I love how this angel food cake recipe turns 8 basic ingredients into a fluffy, light cake that’s so much better than store-bought. It’s soft and cloud-like, and the flavor is incredible. This Angel Food Cake is one of those desserts that feels light as a cloud but is still full of flavor. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadVideo: Watch Us Make This RecipeAngel Food Cake Recipe RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make this Angel Food Cake whenever I want a delicious and classic cake that’s just sweet enough to feel special without being over the top. Here’s what makes it so special: Incredibly Airy Texture: This cake bakes up tall, soft, and cloud-like thanks to the whipped egg whites. It’s the same kind of airy perfection you’ll find in our Banana Chiffon Cake. Simple Ingredients, Big Flavor: With just eight pantry staples, you get a cake that’s naturally sweet, tender, and full of flavor. The almond extract adds that signature touch that makes it unforgettable. Naturally Dairy-Free: There’s no butter or milk here, yet the cake stays moist and fluffy. It’s a great option for anyone looking for a lighter dessert. Perfectly Balanced Sweetness: The mix of vanilla and almond extracts gives this cake a warm, aromatic flavor that’s just right – not too sweet, not too plain. It’s delicious on its own or with fresh fruit. A Classic That Always Impresses: This is one of those timeless cakes that never goes out of style, much like our Tender Yellow Cake with Chocolate Whipped Frosting. It’s simple, elegant, and always a hit at any gathering. Key Recipe Ingredients Cake Flour – Provides a soft, tender crumb thanks to its low protein content. It helps create that signature light and airy texture. If you don’t have cake flour, make your own by replacing 2 tablespoons of every cup of all-purpose flour with cornstarch. Sugar – Divided into two portions to sweeten the cake and stabilize the whipped egg whites. The fine texture of granulated sugar helps the batter stay smooth and glossy. Egg Whites – The key to the cake’s height and fluffiness. Make sure no yolk sneaks in, as even a little fat will prevent the whites from whipping properly. Room temperature egg whites whip up with the most volume. Cream of Tartar – Stabilizes the egg whites and helps them hold their structure while baking. It’s essential for keeping the cake tall and light. Almond Extract – A must-have for that classic angel food cake flavor. It gives a subtle nutty note that makes the cake taste special and homemade. Substitutions And Variations Here are some of our favorite substitutions and variations: Citrus Flavor: I like to swap the almond extract for lemon or orange extract when I want a bright, fresh flavor. You can also add a teaspoon of finely grated zest for extra aroma. Chocolate Angel Food Cake: Sift 2 tablespoons of unsweetened cocoa powder with the flour for a light chocolate version. It keeps the same airy texture but adds a gentle cocoa taste. Berry Swirl: Fold in a few spoonfuls of pureed strawberries or raspberries right before baking. It gives the cake a pretty marbled look and a subtle fruity sweetness. Step-By-Step Recipe Instructions Sift flour and half the sugar into a bowl. Beat egg whites, cream of tartar, and salt to soft peaks. Slowly add remaining sugar; beat to stiff peaks. On low speed, mix in flour and extracts just until combined. Fold batter gently with spatula to fully incorporate. Spoon into ungreased angel food cake pan and smooth top. Bake at 375°F for 30–35 min until golden and springy. Invert pan and cool fully; loosen cake with thin knife to remove. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Bake the Day Before: Angel food cake keeps its soft, fluffy texture for a couple of days. I like to bake it the night before, let it cool completely, and store it tightly covered at room temperature until serving. Freeze for Later: You can freeze the whole cake or individual slices. Wrap it well in plastic wrap, then in foil, and freeze for up to two months. Thaw at room temperature before serving – it tastes just as fresh and airy. I make this Angel Food Cake whenever I want a dessert that feels fresh and airy. Video: Watch Us Make This Recipe Print Angel Food Cake Recipe I love how this angel food cake recipe turns 8 basic ingredients into a fluffy, light cake that's so much better than store-bought. It's soft and cloud-like, and the flavor is incredible. Course cake, DessertCuisine AmericanDiet Low Fat, Low Lactose, VegetarianMethod baking Prep Time 20 minutes minutesCook Time 30 minutes minutesTotal Time 50 minutes minutes Servings 