Heavenly Homemade Angel Food Cake Recipe

Angel Food Cake is my absolute favorite cake. As a professional chef, I have baked it many times over the years and have perfected my own homemade recipe.

I often find that store-bought Angel Food Cake can be dry, flavorless, and lacking the signature spongy texture that makes this cake unique. That’s why I’m excited to share with you my homemade Angel Food Cake recipe that is sure to exceed your expectations.

This light and airy cake is made from only a handful of simple ingredients, yet tastes like heaven in every bite. The key ingredient to its signature spongy texture? Egg whites. To achieve the perfect consistency, you will need to beat the egg whites for several minutes until stiff peaks form. This process helps incorporate air into the batter, resulting in a cake that’s heavenly light and fluffy.

Whether served on its own or paired with fresh strawberries and whipped cream, my homemade Angel Food Cake is sure to delight your taste buds with each bite. So let’s get started baking this heavenly treat!

Why You’ll Love This Recipe

Angel Food Cake - Homemade
Angel Food Cake – Homemade

Picture a light and fluffy cake, so delicate it melts in your mouth. That’s exactly what you’ll get with this homemade Angel Food Cake recipe. There are countless reasons why you’ll love this recipe, but let me emphasize some of the most important ones:

Firstly, this cake is incredibly easy to make. With just a few simple ingredients and about an hour of your time, you can whip up a delicious dessert that looks and tastes like it came straight out of a bakery.

Secondly, Angel Food Cake is a versatile ingredient that you can incorporate into other desserts or enjoy on its own. Pair it with fresh strawberries for the perfect strawberry shortcake or slice it up for a light, guilt-free birthday cake alternative.

Thirdly, unlike most cakes filled with butter and flour, Angel Food Cake is naturally low in fat and calories. You can indulge in a slice (or two) without feeling guilty or ruining your diet.

Last but not least, there’s nothing quite like homemade baked goods. Making your own Angel Food Cake from scratch adds an extra layer of satisfaction to the experience, leaving you feeling proud of yourself for making something truly delicious.

In conclusion, if you’re looking for an easy-to-make cake that’s both versatile and guilt-free, look no further than this homemade Angel Food Cake recipe. Your taste buds (and stomach) will thank you!

Ingredient List

 So light and airy, it's like biting into a cloud!
So light and airy, it’s like biting into a cloud!

Let me tell you what you need!

Here’s the list of ingredients you need to make a homemade angel food cake:

  • 1 cup cake flour, sifted
  • 1 1/2 cups granulated sugar, divided
  • 12 large egg whites, room temperature
  • 1/4 tsp salt
  • 1 1/2 tsp cream of tartar
  • 1 tsp vanilla extract

The Recipe How-To

 A slice of heaven on a plate.
A slice of heaven on a plate.

Here is a step-by-step guide on how to make homemade Angel Food Cake! Make sure to read through the Tips for Perfect Results section before starting to ensure you have everything you need.


  • 1 cup + 2 tablespoons cake flour, sifted
  • 1 1/2 cups granulated sugar, divided
  • 1/4 teaspoon salt
  • 12 large egg whites, room temperature
  • 1 teaspoon cream of tartar
  • 2 teaspoons pure vanilla extract

Step 1: Preheat and Prepare

Preheat your oven to 325°F. Make sure that the baking rack is positioned in the lower third of the oven. Then, sift together the cake flour, salt, and 3/4 cup granulated sugar into a bowl and set aside.

Step 2: Whip the Egg Whites

In a separate bowl or in the bowl of an electric mixer, beat together the egg whites and cream of tartar until frothy. Then, gradually add in 3/4 cup granulated sugar, about two tablespoons at a time. Continue to beat on medium-high speed until soft peaks form, and the mixture is glossy with tight-knit bubbles. This should take approximately 5 minutes with an electric mixer or 10 minutes by hand.

Step 3: Add Vanilla and Sifted Mixture

Next, add in two teaspoons of vanilla extract and beat just until incorporated. Then sprinkle about one-fourth of the sifted mixture over top of the egg white mixture and carefully fold it in using a spatula. Repeat this three more times until all of the sifted mixture is incorporated.

Step 4: Transfer to Pan and Bake

Transfer the batter into an ungreased angel food cake pan (preferably with feet)or tube pan. Run a knife through the batter to remove air pockets if necessary. Smooth out so that it’s even around the top. Bake for about 40-45 minutes** or until cake springs back when lightly touched.

Step 5: Cool Down

Once ready, take out from oven and immediately flip pan upside down onto its’ feet or place over top of narrow-necked bottle). This will make sure your cake doesn’t collapse itself while being cooled down resulting in that coveted lightness Angel Food Cake is famous for! Allow it to cool completely without touching it for approximately 2 hours, preferably overnight.

