Name: Homemade Angel Food Cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 1 ¼ cups cake flour; ½ cup granulated sugar; 1 ½ cups egg whites (about 12); ¼ teaspoon salt; 1 ¼ teaspoon cream of tartar; ¼ teaspoon clear vanilla; 1 teaspoon almond extract; 1 ⅓ cups granulated sugar

Delicious, classic Homemade Angel Food Cake recipe that you will love! It comes out perfect every time and is worth making it from scratch. The texture and flavor is out of this world. Grab your strawberries and whipped cream to top it off!

Angel Food Cake on cake plate topped with fresh prepared berries

PIN IT FOR LATER!

Isn’t this homemade angel food cake a creation of beauty? I’m SO PROUD of this recipe! This cake is perfectly springy, moist and oh-so delicious. Let me tell you, you’re going to love this simple angel food cake recipe! Top a big slice with a heaping dollop of whipped cream and some strawberries for absolute dessert perfection.

Truly I swoon when I look at this cake! It’s probably one of my favorite desserts because it’s light and fluffy texture is just irresistible. I’m a firm believer that everyone should know how to make a classic cake like angel food cake! And this easy recipe is sure to be a hit.

Why You’ll Love this Homemade Angel Food Cake

This basic angel food cake recipe is way better than boxed mix and just as easy to make. Even the most unexperienced bakers can have success if they follow these step by step instructions!
Prep time only takes about 30 minutes. The rest of the time is pretty hands-off as you let the cake bake and cool.
Angel food cake is a great make-ahead recipe since it has to cool for a while anyway. Make it day of and just allow the cake to cool in the fridge all day, or make it a day or two ahead of time and store it properly!

Overhead Image of Angel Food Cake Ingredients

Ingredients for Angel Food Cake

Cake flour – It is important to use cake flour instead of all purpose flour. It’s my secret ingredient to success when making this cake!
Sugar – Granulated white sugar is all that you need to sweeten your angel food cake perfectly.
Egg whites – Use just the egg whites of your eggs. Allow them to come to room temperature for best results.
Salt – A little bit of salt helps balance the sweetness of the cake.
Cream of tartar – Cream of tartar is a key ingredient to keeping the texture of angel food cake light and fluffy.
Clear vanilla – If you do not have clear vanilla, regular vanilla extract will work perfectly fine!
Almond extract – A splash of almond extract elevates the flavor of your easy angel food cake recipe

Helpful Tools

Shifting cake flour and sugar for Angle Food Cake recipe

Combining Angle Food Cake dry ingredients in mixing bowl

How to Make Homemade Angel Food Cake

Preheat your oven to 375 degrees Fahrenheit before you start mixing together any of the ingredients.

Then grab a large bowl and sift together the cake flour and ½ cup of granulated sugar four times.

In another large mixing bowl, combine egg whites, salt, cream of tarter, vanilla and almond extract. Beat together with an electric mixer, or stand mixer with whisk attachment, until soft peaks form.

Using hand mixer to whip wet ingriendts for Angel Food Cake until peaks are formed in cold metal mixing bowl

Add 1 ⅓ cup sugar, ⅓ cup at a time, beating until blended after each addition. Do not scrape the sides of the bowl!

Then add the flour mixture in four additions as well, folding it with a large metal spoon each time. Turn the bowl often while mixing and adding.

Pour the angel food cake batter into an ungreased 10 inch tube pan.

Bake the cake in a preheated oven at 375 degrees Fahrenheit for 30-35 minutes. Once done, remove the cake from the oven and allow it to cool upside down.

Angel Food Cake batter poured into tube pan

Angel Food Cake baked to a golden brown in tube pan

How do you get angel food cake out of the pan?

Cool the angel food cake upside down. Overnight, in the refrigerator is best but you can typically remove the cake from the pan after a few hours.
Once completely cooled, flip it upright.
Using a knife carefully cut around the tube in the middle and the outer edges of the pan.
Lift the cake out.
Cut the bottom free and then invert onto a plate and it should slide right out!

You aren’t intimidated anymore right? Are you ready to make this AMAZING dessert? I hope so and I hope you love it as much as we do! The whole family loves this sweet, sticky, fluffy cake – such a treat! Serve it with chocolate sauce, whipped cream, or some lemon curd! Strawberry sauce and blueberry sauce would be tasty too — or even simple fresh berries.

Slicing Angel Food Cake topped with fresh berries

Plated Angel Food Cake slices with fresh whipped cream and berries

How to Store Leftover Angel Food Cake

For best results, you’ll need to make sure that no air can reach the cake. Either transfer slices to an airtight container or tightly wrap the entire cake in plastic wrap. Store at room temperature for 1-2 days.

FRIDGE: You can store in the fridge, but you’ll want to double wrap your cake or place it into a plastic bag so that it doesn’t absorb odors. Store for 3-4 days in the refrigerator.

FREEZER: For best results, slice the cake before freezing. Then wrap each slice tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Allow to thaw before eating.

How healthy is angel food cake?

Angel Food Cake doesn’t have any egg yolks or butter, meaning it keeps the cake lower in fat and calories. It’s definitely a healthier option, but all in moderation.

Is cream of tartar necessary for angel food cake?

Yes, cream of tartar helps stabilize the egg whites allowing them to rise. It is necessary to getting the light and fluffy texture that angel food cake is known for!

Should I grease an angel food cake pan?

Do not grease the side of the pan, as the cake bakes the batter will cling to the sides of the pan as it rises. It will not be able to do that if the sides of the pan are greased. If you bake it properly and allow it to cool, it should still be easy to remove the cake from an un-greased pan!

Pro Tips for the Best Homemade Angel Food Cake

Eggs are easiest to separate when they are cold. When they are room temperature the yolks break more easily. Separate the eggs when they come out of the fridge for the best results, then let them come to room temperature. End result? A lighter and more tender cake!
Take the time to sift the flour and sugar as directed. It makes the batter much more smooth and will help keep the texture of your cake light and fluffy.
Use the correct pan. Though it seems like it would be ok to use a bundt pan or circular pan, you won’t be pleased with the end result. The cake will stick to the sides of the bundt pan and you won’t be able to release the cake and turn it out. It will come out in pieces and that will be sad!

I hope you love this delicious homemade angel food cake! It’s a classic dessert that is sure to please.

More Light and Airy Desserts to Love!

My yummy Grasshopper Ice Cream Dessert is a favorite for sure. It’s unique and super tasty.
Make a Creamy Strawberry Pie when you want something bright, fruity, and light and fluffy.
Angel Food Cupcakes are like the extra easy version of this recipe!
Pumpkin Angel Food Cake is a fall favorite that everyone just has to try at least once in their life!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

4.95 from 159 votes