Let me show you how to make the best angel food cake ever with just six ingredients! This classic cake recipe is light, airy, and SO much better than any store-bought version. Perfect angel food is all about the right ingredients and how you mix them, so follow along step by step.
This angel food cake is one of the lightest cakes you’ll ever eat. It’s an airy sponge cake made from egg whites whipped into a frenzy, stabilized with cream of tartar, and flavored with vanilla extract and a bit of sugar. Then, a thoroughly sifted flour mixture is gingerly folded into the egg whites to maintain as much volume as possible.
Once baked, the result is a silky, cloud-like cake that is so elegant and crowd-pleasing. Since creating this original recipe, I’ve made it into angel food cupcakes, too. Trust me, after tasting homemade angel food cake, I’ve never bought it from the store again!
Why It’s Worth Making Classic Angel Food Cake From Scratch
- Just a few ingredients. I love that this angel food cake recipe only requires 6 ingredients, most of which you likely already have in your kitchen. It’s a no-brainer to whip up when you find yourself in the mood for baking.
- Texture. Whipping the egg whites as you would for a white cake or meringue creates a cake so light and fluffy, it’s like sinking your teeth into a cloud. Plus, the almost silky texture is to die for.
- The perfect canvas. This simple vanilla cake has a subtle sweetness. Make it your own with your favorite toppings (I include mine below). You could even make this recipe as a 9×13 cake and decorate it.
- Simple elegance. Angel food cake is one of those desserts that always receives “oos” and “ahhs” whenever I make it! Everyone thinks I’ve been slaving away, when really I only spent 40 minutes in the kitchen.
Recipe Ingredients
It only takes 6 ingredients to make this gloriously simple, cloud-like cake. Here’s what you will need. Don’t forget to scroll to the recipe card below for exact measurements.
- Cake flour (or all-purpose flour) – Many recipes will tell you that you can only use cake flour for angel food cake. However, I’ve never had any issues making this cake with all-purpose flour. Either will work; the key is to measure the flour correctly. Use a kitchen scale or the spoon-and-level method if you don’t have one, to avoid overmeasuring.
- Sugar – Not just for sweetness in angel food cake recipes, sugar also helps stabilize the egg whites along with the cream of tartar.
- Salt – Don’t skip the salt, or your angel food will turn out bland.
- Egg whites – Separate the eggs while they’re cold (it’s easier this way), and afterward, let the egg whites come to room temperature. Cold egg whites won’t hold volume as well when whipped.
- Cream of tartar – As it does in meringue recipes, cream of tartar stabilizes the whipped egg whites for this cake. Since most of the cake’s volume and structure comes from the egg whites, I don’t recommend substituting or leaving out this ingredient.
- Vanilla extract – This cake relies on the vanilla for flavor, so I recommend a good-quality extract or an equal amount of vanilla paste. Avoid imitation vanilla here.
Cake Flour vs. All-Purpose Flour In Angel Food Cake
The difference is in taste and texture. Cake flour lends a tighter crumb and is more traditional in angel food cake. However, it also has a distinct flavor that comes through when it’s used in cakes. While all-purpose flour gives the cake a looser crumb, I find it lacks that undesirable flavor, so that’s what I use. Both will work.
A quick note regarding the amount of flour in this angel food cake: If you’re serving this cake simply as a cake, I would use 3/4 cup of flour. It’s especially light that way. But if you’re going to use the angel food cake in something like a trifle and need it to be more substantial, I recommend increasing the flour to 1 cup.
How to Make Angel Food Cake
Preheat the oven to 375°F and follow these steps to make the best angel food cake.
Combine half of the sugar, flour, and salt. Sift them together 5 times.
Whip the egg whites on low speed until frothy. Add the cream of tartar and vanilla extract. Increase speed to medium.
Add the remaining sugar 1 tablespoon at a time, waiting 5-10 seconds between each addition.
Increase to medium-high speed and whip until it reaches stiff peaks.
