Our homemade Angel Food Cake is an old-fashioned light, fluffy dessert that’s perfect for any occasion! With its airy texture and sweet flavor, this homemade angel food cake is a crowd-pleaser that is approximately 1,000x more delicious than the store-bought version and will have everyone asking for a second slice!
I used to think I wasn’t a fan of angel food cake. Too many of the grocery store versions taste bland and sponge-like in not a good way. Then I tried making it at home from scratch and my mind was completely changed.
Angel food cake is renowned for its light, airy texture achieved by whipping egg whites to stiff peaks and using cake flour to keep the batter delicate. It’s naturally low in fat and the opposite of dense, buttery pound cake and the perfect summer dessert for anyone who prefers more of a fluffy, cloud-like cake texture.
This homemade cake pairs wonderfully with a variety of garnishes like fresh fruit, lemon curd, raspberry sauce, homemade whipped cream, or even a scoop of your favorite ice cream.
The use of a tube pan with straight sides and a removable bottom ensures the cake bakes evenly and maintains its shape, and cooling the cake upside down helps prevent it from collapsing, preserving the signature fluffy texture.
For more deliciously light and delicate cake recipes, check out my Red White and Blue Berry Trifle, Summertime Strawberry Shortcake, Tropical Pineapple Sponge Cake, Easy Coconut Cake From Scratch, and Easy No-Bake Strawberry Tiramisu!
Why We Love This Recipe
- It’s incredibly light and fluffy, thanks to the whipped egg whites that create air bubbles and give the cake its signature airy texture.
- This angel food cake recipe is easy to follow, making it perfect for both novice and experienced bakers.
- It’s relatively low in fat compared to other cakes, as it uses no butter, oil, or egg yolks!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full recipe instructions.
- Cake Flour – Provides a fine, soft texture, essential for the cake’s airy consistency. Substitute with a mix of all-purpose flour and cornstarch if needed.
- Granulated Sugar – Sweetens the cake and helps stabilize the egg whites. You can use superfine sugar for easier incorporation.
- Salt – Enhances the overall flavor without being noticeable.
- Egg Whites – Provides the signature fluffiness in the structure and volume of the angel cake. Use room temperature egg whites for best results.
- Cream of Tartar – Stabilizes the egg whites, helping them hold their shape.
- Vanilla Extract – Adds a subtle, sweet aroma. Use pure extract for the best flavor.
- Almond Extract – Adds a hint of nutty sweetness that complements the vanilla.
How to Make Homemade Angel Food Cake
- Preheat oven & whisk dry ingredients. Preheat your oven to 375 degrees F. Whisk or sift cake flour, 2/3 cup of granulated sugar, and salt together. Set aside.
- Foam egg whites, add sugar, form peaks. In the bowl of a stand mixer with the whisk attachment, beat the egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and beat until billowy, soft mounds start to form, then gradually add the remaining 1 cup of sugar, a few tablespoons at a time, over 1 minute. Continue to beat until soft, shiny peaks form, about 1 to 3 minutes. Add vanilla and almond extracts in the last few seconds of mixing.
- Fold in flour mixture. Sift the flour mixture into the egg whites in three parts, folding gently after each addition until just combined, folding slightly longer after the last addition to make sure everything is evenly combined.
- Pour into pan & bake. Pour the batter into a 9 or 10-inch ungreased tube pan, smoothing the top. Run a knife through the batter to remove any air bubbles. Bake for 35 to 40 minutes for a 9-inch pan or 30 to 35 minutes for a 10-inch pan, until the cake springs back when lightly pressed.
- Cool upside down. Invert the hot cake pan upside down to cool. Leave the cake in the pan until completely cool.
- Release the cake. Once cool, loosen the cake from the sides and center tube with a knife and gently release it from the pan.
Recipe FAQ’s
Yes, you can substitute all-purpose flour by mixing 1 cup of all-purpose flour with 2 tablespoons of cornstarch.
Cooling the cake upside down prevents it from collapsing and helps maintain its airy texture.
When the egg whites form soft, shiny peaks that hold their shape but are still slightly pliable, they are ready.
A tube pan is recommended for its shape and structure, but if necessary, you can use a loaf pan, though results may vary.
Store leftover angel food cake at room temperature in an airtight container where it will maintain its moisture and fluffy texture for 3-5 days.
To freeze, wrap the cake tightly in plastic wrap, then place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.
