My easy angel food cake only requires 6 ingredients and turns out light, airy, and perfectly sweet! I make this easy dessert when I want something simple but impressive, and it never fails me.
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My Easy Angel Food Cake Recipe
A few years ago, when my husband Ben and I were having family over for Mother’s Day, I wanted to make angel food cake for the perfect spring dessert.
My grandma used to make angel food cake when I was growing up and I loved making it at home. My stand mixer does most of the work for me so it’s super simple too.
And, honestly this recipe turned into an angel food cake recipe without cake flour because my cake flour expired and I was too lazy to go to the store. I knew there had to be a way to make it without it, and there is. While it’s even easier to make, I think it tastes just as good!
I love being able to carry on family traditions like this. Angel food cake is a Mother’s Day staple for us now, but I look for excuses to make it all year round.
And, if you love a good cake recipe, try my pineapple dump cake, jello cake, strawberry shortcake crumble, and my easy pineapple upside down cake.
Why is it called angel food cake?
The name comes from angel food cake’s super light and airy texture. It’s like eating a cloud, and my grandma liked to say it was so good it was “fit for angels!” The cake’s signature white color and fluffy texture come from using only egg whites instead of whole eggs.
Angel Cake Ingredients
- Sugar – I use white granulated sugar to sweeten up the cake and help stabilize the egg whites.
- Flour – I just use all-purpose flour for this recipe to make it super easy with ingredients in a typical pantry.
- Salt – Enhances the flavors of the cake
- Egg whites – I recommend using only egg whites from fresh eggs and not boxed egg whites for the best texture.
- Cream of tartar – This is a must-have ingredient to make sure the eggs are completely stabilized.
- Vanilla extract – I love the little extra flavor it gives the cake.
How to Make Angel Food Cake
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 375 degrees F. Sift the flour, salt, and ¾ cup of granulated sugar together twice to add air, then set it aside.
STEP TWO: Beat the egg whites on low speed in a large bowl with a stand mixer fitted with the whisk attachment. When they become frothy, add the cream of tartar and vanilla extract, then increase the speed to medium.
STEP THREE: Add the rest of the sugar one tablespoon at a time. Increase the speed to medium-high and beat until stiff peaks form.
STEP FOUR: Use a sifter to add the flour mixture ¼ cup at a time to the egg whites. Gently fold the ingredients together while adding each bit in.
STEP FIVE: Add the batter to an ungreased tube pan and use a rubber spatula to spread it into an even layer. Bang the pan on the counter a few times to remove any air bubbles.
STEP SIX: Bake the cake for 25-32 minutes or until a toothpick inserted into the center comes out clean. Invert the cake by turning the pan upside down and allow it to cool — if your pan has feet, you can turn it over directly onto a heat-proof surface. If it doesn’t, use a cooling rack instead.
STEP SEVEN: Let the cake cool for 1 hour before turning the pan. Use a small spatula or knife to release it from the pan, transfer it to a serving platter, and enjoy!
Tips for the BEst Angel Food Cake
- I use a tube pan to get that classic shape of an angel food cake. I don’t recommend using a bundt pan because the cake will be harder to remove.
- I never grease the pan with butter or oil because it prevents the cake from rising properly. The egg whites tend to “climb” the walls during baking and cooling, which will create unnecessary height.
- I always use fresh, room temperature eggs for my egg whites and save the yolks for an omelet. I’ve tried boxed egg whites, but they just don’t whip up the same as fresh ones!
- If I’m using a pan without a removable bottom, I’ll line it with a ring of parchment paper. I make sure it only lines the bottom of the pan, not the sides, which can prevent the cake from rising.
- I let my angel food cake cool upside down in the pan to prevent it from collapsing.
- To slice the cake, I recommend using a serrated knife that won’t compress the airy texture.
Homemade Angel Food Cake Variations and Substitutions
- I top my cake with fresh blueberries and whipped cream before serving for a bright dessert option that’s perfect for spring or summer.
- When I want a burst of zesty flavor, I’ll make a simple citrus glaze out of powdered sugar and freshly squeezed lemon or orange juice to drizzle on top of my cake once it’s cooled.
- For a decadent angel food cake, I love melting some chocolate chips or a chocolate bar and pouring it on top. I usually finish with a sprinkling of chopped nuts.
