10+ Angel Food Cake Recipes to Sweeten Your Dessert Menu

Angel food cake is a light and airy dessert you can enjoy anytime. It’s known for its delicate texture and subtle sweetness, making it a favorite for those who want a simple treat.

This cake uses mostly egg whites, sugar, and flour. These ingredients create a soft and fluffy texture without added fat.

Angel food cake recipes are great when you want a dessert that feels light but still satisfies your sweet tooth.

Ingredients

• 12 egg whites
• 1 cup cake flour
• 1 ½ cups white sugar, divided
• 1 ½ teaspoons vanilla extract
• 1 ½ teaspoons cream of tartar
• ½ teaspoon salt

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Whip egg whites with cream of tartar and salt until soft peaks form.
3. Gradually add half the sugar and beat until stiff, glossy peaks form.
4. Sift cake flour and remaining sugar together.
5. Gently fold flour mixture into egg whites.
6. Pour batter into an ungreased tube pan.
7. Bake for 35-40 minutes or until the cake springs back when touched.
8. Invert the pan to cool completely before removing the cake.

1) Classic Angel Food Cake Recipe

This classic angel food cake has a light and airy texture. It’s made from egg whites, sugar, and cake flour.

The cake has a delicate sweetness and a soft crumb. It melts in your mouth.

Don’t grease your pan so the batter can cling to the sides and rise properly. Cream of tartar helps stabilize the egg whites and gives the cake its height.

You can enjoy this cake on its own or with fresh fruit and whipped cream.

Ingredients

• 1 cup cake flour
• 1 ½ cups sugar, divided
• 12 large egg whites
• 1 ½ teaspoons cream of tartar
• ½ teaspoon salt
• 2 teaspoons vanilla extract

Cooking Instructions

1. Preheat oven to 325°F (165°C).
2. Sift cake flour and ¾ cup sugar together; set aside.
3. Beat egg whites, cream of tartar, and salt until soft peaks form.
4. Gradually add remaining sugar while beating until stiff peaks form.
5. Gently fold flour mixture into egg whites.
6. Add vanilla extract and fold in carefully.
7. Pour batter into an ungreased tube pan.
8. Bake for 35-40 minutes or until the top is golden and springs back when touched.
9. Invert pan immediately and cool completely before removing.

2) Easy 6-Ingredient Angel Food Cake

You can make a fluffy angel food cake with just six ingredients. This cake is perfect for a quick, sweet treat.

Whip the egg whites until stiff peaks form. Then gently fold in sugar and flavorings.

You don’t need special flour for this recipe. It stays simple and easy.

Bake at a moderate temperature until golden and springy. Your cake will turn out tender and airy.

Ingredients

• 6 large egg whites
• ¾ teaspoon cream of tartar
• ½ cup granulated sugar
• ⅛ teaspoon salt
• ¾ teaspoon vanilla extract
• ¼ teaspoon almond extract

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Beat egg whites with cream of tartar and salt until soft peaks form.
3. Slowly add sugar while beating until stiff peaks form.
4. Gently fold in vanilla and almond extracts.
5. Pour batter into an ungreased tube pan.
6. Bake for 35-40 minutes until golden and springy.
7. Invert pan to cool completely before removing cake.

3) Light and Fluffy Angel Food Cake

You want your angel food cake to be light and fluffy. Use simple ingredients like egg whites, sugar, cake flour, cream of tartar, salt, and vanilla.

Whip the egg whites until stiff peaks form. This gives the cake its airy texture.

Bake at 350°F (175°C) so the cake rises well. Don’t grease the pan, so the batter can climb the sides.

Cool the cake upside down after baking. This helps keep it tall and soft.

Ingredients

• 12 large egg whites
• 1 cup granulated sugar
• 3/4 cup cake flour
• 1 1/2 tsp cream of tartar
• 1/4 tsp salt
• 2 tsp vanilla extract

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Sift cake flour and half the sugar together.
3. Beat egg whites with cream of tartar and salt until soft peaks form.
4. Gradually add sugar, beating until stiff peaks form.
5. Gently fold in flour mixture and vanilla extract.
6. Pour into an ungreased tube pan.
7. Bake 35–40 minutes until golden and springs back to touch.
8. Invert pan and cool completely before removing the cake.

4) Low-Fat Angel Food Cake

Make a low-fat angel food cake using mostly egg whites. This keeps the fat content very low.

Use fat-free or skim milk if the recipe calls for dairy. You can add sugar substitutes to reduce calories.

Some recipes use low-fat pudding or sugar-free cake mixes. This keeps the cake light and sweet.

Ingredients

• 1 box angel food cake mix
• 1 cup fat-free (skim) milk
• Optional: fat-free milk chocolate instant pudding (4-serving size)

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix cake mix, skim milk, and pudding mix until smooth.
3. Pour batter into an ungreased tube pan.
4. Bake for 30-35 minutes until golden and springs back when touched.
5. Cool upside down for 1 hour before removing from pan.

5) Vanilla Angel Food Cake with Cream of Tartar

Start by whipping egg whites with cream of tartar. This makes the cake light and fluffy.

Slowly add superfine sugar while whipping. Add vanilla extract last for a mild, sweet flavor.

Fold in the sifted cake flour gently. This keeps the batter soft and airy.

Bake in an ungreased tube pan at 350°F (175°C). Cool the cake upside down to keep its shape.

