Simple Coffee Angel Food Cake: The “Most Talked-About Cake”

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Sneak Preview: This coffee angel food cake recipe uses a cake mix, so it’s super simple and almost no-fail.

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Helen Corbitt billed her from-scratch recipe for Coffee Angel Food Cake as “the most talked-about cake at Neiman Marcus.” But despite many attempts, my scratch angel food cakes often turn out to be underachievers who can’t seem to reach the top of the pan. Cake mix, please.

And here’s more good news: no separating of egg whites, no layers, and no guilt-inducing leftover egg yolks.

Happy Bakers Speak Up

“This cake is the bomb!!! I’ve made this cake twice in the last month and boy was it a hit!!! I normally hesitate to frost an angel food cake because they can be quite ‘crumbly’ so difficult NOT to get cake crumbs all through the frosting – BUT with this recipe its not as critical ’cause it gets covered up by the yummy toasted sliced almonds! Your tip on toasting almonds in the microwave is excellent. My only challenge was getting the nuts to stick to the sides. Both times I brought this cake to events and everyone LOVED it! (BTW: I used Folders instant coffee both times).”SHARON

Recipe Inspiration

My first introduction to this cake came on the first day of my first job out of college at the downtown Dallas Neiman Marcus store (minimum wage–my parents were not impressed). 

I was “forced” to walk by the snack bar strategically placed under the escalator daily. The coffee angel food cake they displayed under the glass tempted me as much as the discount deals I often found on the “Last Call” rack.

Thankfully, I can now make this treat myself, and you can, too. By the way, you can still see the original scratch recipe in Helen Corbitt’s Cookbook (paid link).


Let’s start at the beginning…

Ingredients and Substitutions

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  • ANGEL FOOD CAKE MIX: As it turns out, angel food cake mixes always rise higher than my scratch cakes, and they’re quite tasty. Adding flavoring, such as instant espresso, improves them considerably.
  • INSTANT ESPRESSO: Instant espresso is my substitute for coffee. You can try instant coffee if you need a substitute. Be sure to dissolve it in the water called for by the cake mix before adding it. Otherwise, it may not completely dissolve in the cake mix.
  • BUTTER: I can’t recommend margarine as a substitute for butter. Do what you must.
  • POWDERED SUGAR: No substitutes for powdered sugar in this icing recipe. With a powerful blender, you can make powdered sugar from granulated sugar.
  • MILK: Whole, 2%, or skim milk will all work with this icing. Even creamer or half-and-half could be used, making this frosting super-rich.
  • VANILLA EXTRACT: You could leave this out if you don’t have it.
  • ALMONDS: I like to use sliced almonds. In my book, they must be toasted for the best flavor. You can do it in 2-3 minutes with a paper plate and a microwave oven. (Stir after every minute.) If you have leftover almonds, consider this recipe 5-Ingredient Almond Chicken or Almond Salmon.

How To Make Coffee Angel Food Cake

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1. Add instant espresso dissolved in water to the cake mix.
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2. Mix according to package directions.
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3. The cake batter should hold a soft peak.
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4. Pour cake batter into an ungreased angel food cake pan. Bake according to the directions on the cake-mix box.
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5. Place the baked cake upside down on a bottle to cool as soon as it comes out of the oven.

📌Kitchen Secret📌 Even if your pan has legs, don’t use them. It puts the pressure in the wrong place, kinda like ill-fitting underwear.

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6. When completely cool (a couple of hours), run a thin knife around the sides and the middle of the pan to free the cake. Turn upside down onto a plate.

Making the Coffee Icing

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1. Whip the room-temperature butter until soft and fluffy.
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2. Add the powdered sugar to the butter and whip until smooth.
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3. Add the milk with the instant espresso powder to the bowl of icing. Whip until smooth and fluffy, like marshmallow creme.
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4. Frost the cake. An offset knife makes it easier for those of us with fumble fingers.
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5. Sprinkle top and sides with toasted sliced almonds.
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6. Chill before serving. It makes it easier to get clean slices. A serrated knife helps, too. Use a sawing motion like you would a piece of bread.

FAQ

Can I freeze this cake?

Yes. Store cake slices in a plastic container so the cake won’t get squashed. Supposedly, you can keep angel food cake for 4-6 months. I haven’t tried it myself.slices of coffee angel food cake in a serving tray with tongs beside itPin

How should I store coffee angel food cake?

Because of the butter icing, keep the cake well-covered in the refrigerator.
Also, chilling the cake makes it easier to cut neat slices.
Speaking of neater slices, use a serrated knife and “saw” like you do bread. See the recommended products below for my favorite knife for this purpose.

Can I freeze this cake?

Yes. Store cake slices in a plastic container so the cake won’t get squashed. Supposedly, you can keep angel food cake for 4-6 months. I haven’t tried it myself.

What kind of pan should I use if I don’t have an angel food cake pan?

Use a 9 x 5-inch loaf pan. Your cake will rise higher when the surface is NOT non-stick. Don’t grease the sides.
Cut wax or parchment paper to fit the pan’s bottom (not the sides). The paper will help you remove the cake from the pan after it cools.

Is one cake mix better than another?

Probably. You can read different opinions on the web.
In my experience, the grocery stores I frequent only carry one brand of angel food cake. I buy what I can get.

If I want to make the angel food cake from scratch instead of using a cake mix, how should I modify it for this recipe?

Since you won’t be using water like a cake mix, fold in the instant espresso when you fold in any flavorings, such as almond or vanilla extract.