Gently fold the flour mixture into the egg whites 1/4 cup at a time. Sift the flour mixture as you add it.
Pour the batter into a tube pan. Smooth it out and run a knife through the batter and around the outside wall and inside wall of the pan to break up any air bubbles.
Bake for 28-30 minutes. Remove the cake from the oven and immediately turn it upside down to cool. Cool for about an 1 hour.
The Upside Down Cooling Method
So, if you read through my instructions thoroughly, you will have noticed that I suggest that you cool your angel food cake upside down. Why? Because this will help make sure that the cake doesn’t collapse as it cools.
This cake is defined by its fluffy texture and shockingly structured composition despite its airiness. When the cake comes out of the oven, that structure is not set yet. Cooling it upside down gives it time to set while ensuring that the weight of the cake does not cause it to fall in.
Removing the Cake From the Pan
Once cooled, turn the right side up. Run a knife or spatula along the outside and inside walls of the pan to loosen it. Invert the cake onto a serving plate.
Pro Tips for Making Angel Food Cake
- Sift and sift again. Sift the dry ingredients thoroughly. I recommend sifting them 5 times after combining them, and then again as you add them to the egg white mixture. This eliminates any lumps for a smooth, silky cake. Sifting also makes the dry ingredients easier to incorporate into the egg mixture, preventing over-mixing and knocking volume out of the egg whites.
- Make sure the whites are 100% fresh and yolk-free. I suggest separating the whites in a separate bowl before adding them to the rest. This way, if any yolk accidentally makes it into the egg white, you don’t ruin all of them. Do this when the eggs are cold. It’s just easier.
- Use room temperature egg whites. Another crucial step is making sure the egg whites are at room temperature before you whip them. Let them sit out for at least 15 minutes to take the chill off.
- Use grease-free bowls. The egg whites need to be cracked into and whipped in completely grease-free bowls. Any residual grease gets in the way of the egg whites’ ability to whip up properly. Use metal or glass bowls, and not plastic bowls, which tend to hold onto grease. Consider wiping down your bowl and utensils with lemon juice or white vinegar before you get started, so they’re squeaky clean.
- Don’t grease the pan. In the same way grease interferes with the egg whites, greasing the pan can affect how the cake rises. So, resist the temptation. Unfortunately, this can make it tricky to get the cake out of the pan. Be patient and allow it to cool for at least 1 hour before running a knife around the edges and center of the pan to loosen it. It should come out just fine. See the Upside Down Cooling Method above for details.
- Slice carefully. When serving, slice your angel food cake with a serrated knife using a careful sawing motion. It’s a delicate dessert and easy to smash.
FAQs
Sponge cake refers to a family of fluffy, airy cakes that, instead of using butter or oil, rely on moisture from whipped eggs (sometimes just the whites, like in this recipe) to create volume in the batter. Angel food cake is a kind of sponge cake, but not all sponge cakes are angel food cake.
Angel food cake is the opposite of devil’s food cake. While angel food is a light, fat-free cake made from egg whites, devil’s food cake is a dense, moist, and fudgy chocolate cake made with cocoa powder.
Serving Angel Food Cake
Remember when I said that homemade angel food cake is the perfect canvas? These are some of my favorite ways to eat this tender vanilla sponge cake:
- Top the cake with fresh berries, like strawberries and raspberries.
- Add a dollop of homemade whipped cream to the cake slices when serving. I also love the slightly savory edge on this sweet and creamy mascarpone whipped cream.
- Serve with a scoop of vanilla or strawberry ice cream.
- Drizzle the cake with strawberry sauce, blueberry sauce, or lemon curd.
- Indulge in a little chocolate ganache or salted caramel as a topping.
- Layer the cake into a strawberry shortcake trifle.
How to Store
- Store airtight. Store the cooled angel food cake in a cake carrier or airtight container at room temperature for up to 4 days. If you do not have a container large enough to fit the entire cake, cut it into sections. You can also wrap the cake in a double layer of plastic wrap.
