Angel Food Cake

Using only 6 ingredients, this perfect angel food cake bakes up tall, light, and airy. For best results, follow this recipe and video tutorial closely. The delicate texture can only be achieved with particular ingredients and careful mixing methods.

Angel food cake with berries

Ready for a slice of heaven? We are no stranger to decadent and rich cakes. But what about a cake recipe where butter, fat, and egg yolks run away in fright? Meet angel food cake. Angel food cake is a low fat cake recipe made mostly from egg whites, cake flour, and sugar. It’s pristine white on the inside with a chewy light brown crumb around the exterior. What it lacks in butter makes up for in texture. This tall, tender, and timeless cake has a cloud-like crumb and ultra light flavor.

I’ve published angel food cupcakes and a super fun sprinkle angel food cake on my blog, but now it’s time visit where both originate: classic homemade angel food cake!

Angel food cake slices with strawberries

Angel Food Cake Video Tutorial

Let’s dive right in. First, here’s a video tutorial where I walk you through each step. The steps and ingredients are pretty straightforward, but it’s always helpful to have a clear visual. 🙂

Top of angel food cake

6 Angel Food Cake Ingredients

You only need 6 ingredients to make angel food cake. With so little ingredients, understand that each one is imperative to the cake’s final taste and texture. Here’s the breakdown:

  1. Granulated Sugar: The recipe begins with granulated sugar. Pulse it in a food processor to create superfine sugar. Superfine sugar’s granules are the best size to provide optimal structure for angel food cake. It’s not as coarse as granulated sugar and not as fine as confectioners’ sugar. Granulated sugar is simply too coarse, while confectioners’ sugar dissolves too quickly in the egg whites.
  2. Cake Flour: Cake flour is a low protein flour and yields a tender angel food cake. Do not use all-purpose flour because the cake will taste like white bread…! In a pinch, you can use this cake flour substitute. But real cake flour is ideal.
  3. Salt: Adds flavor.
  4. Egg Whites: You’ll notice there’s no baking powder or baking soda. The egg whites are actually the sole leavening ingredient providing all the cake’s rise. Use freshly separated eggs because they aerate the best. Carton egg whites or egg whites that have been frozen won’t expand as much during the whipping process, which will negatively affect the rise of your cake. You’ll have a lot of leftover egg yolks, so make some lemon curd and serve it with the cake!
  5. Cream of Tartar: Cream of tartar is an acid and stabilizes the whipped egg whites, just as it does in my chocolate swirled meringue cookies too. Without it, the cake would collapse. Other acids, such as lemon juice, can work but they aren’t nearly as effective. Cream of tartar is found in the spice aisle and is actually a common baking ingredient. I have many recipes calling for it!
  6. Vanilla Extract: Adds flavor.

Superfine sugar in food processor

How to Make Perfect Angel Food Cake

I’m confident this will be the most perfect angel food cake to ever hit your lips. We can’t achieve angel food cake perfection for free, so make sure you follow these steps closely.

  1. Pulse the granulated sugar into superfine sugar. Use a food processor or blender.
  2. Set some of the superfine sugar aside. You’ll add it to the egg whites.
  3. Add cake flour and salt to food processor. Pulse them with the remaining sugar. This aerates the dry ingredients.
  4. Beat egg whites and cream of tartar together. Beat on medium-low speed until foamy.
  5. Slowly add 1 cup of superfine sugar. Turn the mixer up to medium-high and pour in the superfine sugar you set aside.
  6. Beat into soft peaks. Whip the egg whites, cream of tartar, and superfine sugar into soft and lofty peaks. This takes at least 5 minutes.
  7. Sift and fold in dry ingredients. In 3 additions, sift and fold in the dry ingredients.
  8. Pour/spread batter into a tube pan. Do not grease the tube pan. Greasing the pan causes the batter to slip down the sides, preventing it from properly rising. If you already greased it, wash and wipe it completely clean.
  9. Bake at 325°F (163°C). A higher temperature won’t properly cook the cake.
  10. Cool upside down on a wire rack. If cooled upright, the cake’s own weight will crush itself. Cool it upside-down on a cooling rack so it holds its shape and air can reach it.
  11. Run a thin knife around the edges to release. Tap the pan on the counter a few times to help loosen the cake, too.
  12. Slice with a serrated knife. A regular sharp knife squishes the cake.

