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The Best Angel Food Cake (8 Ingredients)

This Angel Food cake is divine; store-bought varieties don’t come close.  Homemade angel food cake is soft, pillowy, fluffy. It’s scrumptious all on its own, or with berries and whipped cream. 

homemade angel food cake sliced on plate
Homemade angel food cake is extraordinarily fluffy, tender, and soft.

Homemade Angel Food Cake is not the same as store-bought

When your previous experience with angel food cake involves only store-bought versions, it’s easy to assume all angel food cake tends to be on the bland-dry-boring spectrum of cakes. That’s where this homemade angel food cake will absolutely waltz in and change all past notions.

Homemade angel food cake is heads above the rest:

  • It smells amazingly aromatic as it bakes.
  • It’s the opposite of bland; homemade angel food cake so lavish with flavor, it needs no embellishment. People eagerly devour this delicious cake all on its own.
  • It’s also not even a little bit dry. This angel food cake recipe yields the most fluffy, tender, and pillowy soft cake.
  • This angel food cake is actually dairy-free, containing no butter and no milk.
  • There are only 8 ingredients to this recipe.
homemade angel food cake in tube pan
A tube pan is essential for angel food cake.

Only 8 Simple Ingredients

Angel food cake may feel like it belongs in the professional-baker category of desserts, but take heart: it only requires 8 simple pantry ingredients to make this fluffy soft cake come true, anytime you want.

Aside from the usual players like eggs, vanilla, sugar, and salt, you’ll also need cake flour, cream of tartar, and almond extract.

Cake Flour

The main difference between cake flour and all-purpose flour lies in the lower protein content of cake flour. Protein becomes gluten when liquids are introduced, which directly affects the structure and texture of baked goods.

With airy-light cakes like our angel food cake, the lower protein content is essential to achieving that signature pillowy soft crumb.

Cream of Tartar

Cream of tartar may be a strange name, but it’s a pantry staple for baking. It helps bind ingredients together and stabilizes light and fluffy baked goods. It’s essential when recipes involve whipping plentiful air into egg whites.

homemade angel food cake on platter
Homemade angel food cake is delicious on its own.

Egg Whites Only

Use large egg whites only; it’s important to remove any yolk that accidentally falls in with the egg whites. I’ve definitely plucked bits of yolk out of the whites, just to ensure the egg whites whip up as nice and airy as possible.

Soft Peaks vs. Stiff Peaks

Use either a stand mixer or an electric hand mixer to whip the egg whites into required peak levels. Be sure eggs are at room temperature.

Soft peaks: when you turn gently pick whisk up from the mixture and turn it upside down, the peaks are soft and gently bend over at the tips

Stiff peaks: when you turn whisk upside down, the peaks hold up strong and pointy, without bending at tips. 

homemade angel food cake with whipped cream and berries
Whipped cream and berries compliment angel food cake perfectly.

Other Cakes to Bake and Eat

Try this easy apple cake, too:


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homemade angel food cake on platter

The Best Angel Food Cake

4.9 from 17 reviews

This Angel Food Cake is indeed divinely delicious. It is 200% better than any store-bought version, and easy to make at home. You will need a 2-piece angel food cake pan for best results. I bought my pan specifically for this cake, and I’ll be using it again and again.

  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 minutes

Yield: 12 1x

Ingredients

Units Scale
  • 1 cup cake flour
  • 3/4 cups sugar
  • 12 large egg whites only, room temperature
  • 1 1/2 tsp cream of tartar
  • 1/4 tsp table salt
  • 3/4 cups sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract (must have)

Instructions

  1. Important: Do NOT grease the 2-piece angel food cake pan.
  2. Preheat oven to 375F. Sift cake flour and 3/4 cup sugar into a bowl and set aside. 
  3. Using stand mixer or electric hand mixer on medium-high speed, beat egg whites, cream of tartar, and salt until it forms soft peaks. Add the other 3/4 cup sugar slowly, and then beat on high until stiff peaks form.
  4. Beating on LOW, add in flour mixture and both extracts slowly, stopping as soon as batter is incorporated. Do not over-mix. Using rubber spatula, fold in the sides and bottoms of bowl, to fully incorporate.
  5. Spoon batter into un-greased angel food cake pan. Gently shake to even out batter.
  6. Bake 30-35 min, or until the top springs back with a gentle touch, and top is golden.
  7. Invert pan upside down, to cool completely. Run a thin knife around pan sides, and remove bottom from the sides. Gently cut bottom away from pan.

Notes

It’s important that not even a little egg yolk gets mixed in with the egg whites.

