Angel Food Cake classic is one of those desserts that feels like it floats right off the plate. It’s airy, lightly sweet, and pairs beautifully with fresh fruit, whipped cream, or a drizzle of glaze. What makes this cake special is its cloud-like texture, which comes from whipped egg whites instead of butter. It’s the kind of cake you serve when you want something sweet without being heavy.
I’ve baked a lot of cakes over the years, but homemade angel food cake still feels magical every time it comes out of the oven. The rise, the golden edges, the way it melts in your mouth—it’s simple, nostalgic, and impressive all at once. If you’ve been searching for a reliable angel food cake recipe, this step-by-step guide will walk you through exactly how to make it at home.
What Is Angel Food Cake?
Angel food cake is a sponge-style dessert made without fat. Instead of butter or oil, it relies on whipped egg whites for volume and structure. That’s why the cake is so light and fluffy—it’s basically a sweet cloud baked to perfection.
It became popular in North America during the 19th century, especially because it was easy to make with pantry staples. Traditionally, it’s baked in a tall tube pan, which helps the cake rise evenly. You’ll also notice that it’s cooled upside down—this keeps the airy texture from collapsing.
Think of it as the complete opposite of a rich chocolate cake. Angel food is all about delicacy. It’s the perfect base for toppings, whether you prefer seasonal berries, citrus glazes, or even a light chocolate drizzle.
Ingredients for a Classic Angel Food Cake
The beauty of this cake is in its simplicity. You don’t need a long grocery list—just a few basics that you probably already have in your kitchen.
You’ll need:
- 1 cup cake flour (sifted)
- 1 ½ cups granulated sugar (divided)
- 12 large egg whites (room temperature)
- 1 ½ teaspoons cream of tartar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Optional: ½ teaspoon almond extract for extra flavor
That’s it! No butter, no oil—just eggs, sugar, and flour working their magic.
Step-by-Step: How to Make Angel Food Cake
1. Prep the Pan
You’ll need a classic angel food cake pan (also called a tube pan). Don’t grease it. That might sound strange, but the batter needs to cling to the sides as it rises.
2. Sift the Dry Ingredients
Whisk or sift the cake flour with half of the sugar. Sifting isn’t optional here. It helps keep the texture airy instead of dense.
3. Whip the Egg Whites
In a clean, grease-free bowl, beat the egg whites with the cream of tartar and salt until soft peaks form. Slowly add the remaining sugar, one spoonful at a time, while continuing to beat until glossy stiff peaks form. Add vanilla (and almond extract if using).
Tip: Make sure your bowl is spotless. Any grease can stop your whites from whipping properly.
4. Fold in the Flour
Using a spatula, gently fold the flour-sugar mixture into the egg whites in small additions. Take your time—this step keeps the batter from deflating.
5. Bake
Pour the batter into the ungreased tube pan. Smooth the top with a spatula. Bake at 350°F (175°C) for 35–40 minutes, or until the top is golden and springs back when touched.
6. Cool Upside Down
This is the quirky part: invert the pan as soon as it comes out of the oven. Many pans have little feet for this purpose, or you can balance it on a bottle. Cooling upside down keeps the cake tall and fluffy.
7. Release and Serve
Once completely cool, run a knife along the edges to loosen the cake. Lift it out carefully, slice, and serve with your favorite toppings.
Variations: Flavored Angel Food Cake Ideas
Angel food cake is a blank canvas, which makes it fun to experiment. Here are a few ideas to switch things up:
- Lemon Angel Food Cake: Add 2 teaspoons of lemon zest to the batter for a citrus twist.
- Chocolate-Swirled Angel Food: Gently fold in ¼ cup sifted cocoa powder to half the batter, then swirl before baking.
- Coconut Angel Food: Sprinkle shredded coconut on top before baking.
- Berry-Filled Angel Food Desserts: Slice the cake and layer with whipped cream and fresh berries for a light trifle.
These variations show how versatile this cake can be. Once you master the base, the options are endless.
Best Toppings and Icing for Angel Food Cake
This cake is delicious plain, but toppings make it shine. Here are some favorites:
- Fresh strawberries with whipped cream
- A drizzle of citrus glaze (lemon, orange, or lime)
- Light chocolate ganache
- Sweetened yogurt with berries
- Powdered sugar dusted over the top
If you’re wondering about icing for angel food cake, keep it light. Buttercream is too heavy. Stick with glazes, whipped cream, or fruit sauces.
Why This Is the Best Angel Food Cake Recipe
What makes this homemade angel food cake recipe stand out is its balance. The flavor is lightly sweet, the crumb is soft but not rubbery, and it works beautifully with endless toppings. It’s impressive enough for celebrations but simple enough for everyday baking.
Once you try making it from scratch, you’ll never go back to store-bought. The freshness, texture, and versatility are unbeatable.
Final Thoughts
There’s something timeless about classic angel food cake. It’s the kind of dessert that brings people together, whether it’s for Sunday dinner, a summer picnic, or just because you’re craving something sweet.
If you’ve never baked one before, don’t let the airy texture intimidate you. With the right pan, a clean bowl, and a bit of patience, you’ll have a cake that tastes as heavenly as its name.
So grab your eggs, whip up some clouds, and enjoy the fluffiest cake you’ll ever make.
Classic Angel Food Cake
Ingredients
Method
- Use a 10-inch tube pan (angel food cake pan). Do not grease it. The batter needs to cling to the sides to rise.
- Sift together the cake flour and ¾ cup sugar. Set aside.
- In a clean, dry bowl, beat the egg whites with cream of tartar and salt until soft peaks form. Slowly add the remaining ¾ cup sugar while beating until stiff glossy peaks form.
- Mix in vanilla and optional almond extract.
- Gently fold the flour-sugar mixture into the egg whites, a few tablespoons at a time, until combined.
- Pour batter into the ungreased tube pan. Smooth the top with a spatula. Bake at 350°F (175°C) for 35–40 minutes, or until golden brown and the top springs back when touched.
- Immediately invert the pan onto a bottle or pan feet. Cool completely before removing.
- Run a knife along the edges, lift out the cake, and serve with berries, whipped cream, or glaze.
Notes
- Egg whites whip best at room temperature. Cold eggs don’t whip up as much.
- A serrated knife is the easiest way to cut angel food cake without squishing it.
- Avoid heavy frostings. Stick to light toppings like fruit, glaze, or whipped cream.
Common Questions About Angel Food Cake
1. Can I use all-purpose flour instead of cake flour?
Cake flour is best because it’s finer and creates a softer crumb. If you only have all-purpose flour, remove 2 tablespoons per cup and replace with cornstarch. Sift well.
2. Do I really need a special angel food cake pan?
Yes. The tall sides and center tube help the cake rise properly. A regular round pan won’t give you the same result.
3. Why cool the cake upside down?
If cooled upright, the delicate structure collapses. Inverting it locks in the airy texture.
4. How do I store angel food cake?
Wrap it in plastic wrap or place in an airtight container at room temperature for up to 2 days. For longer storage, freeze slices for up to 2 months.
5. Can I make it ahead?
Yes! Bake, cool, and store at room temperature the day before. Add toppings just before serving.
6. What’s the best way to cut angel food cake?
Use a serrated knife and a gentle sawing motion. Pressing down with a flat blade squashes the cake.