Ingredients

• 12 egg whites
• 1 ½ teaspoons cream of tartar
• 1 ½ cups superfine sugar
• 1 cup cake flour
• 1 ½ teaspoons vanilla extract
• ½ teaspoon salt

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Whip egg whites and cream of tartar until soft peaks form.
3. Gradually add sugar while continuing to whip until stiff peaks form.
4. Stir in vanilla extract.
5. Gently fold in sifted cake flour and salt.
6. Pour batter into an ungreased tube pan.
7. Bake for 35-40 minutes until the cake is golden and springs back when touched.
8. Invert pan and cool completely before removing the cake.

6) Gluten-Free Angel Food Cake

You can enjoy a fluffy angel food cake even if you avoid gluten. Use rice flour or a gluten-free flour blend to keep the cake soft.

The cake rises high and stays tender. Top it with fresh berries and whipped cream for a simple dessert.

Beat egg whites properly and fold in the gluten-free flour gently. This keeps the cake airy.

Ingredients

• 12 large egg whites
• 1 cup gluten-free flour blend
• 1 1/2 cups sugar, divided
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Beat egg whites with cream of tartar until soft peaks form.
3. Gradually add 3/4 cup sugar and beat until stiff peaks form.
4. Gently fold in flour, remaining sugar, vanilla, and salt.
5. Pour batter into an ungreased tube pan.
6. Bake 35-40 minutes until golden and cake springs back when touched.
7. Invert pan to cool completely before removing the cake.

7) Angel Food Cake with Fresh Berries

Make a simple angel food cake topped with fresh berries. Slice strawberries, raspberries, and blackberries for a bright, juicy flavor.

Add a dollop of whipped cream for a creamy touch. The berries bring natural sweetness and a bit of tartness.

Drizzle lemon juice over the berries for extra zing if you like. This easy treat works well for dessert or parties.

Ingredients

• Angel food cake (store-bought or homemade)
• 1 cup strawberries, sliced
• 1 cup raspberries
• 1 cup blackberries
• 1 cup whipped cream
• 1 tablespoon fresh lemon juice (optional)

Cooking Instructions

1. Slice the strawberries and mix with raspberries and blackberries.
2. If using, drizzle lemon juice over the berries and gently toss.
3. Cut the angel food cake into slices.
4. Top each slice with the mixed berries.
5. Add a spoonful of whipped cream on top.
6. Serve immediately or chill for 30 minutes before serving.

8) Lemon Zest Angel Food Cake

This lemon zest angel food cake is light and fluffy. Fresh lemon zest gives the cake a delicate citrus flavor.

Add lemon zest to the batter for a bright taste. Top with a simple lemon glaze or whipped cream.

Egg whites and cake flour keep the cake soft and airy. This recipe is easy for beginners but special enough for gatherings.

Ingredients

• 1 1/3 cups sifted cake flour
• 1 1/2 cups egg whites (about 10-12)
• 2 cups superfine sugar, divided
• 1 tablespoon lemon zest
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/4 cup warm water
• 1 teaspoon lemon juice

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Sift flour and half the sugar together.
3. Beat egg whites with cream of tartar and salt until soft peaks form.
4. Gradually add remaining sugar while beating until stiff peaks form.
5. Gently fold flour mixture and lemon zest into egg whites.
6. Pour batter into an ungreased tube pan.
7. Bake for 35-40 minutes.
8. Cool the cake upside down before removing from the pan.

9) Angel Food Cake with Whipped Cream Frosting

Angel food cake is light and airy. It makes a great base for whipped cream frosting.

You can spread the fluffy frosting between layers or on top. This keeps the cake moist and adds a creamy texture.

Fresh berries or cherries pair well with whipped cream frosting. They add natural sweetness and color to your cake.

You can gently fold some fruit into the whipped cream for extra flavor. Whipped cream frosting is simple to make with just a few ingredients.

Whip the cream until soft peaks form. This keeps it light and smooth when spread.

Chill your cake after frosting to let flavors meld.

Ingredients

• 1 angel food cake (store-bought or homemade)
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Fresh berries or cherries (optional)

Cooking Instructions

1. Chill the angel food cake if not already cold.
2. In a cold bowl, whip heavy cream until soft peaks form.
3. Add powdered sugar and vanilla extract. Continue whipping until firm peaks form.
4. Spread whipped cream on the cake layers or the top.
5. Add fresh berries or cherries on top or fold into whipped cream.
6. Refrigerate for at least 30 minutes before serving.

10) Chocolate Swirl Angel Food Cake

You can add a fun twist to angel food cake by swirling in chocolate. The cake stays light and airy with a beautiful chocolate pattern inside.

Start with your usual angel food cake batter. Gently fold in melted cocoa or chocolate batter in swirls.

Do not mix too much. When baked, the chocolate forms pretty ribbons throughout the cake.

This makes the cake look as nice as it tastes. It works well for dessert or special gatherings.

Ingredients

• 12 large egg whites
• 1 1/2 cups granulated sugar
• 2/3 cup cake flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 1/4 teaspoons cream of tartar

Cooking Instructions

1. Preheat the oven to 350°F (175°C).

2. Beat the egg whites with salt and cream of tartar until soft peaks form.

3. Slowly add sugar while beating until stiff peaks form.

4. Sift the flour and cocoa.

5. Gently fold half of the flour mixture into the egg whites.

6. Fold in the remaining flour mixture, creating a swirl effect.

7. Pour the batter into an ungreased tube pan.

8. Bake for 35–40 minutes until the cake turns golden and feels springy.

9. Cool the cake upside down before removing it from the pan.