Angel Food Birthday Cake with Chocolate Ganache
Sneak Preview: This light and airy angel food cake hides a surprise chocolate tunnel inside. It’s topped with whipped cream and drizzled with chocolate ganache—like a birthday-ready take on a DQ dipped cone.
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Looking for a special cake for a birthday or celebration? Stop here! When I last served this decadent angel food cake, a friend called it “the best cake she had ever eaten.”
Recipe Inspiration
Except for a few blue-ribbon attempts in 4-H, I used to rely on boxed angel food cake mixes. They’re decent—but homemade wins every time, especially if you sneak a taste of the batter.
This recipe is adapted from Betty Crocker’s classic, with inspiration from Confections of a Foodie Bride, who added a rich cocoa swirl to the center. I loved the visual and flavor contrast, so I borrowed the idea—with a few tweaks of my own.
Happy Bakers Speak Up
“I would love to make this cake (it was especially delicious when we had it at your house).” BETH P.
Three Ways To Make This Cake Easier
#1 Watch before you whisk. If you’re new to angel food cakes, check out a video like Sam’s from Sugar Spun Run to see how the meringue should look.
#2 Go semi-homemade. Use a cake mix and skip the chocolate tunnel if you’re short on time.
#3 Practice makes confident. A trial run helps take the pressure off if you’re baking this for a special occasion. If, at first, your cake doesn’t turn out perfect, check out this recipe for salvaging a low-rise angel food cake.
Ingredients and Substitutions
- CAKE FLOUR: Lower protein than all-purpose; sub with AP flour minus 2 tbsp per cup if needed.
- POWDERED SUGAR: Dissolves easily into egg whites; better than superfine sugar here.
- EGG WHITES: Whips best at room temperature. If the smallest speck of yolk falls into the whites, it must be removed or whites won’t whip right.
- GRANULATED SUGAR: Superfine sugar is acceptable, but not brown sugar or sugar substitutes.
- CREAM OF TARTAR: Essential for strong, stable meringue–don’t skip it. Cream of tartar(paid link)
- ALMOND & VANILLA EXTRACTS: Traditional flavor combo for angel food cake.
- COCOA POWDER: Dutch-processed or dark cocoa makes the chocolate tunnel richer; regular cocoa is okay, but lighter.
- SEMI-SWEET BAKING CHOCOLATE: Ghirardelli is preferred; bars melt better than chips.
- HEAVY CREAM: Use full-fat, cold cream for both ganache and whipped topping.
- CONFECTIONERS SUGAR: Sweetens and stabilizes the whipped cream icing.
Visual Guide to Making This Cake
Follow along with the gallery below for each step.
- Whisk the dry ingredients: Sift and combine the cake flour with powdered sugar in a medium bowl.
- Start the meringue: In a stand mixer bowl, combine egg whites, cream of tartar, salt, vanilla, and almond extract. Mix on LOW for 1 minute.
- Add sugar slowly: Turn the mixer to HIGH. Add granulated sugar one tablespoon at a time, waiting 15 seconds between each. Whip until stiff peaks form.
- Fold in flour mixture: Remove the bowl from the mixer and gently fold in the flour/sugar mix with a spatula, a little at a time.
- Layer the batters: Spoon two-thirds of the batter into an ungreased tube pan. Fold sifted cocoa into the remaining batter, then fill the trough and smooth the top.
- Bake and cool upside down: Bake at 325°F (165°C) for 50–55 minutes. Cool upside down over a funnel or bottle for at least 2 hours.
7. Loosen and release: Use a thin knife or offset spatula to loosen the cake from the pan. Invert onto a serving plate.
8. Make the ganache: Heat cream in the microwave, then add chopped chocolate. Let sit, then stir gently until smooth and glossy.
9. Whip the cream: Beat cold heavy cream until frothy. Add confectioners’ sugar and vanilla, then continue whipping to stiff peaks.
10. Frost and drizzle: Spread whipped cream over the cake. Drizzle cooled ganache using a zip-top bag or spoon, allowing it to run down the sides and center.
📌Kitchen Secret for Perfect Ganache📌
- If it rolls too fast, it will drip to the bottom too quickly.
- If it’s too thick, it won’t drip easily, and you’ll need a knife to spread it.
- The ideal ganache drips slowly down the sides and smooths itself on top as you drizzle it over the cake.
Don’t worry if you don’t get it perfect the first time. It will still taste fantastic.
📌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.
Angel Food Birthday Cake with Chocolate Ganache
Video
Ingredients
Cake:
- 1½ cup (170 g) confectioners sugar
- 1 cup (120 g) cake flour
- 1½ cup (365 g) egg whites
- 1½ teaspoon cream of tartar
- ¼ teaspoon salt
- ¼ teaspoon almond extract
- 1½ teaspoon vanilla extract
- 1 cup (200 g) granulated sugar
- 2 tablespoons powdered cocoa (dutch-process) (sifted)
Chocolate Ganache:
- ⅔ 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)
- ⅓ cup (76 g) confectioners sugar
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 325 °F (165˚C).
- Whisk flour and powdered sugar: Measure 1½ cup (170 g) confectioners sugar and 1 cup (120 g) cake flour into a medium bowl. Whisk well and set aside.
- Whip the egg whites: 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 a large bowl of a stand mixer. Use the wire whip attachment and mix these ingredients on LOW for one minute.
- Add sugar slowly: 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.
- Fold in flour mixture: 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.)
- Create the Chocolate Tunnel: 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 and Cool Upside Down: 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.
- Make the 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.
- Whip the Cream: 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.
- Frost and Drizzle: 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.
Notes
Serve this cake with fresh berries to brighten the plate. For the cleanest slices, chill the finished cake for a few hours and wipe your serrated knife between cuts.
This showstopper is best within 24 hours but still delightful for two or three days—if it lasts that long.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs
- Can I make this with a cake mix?
- Yes. Prepare as directed, then add the cocoa swirl as described.
- How far in advance can I make it?
- Bake the cake the day before and frost the next day. Serve within 24 hours for best texture.
- What if I don’t have a tube pan?
- You need one for this recipe. A bundt or non-stick pan won’t work—your cake won’t rise properly.
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.
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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.