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An angel food cake sitting on top of a wire rack.
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5 from 6 votes

Angel Food Cake

This the only Angel Food Cake recipe you will ever need! This homemade cake is super soft, light, airy, and turns out perfect every single time!
Course Dessert
Cuisine American
Keyword angel food cake, angel food cake recipe
Prep Time 25 minutes
Cook Time 45 minutes
Cooling time 2 hours
Total Time 1 hour 10 minutes
Servings 12 slices
Author Danielle


  • 1 cup (115 grams) cake flour , spooned & leveled (homemade version here)
  • 1 and 1/2 cups (180 grams) powdered sugar
  • 1 and 1/2 cups egg whites , room temperature
  • 1 and 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 1 cup (200 grams) granulated sugar
  • 1 and 1/2 teaspoons pure vanilla extract


  • Position oven rack to the lower third position. Preheat oven to 325°F (163°C).
  • Sift the cake flour and powdered sugar together three times. Set aside. 
  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, add the egg whites and beat on low-medium speed until foamy.
  • Add the cream of tartar and salt then increase the speed to medium-high.
  • Gradually add the granulated sugar, about one tablespoon at a time, and continue beating the egg whites until stiff glossy peaks form. Add the vanilla extract and mix on low speed until just combined.
  • Sift about one-fourth of the dry ingredients over the beaten egg whites and gently fold it in. Repeat, folding in the dry ingredients one-fourth at a time. 
  • Scoop the batter into an ungreased 10-inch angel food cake pan or tube pan. Cut a knife through the batter to remove any air pockets, then smooth it out into one even layer.  
  • Bake the cake at 325°F (163°C) for 40-45 minutes or until the top is lightly golden brown and a toothpick inserted into the cake comes out clean.
  • Remove the cake from the oven and invert the cake pan onto a wire rack to cool completely. Once cooled, use a knife to loosen the sides of the cake from the pan and carefully remove it. Slice into pieces, serve, and enjoy!


You will need 1 and 1/2 cups of egg whites for this recipe, which comes out to about 10-12 large egg whites.
Store leftover angel food cake in an airtight container at room temperature or in the refrigerator for up to four days.
Freezing instructions: Wrap tightly and store in a freezer bag or container for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Adapted from Better Homes and Gardens