Heavenly Angel Food Cake with Rich Espresso Mascarpone

Coffee lovers, rejoice! Do you love incorporating coffee into your desserts? If the answer is yes, then this recipe is for you. Introducing the heavenly Angel Food Cake with Espresso Mascarpone Cheese recipe. This delectable recipe combines the goodness of angel food cake with a rich espresso mascarpone cheese, elevating traditional angel food cake to a new level. It’s perfect for bringing any occasion to life and impressing your guests.

As a barista, I’m always looking for ways to incorporate coffee into my recipes, and this one has become my favorite. Indulge in the heavenly aroma of espresso powder with every bite you take. The combination of light and fluffy angel food cake with rich espresso mascarpone cheese creates a dessert that will excite your taste buds like never before. The subtle sweetness of confectioners’ sugar and soft cheese compliments the coffee flavor impeccably.

This dessert is a great conversation starter at family dinners or social gatherings and can be paired with fresh fruit or even served on its own. Coffee lovers would agree that there’s something incredibly satisfying about savoring a dessert that satisfies that need for coffee’s inevitable caffeine kick.

This recipe is versatile and can be adjusted to fit any dietary requirements—using sugar-free angel food cake and less sugar in the mascarpone cream. Plus, it’s low-fat when compared to other dessert options such as chocolate cake or tiramisu.

If you’re looking for an easy but impressive homemade dessert to share with friends or family, try making this Angel Food Cake with Espresso Mascarpone Cheese recipe. Join me as we embark on this rich and flavorful culinary journey together!

Why You’ll Love This Recipe

Angel Food Cake With Espresso Mascarpone Cheese
Angel Food Cake With Espresso Mascarpone Cheese

If you’re looking for a sweet treat that brings together the richness of mascarpone cheese and the bold flavor of espresso, then this Angel Food Cake with Espresso Mascarpone Cheese recipe is just what you need.

First and foremost, the combination of angel food cake and espresso mascarpone cream is simply divine. The airy texture and subtle sweetness of the cake complements the creamy, slightly bitter taste of the espresso mascarpone cheese perfectly. And if you love tiramisu, imagine its famous flavors in the form of an angel food cake!

But what really sets this recipe apart is its use of high-quality ingredients. From the confectioners’ sugar to the instant espresso powder, every component has been carefully selected for optimal taste and texture. And using sugar-free angel food cake means that even those who have to watch their sugar intake can indulge in this delectable dessert without any guilt.

Additionally, this recipe is easy to make, with clear instructions that are suitable for even novice bakers. All you need to do is whip up some egg whites until they form stiff peaks, blend some mascarpone cheese with whipping cream and a bit of sugar-free confectioner’s sugar, and mix in some instant espresso powder for an intense coffee kick. Pour the mixture over your baked angel food cake and voila! Your very own Angel Food Cake with Espresso Mascarpone Cheese!

Overall, this recipe is perfect for those moments when you want something indulgent but don’t want to spend hours in the kitchen. So why not give it a try? You won’t regret it.

Ingredient List

 A heavenly slice of light and fluffy Angel Food Cake smothered in Espresso Mascarpone Cheese.
A heavenly slice of light and fluffy Angel Food Cake smothered in Espresso Mascarpone Cheese.

Here’s a list of everything you’ll need to make this Angel Food Cake With Espresso Mascarpone Cheese Recipe:

For the Angel Food Cake

  • 1 cup cake flour
  • 1¾ cups sugar-free angel food cake mix
  • 3/4 cup boiling water
  • 2 tablespoons instant espresso powder

For the Espresso Mascarpone Cream

  • 4 cups mascarpone cheese, room temperature
  • 1 1/2 cups heavy whipping cream
  • 3/4 cup confectioners’ sugar

Additional Recipe Ingredients

  • 2 tablespoons boiling water
  • 1 oz. mascarpone cheese, room temperature
  • 1/2 tsp. instant espresso powder

The Recipe How-To

 Satisfy your sweet tooth and caffeine cravings in one delicious indulgence.
Satisfy your sweet tooth and caffeine cravings in one delicious indulgence.

