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Angel Dessert recipe

Angel Dessert recipe

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A quick and easy dessert that will be loved by everybody. You can substitute madeira cakes for the angel food cakes, if desired.

65 people made this

IngredientsServes: 10

  • 1 (26cm) ready-made angel food cake, cut into cubes
  • 1.5 litres cold milk
  • 165g instant chocolate dessert mix, such as Angel Delight
  • 145g instant vanilla dessert mix, such as Angel Delight
  • 2 (60g) bars Butterfinger candy, crushed

MethodPrep:20min ›Extra time:2hr chilling › Ready in:2hr20min

  1. Place half of the cake cubes in the bottom of a 20x30cm dish.
  2. Prepare chocolate and vanilla desserts with cold milk according to the packet's instructions. Spread chocolate dessert over cake cubes.
  3. Sprinkle over half of the crushed candy bars. Then distribute remaining cake cubes on top. Pour vanilla dessert over the top and chill until serving.

Butterfinger candy bars

Are an American confectionery, which can be purchased in speciality shops or online.

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Reviews & ratingsAverage global rating:(64)

Reviews in English (48)

by BECKYHOME-ECKY

I give it five stars b/c I like the way I made it. I needed a low fat dessert for a party and thought this sounded good, but I was worried about all of the comments regarding a soggy cake. For my first layer, I used a box of sugar free fudge pudding mixed with 1.75 cups of milk and 4oz. of lite cool whip. For my second layer, I used a box of sugar free cheesecake pudding mixed with 1.75 cups of milk and 4oz. Oh, and I used two candy bars. I will make this again and a again b/c it is so light - will make a perfect summer dessert. Everyone LOVED this "cake" - even non-dieters loved it.-27 Feb 2006

by PANDMBRUMMETT

I loved this recipe, but I made the instant pudding as if it were pie filling with half the tub of Cool Whip added. The directions are on the box. It made the whole thing a lot thicker since I can't stand mushy textures. Over-all, it was so good and very easy to make. It took be about 15 minutes and that includes cutting the cake up, too. :0)-23 Mar 2002

by CSANDST1

Yuck! This tasted like chocolate and vanilla pudding. I don't see what the big deal is about this recipe. The flavors did not mesh. I won't make this again.-17 Apr 2002

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Angel Food Cake Loaf

This post may contain affiliate links. Read my disclosure policy.

Angel Food Cake Loaf is a smaller sponge cake baked in a loaf pan, perfect for a quick summer dessert. Tastes delicious with fresh fruit and whipped cream!

A sweet, light Angel Food Cake is a beautiful Cake Recipe for special occasions and holidays. This smaller version is just the right amount of servings for a small gathering or weeknight dessert.

ANGEL FOOD CAKE LOAF

Unlike a traditional Angel Food Cake recipe, no need for a fancy tube pan to get a light and airy sponge like cake. This melt in your mouth cake is perfect on hot summer nights with a side of fresh berries. The smaller loaf size also makes it a great holiday gift!

Angel Food Cake Loaf is a fairly simple cake as far as ingredients, it is more about following a few basic steps to get a light and airy sponge. Mastering the technique of whipping egg whites, using an un-greased pan, and inverting your cake are all key to a perfect cake.

You want to whip your egg whites to stiff peaks for this Angel Food Cake Loaf recipe. Stiff peaks means when you pull the beaters straight up out of the egg whites, the peaks don’t fall back over. The easiest way to get them is to use a stand mixer set on medium-high.

SOME DELICIOUS TOPPING IDEAS:

Easy Chocolate Ganache (Just 2 Ingredients!)

Easy Whipped Cream

Homemade Cool Whip

Easy Pineapple Topping

Don’t use a nonstick pan or grease your pan when making an Angel Food Cake Loaf. Part of the baking process is the cake batter rising up the sides of the pan and if you grease the loaf pan, the batter will not rise. You can line the bottom of the pan with a strip of parchment, just don’t cover the whole pan.

The final key to a perfect Angel Food Cake Loaf is to invert the cake after it bakes. You can flip your cake pan over and rest the edges over two same sized cans or invert on a wire cooling rack. The important part is to let air circulate under the cake while it’s cooling so the cake doesn’t fall.

This mini Angel Food Cake baked in a loaf pan is the perfect light summer dessert topped with fresh berries and Cool Whip or this easy Pineapple Topping. Make a tasty summer party dessert by baking in mini loaf pans and layering Strawberry Topping and Whipped Cream for easy strawberry shortcakes.

