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Light, fluffy, and amazing, this Angel Food Cake Recipe is a delicious recipe that can be served all year long with various toppings and is great for many occasions.

If you have never made your own homemade Angel Food Cake Recipe, now is the time. Trust me, they look harder to make than they actually are.

This is one of our go-to cake recipes as it really is great for any occasion and all year long and you can top it with various different things.

It is so light and fluffy that you are pretty much eating a cloud with each and every bite and that along with the flavor is what will keep you coming back for more.

This is one recipe that I think everyone should keep in their recipe box, it is such a classic cake and one that I think everyone should have in their arsenal.

With easy-to-find ingredients that are super minimal, it comes together in no time and you have a simply beautiful cake at the end.

How could you ask for more than that! I know that this recipe is always a hit and when you don’t know what to bring this is a surefire winner that everyone is bound to enjoy.

Some of our other favorite cake recipes include: Chocolate Poke Cake, Peanut Butter Cake and Banana Bundt Cake.

WHY THIS RECIPE WORKS:

Minimal and pantry staple ingredients help this come together easily.
Pairs perfect with any toppings.
Great go-to recipe for all occasions.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Granulated sugar
All-purpose flour
Fine sea salt
Egg whites
Cream of tartar
Vanilla extract
Almond extract, optional

HOW TO MAKE AN ANGEL FOOD CAKE RECIPE:

Preheat the oven to 325°F.
Place the sugar in a food processor. Turn the food processor on and let it run for 2 minutes.
Take half of the sugar along with the flour and salt, sift it twice into a large bowl. Set aside.
Place the egg whites into the body of a stand mixer with the whisk attachment along with the cream of tartar.
Place the mixer on medium speed and very slowly pour the remaining sugar in while the mixer is running.
Once all of the sugar is added, place the mixer on medium-high speed and whip until soft peaks for 2-4 minutes.
Stir in the extracts.
Take the bowl off of the mixer and in four batches, sift the flour mixture over the egg whites and fold it in. Be very gentle so you don’t deflate the egg white.
Once all the flour is mixed in, add the batter to a 10-inch ungreased tube pan.
Gently shake the pan back and forth so the batter evens out and is almost smooth on top.
Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
Take the pan out of the oven and immediately flip it upside down on top of a cooling rack. Let it cool for 3 hours like this.
Run a thin knife along the edge of the pan and invert the pan again, give it a few taps until the cake releases from the pan.
Let cool completely, use a sharp serrated knife to slice and serve.

WHAT IS THE TEXTURE AND FLAVOR OF THIS CAKE?

This cake is so light and airy but extremely flavorful! There is a huge difference between this cake to a store-bought angel food cake. At the store, they usually don’t have much flavor but this one has a rich and addictive flavor and texture.

I love the addition of the almond extract; it gives it just a touch more dimension of flavor. If you don’t like almond extract, just leave it out!

CAN I FLAVOR THIS WITH OTHER EXTRACTS?

Absolutely, since this cake is really basic you can switch up the flavors easily with different extracts! Some of my favorites include:

Lemon
Orange
Raspberry
Strawberry
Coconut
Maple

WHAT KIND OF PAN DOES THIS USE?

This requires a tube pan, you easily find one on Amazon. You DO NOT want to use a bundt pan for this recipe, this needs the special pan in order for it to turn out.

WHAT CAN I TOP THIS WITH?

This is so fun topped with various things such as powdered sugar, whipped cream, berries, strawberry sauce, chocolate syrup, strawberry sauce, caramel sauce, etc.

HOW TO STORE:

This Angel Food Cake Recipe can be stored covered or in a cake saver where it will keep at room temperature for up to 5 days.

You can also freeze this cake, place it in a freezer-safe container (best to be sliced) and it will keep in the freezer for up to 4 months.

Let defrost in the refrigerator or the countertop until defrosted and then serve.

TIPS AND TRICKS:

Make sure you use a tube pan for this recipe.
You can flavor this with other extracts, see some ideas above.
Different toppings can be used, see above for ideas.
Make sure you don’t overwhip the egg whites. You want soft peaks which means the mixture becomes fluffy but when you take the whisk and turn it right side up the egg whites will droop back on itself.
You HAVE to fold the flour mixture into the eggs, don’t just stir it or whisk it together, the whipped eggs will deflate easily. This will take some time to fold all the flour into the egg but the effort is worth the outcome.
Make sure to use a sharp serrated knife for slicing the cake. The serrated edge will grab on to the cake and cut so you don’t have to press down and smash the cake to cut it.
We cool the cake upside down so the cake sets and it doesn’t deflate on itself during the cooling process.
This can be frozen, see above on how to do that.

Love a good classic cake recipe that you can serve at and for any occasion? Then this Angel Food Cake Recipe is exactly the one that you need.

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If you’ve tried this ANGEL FOOD CAKE RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

Close up of one slice of the Angel Food Cake Recipe on white plate with whipped cream and berries.

Rate this Recipe

5 from 3 votes