This Angel Food Cake recipe makes the perfect tender and fluffy homemade Angel Food Cake that bakes up super tall and airy. It’s a no-fail, easy-to-make, homemade angel food cake that turns out perfectly every single time. So much better than a box mix, and only 7 ingredients!
If we had to pick a favourite dessert of all time and cheesecake was off the table, homemade angel food cake would be the definite winner! It’s fluffy, tender, and has the perfect sweet flavour to go with fresh berries and delicious whipped cream!
Homemade angel food cake can be SO easy to make and our no-fail recipe is truly amazing. It bakes up so high, so light, and so fluffy, and with a few simple no-fail tips and tricks, a homemade angel food cake is an easy summer dessert to add to your baking repertoire!
There are so many reasons why we love making angel food cake from scratch! Here are just a few:
- It’s LIGHT and AIRY. The cake is SO fluffy and light, and it’s less greasy than the angel food cakes made from a box mix.
- It is SIMPLE and ELEGANT. Made with only a short list of ingredients you probably already have on hand, this dessert is simple but super elegant and it can be great for any occasion – from a picnic to a fancy party!
- It is VERSATILE. This cake is a blank canvas and pairs well with lemon curd, whipped creams, fresh berries like strawberries, raspberries or blueberries, or it can be drizzled with chocolate or pretty much any other topping. Customize it to your personal tastes and preferences.
If you’ve never experienced this cloud-like dessert, you are in for a real treat! Angel food cake is all about that incredible lightness and airy texture that pairs perfectly with fresh fruit and fluffy whipped cream! It’s perfect for hot weather because it’s super light and fluffy, and it’s delicious with any summer fruit.
Angel Food Cake is a cake that’s light, soft and fluffy, and it’s made with just a handful of basic ingredients. The magic lies in the ingredients and HOW it’s prepared. Made with whipped egg whites that give the cake its rise, it’s full of air, which makes it as light as a cloud.
Angel food cake is readily available as a boxed cake mix in most North American supermarkets but we definitely recommend skipping the box mix and trying our homemade recipe. It is truly stellar, and it’s far tastier and prettier than anything we’ve ever whipped up from a box mix. And if we’re honest, it’s not really that much more difficult to make!
Never made Angel Food Cake from scratch before? Follow these tips to make the Best No-Fail Angel Food Cake!
Use a 10-inch tube pan made from aluminum (also known as an angel food cake pan) and pour that batter right into it – no greasing required! Greasing the pan would prevent the cake from rising up in the oven as the batter would have nothing to cling onto as it bakes. And don’t worry, removing the cake is easy with a thin knife or offset spatula.
This recipe calls for 12 egg whites!! Whip them up to peaks as stiff as you can get, and don’t forget the cream of tartar. It gives stability to the egg whites. Our favourite Kitchen Aid Mixer does a fabulous job of this – check it out HERE (paid link)!
You want anything you add to the whipped egg whites to be as light as possible to keep the volume of the batter as great as possible. No clumps of flour here!
Using a whisk to fold the dry ingredients into the whipped egg whites will help the mixture keep its volume. Don’t forget to be VERY gentle and add the dry ingredients in 3-5 additions to ensure maximum volume!!
This ensures the cake keeps its height and doesn’t fall as it cools! We recommend balancing the cake pan on a drinking glass or jar upside down as it cools. Avoid placing the cake upside down on a plate or wire rack until it’s completely cooled. Putting any pressure on the cake itself while it cools can cause it to compress and deflate.
When it comes time to serve, cut the cake with your favourite serrated or bread knife using a light sawing motion. This will cut through the cake with little effort, keeping as much height as possible. Avoid pressing the cake down as you cut it, and be sure it’s cooled completely to room temperature before slicing.
If you’re having any trouble with this angel food cake recipe, here are some possible problems you might encounter and how to fix and prevent them.
Egg whites won’t whip properly if the eggs are cold (this prevents them from taking on enough air) and if the bowl is dirty or made from plastic, as plastic can hold on to grease. Make sure to use a clean and dry glass or metal bowl and room temperature eggs.
The angel food cake can turn out tough and dense if you incorporate the flour mixture too roughly. You need to fold flour in gently, otherwise it deflates the batter making the cake quite tough and bread-like.
