Delicious, Classic Angel Food Cake Recipe: Light, Fluffy, and Foolproof recipe that everyone will love! Totally worth making this light and fluffy cake as it comes out perfect every time. This is the recipe that everyone will ask you for!
If you like this recipe, you might like my Lemon Ricotta Cake or my Pan di Spagna.
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Originally published in June 2019 and updated in February 2025.
This homemade angel food cake is the ultimate dessert for any occasion! With its light, fluffy texture and sweet, delicate flavor, it's a crowd-pleaser that's easier to make than you might think. Using simple pantry staples like egg whites, granulated sugar, and cake flour, this classic cake is a must-try for dessert enthusiasts.
If you've ever wondered how to make a perfect angel food cake, this recipe will guide you step by step. Whether you're celebrating summer or whipping up something special for a family gathering, this angel food cake recipe is your go-to.
Summer is already here for us. Once the temperatures are above 80 F at even 8AM, it's officially summer. And this is a cake that just reminds me of summer. Angel Food Cake is everyone's favorite. It seem daunting when you see how fluffy it is. You may think you can't make one homemade, as they do sell mixes to make it. Homemade is way better! Yes, you need a dozen eggs.
It could seem to be too simple, but trust us when we tell you, this is a nothing but simple: the flavor is light and wonderful from the vanilla, fluffy with a gorgeous white interior, and a crackly meringue-like bottom that is baked until golden brown. This is the cake you'll bake all summer long for any special party.
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Making from scratch is not as difficult as you think it is. As I mentioned, yes, you do need a dozen eggs (1 ½ cups egg white total) to make just one cake. But after carefully separating the eggs and mixing the whites and the other ingredients, you will get a super fluffy and light cake that is going to be a family favorite!
So, here's the recipe we always use, from King Arthurs Flour, that you can use to make a classic and delicious cake that is truly angelic.
🛒 Ingredients in a homemade angel food cake recipe:
- Egg whites (about 12 large eggs, at room temperature)
- Granulated sugar
- Cake flour
- Cream of tartar
- Vanilla extract
- Sea salt
🍽️ How to make Angel Food Cake
It all begins with the eggs! The most crucial step is separating your eggs while they're still cold. Trust me when I tell you, it's so much easier to separate them while they're still cold.
- Your egg whites should be at room temperature for angel food cake. Leave the egg whites in a bowl and let them come to room temperature before you start mixing them. Store the egg yolks in a sealed container and make another recipe with them (my lemon curd!).
- Use a glass or metal bowl that is totally clean. There can't be a drop of egg yolk in the bowl, so make sure you don't separate your eggs in the mixing bowl. Make sure the mixing bowl does not have a drop of oil on it and is totally dry. If there is even the most minuscule drop of egg yolk the egg whites WILL NOT mix up, and you will have to throw the whole thing away.
- It's essential to beat the egg whites to stiff peaks. You'll know that you've got your stiff peaks exist when you can take a spatula or even a knife and dip it into the mixture and when you remove it, the egg whites keep their fluffy shape. It takes a lot of patience and mixing for several minutes. Don't give up!
- Sugar gets added in portions: ¾ cup of sugar gets mixed with the flour. Begin to add in rest of sugar, ¼ cup at a time, then fold in the flour mixed with ¾ cup of sugar in small portions at a time. Be sure that you are folding these ingredients by hand, and not using your mixer.
- Spoon batter into pan and bake: Spoon the batter into the pan making sure it's evenly distributed all around, and bake the cake for 40 to 45 minutes, or until it's golden brown and the top springs back when lightly touched.
- Invert cake and cool: VERY IMPORTANT to invert the cake, or it will collapse. Remove the cake from the oven, and as soon as you remove it, set it upside down with a bottle through its center cone to keep its top from flattening on the counter (if you're using a pan like I do with the prongs, set it upside down on a plate resting on the prongs of the tube pan). Let the cake cool for 1 ½ hours. It's very important to completely cool so the cake won't collapse on itself when you remove it from the pan.
- Place on serving plate: Carefully loosen the edges of the cake with a knife, and remove it from the pan.
- Serve: Slice and enjoy!
Why do you have to cool angel food cake upside down?
- It's so important to cool inverted the Angel Food Cake. If it isn't cooled inverted it could collapse, and there is nothing worse than a collapsed cake.
- If you don't have a tube pan that has built in pieces that allow the cake to balance on a dish, you'll have to balance the pan on a bottles or something else that is raised (cutting boards or books of the same height). Be sure to invert it as soon as you take it out of the oven and leave it like this until completely cooled, which is about 1 hour.
- I've read that using unbleached cake flour (instead of all-purpose flour) yields a taller, more tender angel food cake. But I've achieved a super tall cake with both types of flour. Choose which flour you prefer and let us know the results!
Don't know what to do with your leftover egg yolks? Try my lemon curd!
Substitutions and Variations
Substitutions:
- Cake Flour Substitute: Use 1 cup all-purpose flour minus 2 tablespoons, then add 2 tablespoons cornstarch. Sift together for a light texture.
- Vanilla Extract: Replace with almond extract for a nutty twist or lemon extract for a citrusy flavor.
- Granulated Sugar: Use superfine sugar for easier incorporation into the egg whites.
- Cream of Tartar: Substitute with 1 ½ teaspoons of white vinegar or lemon juice.
