Recipe

Classic Angel Food Cake

A light, cloud-soft angel food cake with a tender crumb and golden top, made with pantry basics and a few smart techniques that actually matter.

By Matt Campbell

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4.8

A tall classic angel food cake in a tube pan, sliced to show a fluffy white crumb, served on a simple cake stand in bright natural light

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Angel food cake is the dessert equivalent of opening a window on the first warm day of spring. It is light, airy, and somehow both nostalgic and impressive, like you definitely planned ahead even if you were just craving something sweet that would not leave you in a sugar coma.

This is the classic version: whipped egg whites, a little flour, sugar, and just enough vanilla to make it smell like a bakery. No butter, no yolks, no heavy lifting. The whole thing rises on whipped air and good technique, which sounds dramatic, but it is actually pretty friendly once you know what to look for.

If you have ever had angel food cake turn out gummy, flat, or weirdly wet, you are not alone. This recipe keeps it simple, calls out the key moments, and gives you the small save-your-cake tricks that make all the difference. One of those tricks is adding the sugar slowly while you whip, because that is what turns plain egg whites into a glossy, sturdy meringue that can actually hold a cake.

A metal mixing bowl with whipped egg whites at glossy medium peaks, with a whisk lifted above the bowl

Why It Works

Big volume, fine crumb: Gradually adding sugar while whipping creates a stable, glossy meringue that rises high and stays light.
Sweet but not cloying: Powdered sugar in the flour mix keeps the texture soft and the flavor balanced.
No sticking, no collapsing: An ungreased tube pan plus a full upside-down cool prevents the cake from sinking.
Clean vanilla flavor: Vanilla plus a tiny bit of almond extract gives that classic bakery vibe without tasting like perfume.

Pairs Well With

Storage Tips

Room temperature (best texture): Wrap slices or the whole cake in plastic wrap or keep in an airtight cake carrier for up to 2 days. Angel food cake dries out fast, so seal it well.

Refrigerator (only if you need to): Not ideal because it firms up and can feel rubbery, but it is fine for up to 5 days. For best texture, try to enjoy it within 2 to 3 days, and let slices sit at room temp for 20 to 30 minutes before serving.

Freezer: Freeze slices (or the whole cake) wrapped in plastic wrap, then foil, for up to 2 months. Thaw still wrapped at room temp so condensation stays on the wrap, not the cake.

Common Questions

Do I really need a tube pan?

Yes, for the classic tall rise. The center tube helps the cake bake evenly, and the straight sides give the batter something to cling to as it climbs.

Why can’t I grease the pan?

Grease makes the batter slide, which means less rise and a shorter cake. An ungreased pan lets the whipped whites grip the sides and stay lofty.

How do I know when the egg whites are ready?

Look for glossy medium-stiff peaks. When you lift the whisk, the peak should stand up with a slight curl at the tip. The meringue should look smooth and satiny, not dry or clumpy. If it starts to look grainy or clotted, it is overwhipped.

When do I add the sugar?

Gradually, while you whip. Adding the granulated sugar slowly helps it dissolve, which makes the meringue glossy and stable enough to hold up when you fold in the flour mixture. If you are unsure, rub a tiny bit of meringue between your fingers. It should feel mostly smooth, not crunchy.

Can I use carton egg whites?

Results vary. For best volume and stability, use fresh egg whites. If you want to use carton whites, look for a carton that is labeled for whipping if possible and avoid anything ultra-pasteurized when you can. Additives and processing can make foaming less predictable.

What if I get yolk in the whites?

Start that white over. Even a small amount of yolk (fat) can keep the whites from whipping properly. Easiest prevention: separate each egg into a small bowl first, then add the clean white to the mixing bowl.

Why does the cake cool upside down?

Angel food cake is basically a foam. Cooling upside down keeps gravity from compressing that foam while it sets, which prevents collapse.

How do I cut angel food cake without smashing it?

Use a serrated knife and a gentle sawing motion, or an angel food cake cutter if you have one. Pressing straight down compresses the crumb.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10-inch tube pan (two-piece preferred), ungreased
Stand mixer or hand mixer plus a large bowl
Fine mesh sieve
Rubber spatula
Thin skewer or butter knife (for popping large air pockets)
Serrated knife for slicing
Instant-read thermometer (optional, for doneness confidence)

The first time I made angel food cake on purpose, I treated it like a science fair project. I separated eggs like they were fragile artifacts, wiped my bowl like it was going into surgery, then stared at the mixer like I could intimidate it into making perfect peaks. When it finally came out tall and light, I did the most professional thing possible and immediately tore off a warm piece to “taste.”

Now it is one of my favorite desserts to make when I want something that feels special without being fussy. It is also a great reminder that baking does not always need more butter to be good. Sometimes you just need good air, a little patience, and permission to be a tiny bit chaotic with a spatula.