Can I use a bundt pan for angel food cake? No, do not use a bundt pan for angel food cake. You’ll have a very hard time getting it out in one piece. You need a tube pan which has a flat bottom and straight sides. If you don’t have one, I recommend this tube pan. It’s relatively inexpensive for its great quality. Though it’s labeled as nonstick, the coating is VERY thin and has never been an issue for my angel food cakes.

And good news: here’s a helpful trick for how to bake angel food cake without a tube pan.

Cake flour in measuring cups and food processor

You need 1 cup (16 Tablespoons) + 2 Tablespoons of cake flour. Sounds like an odd amount, but 18 Tablespoons is the precise quantity to bring enough structure to the cake.

Whipped egg whites

Soft Peaks, Not Stiff Peaks

Remember, whip the egg whites into soft peaks. (Pictured above.) Soft peaks don’t hold a stiff shape. Instead, they “wilt” back into the mixture after a few seconds. Soft peaks are the optimum consistency because they’ll continue to expand in the oven. Stiff peaks, on the other hand, means that the egg whites have been over-whipped for angel food cake and will likely collapse in the oven.

Important to remember: Don’t let a drop of egg yolks into the mixing bowl. Any lingering fat could prevent the egg whites from forming peaks at all. Crack eggs over an egg separator into a small bowl, then add the whites one-by-one into the mixing bowl. This way if the yolk breaks, it doesn’t break directly in the mixing bowl.

angel food cake batter in mixing bowl and tube pan

Sift the dry ingredients over the beaten egg whites in a few additions, gently folding together after each addition. The goal is to retain as much of the whipped volume as possible. Pouring the dry ingredients on top all at once will quickly deflate the egg whites.

Angel food cake cooling in pan

The Magic is in the Details

I’ve thrown a lot of information at you in this post, so here’s a quick summary of all the important success tips. Remember that the magic is all in the details.

  1. Use freshly separated egg whites.
  2. Pulse granulated sugar into superfine sugar.
  3. Whip egg whites into soft peaks, not stiff peaks.
  4. Sift and gently fold in dry ingredients.
  5. Do not grease the tube pan.
  6. Cool the cake upside-down on a wire rack.
  7. Use a serrated knife to slice.

Angel food cake on marble cake stand

Helpful Tools

Want to make angel food cupcakes? I have you covered. 🙂

angel food cupcake

Angel food cake doesn’t need to hide under frosting, but tastes blissful with fresh berries and a dollop of whipped cream! Feel free to dust the top with confectioners’ sugar, too.

I know what you’re thinking: is this cake really worth it? The answer is YES. Angel food cake boasts a texture like no other and once you go through the process, you’ll understand the preparation isn’t that difficult– it’s just a little picky. 😉 Let’s do this!

Angel food cake on marble cake stand

Angel food cake with berries

Angel Food Cake

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 4 hours
  • Yield: serves 10-12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Using only 6 ingredients, this perfect angel food cake bakes up tall, light, and airy. For best results, read the recipe in full before beginning and have all your ingredients ready to go. Enjoy! 


  • 1 and 3/4 cups (350g) granulated sugar*
  • 1 cup + 2 Tablespoons (130g) cake flour (spoon & leveled)
  • 1/4 teaspoon salt
  • 12 large egg whites, at room temperature*
  • 1 and 1/2 teaspoons cream of tartar
  • 1 and 1/2 teaspoons pure vanilla extract
  • optional: confectioners’ sugar for dusting, whipped cream, and berries


  1. Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
  2. In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
  3. In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add the vanilla extract, then beat just until incorporated.
  4. In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don’t add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
  5. Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
  6. If desired, dust with confectioners’ sugar. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream and fresh berries.
  7. Store leftovers in the refrigerator for up to 5 days.


