Chocolate Cherry Angel Cake
A light and fluffy angel cake layered with cherry jam and topped with whipped topping and cherries, perfect for celebrations and cherry chocolate lovers alike.
Ingredients
Instructions
- Heat oven to 375°F.
- At high speed, beat egg whites until soft peaks form.
- Gradually add sugar one tablespoon at a time, until stiff and glossy.
- Add almond extract.
- In a small bowl, mix flour and cocoa.
- Sprinkle the flour and cocoa mixture over the egg whites, half at a time.
- Using a rubber spatula, gently fold in the dry ingredients.
- Spoon the batter into an 8-inch tube pan.
- Bake for 25 minutes.
- Invert the cake and allow it to cool in the pan.
- Remove the cake from the pan.
- Cut the cake into 3 layers.
- Spread cherry jam between the layers.
- Frost with whipped topping and garnish with cherries.
Tips & Substitutions
To achieve the best texture, ensure your mixing bowls and utensils are completely grease-free when whipping the egg whites. If you don't have almond extract, vanilla extract can be used as a substitute. For a richer chocolate flavor, consider adding chocolate chips between the layers or using dark cocoa powder instead of regular cocoa. This cake is light and airy, making it a delightful ending to any meal.
Serving Suggestions
This cake is a showstopper on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. For a festive touch, serve with fresh cherries or a drizzle of chocolate sauce. It’s perfect for summer gatherings or as a light dessert after a hearty meal, complementing dishes like grilled chicken or a fresh salad.
Storage & Reheating
Store any leftover Chocolate Cherry Angel Cake in an airtight container in the refrigerator. It will keep well for up to three days. If you want to enjoy it later, consider freezing the layers separately, wrapped tightly in plastic wrap and then in aluminum foil. To reheat, let it thaw in the fridge overnight and serve chilled or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cherry Angel Cake contains roughly 137 calories, with 3g protein, 27g carbohydrates, and 3g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains a binding agent like xanthan gum to maintain the cake's structure and texture. This way, you can enjoy a delicious gluten-free version of this Chocolate Cherry Angel Cake.
What can I use instead of low sugar cherry spread?
If you can't find low sugar cherry spread, you can use regular cherry jam or even a homemade cherry compote. Just be mindful that regular jam will add more sugar, so you may want to adjust the sweetness of the cake itself. Fresh cherries or other berries can also be layered for a fruity twist.
How do I prevent the cake from sticking to the pan?
To prevent sticking, make sure to thoroughly grease the tube pan with a non-stick spray or a light coat of vegetable oil. You can also dust it lightly with flour before pouring in the batter. Inverting the pan while the cake cools helps release it from the sides, ensuring a clean removal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).