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.

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

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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
cake ready for serving with strawberries on the side.Pin

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


Ingredients and Substitutions

ingredients needed to make angel food cake with chocolate ganachePin
  • 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

Whisk dry ingredients: Sift and whisk together cake flour and confectioners’ sugar.
Start the meringue: Beat egg whites with cream of tartar, salt, vanilla, and almond extract on low for 1 minute.
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.
Fold in flour mixture: Gently fold dry ingredients into meringue in batches using a light hand.
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.
Bake and cool upside down: Bake at 325°F (165°C) for 50–55 minutes. Invert to cool completely for 2–3 hours.

Loosen and release: Use a thin knife to loosen cake from pan and invert onto a serving plate.
Make ganache: Heat cream, add chopped chocolate, let sit, then stir gently until smooth and glossy.
Whip the cream: Beat cold cream to soft peaks, then add sugar and vanilla. Whip to stiff peaks.
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.

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.

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

Angel Food Cake with Chocolate Ganache and Whipped Cream

This light, fluffy angel food cake hides a rich chocolate tunnel and is topped with whipped cream and silky ganache. Made from scratch with simple ingredients and no glaze or piping needed, it’s ideal for birthdays, holidays, or anytime you want a showstopper with a surprise inside.
5 from 17 votes
PRINT RECIPE PIN RECIPE

Video

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

Ingredients
 

Cake:

  • 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

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. If you overdo the mixing, your cake won’t be as high as your hopes.
  • Create the Chocolate Tunnel: 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 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: Spread whipped cream on 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 squeeze 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 squeeze 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.

Notes

Baking Notes: You don’t have to use Dutch-process cocoa. Regular powdered cocoa will work, but the taste and color will be slightly different.
Baking in Advance: Bake it the night before and let it cool upside down. Frost and drizzle with ganache the next day, keeping it refrigerated until serving.
The unfrosted cake can be frozen. Wrap it in double layers before freezing. 
Baking equipment: It’s best to use a 10-inch tube pan, preferably one with a removable bottom. Avoid non-stick and bundt pans, as they prevent proper rising and can make cake removal difficult.
If you don’t have a stand mixer, a good portable mixer can work, though dissolving the sugar into the egg whites will take a bit longer. Use the whisk attachment if it’s available.
Making this cake without the chocolate tunnel:  Skip the chocolate and ganache for a classic vanilla angel food cake. Try a Browned Butter Icing as a glaze instead.
How to make this cake with a mix: Prepare the batter as directed on the package. Pour two-thirds into the pan, fold sifted cocoa powder into the remaining batter, and layer it on top. Bake as instructed.
Serving 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.

Nutrition

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 Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

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.

slice of cake showing the chocolate in the middle with a strawberry on the side.Pin

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

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4.77 from 17 votes (11 ratings without comment)

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Recipe Rating




58 Comments

  1. 5 stars
    This is my favorite homemade angel food recipe. I’ve been making to for at least the past five years. This recipe was my first attempt at ganache and your instructions worked! Sometimes I leave the coco out for a pure vanilla cake and that’s delicious too. Thank you for years of delicious celebrations!

    1. Hi Ruthann,

      I’m so glad to hear you love this as much as we do. Just thinking about it is making me want to thaw out some egg whites and make a cake. Here’s to many more delicious celebrations!

  2. 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.

  3. 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.

  4. 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 ❤

  5. 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. 😊

  6. 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 $$.

  7. 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.

  8. 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

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

  10. 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!

  11. 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.

  12. 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.

  13. 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

  14. 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.

  15. 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.

  16. 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!

  17. *Just Fran* says:

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

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

  19. Feast on the Cheap says:

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

  20. 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!

  21. Kathy - Panini Happy says:

    This is such a beautiful presentation!

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

  23. 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.

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

  25. 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!

  26. 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.

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

  28. 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?

  29. 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.

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

  31. 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!

  32. 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.

  33. What gorgeous presentation!

  34. 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!

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

  36. 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.

  37. 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.

  38. 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.

  39. 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 (http://www.foodnetwork.com/recipes/ina-garten/lemon-angel-food-cake-recipe/index.html) 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.

  40. 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”!

  41. 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!

  42. 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.

  43. 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.