Coffee Angel Food Cake Recipe

This Coffee Angel Food Cake recipe is a light and fluffy recipe, which is made with Kahlua and cocoa powder. It’s a no-fuss take on the classic, ready in about 3 hours (including cooling time).

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Coffee Angel Food Cake Ingredients

For the Cake:

• 1 (16-ounce) box angel food cake mix
• 1 cup cold water plus 1 tablespoon
• 3 tablespoons Mexican coffee flavored liqueur (recommended: Kahlua)
• 1 tablespoon instant coffee
• 2 tablespoons cocoa powder

For the Orange Icing:

• 1 (1-pound) box powdered sugar, sifted
• 1/4 cup milk
• 2 tablespoons orange liqueur (like Grand Marnier or Cointreau)
• Zest of 1 orange, for garnish

How To Make Coffee Angel Food Cake

1. Prep Oven and Pan: Move the oven rack to the lowest position and preheat to 350°F.
2. Mix Coffee and Batter: In a medium mixing bowl, combine the water, coffee liqueur, and instant coffee. Stir until the coffee crystals have dissolved. Add the angel food cake mix and the cocoa powder to the liquid.
3. Beat the Batter: Using an electric hand mixer, beat on low speed for 30 seconds, then increase to medium speed and beat for 1 more minute. Pour the batter into an ungreased 10-inch tube pan.
4. Bake and Cool: Bake for 37 to 47 minutes, or until the top is a dark golden brown, cracked, and not sticky to the touch.
5. Invert to Cool Completely: Immediately upon removing it from the oven, turn the pan upside down onto the neck of a bottle (or the pan’s “feet”) and let the cake hang and cool completely. This is a crucial step and will take at least 1-2 hours.
6. Make Icing and Serve: Once the cake is completely cool, run a knife around the edges of the pan and carefully remove it. To make the icing, whisk together the sifted powdered sugar, milk, and orange liqueur until smooth. Pour the icing evenly over the top of the cake, letting it run down the sides. Let the icing set for about 1 hour. Garnish with orange zest before slicing and serving.

Recipe Tips

• Why must I use an ungreased pan? This is the most important rule of angel food cake. The light, airy batter needs to “climb” up the ungreased sides of the pan to get its signature height. A greased pan will cause the cake to collapse.
• Why do I have to cool the cake upside down? This is the second most important rule! Because the cake is so light and has no fat, its structure is weak when hot. Cooling it upside down allows gravity to keep it “stretched out” as it sets, preventing it from collapsing and becoming dense.
• Can I use a bundt pan? It is not recommended. A bundt pan’s intricate designs are often greased, which stops the cake from rising. You must use a 10-inch, 2-piece, ungreased tube pan for the best results.
• What’s a good non-alcoholic substitute for the liqueurs? For the cake, replace the Kahlua with an equal amount of cold strong-brewed coffee. For the glaze, replace the orange liqueur with 2 tablespoons of fresh orange juice and 1/2 teaspoon of orange extract.

What To Serve With Coffee Angel Food Cake

This light-as-air cake is perfect with a cup of coffee or a side of fruit.

• A small scoop of coffee or vanilla ice cream
• Fresh raspberries
• A dollop of lightly sweetened whipped cream

How To Store Coffee Angel Food Cake

• Room Temperature: This cake is best stored at room temperature. Keep it in a covered cake dome. It will stay light and fluffy for 2-3 days.
• Refrigerate: Avoid refrigerating angel food cake, as the cold air will dry it out very quickly and make it tough.

Coffee Angel Food Cake Nutrition Facts

(Per slice, assuming 16 slices)

• Calories: ~230 kcal
• Total Fat: 0.5g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 280mg
• Total Carbohydrate: 52g
• Dietary Fiber: 1g
• Sugars: 42g
• Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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