Easily create homemade angel food cake yourself — no cake flour required! You don’t need anything fancy to make this nostalgic dessert at home.
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Let’s Make the Perfect Homemade Angel Food Cake
Bakers of all levels can make angel food cake from scratch with my recipe! Made with 6 simple ingredients, including all-purpose flour instead of fancy cake flour, it comes together in under 1 hour.
You likely already have everything you need at home. No need to run out to the store before a party.
Once you try my angel food cake with all-purpose flour, you’ll realize you’ll never have to reach for cake flour again.
Pair with a lemon poke cake and pineapple upside down cake to complete your dessert spread!
Why You’ll Love This Recipe for Angel Food Cake
- Light, fluffy, and delicate
- Subtly sweet
- Versatile
- Impressive enough for guests
Homemade Angel Food Cake Ingredients
- Granulated Sugar – divided
- All-Purpose Flour
- Egg Whites – fresh, not boxed
- Cream of Tartar
- Vanilla Extract
- Salt
How to Make Angel Food Cake From Scratch
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 375 degrees F. Sift flour, salt, and ¾ cup of granulated sugar together twice to add air, then set aside.
STEP TWO: Beat the egg white on low speed in a large (clean and dry) 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 your sifter to add the flour mixture ¼ cup at a time to the egg whites. Gently fold the ingredients together as you go.
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 for 25-32 minutes or until a toothpick inserted into the center comes out clean. Turn the cake 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!
Angel Food Cake Recipe Easy Variations
- Top with fresh berries and whipped cream before serving for a fresh and bright dessert option.
- Create a simple citrus glaze out of powdered sugar and freshly squeezed lemon or orange juice. Drizzle it on top of the cake once it’s cooled to add a burst of zesty flavor!
- Melt some chocolate chips or a chocolate bar and pour it on top for a more decadent angel food cake. You could also add chopped nuts.
- Incorporate some almond extract into the cake batter to enhance the overall taste. You only need a teaspoon or so to add a touch of nutty flavor that complements the light and airy texture of the cake. Sprinkle some sliced, toasted almonds on top for an extra crunch.
Easy Angel Food Cake Recipe Tips and Tricks
- I always use a tube pan to get that classic shape of an angel food cake. You can certainly use a differently shaped one, but it won’t have the same light, airy texture. I don’t recommend using a bundt pan as it’s harder to remove.
- Don’t grease the pan. The egg whites tend to “climb” the walls during baking and cooling which will create unnecessary height. If you grease the pan, the cake won’t rise properly!
- Boxed egg whites don’t whip up the same as fresh ones. Save the extra egg yolks for an omelet! The exact number of eggs you’ll need depends on their size — you’ll need 1 ½ cups in total. Be careful not to mix any yolks with the whites. As a note, they need to be at room temperature before you begin.
- If your pan doesn’t have a removable bottom, line it with a ring of parchment paper to make removal easier. Make sure it only lines the bottom of the pan, not the sides, or the cake won’t rise.
- Do not overmix the batter, or the cake will collapse. Generally, this recipe for angel food cake is very delicate and can collapse very easily. You’ll also want to be careful when removing it from the pan and when slicing for serving.
How to Serve Angel Food Cake with All Purpose Flour
Serve your angel food cake when completely cooled. As mentioned, it would taste great with fresh berries and whipped cream on top — or with a scoop of ice cream. It’s also wonderful with a simple dusting of powdered sugar.
This angel food cake recipe is easy to make and can be used as a part of a larger dessert. It works great as the base of a trifle or even a lighter version of a strawberry shortcake.
How to Store Angel Food Cake from Scratch
Store leftover angel food cake in an airtight container at room temperature, where it will keep for up to 3 days.
It may dry out in the refrigerator — though if you wrap it tightly in plastic wrap, it will keep for an extra day or two.
Can you freeze angel food cake?
You can freeze angel food cake, but you must do so carefully, or it will dry out. Allow it to cool completely before wrapping it tightly in several layers of plastic wrap and foil.
When properly stored, it will keep for 1-2 months. Let it thaw in the fridge overnight before serving.
Homemade Angel Food Cake FAQs
Why do I need to use a tube pan for angel food cake?
It’s important to use a tube pan for angel food cake as it has a hollow center and tall sides, which allows the cake to rise evenly. It also helps maintain the light and airy texture this type of cake is known for!
Can I skip the cream of tartar in angel food cake?
Don’t skip the cream of tartar in this easy angel food cake recipe. It stabilizes the egg white, which helps to create a stable cake overall.
If you don’t have any on hand, you can substitute it with an equal amount of lemon juice or vinegar.
More Easy Desserts to Try
Angel Food Cake With All Purpose Flour
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 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 fresh egg whites, and not egg whites from a carton. Egg whites from a carton will not whip up the same.
- Ensure your egg whites are at room temperature before starting.
- Ensure you sift the sugar and flour together twice before starting and again when adding it to the egg whites.
- Do not overmix the batter when adding the flour to the egg whites.
- Do NOT grease your cake pan.
- If your tube pan does not have a removable bottom, you can line it with a ring of parchment paper for easier removal.
- Once the cake is in the oven, avoid opening the door until you first test the cake at the 25-minute mark. Opening the oven door too many times can cause the heat to escape, which may result in a collapsed cake.
- Cool the cake upside down.
- While the cake can technically be made in a bundt pan, I do not recommend it. The intricate ridges on bundt pans will make removing the cake difficult once it is cooled and will likely affect its appearance.
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!