Homemade Angel Food Cake Recipe
Published April 16, 2021. This post may contain affiliate links. Please read my disclosure policy.
You will absolutely love this easy-to-make 6 ingredient light and fluffy homemade angel food cake recipe that goes great with whipped cream and berries.
My family has a serious sweet tooth and is obsessed with dessert. It is the single most coveted meal of the day. If your family is like ours and is always looking to make new treats, then definitely try my amazing Chocolate Mousse or Blackberry Cobbler.
Angel Food Cake
Angel food cake is a white-colored sponge cake that is baked inside of a Bundt pan. it is often served with whipped cream and fresh fruit. It’s a fantastic easy-to-make light dessert that is great to serve to family or guests.
Angel food cake can be traced all the way back to Pennsylvania in mid 19th century. The invention of rotary eggbeaters during this time period made it much easier to make an angel food cake recipe. The typical ingredients are:
- Cake Flour
- Egg Whites
- Sugar
- Butter
- Milk
- Cream of Tartar
How to Make an Angel Food Cake from Scratch
Follow these simple instructions for how to make an angel food cake from scratch:
Pulse some sugar in a food processor to help incorporate air and break down a little bit.
Sift the sugar and set half of it to the side in a separate bowl.
Next, sift some flour and salt into one of the bowls with sugar and whisk to combine.
In a stand mixer with the whisk attachment, or a clean bowl using a hand mixer, whisk the egg whites on low speed until frothy.
Add in the cream of tartar and vanilla and mix on medium speed until medium peaks are formed about 4-5 minutes.
Next, turn the speed up to high and add the bowl with sugar in it one tablespoon at a time until it is completely mixed in and stiff peaks have been formed.
Using a rubber spatula fold in the remaining flour-sugar-salt mixture 1/3 cup at a time until it is completely mixed in.
Transfer the batter to a 4” x 9.5” Bundt pan and smooth out on the top.
Using a butter knife run through the batter a few times to make sure there are no air bubbles in the batter and that it is evenly on the bottom.
Bake at 350° for 40 to 45 minutes or until browned on top and springy when pushing down on it.
Invert the pan as soon as it is removed from the oven and let cool for at least 1 hour.
Using a knife scrape around the outside of the pan to help remove the cake and then serve with powdered sugar.
How to Make it Taste Better
Angel food cake is very light and definitely mild in flavor. One of the many ways to help make it taste better is by serving it with whipped cream. It is also commonly served with fresh fruit and most notable fresh berries which will help to enhance the flavor.
The last way to make angel food cake taste better is by brushing it with a simple syrup after slicing it and before serving it. Simple syrup is equal parts water and sugar that is brought to a boil and then cooled. This will help sweeten it up quite a bit.
Make-Ahead and Storage
Make-Ahead: You can serve this cake as soon as it is done cooling. If you want to make it ahead, it can be made up to 2 days before serving.
How to Store: Cover and store at room temperature for up to 4 days. You can also cover it and refrigerate it for up to 6 days. This cake will not freeze that well and is not advised.
Recipe Chef Notes + Tips
- This is the angel food cake pan that I used (this is an affiliate link that allows me to make some $$ on the sale if you choose to buy it): https://amzn.to/3lKncSl
- You can substitute regular sugar for castor sugar if you do not want to pulse it in a food processor.
- If you do not have a stand mixer then you can absolutely use an electric hand mixer.
- Be sure to completely fold in the flour-sugar salt before adding more.
More Dessert Recipes
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Video
Homemade Angel Food Cake Recipe
Ingredients
- 2 cups sugar
- 1 cup cake flour
- ¼ teaspoon sea salt
- 12 egg whites
- 1 ½ teaspoons cream of tartar
- 1 ½ teaspoons vanilla
Instructions
- Preheat the oven to 350°.
- Pulse the sugar 30-35 times at high speed in a food processor.
- Sift the sugar and then divide it in half into two separate bowls.
- Sift the flour and salt into one of the bowls with the sugar and whisk to combine. Set aside.
- In a stand mixer with the whisk attachment whisk the egg whites on low speed until they become frothy, about 3-4 minutes.
- Add the cream of tartar and vanilla to the mixer on whisk on medium speed for 4-5 minutes or until stiff peaks are formed.
- Next, turn the speed to high, and then using the bowl with only sugar in it, add 1 tablespoon of that sugar at a time to the mixer until it is completely mixed in and stiff peaks are formed, about 4-5 minutes.
- Remove the bowl from the mixer and add the remaining bowl of flour-sugar-salt mixture 1/3 cup at a time and fold it in completely using a rubber spatula.
- Transfer the batter to a 4” x 9.5” Bundt pan and smooth it out on the top.
- Using a butter knife run it through the batter several times in a figure 8 motion to ensure all of the air bubbles are out of it.
- Bake the cake in the pan on the lower rack at 350° for 40-45 minutes or until browned on top and springs back up immediately after pressing on it.
- Invert the pan immediately onto a rack and cool for at least 1 hour before adding on powdered sugar and slicing and serving.
Notes
Be sure to completely fold in the flour-sugar-salt before adding more.
Chef Billy, do you have a recipe for a poppy seed chiffon cake? Dressed please 🥰
Hello Chef I was wondering if you can use a regular cake pan instead .I’m want to make parfait cups and will be cutting them into small pieces. Thks
probably.
JUST LIKE GRAMMA & MOM USED TO MAKE EVERY YEAR FOR MY BIRTHDAY…YUMMY!!!!!
so good!!