VARIATIONS ON ANGEL FOOD CAKE LOAF

  • Flour: If you don’t have cake flour, substitute a cornstarch and all-purpose mixture. Place 1 tablespoon cornstarch in a 1/2 cup measuring cup and then fill to the top with all-purpose flour.
  • Cream of Tartar: Instead of cream of tartar you can swap in 2 teaspoons lemon juice or white vinegar.
  • Orange: Give your Angel Food Cake citrus flavor by substituting 1/4 teaspoon orange extract for either the vanilla extract or the almond extract.
  • Cupcakes: Make individual serving Angel Food Cupcakes and bake in a muffin tin. Line muffin cups and fill to 2/3 full with cake batter. Bake for 18-20 minutes, until a toothpick comes out clean. No need to invert pan.
  • Sheet Cake: Bake in a 13 x 9 inch baking dish (bottom lined with parchment paper) to make an Angel Food Sheet Cake. Bake at 350 degrees for 25-30 minutes, then invert baking dish onto cans to cool.

More Tips for Making Angel Food Cake Loaf

    • Make sure all your equipment (pan, mixing bowls, beaters) are clean and dry. Egg whites won’t whip properly if there is moisture and food bits in the bowl or on the beaters.
    • It’s easier to separate your egg whites from egg yolks when the eggs are cold, but egg whites whip better when room temperature. Separate egg whites when cold then allow to come to room temperature.
    • “Fold In” means gently combine an ingredient, not stir it in. Use a large spatula and slowly fold in the flour mixture until just combined so you don’t overmix the batter.
    • Cool completely before removing from pan. We used a loaf pan that is easy to remove a cake from because of fluting but you can also use parchment paper to make it easier to remove.

    MORE EASY SUMMER DESSERTS

    Easy Fruit Salad

    Easy Peach Cobbler

    Mixed Berry Trifle

    Easy Strawberry Shortcake

    HOW TO STORE ANGEL FOOD CAKE LOAF

    • Serve: Angel Food Cake Loaf can be at room temperature, wrapped tightly in plastic wrap, for up to 3 days.
    • Store: Keep your cake in the refrigerator, covered in aluminum foil or plastic wrap, for 1 week.
    • Freeze: Cool cake completely and wrap tightly in plastic wrap. Place in a sealed container and freeze for up to 6 months.

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    Recipe


    Step 1

    Bake cake in a tube pan according to package directions and cool completely. Split in half. Half will be used for each layer.

    Mix softened butter with powdered sugar. Blend in yolks. Add whipped topping.

    Tear one half of angel food cake into bite sized pieces and layer in the bottom of a 9x13 cake pan. Spread half the powdered sugar mixture over the cake pieces.

    Top with half or slightly less than half of the chopped Butterfingers (I like more candy for the top layer to look extra yummy).

    Repeat with cake pieces, then remaining frosting, then candy bits. Chill thoroughly before serving. Store in refrigerator.


    Only Four Ingredients

    To make this fresh strawberry dessert recipe you will only need four ingredients!

    • Strawberry Jell-O &ndash I recommend the name brand. This is one instance where generic just doesn&rsquot cut it.
    • Fresh Strawberries &ndash You will need your strawberries to be frozen. You can use fresh just pop them in the freezer for 24 hours before making this recipe.
    • Cool Whip &ndash It brings this recipe all together. Use good ol&rsquo cool whip or make your own.
    • Angel Food Cake &ndash I buy it at the store in the bakery section. I mentioned, easy, right?


    Strawberry Angel Food Dessert

    This fun and bright Strawberry Angel Food Dessert will be a perfect dessert for your next party!

    I stumbled upon this recipe for Strawberry Angel Food Dessert in the batch of cookbooks I found at an estate sale recently. There has been a few in this batch that really have fun and unique recipes that I’ve never came across. This Strawberry Angel Food Cake dessert has jello in it, but it’s a subtle flavor after the whipped cream is stirred into it.

    I had forgotten about angel food cake box mix until I was at a party a few weeks ago and a friend brought it sliced up along with strawberry shortcake toppings. The box mix tastes just as good as homemade and so easy – just add water!

    When I got home with the ingredients to make this, I looked at the back of the angel food cake mix. And there was a VERY similar dessert on the box. Here is the link to Duncun Hines version of this. Even after I saw the recipe on the box, I still used the recipe I found in my cookbook. The cookbook recipe that I followed has freshly whipped cream in it instead of cool whip, how can you top that?!

    The strawberry mixture is sliced strawberries, 2 small boxes of strawberry jello, hot water and a cup of sugar. You may be thinking why add a cup of sugar? This is to sweeten the strawberries and the unsweetened whipped cream.

