Classic Angel Food Bundt Cake

Here is my favorite angel food bundt cake recipe, with a light, airy texture that’s made from scratch using just a few simple ingredients like egg whites, cake flour, and sugar.

This angel food cake is perfect when you want something sweet but not too heavy. I love making it in a bundt pan because it looks so pretty, and it’s always a hit at family gatherings. Plus, it’s one of those cakes that actually tastes better the next day!

What Kind of Cake Flour Should I Use?

For angel food cake, you’ll want to stick with regular cake flour rather than all-purpose flour since it has a lower protein content that helps create that signature light, airy texture. Most grocery stores carry cake flour in the baking aisle, and popular brands like Swans Down or Softasilk work perfectly for this recipe. If you can’t find cake flour, you can make your own substitute by removing 2 tablespoons from each cup of all-purpose flour and replacing it with 2 tablespoons of cornstarch, then sifting the mixture together. Just make sure to sift your cake flour before measuring it out, as this helps remove any lumps and keeps your cake extra fluffy.

Options for Substitutions

Angel food cake can be a bit tricky with substitutions since it relies on specific ingredients for that light, airy texture, but here are some swaps that can work:

• Cake flour: If you don’t have cake flour, you can make your own by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for every cup. Sift it together well before using.
• Cream of tartar: This is pretty important for stabilizing the egg whites, but if you’re out, you can use 1 tablespoon of lemon juice or white vinegar instead. The cake might not rise quite as high, but it’ll still work.
• Egg whites: I wouldn’t recommend substituting these – they’re absolutely essential for the cake’s structure. You need the real deal for that classic angel food texture.
• Strawberries: Feel free to swap these with any berries you like – blueberries, raspberries, or mixed berries all work great. You can also use peaches or other soft fruits.
• Heavy cream: You can use whipped topping from a container if you prefer, or make a lighter version with half-and-half (though it won’t whip as thick).
• Vanilla extract: Try almond extract for a different flavor – just use half the amount since it’s stronger. Lemon extract is another nice option.

Watch Out for These Mistakes While Baking

The biggest mistake when making angel food cake is getting even a trace of egg yolk in your whites, which will prevent them from whipping up properly – make sure your bowl and beaters are completely clean and dry before you start.

Another common error is overbeating the egg whites past the soft peak stage, as this can cause your cake to collapse during baking, so stop mixing once you see those perfect peaks that hold their shape but still look glossy.

When folding in the flour mixture, resist the urge to stir vigorously since this deflates all those air bubbles you worked so hard to create – instead, use a gentle folding motion with a rubber spatula to keep the batter light and airy.

Finally, never grease your bundt pan for angel food cake because the batter needs to cling to the sides to rise properly, and always cool the cake upside down to maintain its height and prevent it from sinking.

What to Serve With Angel Food Cake?

This light and airy cake is perfect on its own, but it really shines when paired with fresh berries and whipped cream – and lucky for you, this recipe already includes strawberries! You can serve it with the macerated strawberries and freshly whipped cream that come with the recipe, or mix things up with other seasonal fruits like blueberries, raspberries, or peaches. A drizzle of chocolate sauce or a dusting of powdered sugar also makes a nice finishing touch. For something a bit more indulgent, try serving slices alongside vanilla ice cream or a light lemon curd for a citrusy contrast to the sweet cake.

Storage Instructions

Keep Fresh: Your angel food cake stays perfectly fluffy when covered with plastic wrap or stored in a cake keeper at room temperature for up to 3 days. Don’t refrigerate the cake itself unless it’s already been topped with the whipped cream and strawberries. The strawberry topping should be kept in the fridge in separate containers until you’re ready to serve.

Freeze: Angel food cake freezes really well for up to 3 months! Wrap the whole cake tightly in plastic wrap, then in foil, or slice it first and freeze individual pieces. Just thaw at room temperature for a few hours before serving, and it’ll taste just as good as fresh.

Assemble: Once you’ve topped your cake with the whipped cream and strawberries, keep it in the fridge and enjoy within 2 days. The whipped cream will start to weep after that, and nobody wants soggy cake! I like to assemble individual slices as I serve them to keep everything looking nice.

Preparation Time	20-30 minutes
Cooking Time	55-60 minutes
Total Time	75-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 30-35 g
• Fat: 120-140 g
• Carbohydrates: 350-400 g

Ingredients

For the cake:

• 1 cup cake flour
• 1 cup confectioners’ sugar
• 12 large egg whites
• 1 tsp cream of tartar
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 2 tsp vanilla extract

For the roasted berries:

• 2 lb fresh strawberries
• 1 cup sugar

For the topping:

• 1 cup heavy whipping cream
• 1/4 cup confectioners’ sugar

Step 1: Prepare the Pan and Sift Dry Ingredients

• 1 cup cake flour
• 1 cup confectioners’ sugar

Preheat your oven to 325°F.

Lightly grease a 10-inch bundt pan to prevent sticking.

In a medium bowl, sift together the cake flour and confectioners’ sugar.

Sifting helps create a light and airy cake texture.

Step 2: Whip Egg Whites and Add Sugar

• 12 large egg whites
• 1 tsp cream of tartar
• 1/2 tsp salt
• 2 tsp vanilla extract
• 1/2 cup granulated sugar

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with cream of tartar and salt until soft peaks form.

With the mixer running on low speed, slowly add vanilla extract and granulated sugar.

Increase the speed and continue whisking until stiff peaks form.

I like to check by lifting the whisk — the peaks should stand tall and not fold over.

Step 3: Incorporate Dry Ingredients and Bake the Cake

• sifted cake flour and confectioners’ sugar mixture (from Step 1)
• whipped egg white mixture (from Step 2)

Gently fold the sifted cake flour and confectioners’ sugar mixture (from Step 1) into the whipped egg whites (from Step 2), being careful not to deflate the batter.

Spread the batter evenly into the prepared bundt pan.

Bake for 55-60 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan on a wire rack.

Once cooled, invert the cake onto a serving tray or cake stand.

Step 4: Prepare Roasted Strawberries

• 2 lb fresh strawberries
• 1 cup sugar

If you’d like to serve the cake with roasted strawberries, preheat your oven to 425°F.

Line a rimmed baking sheet with parchment paper.

Remove the stems from the strawberries and slice each into quarters.

In a large bowl, toss the strawberry quarters with sugar, then spread them onto the prepared baking sheet.

Roast for 15 minutes, or until the berries are soft and juicy.

Once cool enough to handle, transfer both the strawberries and their juices to a medium bowl and chill until ready to serve.

For a flavor boost, I sometimes add a tiny splash of balsamic vinegar before roasting.

Step 5: Whip the Cream

• 1 cup heavy whipping cream
• 1/4 cup confectioners’ sugar

In a medium bowl, beat the heavy whipping cream with confectioners’ sugar until stiff peaks form.

Keep the whipped cream chilled until serving.

Step 6: Plate and Serve

Slice the cooled cake and serve each portion topped with some of the roasted strawberries and a dollop of freshly whipped cream.

Enjoy!