Soft peaks: when you turn gently pick whisk up from the mixture and turn it upside down, the peaks are soft and gently bend over at the tips

Stiff peaks: when you turn whisk upside down, the peaks hold up strong and pointy, without bending at tips. 

If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition

  • Serving Size: 1
  • Calories: 158
  • Sugar: 25.3 g
  • Sodium: 104 mg
  • Carbohydrates: 34.5 g
  • Fiber: 0.2 g
  • Protein: 4.5 g
  • Cholesterol: 0 mg
  • Category: dessert, cake
  • Method: baking
  • Cuisine: American
  • Diet: Low Fat

Keywords: Homemade Angel Food Cake, Easy Angel Food Cake

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Recipe rating

75 comments

    • Melanie

    I make my Mom angel food cake every year for her birthday. She said this one was her favorite by far. So light… like it almost melts in your mouth! Just wonderful! Thank you!!

      • Amy Dong

      Awww, I love that! Happiest of birthdays to your mom

    • Evy

    I’ve been using this recipe for years! Rave reviews from the entire family – it’s the first dessert to get eaten up at any gathering

      • Amy Dong

      Thank you, Evy. We love this cake, too 🙂

    • Mary Fore

    I love this angle food cake recipe. The cake so incredibly delicious. I’ve made it a few times and it comes out beautiful and is big hit with family and friends.

    • Oscar

    I haven’t had angel food cake since I was a child and this recipe brought back so many memories. Much better than a store bought and scrumptious I need to make this again soon.

      • Amy Dong

      Homemade is 1000x better than store bought, we agree 🙂

    • Bernice

    Your homemade angel food cake looks perfectly light and fluffy. It’s one of my favourite cakes and I love it with slightly macerated strawberries and whipped cream. I’m so happy to have a recipe I can make instead of buying a boxed mix.

    • Andrea

    loved how this angel food cake turned out! so good and so fluffy!

    • nancy

    simple and fluffy – just the way i like it.

    • MBaker

    Hi! I’m making Angel Food Cake for my daughter’s wedding. I chose this recipe for my first trial run! Can Angel Food Cake be made ahead of time? I’m very interested in your advice and insight about that. Ideally, I would like to make the cake on Thursday to dress up and serve on Saturday.
    I am also making 150-200 little layered parfait cups with AFC, whipped cream, and strawberries for guests. For that, I’d like to make a couple cakes in advance and maybe freeze- cut up and assemble on Friday. Please let me know your thoughts/suggestions on these plans. Thank you so much!
    Off to try this recipe for the first time… 🙂

      • Amy Dong

      This cake can be made a couple of days ahead of time and kept fresh by keeping chilled in airtight containers. If your room temp is cool, that works too. Slicing/assembling for mini parfait cups would be perfect on Friday. I would suggest using stabilized whipped cream, which will keep shape and not become runny nor soggy overnight. (Otherwise, I would wait to add whipped cream until the morning of)

        • MBaker

        Thank you!

    • Crystal Lemmons

    How do you decorate with the whipped cream and berries on the top with the hole in the middle?

      • chewoutloud

      Crystal, I plated the cake and filled the hole with berries! 🙂

    • Ann

    I have tried at least 8 different angel food cake recipes. This one is absolute best! Never comes out sticky or flat.

      • chewoutloud

      So happy to hear that, Ann! 🙂

    • Ellie Lacey

    Great cake!

    • Chef Dennis

    This was without a doubt the best Angel Food Cake I’ve ever had! The recipe was easy to follow and my family loved this flavorful light cake!

      • chewoutloud

      So happy to hear this, Dennis!

    • Genevieve | Fitty Foodlicious

    I love Angel food cake and this recipe looks easy and delicious!

    • Julie

    I’ve been looking for the perfect angel food cake recipe to make on my own and this is it. This one is so fluffy and flavorful. Perfection!

      • chewoutloud

      So happy you enjoyed this!

    • Robin

    I love the lightness of Angel Food Cake! Thank you for a wonderful recipe.

      • chewoutloud

      You’re welcome, Robin!

    • Robin

    I have always loved the lightness of Angel Food Cake so it’s wonderful to now have a great recipe for it!

    • Stine Mari

    You’re right, there’s nothing that can beat homemade cakes! This cake is so tender and fluffy!

    • Wanda

    My mom always used to make us the boxed angel food cake as kids. I’m super excited to find this recipe and try making this cake for my kids!

      • chewoutloud

      Hope they love it, Wanda!

    • Leslie

    Angel food cake is one of my absolute favorite cakes! I can’t get over how perfect your cake looks in these photos! I’m gonna have to buy that pan and give this a try!

      • chewoutloud

      Thank you, Leslie!

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