  1. Make Ahead & Freezing Instructions: Prepare the angel food cake one day in advance, then cover tightly and store at room temperature overnight. Angel food cake can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
  2. Sugar: In this recipe, you use granulated sugar and pulse it in a food processor to make superfine sugar. If you have superfine sugar or caster sugar, use that. Pulse 3/4 cup of it with the dry ingredients in step 2. Use 1 cup of it in step 3.
  3. Egg Whites: I strongly recommend using fresh real egg whites instead of egg white substitutes, previously frozen egg whites, or egg whites from a carton. Separate the eggs when they’re cold, then bring the egg whites to room temperature. Fresh room temperature egg whites whip into the fluffiest volume. With the extra yolks, make lemon curd or some of these recipes.
  4. Pan: An angel food cake pan (aka tube pan) is imperative. Do not use a bundt pan. Angel food cake’s structure and stability requires the tube pan’s particular specifications. Some angel food cake pans come with little feet, which makes cooling the cake upside down easy. If your pan has feet, no need to use a wire rack. Whether your tube pan has feet or not, cool the cake upside down as directed in step 5.

Adapted from Cook’s Illustrated

Keywords: cake, whipped cream


  1. This will be my first attempt at angel food cake, I dont have a tube pan and was going to use a bundt until I saw your recommendation not to! You have cupcakes pictured, is the recipe the same? Can I use a regular cake pan? I dont particularly want to buy a pan I can only use for this one cake but I want it to come out right.

    1. Hi Sara! The cupcakes are essentially the same recipe, but you’ll want to follow it exactly: Angel Food Cupcakes. See my link in the blog post about using a regular cake pan.

  2. Hi! Can I halve the recipe and use a 9×5 bread pan?

    1. Hi Rebecca, I haven’t tried it so I can’t say for sure. I’m nervous the texture will be off but please let me know if you try it.

  3. Is there any way to speed up the cooling process? Going to use the angel food cake for a trifle so it doesn’t need to be perfect looking!

    1. Placing in the refrigerator will help!

  4. Christina Watts says:

    What cake flour do you use?

    1. I really like Swans Down brand.

  5. I have to say I’ve made many of your recipes with great success, so when I had a misinterpretation on this recipe tonight I really thought I ought to let you know! Granted, I didn’t read all of the extra notes at the bottom or watch the video, which may have clued me in, but in just reading the regular recipe where it calls for “cool upside down” I thought that meant with the open side of the pan up- which would be upside down as compared to the cake’s final orientation. Boy was I wrong! I’ve just finished making the cake for a second time now… because clearly that step makes an enormous difference! I’m not sure if anyone else has ever made this mistake, but it’s definitely critical! Maybe there’s a better way it can be described in the regular recipe text to prevent misunderstanding? Thanks for hearing me out! Love every recipe of yours that we try, and can’t wait to taste this one that we made for a retirement celebration on Saturday!

    1. Hi Chelsea! You’re right, let me rephrase that so it’s more helpful. Thanks for pointing that out.

      1. Thank you! I wish I could attach a picture of the two cakes side by the side- the second, correct, one looks glorious!! We cannot wait to enjoy it! Thanks for your continued fantastic recipes!

  6. Thanks for the recipe – super easy to follow. If I wanted to make this into a layered angel food cake, would you have any advice for how best to do that? Thanks!

    1. Hi PD! That’s a great question. I haven’t baked this batter in smaller cake pans for a layered cake, but you could assemble a layered cake from this baked and cooled angel food cake (baked in a traditional tube pan). Use a serrated knife to cut into layers and fill with whipped cream.

  7. I made this cake as directed and everything looked and smelled great…until I tried to cool the cake upside down and it fell out of the pan! Has no one else ever had this problem?

    1. Was your tube pan nonstick or greased? If so, that’s a no-no! NO nonstick, just a regular aluminum pan with the little feet on top, which will let air circulate while cooling. And DO NOT grease it. Greasing won’t allow the cake to climb the sides of pan while it bakes and it will fall out!

      1. Mine fell out of the pan too. It’s an aluminum tube pan, didn’t grease it, baked it the recommended time, tooth pick came out clean. I am hoping it is salvageable.

