Espresso Angel Food Cake goes the easy route with a cake mix flavored with instant espresso. Slather the cake with rich espresso-flavored icing, then randomly distribute toasted sliced almonds.
This cake is my adaptation of Helen Corbitt’s Coffee Angel Food Cake once (and maybe still, I’m not sure) sold at Neiman-Marcus.
Believe it or not, my first job out of college was in the Men’s Furnishings department at the downtown Dallas Neiman-Marcus store. I was “forced” to walk by the snack bar every day and drool.
Now I can make it myself, and you can, too.
Why a cake mix in Espresso Angel Food Cake instead of a scratch recipe?
My answer is another question.
What item in your house do you save, but then end up throwing out later when it gets too old because you never did use it?
For me, it’s egg whites.
To find out if I was the only one with this hang-up, I took a survey at my office. Here’s the shortlist of items mentioned :
- bacon grease
- individual condiment packages from fast food restaurants
- half-empty shampoo bottles
Looks like I’m not alone.
I always plan to bake an angel food cake with those egg whites, but for some reason, I don’t. Meanwhile, I move those frozen egg whites around in my crowded freezer for a while and eventually throw them out. That’s why I end up using a cake mix.
As it turns out, angel food cake mixes always rise higher than my scratch cakes and is quite tasty. Adding flavoring, such as instant espresso, improves them considerably.
A thin layer of rich espresso-flavored butter creme frosting on this light-as-a-feather fat-free cake makes an impressive dessert. Almonds (toasted in the microwave if you like) are the finishing touch.
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If you make this recipe and enjoy it, consider helping other readers and me by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required. Thank you for visiting! Paula
- 1 angel food cake mix
- 1 tablespoon instant espresso added to water called for in cake mix.
- 1/2 cup butter (1 stick)--softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 2 teaspoons instant espresso
- 1 teaspoon vanilla
- 3/4- 1 cup toasted, sliced almonds
- Follow directions on package, adding instant espresso to water before adding water to dry cake mix. Continue mixing and bake as directed. Allow to cool completely and remove from pan.
- Whip butter until light and fluffy. Add powdered sugar and mix well. Add milk and espresso. Continue to mix, adding milk if necessary for easily spreadable consistency.
- Cover cake with toasted sliced almonds.
Serving Size:1 slice
Amount Per Serving: Calories: 351 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 21mg Sodium: 399mg Carbohydrates: 57g Fiber: 1g Sugar: 37g Protein: 3g
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