It’s possible that when adding the dry ingredients the egg whites deflated. Be sure to fold the dry ingredients into the egg whites very gently so as not to deflate them. Using the wrong pan or greasing it can impact the rise of the cake. The Cake needs to climb the sides of the pan while it bakes and a greased pan prevents that from happening.
Also, be sure to cool it upside down without anything putting pressure on the cake as it cools.
The outer parts of the cake can be golden brown and the inside raw if the wrong pan is used, if the oven is at the wrong temperature, or if the cake is put on the wrong rack of the oven. Make sure to set the oven temperature to 325 degrees Fahrenheit (165 degrees Celsius), use a tube pan with a removable bottom, and bake on the middle rack.
The most important kitchen item you’ll need to make this recipe is an aluminum angel food cake pan. An angel food cake pan shouldn’t be non-stick. Choose an aluminum pan for best results. You can find our favourite one HERE (paid link). It’s basic, works fantastically every time, it’s easy to clean, and it won’t break the bank!
You’ll also need these items (paid links):
- a stand mixer or hand mixer
- a whisk
- a silicone spatula
- a mesh strainer or flour sifter
- measuring cups and spoons
- mixing bowls
To make this recipe you’ll need these ingredients (paid links):
- 1 1/2 cups all purpose flour, minus 2 tablespoons OR use 1 1/2 cups of cake flour in place of the all purpose flour and cornstarch
- 2 tablespoons cornstarch
- 1 1/2 cups powdered sugar
- 12 egg whites, at room temperature
- 3/4 teaspoon cream of tartar
- a pinch of sea salt (about 1/4 teaspoon salt)
- 3/4 cup powdered sugar
- 1 teaspoon real vanilla extract
- berries (or your favourite fruit sauce) and whipped cream for serving
When it comes to modifying this recipe, we suggest you proceed with caution. Cakes made with whipped egg whites are notoriously easy to mess up and one wrong move can cause the whole cake to deflate or prevent it from rising in the first place. We recommend adding flavour by incorporating a small amount of a powder ingredient into the flour mixture OR by adding a flavour extract.
The BEST way to make this recipe your own is to switch up the toppings you serve with the angel food cake.
- Lemon: Add some lemon zest and lemon extract to the batter and serve with lemon curd and whipped cream.
- Berry: Make your favourite homemade berry sauce to serve with the angel food cake.
- Cinnamon: Add some cinnamon to the cake batter and serve with cinnamon-infused homemade whipped cream.
- Chocolate Cherry: Fold a little cocoa powder into the cake batter and serve with cherries and chocolate-flavoured whipped cream.
- Matcha: Fold a small amount of Matcha powder into the cake batter for a green tea twist! Serve with fresh berries.
- Almond Cream: Add some almond extract and flavour your whipped cream with almond extract, too. Serve with some fruit and slivered almonds.
- Coconut: Fold in a small handful of shredded coconut to the batter and add some coconut extract. Serve with lime wedges and pineapple, and freshly whipped cream.
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Time needed: 2 hours
Throw away that boxed angel food cake mix and try these simple steps to make sure your homemade angel food cake turns out perfectly, just like ours!
- Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
Preheat the oven first.
- Whisk carefully.
Measure the all purpose flour and cornstarch (or the cake flour, if using) and 1 1/2 cups powdered sugar very carefully into a large bowl. Whisk together with a wire whisk.
- Sift flour two or three times.
Sift the flour mixture into another large bowl using a fine sieve or flour sifter. Sift the flour mixture back into the first bowl and then again into the second bowl (so you’ll sift the mixture at least 3 times). Set aside.
- Whip egg whites.
Add the egg whites to a large mixing bowl or to the bowl of your stand mixer fitted with the whisk attachment. Whip on medium speed until foamy.
- Add salt and cream of tartar.
Add the cream of tartar and salt.
- Whip until soft peaks form.
Continue whipping on high speed until soft peaks form.
- Add powdered sugar slowly.
While continuing to whip on medium-high speed, add the 3/4 cup powdered sugar slowly – about 2 tablespoons at a time – until it’s fully incorporated.
- Whip on high.
Increase the speed to high and whip until hard peaks form, adding the vanilla as it whips.