- Can I freeze it? You can! I suggest cutting the cake into slices. Wrap each slice in a double layer of plastic wrap, then place it into a large Ziplock bag or airtight container with the other wrapped slices. Remove as much air as possible from the container and store it in the freezer for up to 3 months. Thaw the cake slices on the counter before serving.
More Classic Cake Recipes
Angel Food Cake
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 70 minutes
- Yield: 10–12 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
You can make the Best Angel Food Cake ever with just six ingredients! This cake is light, airy and SO much better than any store-bought version! Follow my recipe and tips to get the ultimate Angel Food Cake!
Ingredients
- 3/4 cup – 1 cup (98g-130g) cake flour OR all purpose flour*
- 1 3/4 cups (362g) sugar, divided
- 1/4 tsp salt
- 1 1/2 cups egg whites, room temperature (about 10–12 large egg whites)*
- 1 1/2 tsp cream of tartar
- 1 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375°F and have an ungreased tube pan.
- Combine half of the sugar (3/4 cup plus 2 tablespoons or 181g), flour and salt and sift them together 5 times. Set aside.
- Whip egg whites with a mixer on low speed until they get frothy, then add the cream of tartar and vanilla extract.
- Increase speed to medium and continue whipping, adding remaining sugar 1 tablespoon at a time. Wait 5-10 seconds between each addition to give time for the sugar to incorporate.
- Increase to medium-high speed and whip until it reaches stiff peaks.
- Using a rubber spatula, gently fold the flour mixture into the egg whites 1/4 cup at a time. Sift the flour mixture again as you add it to the egg whites. Repeat until all the flour mixture has been added.
- Pour the batter into the ungreased pan and smooth evenly, then run a knife through the batter to break up any air bubbles. I like to run it around the outside wall and inside wall of the pan as well. Air bubbles that sit against the sides of the pan can give it little air pockets on the edges once baked.
- Bake until lightly golden on top and a toothpick inserted in the middle comes out clean, about 28-30 minutes.
- Immediately after removing from the oven, turn the cake upside down to cool. Your tube pan should have little feet to rest on white it cools. Allow it to cool for about an 1 hour.
- Once cooled, turn it right side up and run a knife or spatula along the outside and inside walls of the pan to loosen it. Invert the cake onto a serving plate.
- Slice the cake with a serrated knife and use a careful sawing motion so that you don’t smash the cake. Serve as is or with fresh fruit, whipped cream or other toppings. Cake is best when stored at room temperature in an air tight container for 3-4 days.
Notes
*Please see my notes in the post about cake flour vs. all purpose flour. As for the range of amount of flour: If you’re serving the cake simply as a cake, I would use 3/4 cup of flour. It’s especially light that way. But if you’re going to use the angel food cake in something like a trifle and need it to be a little more substantial, then go with 1 cup.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 29.4 g
- Sodium: 99.6 mg
- Fat: 0.1 g
- Carbohydrates: 35.6 g
- Protein: 4.1 g
- Cholesterol: 0 mg
Categories:
Cakes and Cupcakes, Easter, Holidays, July 4th, Recipes, Recipes with video, Sweets and Treats,
Why is the flour not exact?
Hmm, the notes about that seem to have disappeared. Sorry about that! So if you’re serving the cake simply as a cake, I would use 3/4 cup of flour. It’s especially light that way. But if you’re going to use the angel food cake in something like a trifle and need it to be a little more substantial, then go with 1 cup. You can’t go wrong either way, it’s just so super tender and light with a touch less flour. But if you want it to be a little more hearty, you could use 1 cup.
Best cake ever
So glad you enjoyed it!
Best angel food cake recipe!!!! Everyone I feed this to loves it!!! Thank you for sharing.
I’m so glad to hear that!
This wasn’t my first rodeo on making an angel food cake. Couldn’t find the recipe I used. I came on to this one. I won’t use this recipe. The cake was sticky and went flat. I didn’t like the taste of the cake nor the texture.