12 Calories 158kcal Author Amy Dong EquipmentTube Pan with removable inner core Ingredients1 cup cake flour1 ½ cups sugar divided in half12 large egg whites separated, room temperature1 ½ teaspoons cream of tartar¼ teaspoon table salt1 ½ teaspoons vanilla extract½ teaspoon almond extract must have InstructionsPreheat oven to 375F. Sift cake flour and 3/4 cup sugar into a bowl and set aside. Using stand mixer or electric hand mixer on medium-high speed, beat egg whites, cream of tartar, and salt until it forms soft peaks. Add the other 3/4 cup sugar slowly, and then beat on high until stiff peaks form.Beating on low speed, add in flour mixture and both extracts slowly, stopping as soon as batter is incorporated. Do not over-mix. Using rubber spatula, fold in the sides and bottoms of bowl, to fully incorporate.Spoon batter into un-greased angel food cake pan. Do not grease the 2-piece angel food cake pan. Gently shake to even out batter.Bake 30-35 min, or until the top springs back with a gentle touch, and top is golden.Invert pan upside down, to cool completely. Run a thin knife around pan sides, and remove bottom from the sides. Gently cut bottom away from pan. Notes It’s important that no egg yolk gets mixed in with the egg whites, as it’s the egg whites that make this cake extra airy and light. Separate the eggs while they’re cold, but let the whites come to room temperature before whipping. They’ll whip up higher and more stable that way. Make sure your mixing bowl and beaters are completely clean and dry. Any grease or residue will prevent the egg whites from forming stiff peaks. Sift the flour and sugar together more than once for the lightest texture. It helps keep the batter airy and lump-free. Add sugar gradually while beating the egg whites. This helps the sugar dissolve evenly and keeps the meringue glossy and stable. Stop mixing as soon as the flour mixture is incorporated. Over-mixing can deflate the batter and make the cake dense. Never grease the pan. The batter needs to cling to the sides to rise properly. Cool the cake upside down in the pan. This prevents it from collapsing and keeps the crumb soft and fluffy. Use a serrated knife to slice the cake. A regular knife can compress the delicate texture. Store the cake covered at room temperature for up to 3 days. Avoid refrigerating, as it can dry out the crumb. Serve with fresh berries and whipped cream for a simple, classic finish that highlights the cake’s light flavor. This recipe is part of our Valentine’s Day Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionServing: 1g | Calories: 158kcal | Carbohydrates: 34.5g | Protein: 4.5g | Fat: 0.2g | Sodium: 104mg | Fiber: 0.2g | Sugar: 25.3g Frequently Asked Questions How do you keep your angel food cake from falling? It’s important to measure the ingredients carefully, particularly the dry ingredients, using the scoop and level method. Bake until the cake springs back with a gentle touch, and be sure to invert the cake upon cooling. Allowing the cake to cool upside-down prevents it from collapsing while cooling. What do you serve with angel food cake? We absolutely love and highly recommend serving your angel food cake with stabilized whipped cream, as resists becoming soggy or runny. Add some fresh berries on top for the perfect finish. What if some egg yolk gets into the whites? Even a small amount of yolk can keep the whites from whipping properly. If that happens, scoop out the yolk carefully before beating. It’s worth taking your time to make sure the whites are completely clean. How do I know when the cake is done? The top should be golden and spring back when lightly touched. You can also insert a toothpick into the center – it should come out clean. Start checking around 30 minutes to avoid overbaking. How long does it keep? Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw at room temperature before serving, and it will taste just as soft and fresh. More to Bake and Eat Strawberry Crumb Cake – This Fresh Strawberry Crumb Cake is perfect for both breakfast and dessert. Tender cake, luscious custard, and delicious strawberry sauce! Lemon Olive Oil Cake – Bring spring into your home with this Lemon Olive Oil Cake. Supremely moist, ultra lemony, and decadent. Perfect for breakfast or dessert! Banana Cake with Whipped Cream Cheese Frosting – This banana cake with whipped cream cheese frosting is superior in moistness and tenderness. The fluffy frosting is spoon-lickin’ great. Easy and delish. Easy Raspberry Cake – This Easy Raspberry Cake is simply irresistible. The surprise ingredient makes this cake extra tender and delicious!