How To Make The Best Homemade Angel Food Cake

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!

homemade angel food cake garnished with berries and fresh mint

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!

homemade angel food cake recipe ingredients

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!

angel food recipe batter in kitchenaid bowl

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.

angel food cake recipe batter in nordic ware bundt pan

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.

baked angel food cake in nordic ware bundt pan

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. 
homemade angel food cake on wood cake riser

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!
slices of angel food cake on small blue plates

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.

nordic ware bundtlette pan with mini angel food cakes

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.

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pieces of angel food cake on liberty blue plates with garnish

More Easy Dessert Recipes

angel food cake garnished with berries and mint

Homemade Angel Food Cake Recipe

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!
Rate this Recipe Print Recipe Pin Recipe
4.63 from 8 votes
Servings: 8 pieces
Author: Ann Drake
Prep Time 45 minutes
Cook Time 30 minutes
Cooling time 10 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 1 1/4 cup cake flour
  • 1 1/4 cup powdered sugar
  • 1 1/2 cups egg whites (at room temperature)
  • 1 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 cup granulated white sugar

Instructions

  • Separate 12 large or 10 extra large eggs and place whites in the bowl of a stand mixer or large mixing 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 to egg whites.
  • With a whisk attachment, beat egg white mixture on high for 4 minutes or until stiff peaks form.
  • Gradually add granulated sugar and combine.
  • Switch to paddle attachment with mixer on lowest speed (or use a spatula by hand) and in 1/2 cup increments, add flour/powdered sugar mixture to egg white mixture.
  • Put batter in a prepared 12-cup bundt pan. (See notes.)
  • Bake for 25-30 minutes. Do not overbake. Cake is light golden brown when done.
  • Remove from oven and cool in bundt pan for 10 minutes.
  • Invert onto a cake plate.
  • If desired, garnish with a dusting of powdered sugar, fresh fruit, and fresh mint.

Notes

I prepare all my baking pans with Baker’s Joy. Prep time includes the 30 minutes needed for bringing the egg whites to room temperature. 

Nutrition

Serving: 1piece | Calories: 218kcal | Carbohydrates: 46g | Protein: 7g | Fat: 0.4g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 113mg | Potassium: 188mg | Fiber: 0.5g | Sugar: 31g | Vitamin A: 0.4IU | Calcium: 7mg | Iron: 0.3mg
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2 Comments

  1. We love angel food cake. My grandmother made them all the time. I can’t wait to try in my bundt pan. Thanks for the nummy recipe and tip.

  2. Wanda McDaniel says:

    Ann –
    I remember my Mom making her Homemade Angelfood Cake! I recall her balancing the cake pan on a RC bottle!
    All three of my Mom’s daughters enjoy replicating her southern dressing at Thanksgiving!
    Ann – I so enjoy your sweet messages showing up in my inbox everyday! Keep the love coming!