I always thought Angel food cakes must be so difficult and time consuming, so I frankly never attempted to make until
I found this recipe. Let me just say that this cake is sooooo incredible that I have been making it every chance I get! (I have one in the oven as I write this)! This recipe truly is the BEST ANGEL FOOD CAKE and it’s better than store bought! Try it, you will be hooked as well!!
Awesome! So glad you enjoy it!
I love the flavor of this cake. Its really good, how ever, it is so sticky! All the outer edge stayed in my pan regardless of running a knife. Next time I will lightly oil the pan and hopefully this wont happen.
The only problem with greasing your pan with oil is when you turn it over after it bakes, the cake could slide right out of the pan. Moisture like that develops from condensation. When you turn the cake over after it bakes, try to make sure there’s plenty of space between the bottom of the pan and the counter or whatever it’s sitting on for the steam to escape.
Eggs are so expensive right now. Would this work with carton egg whites?
I haven’t tried carton egg whites to be able to say for sure, but I would think it should be fine.
Thanks for the recipe but holy cow that’s way too sweet! Can only bare a bite. The texture is great but way too much sugar. I want to try it again but with half of the sugar. Will that mess up the consistency and texture if I bring down the sugar that much?
You could try reducing the sugar, but the sugar used in the egg whites helps stabilize them, so I wouldn’t reduce the sugar in that part. Keep in mind that sugar also adds moisture and affects the texture of the cake, so by reducing it, you’ll change the final texture and moisture of the cake. If you’re going to reduce it, I’m not sure I’d reduce it that much, but you can always try it.
I have never make my own angel food cake but when I couldn’t find it anywhere in the grocery stores this year, I found your recipe. It turned out perfectly! I think it will be the best Christmas triffle I’ve ever made. Can’t wait to try it. Thank you!
So glad you’re happy with it!
Can you make this with pineapples on the bottom for pineapple upsidedown cake? or will it be too soggy while the cake is cooling upside down?
Gosh, I’ve never even considered something like that. Sounds yummy! I do think it could cause an issue with the cake being able to stick to the pan while it cools. You might be better off to serve slices of the angel food cake with pineapple or some kind of pineapple sauce.
Searched for an angel food cake recipe and chose this one out of the selections I found. I picked this one because I find sifting easier than using a food processor (as some did) to combine the flour and sugar. This was my first angel food cake in “many” years of baking. It came out perfect and everyone that tried it said it was better than bakery purchased cakes. Thank you for an excellent recipe and directions.
Awesome! So glad you enjoyed it!
my cake fell out of the pan and turned too mush I cooked at 375 for 30 min until golden brown it was beautiful until it amen out of the pan toothpick came out clean what did I do wrong
Did you happen to grease the pan prior to adding the batter? It really should stick to the pan when you turn it over if not.
Thank you for sharing. This was my first time baking an angel food cake and it came out beautifully. I used 10 egg whites. Followed the recipe and it’s beautiful. If I knew how to share a photo I would.
So glad you enjoyed it!
I would love to make this for Easter! Could the sugar be reduced and still turn out? I have family members that are diabetic
I haven’t tested it with less sugar so it’s hard for me to say for sure. The sugar actually helps to stabilize the whipped egg whites so I’m not sure.
This is the best and easiest Angel Food cake I have every made. I have made it at least a dozen times now. I get rave reviews at work when I take it in. I’m told its the best angel food cake they ever eaten. I think sifting your ingredients 5 or times makes a big difference. I even sift it in when I fold into egg white. Only difference is, I add 1 tsp vanilla and 1/2 tsp Almond extract. Thank you for sharing this recipe.
So glad you’ve enjoyed it!
This is a fantastic recipe! I’ve made this several times now and it’s so delicious and so worth the effort! I have chickens and this is a great way to use up excess eggs!
Wonderful! Glad you enjoy it!