Coffee Angel Food Cake with Espresso Icing (Cake Mix Shortcut)

This coffee-flavored angel food cake starts with a boxed mix and gets a major upgrade from espresso icing and toasted almonds. No egg separating, no crumbs in the frosting—just a light, fluffy showstopper.

12 slices

Prep Time 15

Cook Time 1

Total Time 1 15

Ingredients

1 (1) angel food cake mix
1 tablespoon (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 (2 teaspoons) instant espresso
1 teaspoon (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 butter until light and fluffy. Add 2 cups powdered sugar and mix well. Add 2 tablespoons 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 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.