10+ Angel Food Cake Recipes You’ll Love to Try Today

Angel food cake recipes make a light, fluffy dessert that feels special but doesn’t take much effort. You’ll probably enjoy baking this cake since it uses mostly egg whites and just a handful of other ingredients, so it’s lower in fat than most cakes.

These recipes will help you make a soft, airy cake that’s perfect for any occasion. You can experiment with different flavors and techniques to suit your mood while keeping the cake’s signature texture.

Ingredients

• 12 egg whites
• 1 cup cake flour
• 1 ½ cups sugar
• 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. Beat egg whites with cream of tartar and salt until soft peaks form.
3. Gradually add sugar while beating until stiff peaks form.
4. Gently fold in sifted cake flour.
5. Stir in vanilla extract carefully.
6. Pour batter into an ungreased tube pan.
7. Bake for 35-40 minutes until golden and springs back when touched.
8. Invert the pan and cool completely before removing.

1) Classic Angel Food Cake with Vanilla

You can whip up a classic angel food cake with just egg whites, cake flour, and sugar. Add vanilla for a sweet, gentle flavor that goes perfectly with its airy texture.

This cake looks simple—white inside, a bit golden outside. Cream of tartar helps the egg whites hold their shape while baking.

Bake it at 350°F (175°C) until it’s golden and springs back when touched. That’s really all there is to it.

Ingredients

• 1 cup cake flour
• 1 ½ cups granulated sugar, divided
• 12 egg whites
• 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, cream of tartar, and salt until soft peaks form.
3. Gradually add half the sugar and whip until stiff peaks form.
4. Sift flour and remaining sugar together.
5. Gently fold dry ingredients into egg whites.
6. Pour batter into an ungreased angel food cake pan.
7. Bake for 35-40 minutes until golden and springs back when touched.
8. Invert pan to cool completely before removing cake.

2) Angel Food Cake with Raspberry Cream

Try adding a fresh raspberry cream to your angel food cake for a tasty twist. Whip heavy cream with powdered sugar and vanilla until soft peaks form, then gently fold in fresh raspberries.

Slice the cooled cake in half and spread the raspberry cream between the layers and on top. It’s a simple way to make the cake moist and full of flavor.

If you want, add a little almond extract to the cream for a hint of nuttiness. This dessert is great for summer and you can make it ahead.

Ingredients

• 1 angel food cake (store-bought or homemade)
• 1 1/2 cups heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• Optional: 1/2 teaspoon almond extract

Cooking Instructions

1. Chill the heavy cream in a bowl.
2. Whip cream with powdered sugar and vanilla extract until soft peaks form.
3. Gently fold in fresh raspberries and almond extract if you’re using it.
4. Slice the angel food cake horizontally.
5. Spread half of the raspberry cream on the bottom layer.
6. Place the top layer on and cover with the remaining cream.
7. Refrigerate for at least 30 minutes before serving.

Find the full recipe at Joy the Baker’s Angel Food Cake with Raspberry Cream.

3) Gluten-Free Angel Food Cake

If you’re aiming for a fluffy angel food cake without gluten, this recipe is a solid pick. Gluten-free flour blends keep the cake light and airy, so you don’t lose that classic angel food cake feel.

Whip the egg whites properly so the cake rises and gets its soft structure. Top it with berries and whipped cream for a simple dessert.

Gluten-free angel food cake is a good option for those with gluten sensitivities or if you just want to change things up. It’s not any harder to make than the regular version.

Ingredients

• 1 1/2 cups egg whites (about 10-11 large eggs)
• 3/4 cup gluten-free all-purpose flour
• 1/4 cup cornstarch
• 3/4 cup powdered sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, beat egg whites with cream of tartar and salt until soft peaks form.
3. Gradually add powdered sugar while beating until stiff peaks form.
4. Sift gluten-free flour and cornstarch together, then gently fold into egg whites.
5. Fold in vanilla extract carefully.
6. Pour batter into an ungreased tube pan.
7. Bake for 35-40 minutes, or until the cake is lightly browned and springs back when touched.
8. Invert pan to cool completely before removing cake.

