This Angel Food Cake is light, fluffy, and made completely from scratch with simple ingredients. Made with whipped egg whites and cake flour, it bakes up tall with a delicate texture that’s perfect for serving with fresh berries, whipped cream, or a dusting of powdered sugar.
If you love light and fluffy desserts, be sure to try my Cloud Cake recipe too. It’s another reader favorite that’s perfect for special occasions.
A Classic Homemade Cake That’s Light as a Cloud
Angel food cake has been showing up at family gatherings, church potlucks, and holiday tables for generations. It’s one of those desserts that feels special without being fussy, and the simple ingredients create a cake that’s surprisingly impressive.
Unlike richer cakes made with butter and oil, angel food cake gets its signature height and airy texture from whipped egg whites. The result is a soft, tender cake that’s delicious on its own but also pairs beautifully with fresh fruit and whipped cream.
Whether you’re making it for Easter, Mother’s Day, a summer barbecue, or simply because you have extra egg whites to use up, this homemade angel food cake is a classic recipe worth keeping.
Frequently Asked Questions
Angel food cake gets its name from its light, airy texture. The fluffy white cake was said to be so light that it was “fit for angels.”
Angel food cake batter needs to cling to the sides of the pan as it rises. Greasing the pan prevents the batter from climbing properly and can cause the cake to collapse.
Cake flour is highly recommended because it creates the delicate texture angel food cake is known for. All-purpose flour will produce a heavier cake.
Cooling the cake upside down helps prevent it from collapsing while the structure sets. This step is one of the keys to achieving that tall, fluffy texture.
Yes. Angel food cake can be baked a day or two ahead and stored covered at room temperature until ready to serve.
Ingredients
For the angel food cake, you’ll need:
- 1 cup cake flour
- 1½ cups granulated sugar, divided
- 12 egg whites
- 1½ teaspoons vanilla extract
- 1½ teaspoons cream of tartar
- ½ teaspoon salt
Optional toppings:
- Powdered sugar
- Whipped cream
- Fresh strawberries
- Fresh blueberries
Instructions
- Preheat the oven to 375°F. Set aside an ungreased 10-inch tube pan.
- Place the 1½ cups granulated sugar in a blender or food processor and blend for 2 to 3 minutes until fine and powdery.
- Remove 1 cup of the sugar and set it aside.
- Add the 1 cup cake flour to the remaining sugar in the blender and pulse several times until combined and aerated.
- In a large mixing bowl, combine the 12 egg whites, 1½ teaspoons vanilla extract, ½ teaspoon salt, and 1½ teaspoons cream of tartar.
- Using a hand mixer or stand mixer fitted with the whisk attachment, beat until foamy. Gradually add the reserved 1 cup sugar and continue whipping until medium-stiff peaks form.
- Gently fold the flour mixture into the egg whites about ⅓ cup at a time, being careful not to deflate the batter.
- Pour the batter into the ungreased tube pan and spread evenly.
- Bake for 40 to 45 minutes, or until the cake springs back when lightly touched.
- Immediately invert the pan and allow the cake to cool upside down for about 3 hours.
- Once cooled, run a thin knife around the edges and center tube to release the cake.
- Dust with powdered sugar and serve with whipped cream and fresh berries if desired.
Tips for the Best Angel Food Cake
- Use freshly separated egg whites for the best volume.
- Make sure no egg yolk gets into the whites.
- Do not skip the cream of tartar, as it helps stabilize the egg whites.
- Fold gently to keep as much air in the batter as possible.
- Never grease the tube pan.
- Allow the cake to cool completely upside down before removing it from the pan.
- Cake flour creates the softest, most tender texture.
Storage
Store angel food cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing
Wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe container or bag. Freeze for up to 3 months.
Thaw overnight in the refrigerator and bring to room temperature before serving.
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Recipe
Angel Food Cake Recipe
Ingredients
- 1 cup cake flour
- 1 ½ cups granulated sugar divided
- 12 egg whites
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons cream of tartar
- ½ teaspoon salt
Optional Toppings:
- Powdered sugar
- Whipped cream
- Fruit of choice such as blueberries and strawberries
Instructions
- Preheat the oven to 375 degrees fahrenheit and set your tube pan to the side.
- In a blender or food processor, blend granulated sugar until fine and powdery. About 2-3 minutes. Remove 1 cup of sugar and set aside. To the blender add cake flour and pulse 5-6 times or until the flour and sugar are blended and aerated.
- In a large bowl using a hand mixer or a stand mixer on low-medium speed, use a whisk attachment to whip the egg whites, vanilla extract, salt and cream of tartar until foamy, about 1-2 minutes. Gradually add the one cup of set aside sugar until the egg white mixture reaches medium stiff peaks.
- Once the egg white mixture has reached medium stiff peaks, fold in the blended flour and sugar mixture ⅓ cup at a time. Be careful not to over mix. Pour and evenly spread the batter into an ungreased 10-inch tube pan. Gently move the pan from side to side to even out the cake batter.
- Bake for 40-45 minutes or until the cake springs back when touched. Remove from the oven and cool upside-down on a cooling rack for about 3 hours. Once cooled, run a thin knife along the edges of the pan and gently tap the pan on the counter until the cake releases.
- Garnish the top of the cake with powdered sugar. Serve with whipped cream and fresh berries if desired.
Notes
- Do not grease the tube pan.
- Use cake flour for the best texture.
- Fold gently to keep the batter airy.
- Cool completely upside down before removing from the pan.
- Freeze for up to 3 months.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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