Simple Coffee Angel Food Cake: The “Most Talked-About Cake”
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
- 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
📌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.
Making the Coffee Icing
FAQ
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.
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.
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.
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.
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.
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.
Coffee Angel Food Cake Recipe
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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.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.