Raspberry Mocha Angel Food Cake

Espresso and chocolate angel food cakeI made a (plain) angel food cake for my birthday this year, which is in late January. I love angel food cake any time, but it is kind of an odd cake to serve in the winter since it just feels so springlike. I think it's because it is most often served with fresh fruit of some kind. 

Mocha angel food cake (click through for recipe)Luckily it's finally spring/summer. So it's obviously time to make another. This one is a loose adaptation, and it has a light coffee flavor due to the addition of espresso powder, which enhances the flavor of the chocolate. Did you know that espresso powder has this power? It's a marvelous baker's trick. 

Folding egg whitesRaspberry Mocha Angel Food Cake

1 1/4 cup cake flour
1 1/2 cup sugar
3/4 tablespoon espresso powder
12 egg whites
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
8-10 ounces dark chocolate
1 tablespoon canola oil
a small carton of fresh raspberries

Sift together the cake flour, espresso powder, and 3/4 cup sugar (reserve the remaining 3/4 cup sugar). I like to sift ingredients either over a large bowl or parchment paper on the counter. Sift the ingredients together four times; this helps the cake get its light and airy texture. I went back and forth between a large bowl and parchment paper, and this made it quite easy.

How to warm egg whites to room temperatureIt's best if egg whites are at room temperature before mixing. If they are cold (from the refrigerator), not to worry; you can warm them by placing the bowl containing the egg whites in another bowl filled with warm water.

In a large bowl with an electric mixer (or a stand mixer), beat the egg whites until they look foamy. Add in the salt, cream of tartar, and vanilla. Continue to beat until soft peaks begin to form (3-4 minutes on medium/low speed). With the mixer running slowly, add in the reserved 3/4 cup sugar. Beat until stiff peaks form; the mixture will look very glossy. 

What do stiff peaks of egg whites look likeFold the sifted flour mixture into the meringue. Do this in 4 small batches, using a rubber spatula to fold the dry ingredients into the meringue. 

Now you're ready to pour (more like plop) the batter into your angel food pan. Use a knife to cut into the batter in a large circle. This helps to release any big air bubbles. This is also what creates that circular ridge throughout the cake (you can see it in the photo below). 

Angel food cakeBake at 325°F for 32-40 minutes. Remove from oven and allow to cool for a few minutes. Run a knife along the outer edge of the pan, helping to release the cake from the edges. Invert the cake and pan onto a cooling rack. Gently pull the pan off, leaving the cone center. Then gently pull the cone center out as well. You can serve this warm or allow to fully cool, then wrap in plastic wrap and refrigerate overnight.

Mocha angel food cakeMelt the chocolate and canola oil in a glass bowl in the microwave. Melt for 30 seconds on high, then give it a stir; repeat until melted. This helps it to melt evenly. Pour the warm chocolate over the cake and garnish with strawberries.

Mocha angel food cake (click through for recipe)You can add a littled whipped cream or vanilla ice cream if you really want to do it up. 🙂 This cake is probably the most decadent angel food cake I've ever tasted. You're gonna love it. Enjoy! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with Stella of the Signature Collection.

  • Wow! Looks insane! I need to try it! I’ve got something for men too: chocolate and beer!


  • I’ve always loved Angle Food Cake, but this is just… wow! I love the new height you’ve taken this to 🙂 Chocolate and raspberries are an awesome mix, by the way

  • Ohh cake! But I’m wondering: is it my computer screen (very possible!) or is Stella not the right choice for food-photo’s? It seems like the cake could’ve looked a lot more vibrant, with those raspberries and the chocolate.
    Might be my laptop though! Thanks for the recipe 🙂

  • I like your blog but can’t help but wonder why smart, beautiful women deface their bodies with tattoos the size of oven mitts. Sorry, I just don’t get it.

  • This looks like a dream.
    All my favorite flavors in one.
    Thanks for sharing!

  • I made one of the images of the finished cake the background on my computer screen. A little reminder of how beautiful the details in life can be with a little effort (and of course how much I enjoy your blog). Thank you.

  • I was not handed down the gift of cooking but thanks to your blog and other blogs such as closet cooking I am able to satisfied my Victor eating. I would have never thought of making angle cake, it is so delicate but you make it look so easy …. and delicious

  • wonderful recipe! Love the idea of the melted chocolate with berries! I will try it tonight!

  • Looks great girls! Would love if you linked this to Friday Favorites going on now! Great pics too! laura

  • Looks delicous!! One to try 🙂


  • This is probably my new favorite type of cake…not probably, it is.

  • I was litterally just thinking of your birthday cake! I’m so excited to created another yet equally amazing version! I seriously can’t wait to try this! Can you tell how excited I am? haha


  • This looks like heaven! Honestly I always go for the salty treats but I want to have a huge piece of this cake right now! Thank goodness I just ate or I would’ve totally went to the store..

    blog | the pastel daisy

  • Gonna try this but due to an allergy to chocolate – maybe a glaze. I would love to see what other creations you have.

  • You had me at “raspberry mocha.” :] // http://www.itscarmen.com ☼

  • Oh wows that looks delicious!!! I am starving right now and this does not help!! I will try and do this recipe this weekend!! Thanks for sharing


  • Oh my gosh, drooling! This angel cake looks absolutely delicious! I tried your last angel cake and was definitely beyond pleased so I can’t wait to give this one a shot!

  • Yes! Use a few to make flan, ice cream or pudding. (I made flan.)



  • Holy smokes! This looks heavenly!! What a great summer dessert!


  • Oooh that looks good. The raspberries…. I love raspberries so much 🙂

  • Yes, sometimes I add a little espresso powder to chocolate frostings or puddings. It really elevates the flavor, it’s rad like that.

    Good luck. 🙂 -Emma

  • Looks yummy. And I’m always for making a more healthy cake unhealthy with chocolate 🙂

  • Raspberry heaven. *amen*

    <3 <3 <3

    I hope you have a beautiful day!!!

  • Ohh nice…cake is always good…..any time of the year!!


  • The addition of espresso is awesome! Yummy! I bet it tastes great with the chocolate and the raspberries!


  • My husband LOVES angel food cake! I’ll have to make this for him. I didn’t know that about espresso powder, how cool! Can’t wait to mix some in next time I make something chocolate-y (besides this, duh).

  • Never tried making homemade angel food cake before…..think this might be just the inspiration I need!

  • Mmmmm Looks delicious! Will definitely try this !
    Little Beauty Blog
    Elizabeth x

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