  8. How do you retain more of the brown side crust when unmolding?

  9. Michael Pearson says:

    Hi Sally-

    Looking forward to trying this. Would you happen to have a weighted measurement for the flour? Flour is the one ingredient I always prefer to measure by weight.

    1. Hi Michael! I have weighted measurements in parentheses next to each ingredient- you need 130g of cake flour for this recipe 🙂

      1. Turned out amazing, it was soo tender and light. I only had time to cool for an hour and half upside down but still worked out. Will be using this recipe many more times!

  10. Very delicious angel food cake. We loved it!

  11. Delicious Sally!
    Thank you for this amazing recipe! You have given me ideas to start a food blogging website. It is very new and basic, any ideas to make it more interesting?


    1. Hey Maddie! You might find some of my posts about blogging helpful to you. 🙂 Congrats on your new blog!

      1. Thanks for the advice! You really are a great inspiration ❤️

  12. I made this recipe last night, after dinner. I had it cooled for about 2 hours. And I baked it for 40 min. What a delicious Angel Food. Mine looked just like your picture. I sprinkled powered sugar on top of cake. I loved it plain! Next I going to purchase strawberry’s and make strawberry shortcake. I am very happy with this recipe. Only problem I had is my tube pan. I have a nice heavy duty one, never washed in dishwasher. It’s the kind that the bottom doesn’t come out, it a solid pan. I had heck of time getting it out. I am going to buy a new tube pan that separates. Otherwise. This is the recipe for me. Thank you.

  13. Can I use a 9×13 glass pan to make this? I am making strawberry short cakes for a large group and did not want to do a lot of baking.

    1. I don’t recommend it for this cake. Angel food cake’s structure and stability requires the tube pan’s particular specifications.

  14. Mine is coming out now and it smells amazing! It has risen way above the pan though… how would I turn it upside down right away? I don’t want to ruin it!

    1. You can follow the same steps! Just gently place the wire rack on top and flip the entire thing over. I hope you love it!

  15. Can I make it in a 20cm round cake pan?

    1. Hi Isabelle, There is too much batter for that size pan. This is a fairly picky dessert and you do really need the proper size tube pan. If you don’t want to get one try my angel food cupcakes:

  16. Wendy Brister says:

    Do you have instructions for how to make the flower shown in the middle of the cake? Thank you.

    1. Hi Wendy! That’s a real flower. 🙂 I didn’t make it.

      1. Wendy Brister says:

        Wow! Great idea. I thought it was a giant buttercream flower 🙂
        Thank you!

  17. Hello Sally

    I would really like to make this recipe but could not find size of the pan. I have 10 inch tube pan.
    Thank you

    1. I use a 9 inch tube pan – your 10 inch should work the cake just won’t be as tall.

      1. Thanks!

  18. Hello Sally.

    Re: less sugar?

    This was my first attempt at angel food cake and I was so tickled that it worked. Thank you for the detailed instructions! The one place I deviated was the pan. This was a test run for 60 servings, so I used a 9×13 pan and plan to use a bunch of disposable cake pans for the event. Yes, it was not quite as fluffy as one might expect from a tube pan, but it was still quite airy.

    My question is when I and my two taste testers tried it we all thought it was delicious, but found it surprisingly sweet. Is it possible to cut the sugar by 1/4 or even 1/2 cup or is the sugar critical to the properties / process of getting the loft?

    1. Hi Barton! You can try reducing the sugar in this cake recipe, yes. The flavor (obviously) will change, but the texture will too. Don’t cut the sugar too much or else the cake won’t be stable.

  19. Ih Hawaii, they bake a cake just like this but add different flavors to it. For example, I’d like to make a Guava-flavored cake. Do you think I would I be able to substitute guava nectar concentrate for the vanilla extract?

  20. So a couple of weeks ago I made an angel food cake with a different but the same recipe. I did everything right except the recipe said to open the oven halfway through the baking. Yes, I heard that collective uhoh and sigh-when I took it out and released it, it fell and was rubbery. Not sure if the rubbery means something else. I knew the minute I took it out what I had done wrong. I could also hear Paul Hollywood’s voice in my head after watching countless Great British Baking Show episodes-NEVER open the oven. I am going to try this again soon with your recipe. I just baked the blueberry muffins and my house smells amazing! I wish I could do this month’s challenge but I can’t eat any dairy but it looks wonderful!