    The strawberry jello mixture needs to be cooled down a bit before adding the whipped cream, other wise it will just melt and why did we just whip it to let it melt. I let my jello mixture refrigerate for 40 minutes before adding the whipped cream.

    The dessert is layered by adding half of the cubed angel food cake, half of the strawberry mixture, then repeat.

    This get chilled for at least 3 hours before serving.

    You can make this the night before if desired, the extra chilling is fine!

    Now it’s time to cut and serve this. Since we used the jello, this dessert has set up very nicely.

    I like to make this in a clear pan so you can see the angel food cake cubes and all that beautiful strawberries color.

    Top this dessert with a few extra sliced strawberries if desired. I already have another angel food cake dessert recipe in mind to make so stay tuned. I hope you are enjoying the recipes here on Vintage Recipe Tin. Have a great week!


    How to Make Cherry Vanilla Heaven Dessert

    With a few simple layers of goodness, you will have this Cherry Vanilla Heaven Dessert ready to share! It all starts with the angel food cake. Did you know that you can buy one already made at the store? That will save you some time. But, I am here for you if you want to make your own Angel Food Cake from scratch. It’s up to you!

    After you cube your angel food cake, it’s all about the layering. One of the layers is the vanilla pudding, so make sure you have that made and set aside to use in the center of the dessert.

    1. Start by laying down half the cubed angel food cake in a 9吉 inch casserole dish. Don’t worry about spraying it with non-stick spray.
    2. Then, top that with half the cherry pie filling.
    3. Next comes the vanilla pudding. Try to spread it out as evenly as you can.
    4. Then, repeat with the cubed angel food cake and cherry pie filling.
    5. Finally, top it all off with whipped cream and slivered almonds. Of course, leave off the almonds if there are any nut allergy concerns.
    6. Pop it in the refrigerator for a few hours before serving.


    If you’re planning a picnic, reunion, potluck or backyard party, get creative as you prepare for your guests and try these suggestions using items you can find around your house:

    • Need an extra table? Use two saw horses with boards across the top.
    • For a table cloth, use a thin-quilted blanket, surplus fabric pieces sewn together, beach towels, or an unused curtain you have tucked away.
    • Use fresh cut flowers from your garden, potted flowers or wild flowers for centerpieces.
    • Keep the drinks cool in a clean wheelbarrow or birdbath filled with ice. You could also hollow out a watermelon shell and fill it with ice.

    Strawberry Angel Food Cake Dessert

    Another recipe from my grandma. She made this one for as long as I can remember. It’s light and refreshing, and low in fat—from a time when they didn’t fret about that! (The long cook time comes from having to have the Jello set.)

    Ingredients

    • 1 loaf Small Angel Food Cake (10.5 Ounces)
    • 1 box Strawberry Jello (6 Ounce Size)
    • 2 cups Hot Boiling Water
    • 1 pound Frozen, Sliced Strawberries In Juice, Partially Thawed
    • 1 cup Cold Water
    • 1 container Cool Whip, Any Size (optional)

    Preparation

    Break up angel food cake into small pieces and cover the bottom of a 9吉 Pyrex dish.

    Stir jello with hot water until completely mixed, then add cold water. Next, add the partially thawed strawberries, breaking up any that might still be frozen together.

    Pour over the angel food cake. Using the back of a wooden or plastic spoon, gently push down the cake until all pieces have soaked up some of the jello. Refrigerate until jello completely sets.

    Slice into squares and serve individual pieces with dollops of Cool Whip if so desired.


    If you’ve never had a trifle before, I very strongly urge you to make this. A trifle is usually a layered dessert made with berries or fruits, a cake of some sort, and whipped or custard layer. I, for one, simply adore trifles.

    The best thing about them is that they’re not as unhealthy as one may think. You can use fat free cream cheese, fat free yogurt and sour cream and sugar free pudding. Totally up to you! I find using low-fat/ low-sugar substitutes makes no difference in taste.


    Butterfinger Dessert

    I have become totally addicted to This dessert and it would make a wonderful dish to take to a potluck or a dinner with friends.

    The original recipe used vanilla fat free, sugar free pudding mix..but I subbed butterscotch flavor. and I don't think I would make it any other way. The butterscotch and the butterfinger flavors were great together, and since you dilute the pudding with quite a bit of cool whip free, it is becomes a very subtle flavor in the "fluff" part of the dessert.

    The super simple preparation involves cutting up a pre made angel food cake into cubes. ( I purchased a cake from my grocer's bakery department)

    ervings - 16 Serving size - 1/16th of recipe Points Plus per serving - 5 Points+
    Calories - 177.7, Total Fat - 1g, Carb - 37g, Protein - 3.3g, Fiber - 0.1g

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