How To Make The Best Homemade Angel Food Cake (2024)

ByAnn DrakeJanuary 19, 2024May 26, 2024

Discover the joy of baking with our simple heavenly angel food cake recipe. Light, fluffy, and irresistibly sweet, this classic treat is perfect for any occasion. It’s sure to become one of your favorite desserts!

I’ve talked many times when I’m sharing a recipe about the fact that I still love my recipe box. Along with my own box, I have a spiral notebook filled with handwritten recipes that belonged to my grandmother. That’s where I found this delicious homemade angel food cake recipe. It’s simple to make, plus it’s so white and fluffy!

Why You Need To Try This Recipe

Making a fluffy angel food cake from scratch allows you to control the quality and freshness of your ingredients. You aren’t using any artificial additives, and the process is so simple. Traditional angel food cake recipes are fat-free since they don’t include butter or oil. This makes it a popular choice for those counting calories or fat grams. When you flip the angel food cake upside down, and are presented with a beautiful golden cake, the feeling of accomplishment is amazing!

Bundt Pan or Tube Pan?

There are two differences between a bundt pan and a tube pan. First, a bundt pan has fluted sides, where a tube pan has smooth sides. Second, most tube pans have a removeable bottom, where bundt pans definitely do not. The one thing bundt pans and tube pans have in common is their hollow center tube. It’s generally advised to bake an angel food cake in a tube pan, but I have always used a bundt pan, and it works very well. Most angel food cake recipes also say to use an ungreased pan, but I use non-stick baking spray on my bundt pan before adding the batter, and my angel food cakes have no problem rising. Using a tube pan may produce a taller cake, however the amount of batter that this recipe makes fits a bundt pan beautifully.

Why Use Cake Flour?

Cake flour has a lower protein content which results in a more tender and delicate texture in baked goods. A lower protein content means less gluten, which in turn means a lighter and airier consistency…which is perfect for an angel food cake.

How To Make

• Separate 12 large or 10 extra large eggs and place whites in the bowl of a stand mixer or large bowl. Or use 1 1/2 cups liquid egg whites.
• Let egg whites stand at room temp. for 30 minutes.
• Preheat oven to 350 degrees F.
• In a separate bowl, carefully whisk together cake flour and powdered sugar. Set aside.
• Add cream of tartar, salt and vanilla extract to egg whites.
• With the stand mixer whisk attachment, or a hand mixer, whip egg whites on high speed for 4 minutes or until stiff peaks form.
• Gradually add granulated white sugar and combine.
• Switch to paddle attachment with mixer on low speed (or use a spatula by hand) and in 1/2 cup increments, add flour mixture to egg white mixture.
• Put cake batter in a prepared 12-cup bundt pan.
• Bake for 25-30 minutes. Cake is light golden brown and the top springs back when done.
• Remove from oven and let cake cool in bundt pan on a cooling rack for 10 minutes.
• Invert pan onto a serving plate.
• If desired, garnish with a dusting of powdered sugar, fresh berries, and fresh mint. Serve with whipped cream, vanilla ice cream, or Cool Whip.
• For best results, slice this homemade cake with a serrated knife.

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Tips For Success

• Make sure your ingredients, especially the eggs, are fresh. Room temperature egg whites whip up better, and create a more stable foam.
• The recipe card nutrient information is based on the whole cake being divided into eight pieces. By cutting the slices a bit smaller, you can easily get ten pieces.
• Use a serrated knife for easier slicing.
• Don’t skip the fresh fruit garnish. It adds so much color, and the fruit pairs perfectly with the fluffy texture of the cake.
• If you are wondering about leavening, angel food cake relies on the air beaten into the egg whites for leavening, rather than baking powder or baking soda. So no need to add it!

How To Store + Freeze

An angel food cake lasts for up to 2 days stored in an airtight container at room temperature, and up to a week if stored in the refrigerator. To freeze, wrap individual pieces in plastic wrap and place them in a resealable freezer bag. Freeze for up to 3 months. Thaw at room temperature.

Mini Angel Food Bundt Cakes

If you have a bundtlette cake pan, this recipe makes 10 beautiful mini angel food bundt cakes. Follow the recipe exactly, except reduce bake time to 20 minutes. Fill the vessels to the top.

More Easy Dessert Recipes

• Homemade Rice Krispie Treats
• Snickerdoodle Bars
• Blueberry Cookies

If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!