Variations:
- Chocolate Angel Food Cake: Add ¼ cup sifted cocoa powder to the flour mixture for a rich chocolate version.
- Angel Food Cupcakes: Divide the batter into a lined muffin tin and reduce baking time to 18-20 minutes.
- Layered Angel Food Cake: Slice the cake horizontally into layers and fill with whipped cream and fresh fruit for a show-stopping dessert.
How to Store Angel Food Cake
- Room Temperature:Store the cake in an airtight container or tightly wrap it in plastic wrap. It will stay fresh for up to 2 days.
- Refrigeration:If you live in a warm or humid climate, refrigerate the cake in an airtight container. It will keep for up to 4 days.
- Freezing:
- Slice the cake into individual portions and wrap each slice tightly in plastic wrap.
- Place the wrapped slices in a freezer-safe bag and freeze for up to 3 months.
- To serve, thaw at room temperature or reheat slices in the oven at 300°F for 5-7 minutes for a freshly baked taste.
Serving Suggestions
- Classic Style: Serve with whipped cream and fresh berries like strawberries or blueberries.
- Indulgent Option: Drizzle with chocolate sauce or caramel for a rich dessert.
- Angel Food Trifle: Layer cubes of angel food cake with pudding, fruit, and whipped cream.
This is how we love it! Served with homemade lemon curd and fresh berries!!
This angel food cake recipe is a classic that's perfect for any occasion, from summer picnics to elegant desserts. Its fluffy texture and light sweetness make it a timeless favorite. Let me know how yours turns out-happy baking!
❓ FAQ'S
Angel food cake is made with egg whites, sugar, cake flour, cream of tartar, and flavoring like vanilla extract.
Yes! Replace the cake flour with a gluten-free all-purpose flour blend for a gluten-free version.
Cooling the cake inverted prevents it from collapsing and helps maintain its fluffy structure.
Stored properly, it stays fresh for up to 2 days at room temperature or 4 days in the refrigerator.
To bake an angel food cake in a 9×13 pan, you have to leave the pan completely un-greased and also fill the pan ⅔rds of the way full. Bake for about 35-40 minutes until the crust becomes cracked and dry. Be sure to find something that is same height that you could rest the four corners of the pan on to cool the cake upside down.
What is the difference between a sponge cake and angel food cake?
Angel food cake is a type of sponge cake that uses egg whites only. Because you're combining sugar and egg whites you get a sponge type texture that is nice and chewy. Biscuit, Genoise, and Chiffon are different sponge cakes you may have heard of or even baked.
Some other cake recipes you'll love:
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📖 Recipe
Angel Food Cake
Equipment
- 1 tube pan
Ingredients
Instructions
Heat oven:
- Preheat the oven to 325°. Be sure to not grease or flour your angel food cake pan. You could use a 10" round pan or an angel food loaf pan will fit this recipe well.
- In a large bowl, whisk together the flour and ¾ cup of the sugar; set aside.
Whip the Egg Whites:
- In a large mixing bowl, combine the egg whites, salt, and extract. When the mixture becomes just frothy, sprinkle the cream of tartar on top and continue beating until the mixture forms stiff, glossy peaks. Take care not to over beat the mixture.
Add sugar and fold in flour mixture:
- Add the remaining sugar, ¼ cup at a time, then fold in the flour mixed with ¾ cup of sugar in small portions at a time. Be sure that you are folding these ingredients by hand, and not using your mixer.
Spoon batter into pan and bake:
- Spoon the batter into the pan making sure it's evenly distributed all around, and bake the cake for 40 to 45 minutes, or until it's golden brown and the top springs back when lightly touched.
Invert cake and cool:
- Remove the cake from the oven, and as soon as you remove it, set it upside down with a bottle through its center cone to keep its top from flattening on the counter (if you're using a pan like I do with the prongs, set it upside down on a plate resting on the prongs of the tube pan). Let the cake cool for 1 ½ hours. It's very important to completely cool so the cake won't collapse on itself when you remove it from the pan.
Place on serving plate:
- Carefully loosen the edges of the cake with a knife, and remove it from the pan.
Serve:
- Slice and enjoy!
Store:
- Store the cake, covered, on the counter for up to two days. This cake can freeze, very well wrapped, for up to 3 months.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Serving Suggestions: Fresh berries, lemon curd, whipped cream and even chocolate ganache go perfectly with this incredible cake.
- Make ahead: Angel food cake can be prepared one day in advance. As soon as cake is completely cooled, carefully remove from the tube pan and cover with plastic wrap. Keep at room temperature.
- To freeze: Angel food cake can be frozen by wrapping the whole cake or just slices very tightly in plastic wrap, then in aluminum foil. Store in airtight container or freezer-safe bags for up to four months. Thaw the cake out at room temperature.
Lovely! Hadn’t thought of angel food cake as a summer recipe but you are so right! It’s simple to make, delicate, lively plain, pretty and perfectly pairs with summer fruit. And I never thought of 13x9 Pan as an option. Shortcake alternative! Making this.
Hello, Nancie! I'm so happy you agree!! It is lively plain and simple to make. Thank you for stopping by, my friend.
My family loves fluffy cakes but I fail to successfully make them at home, Thanks for this!
Thank you, Lola. I hope you enjoy the recipe!!