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Devil’s Angel Cake » Simple and Healthy Recipe! ✅

A naughty and fun cake, combining the lightness, softness, and airiness of angel food cake with the thick, chocolatey, rich richness of devil’s food cake. —Madeline Hall

  • angel food cake
  • 1/2 cup cake flour

  • 3/4 cup white sugar, divided in half

  • 6 egg whites, room temperature

  • 3/4 teaspoon cream of tartar

  • 1 pinch of salt

  • 1 teaspoon vanilla

  • devil cake
  • 1 cup all-purpose flour

  • 1/2 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 cup cocoa powder

  • 1 cup of sugar

  • 1/2 cup vegetable oil

  • 1/2 cup of hot coffee

  • 1/2 cup of milk

  • 1 egg

  • 1 teaspoon vanilla

  1. angel food cake
  2. Preheat oven to 375. Whisk together cake flour and half the sugar, set aside. Beat the egg whites, cream of tartar and salt until stiff. Slowly add the other half of the sugar and continue beating.

  3. Add the flour-vanilla mixture slowly, beating continuously on low heat. Make sure it’s well mixed, then pour it into the prepared 8-inch cake pan. Cook for 25-30 minutes or until cooked through. The top should be elastic and spring back when touched!

  4. To remove from pan, slide knife in, flip, and tap all sides until cake pops.

  1. devil cake
  2. Preheat oven to 350 degrees. In a large bowl, mix the dry ingredients. Combine the oil, coffee, and milk and mix on medium speed for 2-3 minutes. Add the eggs and vanilla and beat for another 2 minutes.

  3. Transfer to a greased 8-inch round cake pan. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15-20 minutes, then turn out onto a wire rack to continue cooling.

  4. To Assemble: When cakes are completely cool, place devil’s cake on a backsplash or plate. Spread a thick layer of your favorite vanilla frosting, then add an angel food cake layer. Glaze the top and feel free to glaze the sides or leave them bare like I did! Garnish with fruit or chocolate chips.

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