Tips for Success
- Make sure all your ingredients, especially the egg whites, are at room temperature. This ensures they whip up to their fullest volume.
- When incorporating the flour mixture into the beaten egg whites, fold gently to avoid deflating the batter. Overmixing can result in a dense cake.
- Always use an ungreased tube pan. The batter needs to cling to the sides of the pan to rise properly.
- The cake is done when it springs back lightly to the touch. Avoid opening the oven door frequently, as this can cause the cake to collapse.
What To Serve With Angel Food Cake
Pair your angel food cake with a variety of fresh berries and fruits like strawberries, blueberries, peaches, or raspberries. The natural sweetness and juiciness of the fruit complement the light, airy cake perfectly.
Top the cake with homemade sweetened whipped cream. The rich, creamy topping adds a delightful contrast to the cake’s texture.
Serve a slice of angel food cake with a scoop of ice cream for a classic, indulgent dessert.
For a tangy twist, add a dollop of lemon curd. Its bright, citrusy flavor pairs wonderfully with the cake’s sweetness.
Substitutions and Variations
- Substitute cake flour with a mix of all-purpose flour and cornstarch (1 cup minus 2 tablespoons of flour + 2 tablespoons of cornstarch).
- Replace almond extract with lemon or orange extract for a citrusy flavor.
- Use superfine sugar for easier incorporation into the egg whites.
- Experiment with different toppings like chocolate ganache, caramel sauce, or a dusting of powdered sugar.
Homemade Angel Food Cake Recipe
Ingredients
Cake
- 1 cup cake flour
- 1 ⅔ cups granulated sugar divided
- ¼ teaspoon salt
- 12 large egg whites at room temperature
- 1 ¼ teaspoons cream of tartar
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
Sweetened whipped cream
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Berries, peaches, or other fresh fruit or lemon curd for garnish
Instructions
- Preheat oven to 375°F.
- Whisk or sift flour, ⅔ cup of sugar, and the salt. Set aside.1 cup cake flour, 1 ⅔ cups granulated sugar, ¼ teaspoon salt
- Beat egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and beat until billowy, soft mounds start to form. Gradually add the remaining 1 cup of sugar, a few tablespoons at a time, over 1 minute. Continue to beat the egg whites until soft, shiny peaks form, about 1 to 3 minutes. Add vanilla and almond extract in the last few seconds.12 large egg whites, 1 ¼ teaspoons cream of tartar, 1 ½ teaspoons vanilla extract, ¼ teaspoon almond extract
- Sift in flour mixture, about ⅓ at a time, folding with 10-15 strokes each time and turning the bowl frequently, until just a few streaks of flour remain. Take care not to stir or beat the batter at this point. Use 10-20 extra folding strokes after the last addition to make sure everything is evenly combined.
- Pour into an ungreased 9 or 10-inch tube pan and smooth the top. Run a knife through the batter to remove air bubbles. Bake for 35 to 40 minutes for 9-inch or 30 to 35 minutes for 10-inch cake, until cake springs back when lightly pressed. Turn the hot cake pan upside down, taking care to leave the cake in the pan. Let it cool in the pan, then once completely cool, loosen from the sides and center tube with a knife and gently release the cake. Bake for 50-60 minutes if using 325 degrees.
- In a large bowl, combine cream, powdered sugar, and vanilla extract. Beat using a hand mixer or stand mixer fitted with a whisk attachment until medium peaks form. Serve slices of the cake with the whipped cream and fresh berries or other fruit.1 cup heavy whipping cream, ½ cup powdered sugar, 1 teaspoon vanilla extract, Berries, peaches, or other fresh fruit or lemon curd
Notes
Storage
- Store: Store leftover angel food cake at room temperature in an airtight container where it will maintain its moisture and fluffy texture for 3-5 days. If you prefer, you can refrigerate the cake for up to a week by placing it in an airtight container to prevent it from drying out.
- Freeze: Wrap the cake tightly in plastic wrap, then place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.
Nutrition
More Classic Cake Recipes You’ll Love
- Easy Cream Cheese Pound Cake
- Berry Breakfast Cake
- 4th of July Flag Cake
- Chantilly Cake Recipe (Easy!)
- Red Velvet Cupcakes
- Sour Cream Pound Cake
- Red, White, and Blue Bundt Cake
- Moist Vanilla Cupcakes
Originally posted on The Recipe Critic.