Parting Thoughts: I don’t drink coffee much anymore, but there’s something about the bitter taste of coffee combined with sugar that I can’t resist, especially in this Homemade Coffee Ice Cream and this 25-Calorie Iced Coffee Latte.


Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

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Yield: 12 slices

Coffee Angel Food Cake Recipe

This coffee-flavored angel food cake recipe is covered with coffee-flavored icing and studded with toasted almonds.

Rate this recipe

(5 stars if you loved it)

5 from 22 votes
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Video

Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes

Ingredients
 

  • 1 angel food cake mix
  • 1 tablespoon instant espresso added to water called for in cake mix.

Icing

  • ½ cup (113 g) butter 1 stick–softened
  • 2 cups (227 g) powdered sugar
  • 2 tablespoons (30 g) milk
  • 2 teaspoons instant espresso
  • 1 teaspoon vanilla
  • ¾-1 cup (177 g) almonds, sliced and toasted

Instructions

Cake:

  • Follow the directions on 1 angel food cake mix However, add 1 tablespoon instant espresso added to water called for in cake mix.or instant coffee to the water called more in the package directions before adding it to the dry cake mix.
  • Continue mixing and bake cake as directed. Allow to cool completely and remove from the pan.

Espresso Icing:

  • Whip 1/2 cup (113 g) butter until light and fluffy. Add 2 cups (227 g) powdered sugar and mix well. Add 2 tablespoons (30 g) milk and 2 teaspoons instant espresso, and 1 teaspoon vanilla. Continue to mix, adding milk if necessary for an easily-spreadable consistency.
  • Spread icing over the entire cake, including inside the middle hole. Sprinkle ¾-1 cup (177 g) almonds, sliced and toasted, over the entire cake.

Nutrition

Serving: 1slice | Calories: 356kcal | Carbohydrates: 54g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 536mg | Potassium: 71mg | Fiber: 1g | Sugar: 44g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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Recipe Rating




20 Comments

  1. This cake is the bomb!!! I’ve made this cake twice in the last month and boy was it a hit!!! I normally hesitate to frost an angel food cake because they can be quite ‘crumby’ so difficult NOT to get cake crumbs all through the frosting – BUT with this recipe its not as critical ’cause it gets covered up by the yummy toasted sliced almonds! Your tip on toasting almonds in the microwave is excellent. My only challenge was getting the nuts to stick to the sides. Both times I brought this cake to events and everyone LOVED it! (BTW: I used Folders instant coffee both times).

    1. Hi Sharon,

      So happy you like the cake, but not surprised. I know what you mean about getting the nuts to stick. As the frosting dries, it gets more difficult. Sometimes, I have to individually stick the nuts slightly into the frosting to make them stick.

  2. Mary Lou Gist says:

    5 stars
    Paula,
    I’m in Dallas and hv enjoyed your blog for years. Always hv loved this cake since I ate it under the elevator in the 1950’s. Do you hv any idea if the new allulose sweetener could substitute for the powdered sugar. I love the powdered sugar, but would love to save the calories. Thanks
    Mary Lou Gist

    1. Hi Mary Lou,
      I’m skeptical, but I haven’t tried it. Let me know if you do. As you know, it’s the frosting that makes this cake memorable. I can’t imagine a frosting made with allulose….but maybe so. Did you ever eat the little individual angel food cake balls? It has been a long time ago, but I remember them as delicious.

  3. Holly Geriner says:

    Would you refrigerate this cake?

  4. I grew up eating this cake. First from Neiman’s and then my mom made it. Thank you for posting the recipe!

  5. looks delicious….semi-homemade 🙂

  6. This looks fabulous, I will add this to my recipes!

  7. This looks like a light and delicious summer cake. Nicely done!

  8. 2 of my favorites! Well, the 87 frozen egg whites are always on hand, but I have my cappuccino every morning and keep at least 2 jars of instant espresso in the pantry. LOVE this combo – I will be making the cake though (prod prod) – I need to use up those whites. I also love your cake plate – is that depression glass???

  9. Looks so yummy and it has to be more heatlhy than most cakes. Now to substitute that butter… hmmm! Maybe skim milk for the milk in the icing? Makes me want to eat an angel food cake again!

    1. Yes, you could definitely substitute skim milk. I guess you could also cut back on the butter…but I would rather eat a smaller piece or do a few extra jumping jacks.

  10. OMG Romaine, that looks fantastic! Bookmarked!

  11. The Errant Cook says:

    Egg whites are more easily stored in the freezer if you first freeze them individually in an ice cube tray before transferring to a zip-top bag. This way, you can use them one at a time if needed, and they thaw quite fast. As a “caker,” I do this all the time because there’s always one cake that will use only yolks (or some yolks and some whole), and another that will need just the whites.

    1. I have read this idea before but never tried it. Makes sense and addresses perfectly my problem. When I put all the egg whites in a jar to freeze, they are too difficult to use. This is the perfect solution. Thanks for taking the time to comment.

  12. Romaine,
    Your Espresso Angel Food Cake look beautiful and I know it taste amazing. Would it taste (just wrong) to make it with Folgers instant coffee? I don’t drink coffee so the only thing in the house is my mothers instant Folgers. I know Espresso has a taste of it’s own. Please advise.

    1. Sandy, the instant coffee should work just fine.

  13. This looks really delicious! I’ve never attempted an angel food cake from scratch, but I like the boxed mix. This would be a great way to dress it up, and espresso with the sweet cake sounds wonderful. I regularly eat yogurt with espresso powder mixed in thanks to your tip!

  14. EXPRESSO ANGEL CAKE says:

    FABULOOOOOOS !!!!