The BEST Homemade Angel Food Cake
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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
Isn’t this Homemade Angel Food Cake a creation of beauty?!! I’m SO PROUD of this recipe! Perfectly springy, moist and delicious let me tell you, you’re going to ❤️ this Angel Food Cake Recipe!!!
And topping it off with perfect strawberries and a dollop of whipped cream? Perfection!!
Truly I swoon when I look at this cake!
For this recipe I want to share a ton of tips and answer some questions when it comes to Homemade Angel Food Cake. It can seem intimidating, but it’s not (I make it after all, right? It can’t be that hard!!) But trust me, follow these easy tips and you’ll bake this cake like a pro!!!
Well, my Mom makes it. She came over to my house and made this with me because I was nervous. In the end I totally could have done it myself, but it’s always nice to have reinforcements, plus I got to hang out with my Mom! Win, Win!
Tips to make Angel Food Cake Recipe
- 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.
- Use a clean, dry bowl – can’t over stress this enough!
- Use a clean, dry baking pan – don’t grease the pan. The batter will cling to the sides of the pan as the cake bakes and rises. It can’t do that if the sides of the pan are greased.
- 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!
- Allow it to cool completely upside-down before trying to remove it from the pan. Overnight in the refrigerator is best!
How healthy is angel food cake?
Angel Food Cake doesn’t have any yokes or butter – this keeps it lower in fat and calories making it less guilty choice!
Is cream of tartar necessary for angel food cake?
Yes, cream of tartar helps stabilize the egg whites allowing them to rise.
Angel Food Cake Recipe
What are the ingredients for angel food cake?
- Cake flour
- Sugar
- Egg whites
- Salt
- Cream of tartar
- Clear vanilla
- Almond extract
Do you 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 is greased.
Can I make angel food cake in a bundt pan?
Use a tube pan to make this cake. I know it seems like an easy substitution would be a bundt pan but as that cake bakes, it clings to the side of the pan. A bundt pan has pretty indentations in the pan. This makes it impossible to release the cake from the pan cleanly. Really good chance your cake will come out in pieces.
How do you get a cake out of a pan?
- Cool the cake upside-down.
- 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!
Homemade Angel Food Cake
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! I mean the whole family loved this sweet, sticky, fluffy cake – such a treat! Serve it with chocolate sauce, whipped cream, or some lemon curd!
More light airy desserts to love!
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!
Homemade Angel Food Cake
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
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Sift together the cake flour and ½ cup of granulated sugar four times.
- In a large metal bowl combine the egg whites, salt, cream of tarter, vanilla and almond extract. Beat with wire whip until soft peaks form.
- Add 1 ⅓ cup sugar in 4 additions (⅓ cup at a time, repeat 4x until you have added a total of 1 ⅓ cups.), beat until blended after each addition. DON'T SCRAPE THE SIDES OF THE BOWL!
- Add flour mixture in 4 additions by folding in with large metal spoon each time. Turn bowl often while mixing and adding.
- Pour into ungreased 10 inch tube pan (don’t scrape, use metal spoon). Cut through batter with metal spatula.
- Baked in preheated oven at 375 degrees Fahrenheit for 30-35 minutes. Cool upside down.
Tasha says
The taste is amazing but mine came out stiff, what did I do wrong?
Julie Evink says
Did you use cake flour? And was it expired if you did?
Carissa says
Can you use pure vanilla instead of clear vanilla?
Michelle Sperr says
Absolutely you can Carissa! Thanks for your question!
Cheryl says
I baked it a preheated oven at 375 for 30 mins it was beautiful, then I flipped and the top fell out, apparently it wasn’t done. I think the cook time is off. Did this happen to anyone else?
Michelle Sperr says
I haven’t had that problem Cheryl but everyone’s ovens do cook differently. You could try adding to your cooking time!
Lonetta says
Yes, I’m trying it again and baking for 40-45 minutes
Beverly says
Can powdered or liquid egg whites be used in place of farm egg whites?
