Coffee angel food cake is every bit as light and airy as you would expect with just the right amount of coffee flavor baked in. This recipe starts with a cake mix, so it is easy to put together but still tastes amazing.
If you are looking for a dessert that has an air of sophistication without a lot of effort. This coffee angel food cake recipe could be just the thing.
It is a dessert that is targeted towards adults, or at the very least, you can scare the kids by telling them it tastes like coffee. Then you can keep it safe for yourself!
I actually found this recipe in one of my grandma’s old cookbooks. I have been paging through them looking for gems.
When I saw the recipe for Java Angel Cake in the Better Homes and Gardens “Jiffy Cooking” book, I knew I had to make it. I had been looking for an excuse to make another batch of mocha ermine frosting, and this was just the thing!
The cookbook is from the 1960s, and the recipes are all supposed to be quick for the hurry-up life they were living. I feel like that is something we can all relate to.
The recipe in the book was paired with a Mocha Topping that is whipped cream base. It actually isn’t too far off my my mocha whipped cream recipe.
Tips and Tricks
I keep instant coffee on hand for baking. It is a great way to amp up chocolate desserts or add some coffee flavor without adding a bunch of liquid.
Make sure the instant coffee is dissolved in the water before you add it to the cake mix. That way, you know the flavor will be evenly distributed.
You could also use instant espresso or cooled brewed coffee instead. Just replace the water called for on the cake mix box with the corresponding amount of coffee.
It is best not to use a non-stick pan when making angel food cake. Also, you don’t want to grease the pan.
The batter needs to stick to the sides of the pan a bit. That is how it crawls up the pan and gives you the nice light and airy texture.
For the fluffiest cake, you will want to cool it upside down. My tube pan has feet for just that purpose, but my mom used to keep a glass soda bottle along with her tube pan to cool her cakes.
Once the cake is completely cooled, run a knife along the edge of the pan to release the edges. Don’t forget to do the same around the middle of the pan.
Use a large serrated knife to cut your angle food cake. Use sawing motions like you would if you were cutting a loaf of bread.
How do you store coffee angel food cake?
Whether you choose to cover your cake in whipped cream or boiled milk frosting, you will want to store it covered in the refrigerator. If your cake is naked, it can be stored at room temperature for several days.
More Recipes to Try
If you are interested in trying to make an angel food cake from scratch, angel food cupcakes are a fun way to do that. They are a regional specialty from our area.
Or you can make a coffee and cream sponge cake if you prefer a layer cake. It is another recipe that’s not too sweet and has that cup of joe flavor baked in.
For more recipe inspiration, check out my collection of coffee flavored recipes. There is sure to be something in there that you will love.
Coffee Angel Food Cake
- 16 oz. angel food cake mix
- 1 Tablespoon instant coffee granules
- 1 teaspoon vanilla extract
- Dissolve instant coffee and vanilla into the water called for on the cake mix.
- Bake cake as directed on the box, but use the coffee mixture in place of the water.
- Cool completely before frosting.