- To give the cake a nutty flavor that complements the fluffy texture, I’ll add about a teaspoon of almond extract into the cake batter. I also like to sprinkle sliced, toasted almonds on top.
- When I want extra brightness, I’ll add up to a teaspoon of lemon extract to the batter and finish the angel food cake recipe with powdered sugar and lemon zest before serving.
What to Serve with this Easy Angel Food Cake Recipe
My absolute favorite way to serve angel food cake is with my homemade whipped cream recipe or vanilla ice cream and some fresh berries on top!
Angel cake is also delicious served with strawberry fruit dip, hot cocoa dip, or marshmallow fruit dip. I’ve even used it as the base of a trifle or as a lighter version of a strawberry shortcake.
Angel Food Cake FAQs
How to store angel cake
I store leftover angel food cake in an airtight container at room temperature for up to 3 days, although it rarely lasts that long in my house. I avoid storing it in the refrigerator because this can cause it to dry out.
Can I freeze angel food cake?
If I want to freeze homemade angel food cake, I let it cool completely before wrapping the cake very tightly in several layers of plastic wrap and foil so it doesn’t dry out. It keeps pretty well for 1-2 months in the freezer this way, and I just let it thaw in the fridge overnight before serving.
Why do I need to use a tube pan for homemade angel food cake?
I swear by tube pans for my easy angel food cake recipe because this type of pan has a hollow center and tall sides, which allows the cake to rise evenly.
Why is it important to turn my angel food cake upside down?
Turning the cake upside down while cooling helps it set properly and keeps it from collapsing. I know it might seem odd, but it really makes a difference!
Why is my angel food cake falling apart?
If my angel food cake has a crumbly texture or is falling apart, it means that I either didn’t whip the eggs whites enough or that I overmixed the batter. The trick is to whip the eggs into stiff peaks, not soft peaks, and fold them in gently.
Why is my homemade angel food cake chewy?
Overmixing is usually the culprit of a chewy cake because it can cause the egg whites to deflate. I sift the flour and sugar so they’ll mix more easily, then fold my batter gently until the ingredients are just combined to help prevent this.
More Easy Desserts to Try
Easy Angel Food Cake
Ingredients
- 1 ½ cups granulated sugar divided (300 grams)
- ¾ cup + 2 tablespoons all-purpose flour 105 grams
- ¼ teaspoon salt
- 1 ½ cups fresh egg whites about 10-12 eggs
- 1 ½ teaspoons cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees F.
- Sift together ¾ cup (150 grams) of granulated sugar, flour, and salt twice and set it aside.
- In a large bowl, beat the egg whites on low speed with a stand mixer fitted with the whisk attachment until frothy.
- Add the cream of tartar and vanilla and increase the speed to medium.
- Add the remaining ¾ cup (150 grams) of sugar, 1 tablespoon at a time. Increase the speed to medium-high and beat the eggs until stiff peaks form.
- Sift the flour mixture ¼ cup at a time into the egg whites, gently folding to combine between each addition.
- Pour the batter into an ungreased tube pan and spread it into an even layer with a rubber spatula. Bang the pan on the counter 3-4 times to remove any air bubbles.
- Bake the cake for 25-32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Turn the cake upside down and allow to cool. If your tube pan has small feet, you can turn the pan over directly onto a heat-proof surface. If your cake pan does not have feet, you can turn it onto a cooling rack.
- Allow the cake to cool completely, around an hour, before turning the pan.
- Run a small offset spatula or knife around the side of the pan to gently release the cake from the pan.
- Turn the cake out onto a serving platter and enjoy.
Notes
- Use a tube pan to get that classic shape of an angel food cake. A bundt pan will be much harder to remove and can make it fall apart.
- Never grease the pan with butter or oil because it prevents the cake from rising properly.
- Use fresh, room temperature eggs for the egg whites and save the yolks for an omelet.
- If using a pan without a removable bottom, line it with a ring of parchment paper. Make sure it only lines the bottom of the pan, not the sides, which can prevent the cake from rising.
- Let my angel food cake cool upside down in the pan to prevent it from collapsing.
- To slice the cake, use a serrated knife that won’t compress the airy texture.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
I made this cake for Easter and it was so good! I love that is uses regular flour so I didn’t have to buy cake flour.
Hi Mandy, So glad you enjoyed it!
I love how simple this recipe is, such a hit! We’ve made it multiple times and prefer this recipe over others because of how easy it’s broken down. Awesome job!