LOVED IT
Best angel food cake I’ve ever had. Your recipes are exquisite
Always a favorite and so much better when homemade. Thank you so much for all the wonderful recipes !!
Amazing Recipes!
Great recipe!! Thanks for the history and additional details!
🤗Attach an additional recipes for the 12 egg yolks please…🤣😎🥂
carbonara
I tried this cake yesterday & boy oh boy…
Amazing, as usual Billy, you never let me down with your sinfully delicious recipes 😋😋
many thanks!
Excellent cake
fantastic!
Turned out magical!!!!
excellent!
Perfect recipe 😋
thank you so kindly!!
The ingredients list includes butter and milk? You didn’t use butter or milk
???
A cousin of Angel Food cake is chiffon cake, right? Do you have recipe for chiffon cake. Thank you for any information & thank you for a great website.
All of my recipes are on this site. If it’s not on here then I simply do not have it 🙂
Turned out fantastic, better than I have ever had🤣
thanks for giving it a shot!!
These recipes are the best. Easy to understand, easy to make, great to eat!
appreciate you trying it
This angel food cake recipe was *delicious*, and so much fun to make! I’ve never made anything like this before, so I was nervous going into it, but Billy’s instructions were clear and easy to follow. I can’t wait to try another!
appreciate you trying it
Yes I did make it there are too many chemicals in the store bought ones!! Fresh berries and whip cream! Loved it so far everything I make from Chef Parisi has been great and easy to make!
so good!!
Mmmmm so delicious, one of my favorites
so good!!
Just made this today and it’s amazing! It’s light and flavorful. Way better than store bought or box-baked, hands down. Go make it. Go on…You will make it over and over again.
so good!!
2nd time making this – 1st a lil flat (but I live at 4500ft)
2nd time – a lil elevation adjustment, came out perfect!!!!
love it!
I made this cake and found your directions easy to follow and it was so good I served it with fresh strawberrys and some whipped cream….. so good
Fantastic!
Made with monkfruit and did equal amounts to sugar… and it worked perfectly! I will not buy another it was too easy and delicious!
sounds good!
This was delicious with the fresh berries that we picked. The cake was gone with a day. The ENTIRE cake!! Will definitely make it again!!
so good!!
What do you do with the leftover 12 egg yolks, please?
carbonara
I made Chef Billy Parisi’s Créme Anglasie dessert recipe ~ which was decadent. If you don’t have a lot of people to feed (as it makes a lot). I’d do half the recipe and then use the other eggs to do as Chef suggested and do carbonara.
thanks for giving it a shot!!
EXCELLENT
many thanks!
Looks sooooooooooooooooooo good.
I am going to try this cake because .i could eat it with strawberries and whipped cream my favorite …im sure the family will love it ! Thanks again for a great recipe Billy 💕
I made this for Father’s Day and served it with strawberries and lemon curd made with the leftover yolks. I’ve never made one before, but remember my mom making them sometimes. She thought it was great and everyone said it was the best they ever had! Thank you, Chef Billy!
The only bad part….The leftovers were taken by my family members and I have nothing to snack on tonight 😉
Oh no!!
Amazingly chef & wonderful collection of recipes!
Thank you!
Great Angel food cake recipe…everyone loved…will make again! Thank You!!
Excellent!
So moist and unbelievably good with seasonal strawberries!!!
so good!!
I e made so many of your recipes from perfectly cook chicken breast as well as chicken Tinga to perfect hard boiled eggs and many more love them all thank you.
Delicious cake! Diabetic friendly for me as well.Thank you!
Perfect!
THE BEST ANGEL FOOD CAKE EVER.
thanks for giving it a shot!!
A little more work than I would like. Well worth the time! I will make it again for special occasions. Thanks, Billy.
excellent
It came out perfect! I love watching your videos. I’m a visual learner, and videos help immensely!
love it
I have never made a decent angel food cake before trying your recipe!! What a hit with my family!! Thank you for the great videos!!
glad it worked!
So good
many thanks!
I’ve made this cake many times, it was easy and delicious!! Do yourself a favor make this cake. You won’t be disappointed. 😋
fantastic
Made the angle food cake and it actually worked for me, not usual tough cake that I get
thanks for giving it a shot!!
Awesome
thank you so kindly!!
I can’t believe I ate the whole thing!! My guests had a serving and I ate the rest over 3 days. Homemade is so much better. A little too much better!
Awesome!
This is another wonderful recipe from Chef Parisi! I made this cake today. The texture of this cake is absolutely perfect, and the cake is moist. This will certainly be the recipe that I will use for Angel Food Cake from this point forward!
thanks for making it.
I made this to serve after a hearty BBQ steak and potatoes dinner. It was just the right amount of light and fluffy sweetness without the bulk of a heavy traditional cake. It was not as difficult as I thought it would be, either. I will be making it again.
thanks for giving it a shot!!
We loved your grandmothers recipe you shared. I will be making this a lot when it is strawberry season. I loved the way you had us make it whisking the egg whites it was fun to make.
thanks for giving it a shot!!
Cake turned out wonderful
Perfection, and really easier than I thought!
The cake was absolutely delicious with a wonderful texture…not spongey like some are. I whipped it on a very powerful mixer and thought I did it too long, but still turned out beautifully. My only go to recipe for Angel food cake. Thanks, chef!!!
Hi,
What can i use instead of cream of tartar?
Thank u
a hint of baking powder or lemon juice.
Wondering if you can add any kind of flavoring such as lemon zest to brighten it up.
You could for sure.
Do you grease the pan?
no
Tasty!
Thanks for sharing chef.