Step One: Preheat and Prep

First things first, preheat your oven to 350°F (175°C) and prepare your angel food cake pan. Make sure it is neither greased nor lined with parchment paper as these will prevent your cake from rising.

Step Two: Mix the Dry Ingredients

In a large bowl, whisk together 1 cup (125 grams) of cake flour, 3/4 cup (150 grams) of granulated sugar, and 1 1/2 tablespoons of instant espresso powder until well-combined.

Step Three: Prepare Egg Whites

In another large bowl, using an electric mixer, beat 12 egg whites until stiff peaks form. Once your egg whites are ready, sprinkle into them progressively 1/4 cup of granulated sugar while beating to achieve the perfect texture. The meringue should now have a glossy and smooth consistency.

Step Four: Combine All the Ingredients

In three batches or thirds, gently fold in the dry ingredient mixture with the egg whites until fully combined. Avoid overmixing to prevent deflating the meringue.

Step Five: Bake Your Angel Food Cake

Pour your batter into your prepped angel food cake pan and smoothen out the top with a spatula. Put it in the oven for about 35-40 minutes until fully cooked.

Step Six: Cool and Unmold Your Cake

Once cooked to perfection, allow cooling in the pan upside down using the tube or legs to keep it elevated. Let cool completely before removing it from your angel food cake pan with a long serrated knife around edges.

Now that you have made a fluffy angel food cake base for your dessert masterpiece through these simple steps, let’s now combine it with our rich and decadent espresso mascarpone cheese.

Substitutions and Variations

 Elevate your dessert game by adding a kick of espresso to your favorite Angel Food Cake.
Elevate your dessert game by adding a kick of espresso to your favorite Angel Food Cake.

When it comes to baking, there’s always room for experimentation. While this Angel Food Cake with Espresso Mascarpone Cheese recipe is already delicious as is, there are a few substitutions and variations you can try to switch things up.


– For a sugar-free dessert, you can use sugar-free angel food cake mix.

– If you don’t have mascarpone cheese on hand, cream cheese is a decent substitute. However, the flavor and texture will be slightly different.

– You can adjust the amount of instant espresso powder to your liking. Adding more powder will result in a stronger coffee flavor.


– If you’re not a fan of coffee-flavored desserts, you can skip the espresso powder altogether or replace it with cocoa powder.

– For a fruitier twist, you can mix in some chopped strawberries or add a layer of lemon curd between the cake and mascarpone cream.

– Nutella lovers can spread a thin layer of Nutella on top of the Angel Food Cake before adding the espresso mascarpone cheese mixture.

– You can also turn this recipe into a sheet cake by using an Angel Food sheet cake pan instead of a standard tube pan.

Remember to have fun and experiment with different substitutions and variations until you find your perfect version of this delicious dessert!

Serving and Pairing

 Your taste buds are in for a treat with this fusion of sweet and bitter flavors.
Your taste buds are in for a treat with this fusion of sweet and bitter flavors.

Once you’ve created your perfect Angel Food Cake with Espresso Mascarpone Cheese, you’ll want to make sure it’s presented and paired perfectly.

One classic way to serve Angel Food Cake is to cut it into slices and garnish with fresh berries, such as strawberries or raspberries. You can also sprinkle confectioners’ sugar on top for an extra touch of sweetness.

The rich, creamy flavor of the espresso mascarpone cheese pairs perfectly with a strong cup of coffee. Serve your cake with a freshly brewed espresso or coffee for a delicious beverage pairing.

If you’re looking for a more decadent dessert, add a dollop of whipped cream on top of your cake slice. You can also try drizzling chocolate sauce over the cake for a chocolaty twist.

