Heath Bar Angel Food Cake with Chocolate Whipped Cream Frosting
Indulge in the irresistible combination of light and airy angel food cake with the crunch of Heath bar pieces in this showstopping recipe for Heath Bar Angel Food Cake with Chocolate Whipped Cream Frosting. Perfectly sweetened and baked to golden perfection, this cake is then elevated with a dreamy chocolate whipped cream frosting that's silky, rich, and effortless to make. Topped with a generous sprinkle of more Heath bar goodness, this dessert offers a delightful balance of textures and flavors—airy, creamy, and satisfyingly crunchy. Ideal for celebrations or as an indulgent treat, this cake is sure to impress guests while remaining a cinch to whip up. Plus, with minimal prep and bake time, it's your go-to recipe for a stunningly delicious dessert made from scratch.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 large Egg whites (room temperature)
- 1.5 cups Granulated sugar
- 1 cup Cake flour
- 1.5 teaspoons Cream of tartar
- 1.5 teaspoons Vanilla extract
- 0.5 teaspoons Salt
- 1 cup Heath bars (chopped into small pieces)
- 2 cups Heavy whipping cream
- 0.5 cup Powdered sugar
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cup Additional Heath bar pieces (for topping)
Instructions
Preheat your oven to 350°F (175°C). Ensure your angel food cake pan is clean and ungreased.
In a large mixing bowl, use a hand or stand mixer to beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form.
Gradually add the granulated sugar, 2 tablespoons at a time, beating continuously on high speed until stiff, glossy peaks form.
Gently fold in the vanilla extract using a spatula.
Sift the cake flour over the egg white mixture in small batches, folding carefully after each addition to maintain the airiness of the batter.
Once the flour is fully incorporated, gently fold in the chopped Heath bar pieces until evenly distributed.
Pour the batter into the ungreased angel food cake pan. Smooth the top with a spatula.
Bake for 35 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Immediately invert the pan onto a bottle neck or cooling rack and let the cake cool completely before removing from the pan.
While the cake cools, prepare the chocolate whipped cream frosting. In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract.
Beat the mixture on medium speed until soft peaks form, then increase to high speed and beat until firm peaks form. Do not overbeat.
Once the cake is completely cool, carefully remove it from the pan and place it on a serving plate.
Frost the cake with the chocolate whipped cream, spreading it evenly over the top and sides.
Sprinkle additional Heath bar pieces over the frosted cake for garnish.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy!
Nutrition Facts
Calories |
5585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.0 g | 332% | |
| Saturated Fat | 154.8 g | 774% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 2893 mg | 126% | |
| Total Carbohydrate | 724.9 g | 264% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 563.0 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2891 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
