This Angel Food Cake recipe is easy to make from scratch and can be enjoyed plain or with toppings. I find it’s sweet, light, and soft like a cloud, where every bite melts in my mouth. What might look plain is exceptional in taste and texture!

Easy Angel Food Cake Recipe

Angel Food Cake is like no other. It’s light, airy, slightly sticky, with a fluffy interior, and golden-crackled exterior, and has just the right amount of sweetness. It is void of butter, oil, egg yolks, and frosting, and yet delivers amazing flavor. Plus, it’s low-fat! It’s a cake anomaly. 

A lot of people think it’s complicated to make, so they would rather just buy it and not deal with the hassle. But I assure you, it’s actually really easy. Plus homemade, like most things, is so much better!

Helpful Tips

• All purpose flour. Many recipes call for cake flour. I’ve tested this recipe with both cake and all-purpose flour, and it works great with either. Since I always have all-purpose flour in my pantry, that’s what I use. There is a subtle difference; cake flour tends to produce a lighter crumb and has a bit of taste, whereas all-purpose flour has a looser crumb with no flavor.
• Sift the flour and powdered sugar. These two ingredients must be sifted together. And you must do it twice.
• All egg whites, no yolks. Make certain there is no trace of yolk in the bowl that holds the whites. Not even a spec of yolk. This could prevent them from forming peaks when beaten. Your egg whites also need to be at room temperature before whipping into stiff, glossy peaks.
• Use a special tube pan. Do not use a Bundt pan or any other type of pan. Angel food cake relies on a tube pan’s flat bottom and straight edges for optimal results. Some tube pans are built with little feet, which helps the upside-down cooling process and eliminates the need to cool on a wire rack. If your tube pan does not have feet, that’s ok, invert the pan onto the neck of a glass bottle.
• DO NOT grease the pan. Avoid the urge to use nonstick spray, butter, or anything. Yes, the batter will cling to the sides of the ungreased pan as it bakes, but this actually helps it rise, cool, and achieve that brilliant height and volume angel food cake is known for.
• Cut your cake properly. When cutting angel food cake, use a sharp, serrated knife and a gentle sawing motion—like you would with freshly baked bread. Using a regular knife and cutting straight down, you’ll squish the delicate cake.
• Cool upside-down. Those egg whites we beat? They are the reason for this cake’s cloud-like texture, and they are fragile right after baking. If you cool it upright, the cake’s own weight will crush it and ruin that airiness and gorgeous height.

How to Make Angel Food Cake Step by Step

Bring the egg whites to room temperature: Place 10 egg whites in a large bowl and let them sit for at least 30 minutes until they reach room temperature.

Preheat the oven to 350°F.

Sift flour and powdered sugar: Sift 1 cup powdered sugar and 1 cup flour twice.

Make the batter: Add 1½ tsp cream of tartar, 1½ tsp vanilla extract, ½ tsp almond extract, and ¼ tsp salt to the egg whites; beat on medium speed until soft peaks form. Switch to high speed and gradually add in 2 tbsp granulated sugar at a time, until stiff glossy peaks form and sugar is dissolved.

With a spatula, gently fold in the flour mixture, ½ cup at a time.

Fill a 10-inch tube pan: Pour the batter into an ungreased, nonstick 10-inch tube pan. Tap the pan on the countertop a few times to remove any air pockets.

Bake: Bake the cake at 350°F on the lowest oven rack for about 35-38 minutes or until the cake is lightly browned, and the entire top appears dry.

Invert the cake and cool: Immediately flip the pan over onto a cutting board or baking sheet and let it sit upside-down, allowing it to completely cool. I leave it for about 3 hours.

Flip the cake right side up again and run a dull knife around the side and center tube of the pan. Carefully remove from the pan.

Serve: Slice the cake and serve it on its own or with your choice of toppings.

Serving Suggestions

I find angel food cake doesn’t need frosting or a topping, as it’s so delicious all on its own. But I love serving it alongside fresh berries and topped with a dollop of creamy homemade whipped cream or a luscious drizzle of caramel sauce. When I’m in the mood for more of a fruity flavor, I’ll spoon on some raspberry sauce or strawberry sauce, but I find that even this dreamy fig jam adds loads of mouthwatering flavor.

How to Store Leftovers

If you have any leftovers, you can store them at room temperature for up to 4 days. Make sure they are sealed tightly in an airtight container or double wrap in plastic wrap, removing as much air as possible. Keep it away from light or moisture.

To freeze, wrap either the entire cake or individual slices in plastic wrap, tightly. Make sure to remove as much air as possible. Then place in a freezer-safe bag or container and freeze for up to 3 months. Thaw the wrapped cake in the refrigerator overnight and bring to room temperature before serving.

More Cake Recipes To Try

• Cinnamon Cake Recipe: A warm, light, and wonderful cake, ideal for Sunday brunch, the holidays, or any occasion.
• Carrot Cake: Features a decadent cream cheese frosting that I’ve slathered between layers of moist, perfectly spiced cake.
• Oatmeal Cake: Moist and delicious, I’ve topped this cake with a coconut and pecan streusel.

More Classic Desserts

• Homemade Tapioca Pudding
• 3 Ingredient Lemon Cake
• Poppy Seed Cake
• Hummingbird Cake
• Easy Pistachio Cake