For a creative twist, try using Angel Food Cake with Espresso Mascarpone Cheese in recipes that traditionally call for cake, such as Tiramisu Cake. Simply layer the cake pieces with espresso mascarpone cream, and you have yourself a mouth-watering dessert.

This recipe also goes well alongside other sweet treats like chocolate cake or lemon curd. Bring some balance to the sweet dessert by pairing it with something savory like roasted nuts or charcuterie platter.

Overall, there are endless possibilities when it comes to serving and pairing Angel Food Cake with Espresso Mascarpone Cheese. Whether you keep it simple or get creative, this delicious dessert is sure to satisfy any sweet tooth.

Make-Ahead, Storing and Reheating

Angel food cake is best served fresh and fluffy, but if you have leftovers or want to make it ahead of time, there are ways to store and reheat it without sacrificing its light texture. To store your angel food cake, wrap it tightly with a plastic wrap or aluminum foil and keep it at room temperature for up to two days. Avoid storing it in the fridge as it can dry out the cake.

If you want to make your angel food cake ahead of time, you can freeze it for up to a month. To do this, wrap the cooled cake tightly in plastic wrap and then with aluminum foil before placing it in the freezer. When ready to serve, remove from the freezer and let it thaw at room temperature for about an hour before unwrapping and slicing.

When reheating your angel food cake, use a toaster oven or regular oven at a low temperature (around 250°F) to prevent the cake from becoming dry and tough. Place the sliced pieces on a baking sheet and heat until they are warm to the touch, about 5-10 minutes.

For best results, avoid reheating individual slices in the microwave as this can cause uneven heating and compromise the delicate texture of the cake. Instead, reheat larger portions or slices in the oven as described above.

Remember that while storing and reheating angel food cake is possible, it’s always best to enjoy this dessert fresh out of the oven for maximum enjoyment!

Tips for Perfect Results

Making a great Angel Food Cake with Espresso Mascarpone Cheese recipe can be tricky, especially if it’s your first time. Fortunately, as a barista and coffee lover, I have some tips and recommendations to help you perfect this recipe.

1. Keep the egg whites at room temperature.

Room temperature egg whites are best for making angel food cake because they can trap more air which is essential for the cake to rise properly. Before starting the recipe, set the eggs on the counter and let them sit for about 30 minutes.

2. Use a clean, dry bowl when beating the egg whites.

It is important to ensure that the bowl you use to whisk your egg whites is completely clean and dry; any grease or residue can cause the egg whites to sink instead of rise. I recommend using a stainless steel or glass bowl since it won’t react with the acid in the egg whites and will make them fluffier.

3. Sift the dry ingredients multiple times

Sifting ensures that all of your dry ingredients are well mixed and free of clumps, resulting in a lighter, fluffier cake crumb.

4. Add sugar gradually

When mixing sugar into egg whites, add it gradually while beating continuously in order to allow maximum volume and prevent over-mixing that can cause deflation.

5. Be gentle when folding in flour mixture

When folding in the flour mixture into the egg mix, be sure not to overmix or stir too vigorously as this will deflate some of those precious air pockets resulting in a dense cake rather than a light & airy one.

6. Cool cake upside down

Angel food cakes should be cooled upside down so they don’t flatten due to gravity. This helps maintain their nice fluffy texture.

7. Make sure your espresso mascarpone cheese has room temperature

For optimal texture on whipped mascarpone cream or espresso mascarpone cheese topping, bring your mascarpone cheese to room temperature before using. You can leave it out for about 30-40 minutes.

By following these tips, your Angel Food Cake with Espresso Mascarpone Cheese recipe will turn out perfect and delicious every time!


As a barista and coffee enthusiast, I believe that knowing some frequently asked questions about the recipe can help you to be more confident and prepared when making it. Therefore, I have compiled a list of popular inquiries with detailed answers to allow you to create the perfect angel food cake with espresso mascarpone cheese recipe.

Why is my mascarpone icing runny?