- Fold in flour, gently and slowly.
Using a wire whisk, fold the flour mixture into the whipped egg whites about 1/4 cup at a time, making sure to fold very gently and slowly, so as not to deflate the egg whites. This is a critical step, so take care and take your time.
- Pour batter carefully.
Pour the batter slowly into an ungreased 10-inch angel food cake or tube pan and smooth out the top carefully.
- Bake until golden brown.
Bake for 35-40 minutes at 325 degrees Fahrenheit (165 degrees Celsius) or until the top of the cake is golden brown and the cake springs back when you touch it gently.
- Cool upside down.
Invert the cake to cool (turn it upside down) on a glass to promote air flow. Cooling the cake upside down with lots of airflow will ensure that it doesn’t fall as it cools and that it maintains its grand height.
- Let it cool.
Let the cake cool completely to room temperature (we let it cool for at least an hour) before slicing and serving with fresh berries (or your favourite fruit sauce) and whipped cream.
What makes Angel Food Cake so light and airy?
The secret to the light and airy texture of angel food cake lies in the beaten egg whites. When you whip the egg whites, they incorporate air, creating tiny air bubbles that give the cake its delicate structure. Beating the egg whites to the right consistency is crucial for achieving that fluffy and heavenly result.
How do I make angel food cake from a box mix?
If you’re short on time or prefer a convenient option, using a box mix for angel food cake is perfectly fine. Simply follow the instructions on the box, which typically involve adding water and beating the mixture before baking. It’s a quick way to enjoy a delicious angel food cake without the hassle of measuring and sifting ingredients.
Why does angel food cake require a tube pan?
Angel food cake requires a tube pan to ensure even baking and to maintain its unique shape. The tube in the centre of the pan allows heat to circulate and reach the centre of the cake, promoting even baking and preventing the cake from collapsing as it cools.
Can I bake angel food cake in a non-stick pan?
No, angel food cake requires an aluminum tube pan. As the cake bakes it sticks to the sides of the pan which is what allows it to rise so high. An angel food cake baked with a non-stick pan won’t rise.
How do I prevent my angel food cake from deflating?
To prevent your angel food cake from deflating, ensure that your egg whites are beaten to stiff peaks and properly folded into the batter. Avoid over-mixing, as it can deflate the air trapped in the egg whites. Also, resist the temptation to open the oven door while the cake is baking, as the sudden change in temperature can cause it to collapse.
How do I store leftover angel food cake?
To store leftover angel food cake, place it in an airtight container or wrap it tightly in plastic wrap. It’s best to keep it at room temperature for up to two days. Avoid refrigerating angel food cake, as the moisture can affect its texture.
Can I substitute cake flour with all-purpose flour in angel food cake?
While it’s best to use cake flour for angel food cake, you can substitute it with all-purpose flour in a pinch as long as you replace two tablespoons of all purpose flour with cornstarch. Be sure to sift the all-purpose flour and cornstarch a few extra times to help achieve a lighter texture.
What is powdered sugar?
Powdered sugar is superfine sugar and it is also called icing sugar or confectioners’ sugar.
What am I placing the cake pan on to turn it upside down?
Place a drinking glass upside down on the counter and then turn the cake pan upside down, placing the middle of the pan onto the top of the glass. This will elevate the cake above the counter to the height of the glass, creating lots of airflow.
What do you usually do with the leftover egg yolks?
We almost always make our homemade vanilla pastry cream with the leftover yolks! You can find it HERE.
Can I use granulated sugar instead of powdered sugar?
We don’t recommend this because the granules of sugar are much larger and heavier and can cause the cake to deflate. Powdered sugar keeps the cake nice and light and airy.
We hope you love this recipe as much as we do! Let us know in the comments below, what’s your favourite recipe to make from scratch? We’d love to know!
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Angel Food Cake
Recipe: Equipment
Recipe: Ingredients
- 1 1/2 cups all purpose flour, minus 2 tablespoons OR use 1 1/2 cups of cake flour in place of the all purpose flour and cornstarch
- 2 tablespoons cornstarch
- 1 1/2 cups powdered sugar
- 12 egg whites, at room temperature
- 3/4 teaspoon cream of tartar
- a pinch of sea salt
- 3/4 cup powdered sugar
- 1 teaspoon real vanilla extract
- berries (or your favourite fruit sauce) and whipped cream for serving
Recipe: Instructions
- Preheat your oven to 325°F (165°C).
