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Chocolate Angel Food Cake with Fresh Berries

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Ingredients:

For the Chocolate Angel Food Cake:

  • 1-1/4 cups egg whites (about 9)
  • 1-1/4 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1-1/2 cups sugar
  • 1 cup cake flour
  • 2 tablespoons unsweetened cocoa 
  • 1/4 teaspoon salt

For the Vanilla Buttercream Frosting:

  • 1/2 cup butter, softened
  • 4-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 4 to 6 tablespoons whipping cream

For the Toppings:

  • 1 lb California Giant strawberries 
  • 6oz California Giant blueberries
  • 6oz California Giant blackberries
  • 6oz California Giant raspberries
  • Strawberry macaroons (I bought some at a local bakery)
  • Candles or birthday sign

Directions:

For the Chocolate Angel Food Cake:

  1. In a stand mixer, beat egg whites until they form stiff peaks. Add cream of tartar, vanilla extract, and almond extract. 
  2. In another bowl, sift together sugar, cake flour, and salt. Repeat sifting twice. 
  3. Carefully combine the egg whites with the dry ingredients. Pour mixture into an ungreased 10” tube pan. 
  4. Place cake pan in cold oven. Then set oven to 325 degrees. Cook for about one hour, or until cake is spongy. 
  5. Invert pan and cool completely, about one hour. When completely cool, remove from pan. Slice cake into even thirds. 

For the Vanilla Buttercream Frosting:

  1. Beat butter until creamy. Add the confectioners’ sugar, vanilla extract and 2-3 tablespoons of whipping cream. Continue to beat and add whipping cream until desired consistency is reached. 

Assemble the cake:

  1. Divide frosting into thirds. Place one slice of cake on a cake stand and frost. Repeat a total of three times, until you have used all three pieces of cake and all the frosting. 
  2. Decorate the top layer with all of the berries, starting with strawberries first. Finish by adding macaroons, birthday sign and candles. 
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