Having a mascarpone frosting that’s too runny can be a major buzzkill. However, this issue can be caused by something as simple as overmixing, or including too much liquid from the ingredients you used. It’s always best to halt the mixing process when stiff peaks form to prevent runny frosting. Using high-fat mascarpone and cold, high-fat heavy cream is also crucial for ensuring that your frosting is firm and not runny.

Why use mascarpone cheese?

Mascarpone is a versatile ingredient that can enhance the flavor and texture of various dishes, both sweet and savory. Its smooth and creamy consistency makes it a perfect substitute for whipped cream to top off fruits or as a frosting for cakes and cupcakes. It can also be included in cheesecakes, substituted for sour cream in baking banana bread or muffins, or can be used in other creative ways to add richness to your culinary creations.

How do I make my angel food cake rise higher?

To ensure the angel food cake rises properly, it’s important to avoid greasing the pan as it can prevent the batter from adhering to the sides.

Can you use boxed egg whites for angel food cake?

It’s important to use fresh egg whites when making certain desserts like meringues or angel food cake, rather than using pre-packaged pasteurized whites. This is because the latter wouldn’t work as well for these specific recipes, as indicated on the label.

Bottom Line

In conclusion, this Angel Food Cake with Espresso Mascarpone Cheese recipe is an absolute must-try for coffee and dessert enthusiasts. With its fluffy, cloud-like texture and delicious espresso-infused whipped cream, it’s sure to be a crowd favorite. Not only is it easy to make, but it’s also versatile enough to be served at any occasion. From birthday parties to dinner parties, this cake is sure to impress.

In addition to being a delicious treat, this recipe showcases the versatility of mascarpone cheese in desserts. With its high-fat content and mild taste, mascarpone pairs perfectly with espresso powder and other ingredients to create a luscious cream that is perfect for cakes, tiramisu, or other coffee-based desserts.

So what are you waiting for? Head into the kitchen and start baking! Whether enjoyed after a meal or as a mid-day treat, this Angel Food Cake with Espresso Mascarpone Cheese recipe will not disappoint. Don’t forget to experiment with substitutions and variations to create your own unique spin on this fabulous cake recipe. Cheers!

Angel Food Cake With Espresso Mascarpone Cheese

Angel Food Cake With Espresso Mascarpone Cheese Recipe

Yummy! Originally from Giada De Laurentis, have tweaked it a bit.
No ratings yet
Prep Time 25 mins
Cook Time 0 mins
Course Dessert
Cuisine American
Calories 298 kcal


  • 2 tablespoons boiling water
  • 2 tablespoons instant espresso powder
  • 3/4 cup mascarpone cheese, at room temperature
  • 1 cup whipping cream
  • 1/2 cup confectioners' sugar
  • 1 (12 ounce) purchased angel food cake
  • 1/2 cup coffee liqueur
  • unsweetened cocoa powder, for dusting
  • almonds, toasted and chopped (garnish)


  • Stir the water and espresso powder in a large bowl to blend.
  • Stir in the mascarpone.
  • Using an electric mixer beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form.
  • Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten.
  • Then fold the remining whipped cream into the mascarpone mixture.
  • Cut the angel food cake into 16(1" thick) wedges.
  • Reserve any remaining cake for another use.
  • Brush 1 side of each wedge of cake with the liqueur.
  • Arrange 2 wedges of cake on each plate.
  • Dollop the espresso cream atop each wedge of cake.
  • Dust with cocoa powder and nuts and serve.

Add Your Own Notes


Serving: 105gCalories: 298kcalCarbohydrates: 39.4gProtein: 3.4gFat: 11.2gSaturated Fat: 6.9gCholesterol: 40.8mgSodium: 229.8mgFiber: 0.1gSugar: 25.9g
Keyword < 30 Mins, Brunch, Cheese, Dessert, Easy, European, Fruit, Kosher, Nuts, Sweet
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