Optional Step : Drizzling Glaze

If you wish to add some sweetness other than powdered sugar, now you can drizzle some glaze for a satisfying taste!\

Congratulations home baker! You’ve made your own delicious homemade Angel Food Cake which surely bests any store-bought version of this classic treat. Have fun by serving with fruit syrup adapted from your favorite fruit flavors like blueberry syrup. Enjoy!

Substitutions and Variations

 Perfect for any occasion, from backyard barbeques to elegant dinner parties.
Perfect for any occasion, from backyard barbeques to elegant dinner parties.

“Variety is the spice of life,” they say. So why not add a little spice to your angel food cake? Here are some ideas for substitutions and variations that can bring new flavors to your homemade angel food cake.

– Add a twist of citrus: You can zest some lemon or lime and mix it with the sugar before adding it to the egg whites. This will give your angel food cake a refreshing and tangy flavor. You can also omit the vanilla extract and add orange zest to make an orange-flavored cake.

– Infuse it with herbs: Add some chopped herbs like rosemary, thyme, or lavender to the sugar before adding it to the egg whites. This will give your cake an earthy and aromatic flavor. Just remember to sift out any large pieces of herbs before baking.

– Swap out the flour: Instead of using cake flour, you can use all-purpose flour or even almond flour for a gluten-free version. However, keep in mind that using different flours will affect the texture of your cake.

– Make it chocolatey: If you’re a chocoholic, you can add cocoa powder to your dry ingredients for a chocolate angel food cake. You can also drizzle melted chocolate over the finished cake, or serve it with fresh strawberries for a decadent variation.

– Customize with toppings: Once your angel food cake is baked and cooled, you can get creative with toppings. Top it with whipped cream, fresh fruit like strawberries or blueberries, or even sandwich slices for a fun twist on traditional strawberry shortcake.

Whether you prefer citrus or chocolate, herbs or fruit, there’s no wrong way to make an angel food cake. With these substitutions and variations, you’ll be sure to impress your guests at your next dinner party or birthday celebration!

Serving and Pairing

 This cake may be
This cake may be “angelic,” but it’s devilishly delicious.

When it comes to serving angel food cake, simplicity is key. This delicate cake should be the star of the show and doesn’t need much embellishment. It is delicious when served with fresh whipped cream and sliced berries, which adds some extra sweetness and a pop of color to your plate.

If you want to up the ante, try making a strawberry shortcake by layering sliced strawberries and whipped cream between slices of angel food cake. The light and airy texture of the cake works perfectly with the juicy strawberries and creamy whipped cream.

For a truly decadent experience, pair your homemade angel food cake with a drizzle of chocolate sauce or ganache. The combination of sweet and rich flavors will be sure to satisfy any sweet tooth.

If you’re feeling adventurous, try playing around with different flavorings in your cake recipe. Adding a dash of vanilla extract or even scraping the seeds from a vanilla bean can add an extra dimension of flavor.

Since angel food cake is so light and airy, it pairs well with a variety of beverages. You can’t go wrong with a glass of cold milk or a cup of hot tea, but if you’re looking for something more indulgent, try pairing it with a glass of sparkling wine or even a chocolatey stout beer.

No matter how you choose to serve it, homemade angel food cake is sure to impress your guests and leave them feeling satisfied without being weighed down by heavy desserts.

Make-Ahead, Storing and Reheating

 Satisfy your sweet tooth without feeling weighed down.
Satisfy your sweet tooth without feeling weighed down.

The key to enjoying your homemade Angel Food Cake for as long as possible is to make sure you store it properly. Once cooled, the cake can be left at room temperature for a day or so, but after that, it’s best to keep it in an airtight container at room temperature or in the refrigerator.

If you plan on making this cake ahead of time, you can bake it a day or two before you need it, and then store it in an airtight container or tightly wrapped with plastic wrap. If you’re going to store the cake in the fridge, be sure to allow it to come to room temperature before serving, which typically takes about 30 minutes.

While Angel Food Cake can be stored in the freezer for up to three months, there are some things to keep in mind if you go down that route. Make sure that you wrap the cake tightly with plastic wrap and then place it into an airtight container so that no air can get in. When you’re ready to eat it again, let it thaw completely at room temperature before serving.

To reheat Angel Food Cake, preheat your oven to 325°F (165°C), slice up the cake, and put them onto a baking sheet. Then just pop them into the oven for about five minutes – this will warm up the top of the cake without making it too dry.

