Coffee Angel Food Cake with Espresso Icing (Cake Mix Shortcut)
Sneak Preview: This coffee angel food cake starts with a boxed mix but tastes bakery-worthy thanks to espresso icing and toasted almonds. No egg-separating, no fuss—just a light, fluffy showstopper in about 75 minutes.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
I’ve tried making angel food cake from scratch more times than I care to admit—but it never quite reached the top of the pan. Once I started adding espresso to a boxed mix and topping it with rich icing and toasted almonds, I haven’t looked back.
This cake reminds me of my first job at Neiman Marcus, where the original version was called “the most talked-about cake.” Now it’s the one everyone talks about at my house, too.
Ingredients & Substitutions
ANGEL FOOD CAKE MIX: Any brand; rises higher than homemade.
INSTANT ESPRESSO: Adds flavor; instant coffee also works.
BUTTER: Unsalted or salted; avoid margarine.
POWDERED SUGAR: For icing; no substitute recommended.
MILK: Any type or half-and-half.
VANILLA: Optional, but adds depth.
ALMONDS: Sliced and toasted; skip or swap with another nut. Got extra almonds? Try them in Crispy Baked Almond Chicken Tenders or Easy Salmon Almondine.
Step-by-Step Photos: How To Make Coffee Angel Food Cake
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Make the Cake
Making the Coffee Icing
Tips That Make a Difference
- Invert on a Bottle, Not the Pan Legs: This keeps the cake from collapsing as it cools.
- Slice Like Bread: Use a serrated knife with a gentle sawing motion on a chilled cake for neat slices.
- Loosen Cake in the Pan with an Offset Spatula: The thin blade helps release the cake cleanly with fewer crumbs.
- Wear Gloves When Applying Almonds: It’s neater to wear surgical or food-safe gloves to press almonds on the cake.
Coffee Angel Food Cake with Espresso Icing (Cake Mix Shortcut)
Video
Ingredients
- 1 angel food cake mix
- 1 tablespoon instant espresso added to water called for in cake mix.
Icing
- ½ cup (113 g) butter 1 stick–softened
- 2 cups (227 g) powdered sugar
- 2 tablespoons (30 g) milk
- 2 teaspoons instant espresso
- 1 teaspoon vanilla
- ¾-1 cup (177 g) almonds, sliced and toasted
Instructions
- Make the Cake: Follow the directions on 1 angel food cake mix However, dissolve 1 tablespoon instant espresso added to water called for in cake mix.or instant coffee in the water called for on the package directions before adding it to the dry cake mix.Continue mixing and bake cake as directed on the package. Allow to cool completely and remove from the pan.
- Make the Espresso Icing: Beat 1/2 cup (113 g) butter until light and fluffy. Add 2 cups (227 g) powdered sugar and mix well. Add 2 tablespoons (30 g) milk and 2 teaspoons instant espresso, and 1 teaspoon vanilla. Continue to mix, adding milk if necessary for an easily-spreadable consistency.
- Frost and Decorate: Spread icing over the entire cake, including the sides and inside the middle. Press ¾-1 cup (177 g) almonds, sliced and toasted, into the frosting before it sets. Chill before slicing.
Notes
- Pan Type: Use a tube-style angel food cake pan with a removable bottom. A bundt pan won’t work—the cake won’t rise or release properly.
- Storage: Store covered in the fridge for up to 4 days. For best texture, let it sit at room temperature for 20–30 minutes before serving.
- Freezing Tip: Freeze the fully assembled cake uncovered until firm, then wrap tightly. Thaw uncovered in the fridge to prevent condensation.
Equipment
- Wilton Angel Food Tube Cake Pan, Durable Aluminum, 10-Inch
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final Thoughts
I first met this cake on day one of my first post-college job—downtown Dallas, Neiman Marcus, minimum wage (my parents were not impressed). Every day, I had to pass the snack bar under the escalator, where this coffee angel food cake sat under glass, tempting me even more than the Last Call rack. Now I can make it myself—and so can you. Helen Corbitt’s Cookbook (paid link) contains her from-scratch version, but I’m all about this cake mix shortcut.
p.s. I don’t drink coffee much anymore, but there’s something about the bitter taste of coffee combined with sugar that I can’t resist, especially in this Homemade Coffee Ice Cream and this 25-Calorie Iced Coffee Latte.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
My batter rose way over the rim of the tube pan and overflowed onto my oven floor. What might have gone wrong? I followed the directions for blending, beating, etc. as on the cake mix (Duncan Hines angelfood cake).
