Look no further, because I have the perfect Angel Food Cake recipe! This cake is sweet, pillowy soft, and fluffy as a cloud! You’ll never want to buy the store bought stuff again.

A slice of angel food cake on a black plate, with strawberries and blueberries scattered throughout the scene.

I’m ready for all the strawberries! I love angel food cake especially when it’s covered in an array of fruit, namely strawberries.🍓

Thanks to my local grocery store’s strawberry sale, I’ve been on a strawberry kick recently! I’m making virgin strawberry mojitos, strawberry kiwi lemonade, and kiwi strawberry popsicles.

Two images, the left one shows fine ground sugar, and the right is angel food cake batter in a tube pan.

However, when I think of strawberries one of the first desserts that comes to mind is angel food cake. Rather than make a homemade angel food cake recipe, my mother would purchase the cake from a grocery store for added convenience. Growing up, all I knew was the grocery store stuff. Boy, was I missing out!!!!!!

Homemade is waaaaaay better!

When you first bite into this cake you’ll think you’re eating a sugar dusted cloud. This cake is velvety smooth, pillowy soft, light as a feather.

I’m running out of ways to describe the perfection of this cake….

Angel Food Cake that has been lightly browned, still in a tube pan.

You’ll just have to try it and see for yourself.

Recipe Tips

A big secret to getting the fluffy angel food cake is the egg whites.

The egg whites are mixed until medium peaks form. We add cream of tartar to the mixture to stabilize the egg whites.

Be careful not to over whip the egg whites (soft/medium peaks, not stiff). If you over whip the egg whites the dry ingredients will require extra mixing, which will result in the batter losing some of its precious volume. (Who knew cake making was so technical)!

Additionally, using a lighter flour such as cake flour, aids in the light and airy texture.

You can top your cake with freshly whipped cream, Greek yogurt cream, or easy coconut whipped cream

An overhead view of an angel food cake, with a slice removed and strawberries and blueberries scattered around the cake.

Should you grease an Angel Food Cake pan (tube pan)?

No. The ungreased sides allow the cake batter a surface to cling onto, helping the cake rise. If you grease the pan, you won’t get a well risen cake.

After baking, the angel food cake is inverted for the cooling process. This prevents the cake from falling in on itself.

A slice of angel food cake on a plate, with strawberries and blueberries throughout the scene.

I hope you found some of this information helpful so that you’re ready to conquer this recipe!

More of my favorite recipes

An easy to make Angel Food Cake Recipe that's soft, fluffy, and rich in flavor! Add fruit and whipped cream and you've just made the perfect dessert!
Print Review
5 from 1 vote

Angel Food Cake

Pillowy soft Angel Food Cake! This cake is perfection. Fluffy as a cloud and perfectly sweet. 
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 10 servings


  • 1 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup cake flour, sifted
  • 12 egg whites, room temp
  • 1/3 cup warm water
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon cream of tartar


  • Preheat the oven to 350°F. 
  • In a food processor add the granulated sugar. Spin the sugar for 2 minutes until the sugar is very fine. 
  • Sift half of the superfine sugar with the salt and cake flour. Set the other half of superfine sugar aside. 
  • In a large bowl combine the egg whites, water, vanilla extract, and cream of tartar. Using a hand whisk, thoroughly mix the ingredients together for 2 minutes. 
  • Using hand beaters, beat the egg mixture on medium speed, slowly adding the remaining sugar, until soft/medium peaks form. 
  • Sift enough of the flour mixture over the top of the medium peaks mixture, just until the top has been lightly dusted. Using a spatula, fold the Fluor mixture in. Continue doing this (lightly dusting the top of the egg mixture with sifted flour mixture) and folding it in until all the flour mixture is incorporated. 
  • Pour the cake mixture into an uncreased tube pan. Bake for 35 minutes.
  • Cool upside down on cooling rack for 1 hour (cake still in pan) before removing the pan. Serve with fresh fruit and whipped cream. 


Recipe Source: Adapted from Food Network


Calories: 201kcal (10%)Carbohydrates: 44g (15%)Protein: 5g (10%)Sodium: 119mg (5%)Potassium: 145mg (4%)Sugar: 35g (39%)Calcium: 4mgIron: 0.1mg (1%)
author: Whitney
Course: Dessert
Cuisine: American
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