Angel Food Cake Recipe

Best Angel Food Cake

Learning to make a homemade angel food cake recipe is like a right of passage for all home bakers. It’s a classic cake, just like pineapple upside-down cake that looks as elegant as it tastes and is the perfect cake for all kinds of occasions.

The best angel food cake recipe is simple and light with a pillowy soft white crumb and light golden edges. It’s way better than store-bought, fluffy like a cloud and is perfect to use for classic strawberry shortcake!

Why This Recipe Works

• The perfect texture. This angel food cake recipe is less about the ingredients and more about the process. Follow the steps carefully for a light and airy texture!
• Simple ingredients. Made without egg yolks, butter or oil which makes this a low fat cake. Just like with meringue cookies, its egg whites give it a pure white color.
• Better than a box cake mix. You can’t get the same height or texture from a box mix, homemade really is better!

Find the full printable recipe with specific measurements below.

• Granulated sugar: We ground the sugar into a powder almost like confectioner’s sugar but not quite as fine and without the cornstarch. If you already have super find sugar, that works, too!
• Cake flour: Yields a softer, tender crumb which is what every good angel food cake should provide. All-purpose flour is a bit too heavy for this one as well as DIY cake flour.
• Egg whites: You’ll need 12 egg whites. I like to separate them while still cold, but then bring the eggs to room temperature before starting. This helps to aerate the eggs as they are beaten. Do not use egg whites from a carton, fresh is best!
• Cream of tartar: We’re not using any leavening agents such as baking powder or baking soda, so we need the egg whites to hold up our cake. The acid in cream of tartar helps to stabilize the whites which keeps the structure of the cake.
• Fine sea salt: To enhance the overall taste of the cake.
• Pure vanilla extract: To keep the cake pure white, try clear vanilla extract. For a flavor variation, try almond extract, lemon extract or orange extract. Check the label for any added oil which will prevent eggs from forming stiff peaks.
• Optional toppings: Powdered sugar, whipped cream, fresh berries.

1. Make super fine sugar and add flour. Pulse the sugar in a food processor about 18-20 times until fine and powdery. Remove 1 cup and set it aside, then add the flour to the remaining sugar and pulse again another 8-10 times until combined and airy.
2. Make whipped egg mixture. In the bowl of a stand mixer, use the whisk attachment to whisk the egg whites, cream of tartar, and salt on medium-high speed until pale and frothy. Add 1 Tablespoon at a time of the reserved sugar. At about 5 or 6 minutes, soft peaks will form, then add the vanilla and whip until combined.
3. Fold flour and sugar into the egg mixture. Sift 1/4 cup of flour mixture into the whipped eggs. Then, use a rubber spatula to gently fold it in until you can no longer see any dry ingredients. Continue with remaining flour mixture 1/4 cup at a time.
4. Pour batter and bake. Pour cake batter into an ungreased 10-inch tube pan, otherwise known as an angel food cake pan. Bake in a preheated 350°F oven on the lower middle rack for 30-35 minutes, rotating halfway through.
5. Invert cake and cool. Once done, carefully invert the angel food cake pan unto a wire rack upside down. Cool for 1 hour but up to 3 hours. It’s best served at room temperature.
6. Remove cake from the pan. Flip the cake pan right side up again and run a knife along the inner edge where the tube is and around the outer edge where the walls are. Gently tap on a counter until it releases. Use a serrated knife to gently cut the cake into slices, trying not to squish any pieces!

Expert Tips

• Measure flour correctly. The texture of this cake is what makes it a cut above the rest, so the best way to avoid the common mistake of adding too much flour is to use a scale. The next best thing would be the spoon and level method.
• Do not overmix. Carefully fold in the flour mixture to avoid releasing too much of the trapped air.
• Do not grease the pan. A tube pan has straight walls and little to no coating. This is so the batter sticks to the walls of the pan as it rises.
• If possible, use a footed pan. When you flip it upside down the feet will help keep the pan elevated.
• Unfooted pan? Flip the pan upside down onto the neck of a glass bottle.
• Forget to bring your eggs to room temperature? Cover them in warm water for 5 minutes, then separate them.

Toppings and Serving Suggestions

This easy angel food cake recipe doesn’t need much, I even love it plain with a dusting powdered sugar! Here are a few favorite angel food cake topping ideas:

• A dollop of yogurt and strawberry jam
• Whipped cream or marshmallow frosting
• Fresh fruit (blueberries, strawberries and raspberries)
• Strawberry sauce or lemon curd
• Drizzle of chocolate ganache or caramel sauce

It’s also what we use to make strawberry shortcake trifle, which I especially enjoy during the spring and summer!

Make Ahead

• Make ahead: For maximum freshness, plan to eat your cake within a day. After it has cooled completely, remove from pan and cover with plastic wrap.
• Store: Make sure to cover cake in an airtight container so it doesn’t dry out and then store at room temperature for up to 5 days.
• Freeze: Wrap cake in plastic wrap then transfer it to a freezer-safe bag. Keep it frozen for up to 3 months. Thaw in the fridge overnight and then bring it to room temperature before serving.