4) Lemon Zest Angel Food Cake

Mix lemon zest into the batter to give your angel food cake a fresh, citrusy kick. Lemon zest brightens every bite and pairs really well with a simple glaze or whipped cream.

Fold the zest into the egg whites after whipping them to keep the cake fluffy. This cake is a hit at spring or summer gatherings.

You can make it from scratch or just add lemon zest to a cake mix for a shortcut.

Ingredients

• 1 1/2 cups egg whites (about 10–12 eggs)
• 1 cup cake flour
• 1 1/2 cups granulated sugar (divided)
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• Zest of 1 lemon
• 1/2 teaspoon lemon extract (optional)

Cooking Instructions

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

Try a fresh lemon glaze or whipped cream on top for extra flavor.

You can find more lemon angel food cake ideas here.

5) Chocolate Swirl Angel Food Cake

Add a chocolate swirl to your angel food cake for a rich twist. Prepare the basic batter, then gently fold in some cocoa powder for the chocolate part.

Swirl the chocolate batter into the plain batter before baking. This gives you a pretty marbled look and a mild chocolate flavor.

Bake at 350°F (175°C) for about 35 to 40 minutes. Let it cool upside down for the fluffiest texture.

Ingredients

• 12 large egg whites
• 1 ½ cups sugar, divided
• 1 cup cake flour, sifted
• ¼ cup unsweetened cocoa powder
• 1 ¼ teaspoons cream of tartar
• ¼ teaspoon salt

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. Gradually add half the sugar while beating until stiff peaks form.
4. Sift cake flour with remaining sugar and cocoa powder.
5. Gently fold flour mixture into egg whites, saving half plain batter, half chocolate batter (flour mixed with cocoa).
6. Spoon plain and chocolate batter into pan and swirl gently with a knife.
7. Bake for 35-40 minutes.
8. Cool cake upside down before removing from pan.

6) Angel Food Cake with Fresh Strawberries

Pair angel food cake with fresh strawberries for a light and tasty dessert. The cake stays fluffy and sweet, while the strawberries add a juicy, fresh flavor.

Layer the cake with whipped cream and sliced strawberries for a classic treat. If you want, lightly toast the cake slices for a bit of texture.

Spread whipped cream on top and arrange the strawberries. This method gives you a simple dessert that’s just right for summer or special occasions.

For extra flavor, mix the strawberries with a little sugar and let them sit to bring out their juices.

Ingredients

• 1 angel food cake, sliced
• 2 cups fresh strawberries, sliced
• 1 cup whipped cream
• 2 tablespoons sugar (optional for macerating strawberries)

Cooking Instructions

1. If you want, lightly toast the cake slices until golden.
2. In a bowl, mix strawberries with sugar and let sit 10-15 minutes (optional).
3. Spread whipped cream on cake slices.
4. Top with fresh or macerated strawberries.
5. Layer more cake, whipped cream, and strawberries as you like.
6. Serve right away or chill before eating.

Try this easy recipe for a sweet, fresh dessert.

More ideas at Angel Food Cake with Strawberries – Tried and True Recipes.

7) Almond-Flavored Angel Food Cake

Switch up classic angel food cake by adding almond extract. It gives a subtle nutty flavor that’s great with fruit toppings.

Many bakers use almond extract with vanilla for balance. The cake stays light and fluffy but has a little extra depth from the almond.

Try sprinkling slivered almonds on top for a bit of crunch. This cake goes well with strawberries or any fresh fruit.

If you want to upgrade your angel food cake without messing with the texture, this one’s a good bet.

