How to Make Angel Food Cake Recipe from Scratch 

This homemade angel food cake is light, fluffy, and made from scratch with whipped egg whites, cake flour, vanilla, and almond extract for a simple cake that’s perfect with strawberries and whipped cream.

This homemade angel food cake is light, fluffy, and made from scratch with simple ingredients like egg whites, cake flour, vanilla, and almond extract. It has that soft, airy texture angel food cake is known for, and it’s perfect served plain, dusted with powdered sugar, or topped with strawberries and whipped cream for a strawberry shortcake style dessert.

Angel food cake can feel a little intimidating at first, mostly because the egg whites need to be whipped and folded carefully. Once you know the small details, like using an ungreased tube pan, sifting the dry ingredients, and cooling the cake upside down, it becomes much easier to make. This same light cake base is also used in my Angel Roll Cake with Peppermint Cream Cheese Filling, just baked and filled a little differently.

My Pistachio Cupcakes are also a fun sweet treat to make for birthdays or showers. If you like soft floral flavors, my Honey Lavender Cupcakes are another recipe you may enjoy.

Why You Will Love This Recipe:

• Light and Airy Texture: This homemade angel food cake has a soft, fluffy texture that makes each slice feel light instead of heavy. It is the same style of cake base I use in my [Angel Roll Cake with Peppermint Cream Cheese Filling], just baked in a tube pan instead.
• Sweet, Delicate Flavor: The vanilla and almond extract give this cake a simple, classic flavor that pairs well with strawberries, whipped cream, powdered sugar, or a light fruit topping.
• Made Without Butter or Oil: Angel food cake is made with egg whites and no butter or oil, so it is naturally lighter than many traditional cakes while still satisfying your sweet tooth. We love a cake that doesn’t require a stick of butter for once.
• Simple but Pretty: This recipe uses simple ingredients, but the finished cake feels special enough for birthdays, showers, or spring and summer gatherings. If you want more sweet bakes for parties, my Pistachio Cupcakes and Lavender Vanilla Cupcakes are both fun recipes to try next.

Key Ingredients

• Egg Whites: Egg whites are what give angel food cake its tall, fluffy structure. Make sure there is no yolk mixed in, since even a little fat can keep the whites from whipping properly.
• Cake Flour: Cake flour keeps the crumb soft and delicate. It is lighter than all purpose flour, which helps give angel food cake its airy texture.
• Granulated Sugar: Sugar sweetens the cake and also helps stabilize the whipped egg whites so the cake can rise properly.
• Cream of Tartar: Cream of tartar helps strengthen and stabilize the egg whites as they whip. This is one of the key ingredients for getting that light angel food cake texture.
• Salt: A small amount of salt balances the sweetness and brings out the flavor of the cake.
• Vanilla and Almond Extract: Vanilla gives the cake a classic flavor, while almond extract adds that delicate bakery style flavor angel food cake is known for.

The full ingredient amounts are listed in the recipe card below.

How to make Angel Food Cake from Scratch

Step 1: Prepare the pan and dry ingredients.
Preheat the oven to 350°F. Do not grease the tube pan. In a medium bowl, sift together the cake flour, ⅓ cup of the sugar, and salt. Sift the mixture 2 to 3 times so it is light and fine.

Step 2: Beat the egg whites.
Add the room temperature egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the egg whites look foamy.

Step 3: Add the cream of tartar.
Add the cream of tartar and continue beating until soft peaks begin to form.

Step 4: Slowly add the sugar.
With the mixer running, slowly add the remaining 1 cup of sugar a little at a time. Keep beating until the egg whites are glossy and hold soft to medium peaks. They should look smooth, not dry or clumpy.

Step 4: Slowly add the sugar.
With the mixer running, slowly add the remaining 1 cup of sugar a little at a time. Keep beating until the egg whites are glossy and hold soft to medium peaks. They should look smooth, not dry or clumpy.

Step 5: Add the extracts.
Mix in the vanilla extract and almond extract just until combined.

Step 6: Fold in the flour mixture.
Remove the bowl from the mixer. Sprinkle a small amount of the sifted flour mixture over the whipped egg whites and gently fold it in with a rubber spatula. Repeat with the remaining flour mixture, adding it in small portions and folding gently so the batter stays light and airy.

Step 7: Add the batter to the pan. Spoon the batter into an ungreased 10 inch tube pan. Gently smooth the top with a spatula. Run a thin knife through the batter once or twice to remove large air pockets.

Step 8: Bake the cake.
Bake for 35 to 45 minutes, or until the top is golden, the cake springs back when lightly touched, and a toothpick inserted near the center comes out clean.

Step 9: Cool upside down.
Remove the cake from the oven and immediately turn the pan upside down to cool. Let it cool completely upside down for about 1 ½ to 2 hours.

Step 10: Remove and serve.
Once cooled, run a thin knife around the outside edge of the pan and around the center tube. Carefully remove the cake from the pan. Slice with a serrated knife and serve plain, with powdered sugar, or with strawberries and whipped cream.

Tips for the Best Homemade Angel Food Cake

• Angel food cake is simple, but the little details matter. Start with room temperature egg whites and make sure there is no yolk in the bowl, since fat can keep the whites from whipping properly.
• Do not grease the tube pan. The batter needs to cling to the sides of the pan as it rises, and greasing the pan can cause the cake to collapse.
• Sift the flour mixture several times before folding it into the egg whites. This keeps the dry ingredients light so they blend in without weighing down the batter.
• When folding in the flour mixture, use a gentle hand and add it in small portions. The goal is to keep as much air in the batter as possible so the cake bakes up tall and fluffy.
• After baking, cool the cake upside down until it is completely cooled. This helps keep the structure of the cake from sinking as it cools.

What to Serve with Homemade Angel Food Cake

Homemade angel food cake is light and sweet on its own, but it is also really good with simple toppings. Fresh strawberries and whipped cream are the classic choice and make it feel a little like strawberry shortcake without needing to make biscuits.

You can also serve it with mixed berries, powdered sugar, lemon curd, chocolate sauce, or a scoop of vanilla ice cream. For a softer, sweeter topping, spoon macerated strawberries over each slice and let the juices soak into the cake.

For parties, showers, or birthdays, slice the cake and set out a few toppings so everyone can build their own piece. Whipped cream, berries, caramel sauce, and toasted coconut would all work well.

Homemade Angel Food Cake Recipe FAQs

More Sweet Recipes to Bake

Looking for more recipes to satisfy your sweet tooth? Try these next:

If you tried this Homemade Angel Food Cake  or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!