Another great way to spruce up leftover cake is by adding toppings like whipped cream, fresh fruit, or chocolate shavings. Try experimenting with different combinations and flavors to find what works best for you. Whether you’re serving this cake for afternoon tea, as birthday cake ideas or transforming it into strawberry shortcake or even using it as a base for something like sponge or chocolate cake mix, there’s no denying that homemade Angel Food Cake is a crowd-pleaser that’s perfect for any occasion!

Tips for Perfect Results

 It's like a symphony of sweetness with every bite.
It’s like a symphony of sweetness with every bite.

As any great chef knows, it’s the little details that really make a dish stand out. That’s why I’m here to share some of my tried and true tips for achieving perfect results every time you bake an angel food cake.

1. Use room temperature egg whites: It’s important to let your egg whites come to room temperature before beating them for the cake. This helps them to whip up fluffier and create a more stable foam.

2. Avoid overbeating your egg whites: While it’s important to properly beat the egg whites to create the right texture, overbeating can be just as much of a problem. Keep an eye on the whites as you beat them and stop once they form stiff peaks that hold their shape when you lift the whisk.

3. Sift your flour: Angel food cake is meant to be light and airy, so you want to make sure your flour is as well. Sifting it before adding it to the recipe will help remove any lumps and ensure a smoother texture in your final product.

4. Add cream of tartar: Cream of tartar is an acid that helps stabilize egg whites while they’re being beaten. Just a small amount (usually 1/8 teaspoon per egg white) can help ensure that your cake rises properly and holds its shape.

5. Use cake flour: If possible, use cake flour instead of all-purpose flour in your recipe. Cake flour has a lower protein content, which makes for a lighter, more tender crumb in your finished cake.

With these tips, you’ll be well on your way to baking the best angel food cake of your life. Trust me, you won’t be disappointed with the results!

Bottom Line

In conclusion, this homemade Angel Food Cake recipe is truly a treat for your taste buds. With its light and airy texture and the perfect balance of flavors, this cake is sure to satisfy any sweet craving. Whether it’s for a special occasion or just a weekend at home, this recipe is easy to make and can be customized to fit your personal tastes.

So why not whip up a batch of this delicious cake today? Whether you’re a seasoned baker or new to the world of baking, this recipe is sure to impress. Don’t settle for store-bought cake mixes or bland pre-made desserts. Give yourself the gift of homemade goodness with this Heavenly Angel Food Cake recipe, and enjoy every sweet bite!

Angel Food Cake - Homemade

Angel Food Cake – Homemade Recipe

This is a MUST if you have never tried a homemade Angel Food Cake. I never liked Angel Food Cakes until the neighbor lady invited me over for coffee shortly after I was married. That was almost 15 years ago, and my children and husband always ask for this for special occasions. Thank you Artie, for being a wonderful friend and for the recipe!
5 from 1 vote
Prep Time 15 mins
Cook Time 35 mins
Course Dessert
Cuisine American
Calories 124.8 kcal


  • 1 cup cake flour
  • 3/4 cup sugar
  • 2 tablespoons sugar
  • 12 large egg whites, MUST be room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon almond extract


  • Note: For those not use to making angel food cakes Don’t get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.
  • I always use a two piece angelfood cake pan.
  • Heat oven to 375°.
  • Sift the cake flour and 3/4 cup + 2 Tbsp sugar separately; set aside.
  • Combine the extracts in a small bowl; set aside.
  • Beat egg whites, cream of tartar and salt until it forms peaks.
  • Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
  • If you have a mixing guard for your mixer bowl now would be a good time to attach it.
  • Beating on LOW, add flour mixture and extracts slowly.
  • Make sure you fold in the sides and bottom of your mixing bowl.
  • (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
  • Move a knife through batter to remove air pockets.
  • Bake 30-35 minutes or until top springs back when touched lightly with finger.
  • Invert pan onto a tin funnel to cool completely.
  • To remove the cake from your pan run a knife around the rim of the cake pan just to get the ‘crust’ away from the pan.
  • Then firmly spank the sides of your pan.
  • You could use a knife but this sometime tears the sides of the cake.
  • Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.
  • No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate.
  • Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).

Your Own Notes


Serving: 54gCalories: 124.8kcalCarbohydrates: 27.4gProtein: 3.4gFat: 0.1gSodium: 78mgFiber: 0.1gSugar: 20.6g
Keyword < 60 Mins, Dessert, For Large Groups, healthy, Low Cholesterol, Oven
Tried this recipe?Let us know how it was!

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Chloe is passionate about creating unique dishes that draw on the flavors of her favorite cultures. She loves experimenting with new ingredients and pushing the boundaries of traditional recipes. Her enthusiasm for cooking is infectious, and she is always eager to share her creations with friends and family.