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


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1 1/2 c
powdered sugar
1 c
cake flour
1 dash(es)
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


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