Thank you for your kind attention.
Michelle Sperr says
Hi Beverly – thanks for your question. I haven’t tried to make angel food with powered or liquid egg whites but you could certainly give it a try. Let me know how it works out for you! Hope it’s delicious!
Maggie says
This Angel food cake is AMAZING! I’ve made it at least three times now, and each time it has turned out beautifully and has been delicious! I’ve gotten tons of compliments on this cake! It’s also a great way to use up extra farm fresh eggs!
Julie says
Thanks for sharing, Maggie! I’m so glad you love this one!
Jody says
In the oven! The batter is divine!
Julie says
Glad to hear it!
Aileen says
I made this and it turned out so good! I am wondering, can i use the same recipe to make cupcake versions? Would love to know! Thank you
Julie says
I have never tried this one as cupcakes but I’m sure they would be delightful! If you give it a try, let me know how it goes!
Aileen says
I did use the recipe to make cupcakes and it’s so heavenly. 😊 My favorite recipe!!!
Julie says
Awesome! Great to know it works for cupcakes too! Thanks for sharing!
Mandy says
I had so much fun making this! Do you recommend using an electric mixer next time? Or just hand held?
Julie says
I think it’s easiest to use a stand mixer but you can use a hand held mixer, it’s more about your preference!
V says
Is these some details in directions missing? It would seem, the cake did not come out of the pan easily at all. Not thrilled about this one sorry.
Julie says
I’m sorry to hear that. If cooled inverted, the cake should come out pretty well but you might have to slide a knife around the outside of the pan.
K says
Agee, total fail. Almost ruined my tube pan and only came out about 2.5 in tall. While I liked the almond flavor I won’t be trying recipe again. I’ll stick with the box mix which ALWAYS comes out perfect.
Michelle Sperr says
Sorry to hear this didn’t work out for you. I’ve never had that experience but Angel Food Cake can be a little tricky to master. Hope you give it another try and be sure to watch those egg whites!
Sue Kuhrts says
This is a beautiful cake. With your directions and tips it was easy to make
Julie says
Perfect! I’m glad to hear it!
Kristi says
Can you use Arrow root flour instead of. She flour. Way healthier in carbs and sugar. And can
Julie says
I haven’t tested this one with any other flour than the cake flour so I’m not sure how it will turn out. If you try it, let me know how it goes!
Mandi says
Hi. Can you use a spring form pan?
Thank you!
Julie says
I think there are methods to make angel food cake with a springform pan using parchment paper and an aluminum can but I don’t know if this recipe would work or not with that method.
Tina says
Do I need to use cake flour or will an all purpose flour work?
Julie Evink says
Yes you will need to use cake flour.
Jean says
I used ap flour because I didn’t have cake flour on hand. It worked out beautifully. Actually it was such a hit I made it a second time in three days. So, it may not be ideal but all purpose works in a pinch. I believe you can also add a little cornstarch in with the all purpose to give it more of a cake flour texture.
Michelle Sperr says
Thank you for your comment Jean! I’m so glad that it worked out beautifully for you!
Charlotte says
Actually making your own cake flour is super easy I believe you just substitute 1.5tbsp of ap four with cornstarch per cup of flour called for in the recipe ❤️
Julie Evink says
Great tip Charlotte!!
Rkaz21 says
Worked beautifully! First time making angel food cake and only once before in a box… turned out great. A bit sticky to touch but that might be normal? Everyone loved it.
Julie Evink says
YAY!!! It’s a bit sticky 🙂
Clongetch says
Hi! Do i have to reach soft peaks only when whipping the egg whites? And should sugar be added in 4 increments til i reach soft peaks?
Julie Evink says
Yes follow the directions exactly.
Sarah says
I did not get soft peaks after adding sugar and my cake wasn’t very fluffy 😭😭😭
Michelle Sperr says
Hi Sarah. Soft peaks will help you get the fluffy texture of your cake! Try mixing a little bit longer after adding your sugar until those peaks are just right!