Perfect for those sweet cravings or a light dessert after a hearty meal, angel food cake mix is your secret weapon for creating effortlessly delicious treats. Whether you’re a baking novice or a seasoned pro, our roundup of 20 easy recipes will inspire you to whip up something spectacular. From classic flavors to inventive twists, there’s a recipe here to delight every palate. Let’s get baking!
Lemon Blueberry Angel Food Cake
Nothing embodies the essence of summer quite like the delicate balance of tart lemon and sweet blueberries, perfectly captured in this airy, light-as-a-cloud angel food cake. This dessert is a celebration of simplicity and elegance, promising to be the star of any gathering with its vibrant flavors and ethereal texture.
Ingredients
- For the cake:
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- For the blueberry compote:
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F. Ensure the oven rack is in the lower third of the oven to allow the cake to rise properly.
- In a medium bowl, whisk together the sifted cake flour and 1/2 cup of the granulated sugar. Set aside.
- In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form. Gradually add the remaining 1 cup of sugar, beating until stiff peaks form.
- Gently fold in the lemon zest and vanilla extract into the egg white mixture, being careful not to deflate the whites.
- Sift the flour mixture over the egg whites in three additions, folding gently after each until just combined.
- Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula and bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched.
- While the cake bakes, prepare the blueberry compote by combining the blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, until the blueberries burst and the sauce thickens slightly. Remove from heat and let cool.
- Once the cake is done, invert the pan onto a cooling rack and let it cool completely, about 1 hour, before removing from the pan.
- Serve the cake slices with a generous drizzle of the blueberry compote.
This Lemon Blueberry Angel Food Cake is a masterpiece of contrasts: the cake’s pillowy softness against the compote’s juicy burst of flavor. Try serving it with a dollop of whipped cream for an extra indulgent touch, or enjoy it as is for a lighter, refreshing dessert.
Strawberry Angel Food Cake Roll
Just when you thought angel food cake couldn’t get any more divine, this Strawberry Angel Food Cake Roll comes along, marrying the airy lightness of angel food with the sweet, tangy burst of fresh strawberries, all rolled into an elegant dessert that’s as stunning as it is delicious.
Ingredients
- For the cake:
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the filling:
- 2 cups fresh strawberries, hulled and diced
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides to easily lift the cake later.
- In a small bowl, whisk together the cake flour and 3/4 cup of granulated sugar. Set aside.
- In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form. Gradually add the remaining 3/4 cup sugar, then the vanilla, beating until stiff peaks form.
- Gently fold the flour mixture into the egg white mixture in three additions, being careful not to deflate the batter.
- Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake bakes, prepare the filling by mixing the strawberries with 1/4 cup sugar in a bowl. Let sit for 10 minutes to macerate.
- In another bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Once the cake is done, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Starting from a short end, roll the cake up with the towel inside. Let cool completely on a wire rack.
- Unroll the cooled cake, spread with the whipped cream, then top with the macerated strawberries. Re-roll the cake without the towel, wrap in plastic, and refrigerate for at least 1 hour before serving.
This Strawberry Angel Food Cake Roll is a masterpiece of textures, from the soft, pillowy cake to the creamy, berry-filled center. Serve it chilled, garnished with additional whipped cream and whole strawberries for an extra touch of elegance.
Chocolate Angel Food Cake
Perfectly light yet decadently rich, this Chocolate Angel Food Cake marries the airy texture of a classic angel food with the deep, luxurious flavor of cocoa, creating a dessert that’s as visually stunning as it is delicious.
Ingredients
- For the cake:
- 1 cup cake flour, sifted
- 1/4 cup unsweetened cocoa powder, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F. Ensure there’s no grease in your angel food cake pan.
- In a medium bowl, whisk together the sifted cake flour, cocoa powder, and 3/4 cup of the granulated sugar. Set aside.
- In a large bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and salt, then increase to high speed until soft peaks form.
- Gradually add the remaining 3/4 cup sugar, a few tablespoons at a time, beating until stiff, glossy peaks form. Tip: The meringue should hold its peak when the beater is lifted.
- Gently fold in the vanilla extract. Then, sift the flour mixture over the egg whites in three additions, folding gently after each until just combined. Tip: Overmixing can deflate the egg whites, so fold carefully.
- Pour the batter into the ungreased angel food cake pan. Smooth the top with a spatula.
- Bake for 35-40 minutes, or until the cake springs back when lightly touched. Tip: Avoid opening the oven door too early, as this can cause the cake to collapse.
- Invert the pan onto a cooling rack and let the cake cool completely, about 1-2 hours, before removing from the pan.
Chocolate Angel Food Cake boasts a melt-in-your-mouth texture with a rich cocoa flavor that’s perfectly balanced by its inherent lightness. Serve it with a dusting of powdered sugar and fresh berries for a stunning presentation that’s sure to impress.
Raspberry Swirl Angel Food Cake
Perfectly light and airy, this Raspberry Swirl Angel Food Cake marries the delicate texture of classic angel food with the vibrant, tangy sweetness of raspberries, creating a dessert that’s as visually stunning as it is delicious.
Ingredients
- For the cake:
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the raspberry swirl:
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
- 1 tbsp water
Instructions
- Preheat your oven to 350°F. Ensure the oven rack is in the lower third of the oven to allow the cake to rise properly.
- In a small bowl, whisk together the sifted cake flour and 3/4 cup of the granulated sugar. Set aside.
- In a large mixing bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form. Gradually add the remaining 3/4 cup sugar, then the vanilla, beating until stiff peaks form.
- Gently fold the flour mixture into the egg white mixture in three additions, being careful not to deflate the whites.
- For the raspberry swirl, combine the raspberries, sugar, and water in a small saucepan over medium heat. Cook for 5 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly. Strain to remove seeds, then cool.
