Chocolate Angel Food Cake with Strawberries and Caramel Whipped Cream Recipe

Anytime you’re craving something sweet with a lighter touch, choose chocolate angel food cake! The combination of chocolate, berries and caramel flavors are heavenly! Serve this at your next outdoor celebration, birthday party or special occasion.
Makes: About 12-14 servings
Skill Level: Intermediate

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Step 1

Preheat oven to 350°F. Position oven rack in lowest part of oven.

Step 2

In medium bowl, sift together cake flour, cocoa powder and 3/4 cup sugar. In large bowl, beat egg whites at medium speed with electric mixer until soft peaks form. Add vanilla, cream of tartar and salt, continue to beat until incorporated. Increase speed to high and gradually add remaining sugar until stiff glossy peaks form. Carefully fold in flour mixture in 4 additions with an over and under motion. Fold additional 10 strokes after last addition until flour is well blended. Spoon batter into ungreased pan. With spatula or knife, cut through batter gently to release air bubbles.

Step 3

Bake on lowest oven rack 50-55 minutes or until lightly browned and top appears dry. Immediately invert pan; cool completely, about 1 hour. With offset spatula or knife, loosen edges of cake and remove outer piece. Gently glide spatula or knife along bottom of insert and inner tube and remove.

Step 4

For caramel, prepare an ice bath with medium metal bowl and fine mesh strainer. In small sauce pan, combine 1/2 cup sugar and water. Over medium high heat, stir sugar until just dissolved. Cook about 3-3 1/2 minutes, not stirring. Swirl pan if browning unevenly. When sugar has turned caramel in color, remove from heat and add cream and desired amount of salt.

Step 5

Sugar may seize, if so, return to low heat and stir until fully dissolved. Pour through strainer and into metal bowl in ice bath to catch any crystals that did not melt. Cool completely, then refrigerate for at least 1 hour or up to overnight. When ready to serve cake, whip caramel cream with an electric mixer at medium high speed until doubled in size.

Step 6

For strawberries, combine all ingredients in small bowl and stir to combine. Cover and refrigerate 30 minutes. Keep cool until ready to serve.

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egg whites

11 egg whites (room temperature)

granulated sugar

granulated sugar (1-3/4 cups for cake, 1/2 cup for whipped cream, 3 tablespoons for strawberries)

cake flour, sifted

3/4 cup cake flour, sifted

cocoa powder

1/2 cup cocoa powder

cream of tartar

1 teaspoon cream of tartar


salt (1/2 teaspoon for cake, 1/4-1/2 teaspoon for whipped cream)


2 tablespoons water

heavy cream

1 cup heavy cream

Fresh strawberries

1 package Fresh strawberries (16 oz., sliced thin with stems removed)

lemon juice

1 tablespoon lemon juice (about 1/2 lemon)

lemon zest

1 teaspoon lemon zest (about 1/2 lemon)

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