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Dessert Recipes

This Chocolate Angel Food Cake Recipe Is So Fluffy and Indulgent With Chocolate Pudding

Treat yourself to a slice of heaven with our chocolate angel food cake recipe. Light as a cloud and filled with rich chocolate flavor, this dessert adds an indulgent twist to a classic cake. Plus, we make it easy to whip up at home with store-bought cake mix and cream cheese frosting . And for an extra chocolate surprise, this cake has a layer full of pudding for richness and texture. What could be better?

You might notice that this chocolate angel food cake recipe contains no butter. Well, no traditional angel food cake recipe does! In fact, this sponge cake only needs egg whites, flour and sugar (and sometimes a whipping agent). This creates an aerated texture and white coloring reminiscent of angels. For more chocolate desserts, try our chocolate lava cake and chocolate chia seed pudding.


12 servings

Total Time

Prep Time

Cook Time


  • 1 (16 oz.) pkg. angel food cake mix
  • ⅓ cup unsweetened cocoa powder
  • 2 tsp. ground cinnamon
  • 1 (3.9 oz. pkg.) instant chocolate pudding mix
  • 2 cups milk
  • 2 (16 oz.) conts. cream cheese frosting
  • Semisweet and white chocolate curls (optional)



Heat oven to 350°F. Coat 3 (9") round cake pans with cooking spray. On low speed, beat angel food cake mix, cocoa powder and cinnamon with 11⁄4 cups water until moistened, 30 sec.; on medium, beat 1 min., making sure not to overbeat. Divide batter gently and evenly among pans. Bake until toothpick inserted into centers comes out clean, 12–14 min. Let cool in pans 10 min. Transfer from pans to racks; let cool.

For filling, in bowl, whisk together pudding mix and milk 2 min. Let stand until thickened, about 5 min.

To assemble, place 1 cake on serving plate; spread top with half of pudding. Top with another cake and remaining pudding; top with remaining cake. Cover loosely with plastic wrap; chill 1 hr. Spread cake top and sides with frosting. If desired, garnish with chocolate curls.

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