Homemade Angel Food Cake Recipe

4.62 from 47 votes
Light as air, golden and sweet, my Angel Food Cake recipe is something every baker should know how to make!
Easy Angel Food Cake recipe

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Hi Bold Bakers!

There are some baked goods we all know and love but we have never made at home. Bigger Bolder Baking is all about mastering baking, taking things that seem difficult, and breaking them down into go-to recipes we can come back to time and time again.

My recipe for classic Angel Food Cake is one of those staple recipes every great baker should have in their repertoire. While this might be something you’ve never made before, there is no reason to go out and buy it as it is so simple you would not believe it!

What Makes Angel Food Cake So Light And Airy?

If you’ve seen my Bold Baking Basics video on how to make Swiss Meringue Buttercream Frosting you know the wonders that can be done with whipped egg whites. My cake starts off with the most beautiful fluffy meringue. The air whipped into the meringue is what gives this cake its light fluffy texture. With the addition of flour, powdered sugar, and corn starch, this batter is transformed into the light and fluffy favorite cake we all know and love.

What Is The Flavor Of Angel Food Cake?

If you have never had it before, you are in for a treat! The vanilla and almond extracts that flavor this makes it a really unique and sweet cake. The flavor is really versatile which is why it lends itself to so many different kinds of fruity toppings.

What Is The Difference Between A Sponge Cake And Angel Food Cake?

This cake bakes up to be golden brown on the outside and bright white on the inside, which is why they put the word “angel” in the name.

The main difference between a sponge cake and Angel Food Cake is that the leavening agent in Angel Food is really the meringue. Sponge cake is made with raising agents, a fat, and whole eggs. The result is still a tender light crumb but overall, sponge cake has a heavier texture.

[ Want to try Sponge Cake? Try my Mug Sponge Cake recipe! ]

The light and airy texture of Homemade Angel Food Cake.

What You’ll Need To Make Angel Food Cake

  • Medium bowl
  • Stand mixer with the whisk attachment
  • Spatula
  • Angel food cake pan
  • Wire rack

How To Make Angel Food Cake

Ready to go to cake heaven? This recipe is easier than you’d think — here’s how you make this light and airy cake (and don’t forget to get the full recipe, with measurements, down below).

  1. Preheat oven.
  2. Sift together powdered sugar, flour, and cornstarch in a medium bowl.
  3. Beat egg white, cream of tartar, and salt using a stand mixer with the whisk attachment until soft peaks form.
  4. Increase the speed to medium-high. Sprinkle in sugar, extracts. Beat until stiff peaks form.
  5. Sprinkle half of the flour mixture over whipped eggs. Fold gently with a spatula.
  6. Sprinkle the remaining half and fold.
  7. Transfer batter into an ungreased angel food cake pan.
  8. Bake for 40 to 50 minutes.
  9. Allow the cake to cool on a wire rack.

Can You Substitute The Eggs?

Since the egg whites are super important to the texture and look of this cake, there is no substitute for eggs in this recipe.

Angel Food Cake Toppings

This angelic treat is perfect for so many occasions as it’s a beautifully simple blank canvas. Instead of using an angel food cake frosting, I love to top this the classic way with fresh strawberries and whipped cream on top — what more could you want out of a cake? You can even make your whipped cream in a jar.

Whipped Cream on a spoon.

Is Angel Food Cake Gluten-Free?

Since this recipe uses white flour, it is not gluten-free. For gluten-free angel food cakes, there are plenty of other types of flour you can use as a substitute, including almond flour, brown rice flour, and oat flour to name a few. Check out my gluten-free flours guide.

BUT, this cake is completely oil-free and made with very little flour… so it’s slightly healthier than other cakes!

Can You Freeze Angel Food Cake?

You can freeze this cake for 4 to 6 months. I’d recommend covering the slices individually in plastic wrap or aluminum foil before freezing though.

Tips and Tricks to Making Angel Food Cake

  • Always start with room temperature eggs when making a meringue as they whip up so much better
  • Make sure your mixing bowl is super clean as any dust or oil that may collect in the bowl can keep your meringue from whipping up nice and stiff
  • For every 1/2 teaspoon of cream of tartar in the recipe, you can use 1 teaspoon lemon juice or white vinegar instead.
  • Add the sugar 1 tablespoon at a time and allow it about 30 seconds to 1 minute to dissolve into the egg whites before adding more. This will help the meringue to be rich and stiff!
  • Do not skip sifting the dry ingredients as this also helps the cake to be nice and light
  • If you cannot find almond extract you can make it at home using my Homemade Almond Extract recipe.