Hi Anne,
Hmmm. This is a stumper. I’ve never had this happen with an angel food cake. Were you using a true angel food tube pan (10-inch, straight sides, removable bottom) or was it a bundt pan? Tube pans can come in different sizes, and bundt pans would definitely not be big enough (and would be nearly impossible to get the cake out of). Overbeaten batter and an oven that’s too hot could also be the problem but the pan shape or size is more likely. Does any thing hear sound plausible?
Do you have a version not using a cake mix or some good recipe to use instead?
Hi Broose,
Oh yes, I have a delicious homemade recipe here. Skip the step where you add cocoa powder to half of the batter. Please let me know how it turns out for you.
Angel food cake is hubby’s fav and I’m sure he will love the coffee flavor! He cooks baby back ribs on the grill for Mother’s Day and I’ll make the cake!! Win-Win situation!!
Enjoy your sabbatical!! From stormy Arkansas!!
Wish I could be there–but I’ll skip the storms. ?
This cake is the bomb!!! I’ve made this cake twice in the last month and boy was it a hit!!! I normally hesitate to frost an angel food cake because they can be quite ‘crumby’ so difficult NOT to get cake crumbs all through the frosting – BUT with this recipe its not as critical ’cause it gets covered up by the yummy toasted sliced almonds! Your tip on toasting almonds in the microwave is excellent. My only challenge was getting the nuts to stick to the sides. Both times I brought this cake to events and everyone LOVED it! (BTW: I used Folders instant coffee both times).
Hi Sharon,
So happy you like the cake, but not surprised. I know what you mean about getting the nuts to stick. As the frosting dries, it gets more difficult. Sometimes, I have to individually stick the nuts slightly into the frosting to make them stick.
Paula,
I’m in Dallas and hv enjoyed your blog for years. Always hv loved this cake since I ate it under the elevator in the 1950’s. Do you hv any idea if the new allulose sweetener could substitute for the powdered sugar. I love the powdered sugar, but would love to save the calories. Thanks
Mary Lou Gist
Hi Mary Lou,
I’m skeptical, but I haven’t tried it. Let me know if you do. As you know, it’s the frosting that makes this cake memorable. I can’t imagine a frosting made with allulose….but maybe so. Did you ever eat the little individual angel food cake balls? It has been a long time ago, but I remember them as delicious.
Would you refrigerate this cake?
I grew up eating this cake. First from Neiman’s and then my mom made it. Thank you for posting the recipe!
looks delicious….semi-homemade 🙂
This looks fabulous, I will add this to my recipes!
This looks like a light and delicious summer cake. Nicely done!
2 of my favorites! Well, the 87 frozen egg whites are always on hand, but I have my cappuccino every morning and keep at least 2 jars of instant espresso in the pantry. LOVE this combo – I will be making the cake though (prod prod) – I need to use up those whites. I also love your cake plate – is that depression glass???
Looks so yummy and it has to be more heatlhy than most cakes. Now to substitute that butter… hmmm! Maybe skim milk for the milk in the icing? Makes me want to eat an angel food cake again!
Yes, you could definitely substitute skim milk. I guess you could also cut back on the butter…but I would rather eat a smaller piece or do a few extra jumping jacks.
OMG Romaine, that looks fantastic! Bookmarked!
Egg whites are more easily stored in the freezer if you first freeze them individually in an ice cube tray before transferring to a zip-top bag. This way, you can use them one at a time if needed, and they thaw quite fast. As a “caker,” I do this all the time because there’s always one cake that will use only yolks (or some yolks and some whole), and another that will need just the whites.
I have read this idea before but never tried it. Makes sense and addresses perfectly my problem. When I put all the egg whites in a jar to freeze, they are too difficult to use. This is the perfect solution. Thanks for taking the time to comment.
Romaine,
Your Espresso Angel Food Cake look beautiful and I know it taste amazing. Would it taste (just wrong) to make it with Folgers instant coffee? I don’t drink coffee so the only thing in the house is my mothers instant Folgers. I know Espresso has a taste of it’s own. Please advise.
Sandy, the instant coffee should work just fine.
This looks really delicious! I’ve never attempted an angel food cake from scratch, but I like the boxed mix. This would be a great way to dress it up, and espresso with the sweet cake sounds wonderful. I regularly eat yogurt with espresso powder mixed in thanks to your tip!
FABULOOOOOOS !!!!