Ingredients

• 1 cup cake flour
• 1 ½ cups egg whites (about 10-12 eggs)
• 1 ¼ cups granulated sugar
• 1 teaspoon cream of tartar
• 1 teaspoon almond extract
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup slivered almonds (optional)

Cooking Instructions

1. Preheat your oven to 350°F (175°C).

2. Sift together the cake flour and ¾ cup sugar. Set this aside.

3. Beat the egg whites with cream of tartar and salt until you see soft peaks.

4. Gradually add the rest of the sugar, beating until stiff peaks form.

5. Gently fold in the vanilla and almond extract.

6. Carefully fold the flour mixture into the eggs a little at a time.

7. Pour the batter into an ungreased tube pan. If you’re using slivered almonds, sprinkle them on top.

8. Bake for 35-40 minutes, until golden and the cake springs back when you touch it.

9. Invert the pan and let the cake cool completely before removing.

8) Angel Food Cake with Whipped Cream Frosting

Angel food cake gets even lighter when you top it with whipped cream frosting. This frosting gives a soft texture but doesn’t drown out the cake’s delicate flavor.

Whipped cream and fresh fruit? Yes, please. It’s simple and feels fresh every time.

To make the frosting, whip heavy cream with a bit of sugar until you get soft peaks. You can spread it over the cooled cake or pipe it on if you’re feeling extra fancy.

This combo works for summer desserts or really, whenever you want something that isn’t too sweet.
Try tossing some berries or cherries into the whipped cream for a little extra flavor.

Ingredients

• Angel food cake (store-bought or homemade)
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Fresh berries (optional)

Cooking Instructions

1. Chill your heavy cream in the fridge for about 15 minutes.

2. Beat the cream, powdered sugar, and vanilla together until you see soft peaks.

3. Slice the cooled angel food cake.

4. Spread or pipe the whipped cream over the cake.

5. Top with fresh berries if you want.

6. Serve right away or keep it in the fridge until you’re ready.

For more tips, check out this Angel Food Cake with White Whipped Frosting recipe.

9) Orange Blossom Angel Food Cake

This orange blossom angel food cake is light, fragrant, and honestly, a little dreamy. The subtle floral notes play so well with the fresh citrus flavor.

If you want to brighten things up, add some orange zest. Orange blossom water in the batter lends a lovely aroma without making things too sweet.

Fresh peaches or other fruit on top? That’s a win.
This cake bakes at a slightly lower temperature, keeping it tender and airy.

Ingredients

• 12 egg whites
• 1½ cups granulated sugar, divided
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• Orange zest (from one orange)
• 2 tablespoons orange blossom water

Cooking Instructions

1. Preheat your oven to 325°F (160°C).

2. Sift together the flour, cornstarch, and half the sugar.

3. Whip the egg whites until soft peaks form.

4. Gradually add the rest of the sugar and whip until you get stiff peaks.

5. Gently fold the flour mixture and orange zest into the egg whites.

6. Carefully fold in the orange blossom water.

7. Pour the batter into an ungreased tube pan.

8. Bake for 40-45 minutes, until golden and springy.

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

10) Angel Food Cake Trifle

Angel food cake trifle is one of those desserts that’s both easy and light. You just layer pieces of cake with fresh berries—strawberries, blueberries, whatever you’ve got.

Add creamy pudding or whipped cream between the layers for a good mix.
The dessert looks gorgeous in a clear bowl, with those colorful layers showing off.

Use fresh or frozen berries, whatever’s on hand.
It’s a no-bake dessert and takes about 30 minutes to put together.

Try adding lemon or vanilla pudding for a twist.
This trifle works for summer get-togethers or any time you want something sweet that isn’t weighed down by frosting.

Ingredients

• 1 angel food cake (about 8-inch round)
• 2 cups strawberries, sliced
• 1 cup blueberries
• 2 (3.4 oz) packages vanilla instant pudding mix
• 4 cups cold milk
• 1 cup whipped cream

Cooking Instructions

1. Mix instant pudding with cold milk. Let it set for a bit—don’t rush it.

2. Cut the angel food cake into chunky cubes.

3. Grab a clear trifle dish. Start with a layer of cake cubes, then toss in some berries, add a good scoop of pudding, and top with whipped cream.

4. Keep layering—cake, berries, pudding, whipped cream—until you fill the dish.

5. Pop it in the fridge. Let it chill for at least an hour before you dig in.

For more ideas, check out this Angel Food Cake Berry Trifle recipe.