Make More Cake!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Angel Food Cake Recipe

4.62 from 47 votes
Light as air, golden and sweet, my Angel Food Cake recipe is something every baker should know how to make!
Author: Gemma Stafford
Servings: 8 -10
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Light as air, golden and sweet, my Angel Food Cake recipe is something every baker should know how to make!
Author: Gemma Stafford
Servings: 8 -10


  • 1 1/2 cups (6oz/172g) powdered sugar,
  • 1 cup (5oz/142g) all purpose flour
  • 2 tablespoons cornstarch (cornflour)
  • 1 1/2 cups (12oz/340g) egg whites (about 12 egg whites)
  • 1 teaspoon cream of tartar*
  • 1/8 teaspoon salt
  • 1 cup (8oz/225g) sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract


  • Preheat the oven to 325°F (160°C). Set aside an angel food cake pan. There is no need to grease or line it. 
  • In a medium bowl, sift together powdered sugar, flour, and cornstarch. Set aside.
  • In a stand mixer fitted with a whisk attachment beat egg whites, cream of tartar, and salt until you've reached frothy soft peaks.
  • Increase the speed to medium-high and gradually sprinkle in sugar, then extracts, beating until stiff peaks form (just as if you were making meringue).
  • Sprinkle half of the flour mixture over the whipped egg whites and fold gently with a spatula until just combined. Sprinkle over the remaining half of the flour mixture and gently fold until no streaks remain.
  • Transfer the batter into a prepared cake pan and bake until top of cake springs back when touched, 40–50 minutes. Transfer the angel food cake to a rack and let cool.
  • Store at room temperature for up to 3 days. To serve top with whipped cream and fresh seasonal berries.

Recipe Notes

Substitute cream of tartar: For every 1/2 teaspoon of cream of tartar in the recipe you can use 1 teaspoon lemon juice or white vinegar instead.
Nutrition Facts
Angel Food Cake Recipe
Amount Per Serving (1 slice)
Calories 131
% Daily Value*
Sodium 25mg1%
Potassium 43mg1%
Carbohydrates 34g11%
Sugar 32g36%
* Percent Daily Values are based on a 2000 calorie diet.


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3 years ago

Hi Gemma! Will it work if I make this in a Bundt Pan as I can’t get an Angel Food Cake pan.
Thank you!

Brenda Cunningham
1 year ago

I made this in a Bundt pan. After I hung it to cool, I put it on a cake base and covered in a light glaze. Tastes so good! Thanks for the recipe!

4 years ago

Hi Gemma, do you have sponge cake recipe? Thank you

11 months ago

This is the most light, delicious angel food cake I’ve ever made! It was a hit with my family who devoured it with strawberries and whipped cream. The balance of sweetness with the vanilla and almond notes definitely take this recipe to the next level!

5 months ago

Thanks for the recipe, mine turn out amazing

Sudhir Kochhar
Sudhir Kochhar
1 year ago

Hello Emma, I’m Sudhir Kochhar from India.
Can I substitute the wheat flour with non blanched Almond Flour ? Do I need to make more changes to recipe because of this substitution ?

Thanks and Regards,

Julia Southorn
Julia Southorn
1 year ago

Hi Gemma. I’ve tried this recipe today – it’s in the oven as we speak and bursting out of the pan 😆. What size tin do you use, or is there only one size of angel food cake pan? I’ve used a normal spring-form ring shaped pan, but I had to swap from my medium to my large one, as there was a load of batter that wouldn’t fit in. Maybe next time I should make 2 smaller ones. Anyway, my question is about the size of the tin, please. Also, the height of the sides and how full the… Read more »

1 year ago

Hey Gemma…can this recipe be made in an ordinary cake tin..and if so,what diameter?..thank you !

Marla Gutierrez
Marla Gutierrez
1 year ago

Hi Gemma, does this need any adjustments for high altitude?

Jacqueline O
1 year ago

Gemma. How long do you leave your eggs out to get to room temperature? Milk also?

This Recipe Made By Bold Bakers

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Sue Van Thiel

Sue Van Thiel

Sue Van Thiel


About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


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