    1. Hope you love this angel food cake recipe & method! Thanks so much, Karen.

  21. I am about to make this for my daughter’s birthday. Would you ever recommend adding blueberries to the batter prior to baking? I’ve done it with another recipe but don’t want to mess up this cake!

    1. Hi Nancy, Angel food cake is such a temperamental recipe that I don’t recommend adding anything to it’s batter. How about a blueberry sauce on top? You can use the same topping that I use in this cheesecake recipe:

  22. Do I need to rotate the pan after 20 min.? I thought I read somewhere never to open the oven while baking an angel food cake? Hurry and answer please because I have only 8 min. left. Thanks

    1. Hi Suzy, I find my angel food cake bakes more evenly if I rotate the pan halfway through. A quick open to rotate the pan is ok – just don’t leave the oven door open for a long time 🙂

  23. I am giving this 5 stars for the flavor. However, my cake is a disaster. I used the same cake pan I’ve used for 50 years and I’ve never had an angel food cake rise, then shrink up and pull away from the pan and of course it fell out of the pan when I turned it upside down to cool. The pan was not greased, was clean and dry. I’m totally baffled by what happened. I followed the recipe exactly except for adding 1/4 tsp. of almond extract. Any suggestions would be most welcome! I will use this in a trifle I think so it doesn’t go to waste.

  24. I followed every instruction and this cake was perfection. Thank goodness Siri kept my time for me especially, while it cooled. I had to walk away because the three hours were killing me. It smelled so good. I realized the gravity within the cooling process was making it fluffier. I thank you for ALL the hints within the recipe. I followed those too and I know that is why I just baked the most heavenly, fluffy, and moist Angel Food Cake ever!! Yummy!❤️ Waiting for morning so I can justify having another piece. Believe me that will be my breakfast!

  25. In the early 1960’s my mother made angel food cake frequently. I remember she cooled the cake upside down by inserting a weighted bottle into the center hole & inverting it the whole thing. She also would make filled angel food cakes by cutting the top off the cake once completely cooled & removed from the pan, setting the top aside, and carefully pulling out a channel of cake, leaving the sides & bottom intact. She would then mix pieces of the removed cake with whipped cream combined with berries or chocolate, spoon the cream mixture into the channel and replace the top of the cake. I’ve never made angel food cake myself but this recipe has me inspired to re-create some of my mother’s lovely desserts. Thank you!

  26. Favorite angel food cake recipe I’ve tried. No others compare and the instructions are so easy to follow. Thanks as always Sally.l

  27. Jean Isiminger says:

    I have been making angel food cakes most of the last 50 years. Since I’ve lived in this apartment, they haven’t been up to snuff. I have an oven with a hinky thermostat. Way to hot!
    It’s the favorite cake of my son and grandkids. They all want a whole one for themselves. No sharing!
    This recipe has wonderful tips and creates such a beautiful cake. I can’t wait to give this one to my 50 year old baby!

  28. My husband’s all time favorite birthday cake is Angle Food cake. I try every year but this time success. I really liked the step by step and explanations for the why of doing something. I felt like a baking pro which I’m not.

  29. Can you add freeze dried fruit powder to this recipe? I want to try and make a strawberry or banana angel food cane. If so, how much would you add? And would you have to then reduce the amount of cake flour or change anything else? Thx!

    1. Hi Jana, I have not ever tried adding fruit powder to this batter. Let me know if you try it!

  30. Like a few others, my cake fell out of the pan! Dang! Lol. I’m still going to eat it though. This is the first time I’ve ever had it happen and I’ve made many angel food cakes.

    1. This is very close to the recipe that my mother and grandmother used, it’s very very good and no angel food aficionado would Have any issue with this. One slight addition is to add a teaspoon of almond extract with the vanilla. Which is a flavor my family loves.

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