Angel Cake with Mocha Butter Cream

Rev BJ Friley


This is a very light and very delicate cake with a pronounced filling and topping of Mocha Butter Cream.

Oven Temp: 350 degrees F

Tips: You can make this cake in a jiffy by using a ready-made cake, frozen and thawed or fresh from the bakery section in your supermarket. The mocha butter cream will give the cake a homemade touch anyway. Use a serrated knife to split cake into even layers.


☆☆☆☆☆ 0 votes

6 to 8
20 Min
40 Min


  • CAKE

  • 1 1/2 c
    powdered sugar
  • 1 c
    cake flour
  • 1 dash(es)
  • 10
    large egg whites
  • 1 1/2 tsp
    cream of tartar
  • 3/4 c
    granulated sugar

  • 1 1/2 c
  • 4 Tbsp
    instant coffee
  • 2 Tbsp
    sifted cocoa
  • 2 c
    powdered sugar

  • ·
    pineapple rings
  • ·
    chocolate sprinkles

How to Make Angel Cake with Mocha Butter Cream


  1. Preheat oven to 350 degrees F.
  2. All dry ingredients should be sifted. Therefore, start by sifting together powdered sugar and cake flour.
  3. Add salt.
  4. In a large dry bowl, whisk egg whites until soft peaks forms.
  5. Add cream of tartar at the end.
  6. Gradually add granulated sugar to egg whites, whisking all the time.
  7. Sift 1/3 of flour mixture over egg whites.
  8. Lightly fold in.
  9. Repeat with remaining flour mixture, little by little.
  10. Turn batter into a large ungreased tube pan.
  11. Smooth top.
  12. Bake at 350 degrees F for about 40 minutes or until cake is done.
  13. Cool cake.
  14. Loosen around edges.
  15. Remove cake from pan.
  16. Make butter cream by beating butter until very soft and smooth.
  17. Add coffee, cocoa and powdered sugar.
  18. Beat until very light.
  19. Spread mixture in between layers and around cake.
  20. Garnish with pineapple and chocolate sprinkles.

Printable Recipe Card

About Angel Cake with Mocha Butter Cream

Course/Dish: Cakes
Main Ingredient: Eggs
Regional Style: American

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