- Measure the all purpose flour and cornstarch (or the cake flour, if using) and 1 1/2 cups powdered sugar very carefully into a large bowl. Whisk together with a wire whisk.
- Sift the flour mixture into another large bowl using a fine sieve or flour sifter. Sift the flour mixture back into the first bowl and then again into the second bowl (so you'll sift the mixture at least 3 times). Set aside.
- Add the egg whites to a large mixing bowl or to the bowl of your stand mixer fitted with the whisk attachment.
- Whip on medium speed until foamy. Add the cream of tartar and salt.
- Continue whipping on high speed until soft peaks form.
- While continuing to whip on medium-high speed, add the 3/4 cup powdered sugar slowly – about 2 tablespoons at a time – until it’s fully incorporated.
- Increase the speed to high and whip until hard peaks form, adding the vanilla as it whips.
- Using a wire whisk, fold the flour mixture into the whipped egg whites about 1/4 cup at a time, making sure to fold very gently and slowly, so as not to deflate the egg whites. This is a critical step, so take care and take your time.
- Pour the batter slowly into an ungreased 10-inch angel food cake or tube pan and smooth out the top carefully.
- Bake for 35-40 minutes at 325°F (165°C) or until the top of the cake is golden brown and the cake springs back when you touch it gently.
- Invert the cake to cool (turn it upside down) on a glass to promote air flow. Cooling the cake upside down with lots of airflow will ensure that it doesn't fall as it cools and that it maintains its grand height.
- Let the cake cool completely to room temperature (I let it cool for at least an hour) before slicing and serving with fresh berries (or your favourite fruit sauce) and whipped cream.
Recipe: Notes
Storage Instructions
Store this cake in an airtight container for up to 3 days.Serving Suggestions
We suggest serving this angel food cake with fresh berries, fruit coulis or sauce, and whipped cream.Freezer Instructions
Wrap tightly in plastic wrap and place inside a freezer bag or airtight container for up to 3 months. To thaw, remove from freezer, then remove the plastic wrap and let it sit at room temperature for 1-2 hours before topping with whipped cream and berries or whatever toppings you enjoy.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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I love angel food cake, but unless I can find a recipe that uses all those egg yolks, I don’t make it – hate all the waste… I do make chiffon cake, however – at least that’s only 6 egg whites.
That said, your recipe looks great…hadn’t thought of using corn starch.
The Classic Angel Food Cake is very awesome recipe…
I made this angel food cake but substituted it with GF King Arthur flour – IT WORKED PERFECTLY! The first time I made angel food cake was a failure. It collapsed and was even a little raw. This recipe worked wonderfully! I baked for the full 40 minutes because I was afraid to underbake it again! Not to mention how easy it was. This took 1/2 of an hour to whip up. I will 100% recommend it to my baking friends. Thank you so much for this recipe. 🙂
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback
Hi I made this and it looks lovely rosé beautifully however it took much longer to cook I left it a good 15 minutes past the 40 minute mark and it is still quite pale, not sure what I did wrong…
Are you using convection/fan or not? Is your oven running true to setting? We suggest you use an oven thermometer to check if your oven heats up to temperature. Hope this helps ☺️
First time I have ever made Angel Food Cake and it was a success. I followed the directions to a T and it worked! Great flavor and texture. Thanks!
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Can the cornstarch and cream of tartar be substituted with baking powder (like Magic Baking Powder)?
I don’t mean to offend anybody, but I’ve made tons of angel food cakes and some were really tough, or rose really high and fell, and some were pure perfection and melt in ur mouth but I never knew what I did different from one to the next. Till somebody told me lately that there is such a thing as over beating ur egg whites. Overbeating ur eggs is what causes a tough cake. So ever since, I beat my eggs till a soft peak forms and stop. my cakes are now melt in ur mouth. I’ve never seen the like. Try it. 😊 Again, sorry if I offended anybody.
Thanks Lill, our recipe is our “always perfect” way of making angel food cake that has never failed us but every baker has their own.