates a bakery-style finish with no piping skills needed
- Chocolate tunnel surprise makes this more than a typical angel food cake
- Whipped cream frosting instead of glaze keeps it light and balanced

Shared & Loved
“I would love to make this cake (it was especially delicious when we had it at your house).” BETH P.
Ingredients and Substitutions

- CAKE FLOUR: Lower protein than all-purpose; sub 1 cup AP minus 2 tbsp.
- CONFECTIONERS’ SUGAR: Dissolves easily in egg whites; better than granulated.
- EGG WHITES: Use room temperature whites; remove all traces of yolk.
- GRANULATED SUGAR: Superfine is okay; avoid sugar substitutes.
- CREAM OF TARTAR: Stabilizes the meringue—don’t skip it. Cream of tartar(paid link)
- SALT: Just a pinch to balance sweetness.
- VANILLA + ALMOND EXTRACTS: Classic angel food flavor combo.
- COCOA POWDER: Dutch-processed for deeper flavor; regular cocoa works too.
- SEMI-SWEET CHOCOLATE: Use bars (not chips) for smooth ganache.
- HEAVY CREAM: Cold full-fat cream is essential for both ganache and whipped topping.
- CONFECTIONERS’ SUGAR (for frosting): Sweetens and helps stabilize whipped cream. (AKA powdered sugar or XXXX sugar)
Make It More Doable
• Watch a video first (like this one-Sam’s from Sugar Spun Run ) : Seeing how stiff peaks really look can help, especially if it’s your first angel food cake.
• Use a mix if needed: No shame in skipping the chocolate tunnel and starting with a box.
• Do a trial run: Practicing once takes the pressure off when baking for a crowd or special day. If, at first, your cake doesn’t turn out perfect, check out this recipe for salvaging a low-rise angel food cake.
Step-by-Step Instructions for Making This Cake
➊ Whisk dry ingredients: Sift and whisk together cake flour and confectioners’ sugar.
➋ Start the meringue: Beat egg whites with cream of tartar, salt, vanilla, and almond extract on low for 1 minute.
➌ Add sugar slowly: Increase to high speed and add granulated sugar 1 tbsp at a time, waiting 15 seconds between additions. Beat to stiff peaks.
➍ Fold in flour mixture: Gently fold dry ingredients into meringue in batches using a light hand.
➎ Layer the batters: Spoon ⅔ of the batter into an ungreased tube pan. Fold cocoa into the rest and fill the center trough. Smooth the top.
➏ Bake and cool upside down: Bake at 325°F (165°C) for 50–55 minutes. Invert to cool completely for 2–3 hours.






➐ Loosen and release: Use a thin knife to loosen cake from pan and invert onto a serving plate.
➑ Make ganache: Heat cream, add chopped chocolate, let sit, then stir gently until smooth and glossy.
➒ Whip the cream: Beat cold cream to soft peaks, then add sugar and vanilla. Whip to stiff peaks.
➓ Frost and drizzle: Frost cake with whipped cream. Drizzle cooled ganache around the edges and across the top.






💡 Tips That Make a Difference
• 📌 Master the ganache drip: The ideal texture drips slowly—too thick and it won’t run, too thin and it races to the bottom. Let ganache cool until just pourable, and test on an upside-down bowl first. (See picture below)
• 📌 Chill before slicing: Refrigerate the frosted cake for a few hours and wipe your knife clean between slices for a polished presentation.

FAQs
- Can I make this cake ahead of time?
- Yes. Bake the cake the night before, cool it upside down, then frost and drizzle the next day. Store covered in the fridge.
- What if I don’t have a tube pan?
- A 10-inch tube pan with a removable bottom works best. Avoid bundt or nonstick pans—they make rising and release tricky.
- Can I skip the chocolate tunnel?
- Absolutely. Just bake the full batter as-is for a classic angel food cake. You can still frost and drizzle as directed.
Serving Suggestions
Serve with fresh strawberries, raspberries, or chocolate-covered berries for added color and contrast. For birthdays, add candles or festive sprinkles before drizzling the ganache. I love to serve each slice with a chocolate-covered strawberry–feels very luxurious.

Final Thoughts:
This is the most requested birthday cake in my family—and now, from friends too. The ganache drizzle adds drama, but don’t stress over perfection. It’s supposed to look homemade and generous. If you’re not in the mood to separate a dozen eggs, try my Chocolate Almond Torte instead. Here are a couple more favorites: Simple Coffee Angel Food Cake and Kid-Friendly Coffee Cake with Bisquick. If you need something more sophisticated, my mom’s favorite was this Carrot Cake without Pineapple.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
“Adapted from a classic Betty Crocker recipe, with inspiration from Confections of a Foodie Bride”
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.