- Pour half of the cake batter into an ungreased 10-inch tube pan. Drizzle half of the raspberry sauce over the batter, then swirl with a knife. Repeat with the remaining batter and sauce.
- Bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched. Invert the pan onto a cooling rack and let cool completely before removing.
Exquisite in its simplicity, this cake boasts a cloud-like texture with pockets of raspberry swirl that add a burst of flavor. Serve it with a dusting of powdered sugar and fresh raspberries for an elegant presentation.
Coconut Angel Food Cake
Gracefully light and airy, this Coconut Angel Food Cake is a sublime dessert that marries the delicate texture of traditional angel food cake with the tropical allure of coconut. Perfect for summer gatherings or as a sweet finale to any meal, its ethereal quality is matched only by its irresistible flavor.
Ingredients
- For the cake:
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1/2 cup sweetened shredded coconut
Instructions
- Preheat your oven to 350°F. Ensure there’s no grease in your angel food cake pan.
- In a medium bowl, whisk together the sifted cake flour and 3/4 cup of the granulated sugar. Set aside.
- In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form.
- Gradually add the remaining 3/4 cup sugar, beating on high until stiff peaks form. Tip: The meringue should be glossy and hold its shape.
- Gently fold in the vanilla and coconut extracts, being careful not to deflate the meringue.
- Sprinkle the flour mixture over the meringue in six additions, folding gently after each until just combined.
- Fold in the shredded coconut last, distributing it evenly throughout the batter.
- Pour the batter into the ungreased angel food cake pan. Smooth the top with a spatula.
- Bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched. Tip: Avoid opening the oven door during the first 30 minutes to prevent the cake from collapsing.
- Invert the pan onto a cooling rack immediately after baking. Let it cool completely, about 1 hour, before removing from the pan. Tip: Use a knife to loosen the cake from the sides of the pan if necessary.
Light as a cloud with a subtle coconut fragrance, this cake is a dream when served with a dollop of whipped cream and a sprinkle of toasted coconut. Its moist, tender crumb makes it a standout dessert that’s as pleasing to the palate as it is to the eye.
Orange Cream Angel Food Cake
Gracefully light and infused with the delicate essence of citrus, this Orange Cream Angel Food Cake is a sublime dessert that marries the airy texture of angel food with the vibrant, creamy notes of orange. Perfect for summer gatherings or as a refined finish to any meal, its elegance is matched only by its simplicity.
Ingredients
- For the cake:
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 tbsp orange zest
- 1 tsp vanilla extract
- For the orange cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tbsp orange zest
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Ensure the oven rack is in the lower third of the oven to allow the cake to rise properly.
- In a medium bowl, whisk together the sifted cake flour and 3/4 cup of granulated sugar. Set aside.
- In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form. Gradually add the remaining 3/4 cup of sugar, beating until stiff peaks form.
- Gently fold in the orange zest and vanilla extract into the egg white mixture, being careful not to deflate the whites.
- Sift the flour mixture over the egg whites in three additions, folding gently after each until just combined.
- Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula and bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched.
- Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour. Run a knife around the edges to loosen the cake before removing it from the pan.
- For the orange cream, whip the heavy cream, powdered sugar, orange zest, and vanilla extract in a chilled bowl until stiff peaks form.
- Serve slices of the angel food cake with a dollop of orange cream on top or alongside.
Fluffy and light, this cake offers a perfect balance of sweetness and citrus, with the orange cream adding a luxurious richness. For an extra touch of elegance, garnish with thin orange slices or a sprinkle of zest before serving.
Pineapple Upside Down Angel Food Cake
Venturing into the realm of classic desserts with a twist, this Pineapple Upside Down Angel Food Cake marries the light, airy texture of angel food cake with the caramelized sweetness of pineapple upside-down cake. A harmonious blend of flavors and textures awaits, promising a dessert that’s as visually stunning as it is delicious.
Ingredients
- For the pineapple topping:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1 can (20 oz) pineapple slices in juice, drained
- Maraschino cherries, for garnish
- For the angel food cake:
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Ensure the oven rack is in the lower third to allow the cake to rise properly.
- Melt the butter in a 10-inch tube pan over low heat. Sprinkle the brown sugar evenly over the melted butter, then arrange the pineapple slices on top. Place a cherry in the center of each pineapple slice. Set aside.
- In a medium bowl, whisk together the sifted cake flour and 3/4 cup of granulated sugar. Set aside.
- In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form. Gradually add the remaining 3/4 cup sugar, then the vanilla, beating until stiff peaks form.
- Gently fold the flour mixture into the egg white mixture in three additions, being careful not to deflate the whites.
- Pour the batter over the pineapple topping in the tube pan, spreading evenly. Bake for 40-45 minutes, or until the top is golden and springs back when lightly touched.
- Immediately invert the pan onto a serving plate. Let cool for 10 minutes before removing the pan.
How the cake’s ethereal texture contrasts beautifully with the rich, gooey pineapple topping, creating a dessert that’s both light and indulgent. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience.
Peaches and Cream Angel Food Cake
Few desserts capture the essence of summer quite like this ethereal creation, where the sweetness of ripe peaches meets the cloud-like lightness of angel food cake, all enveloped in a silky cream that whispers of indulgence.
Ingredients
- For the cake:
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the peaches and cream topping:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 3 ripe peaches, peeled and sliced
Instructions
- Preheat your oven to 350°F. Ensure all ingredients are at room temperature to achieve maximum volume in your egg whites.
- In a medium bowl, whisk together the sifted cake flour and 3/4 cup of granulated sugar. Set aside.
- In a large bowl, beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add the remaining 3/4 cup sugar, beating until stiff peaks form. Gently fold in the vanilla extract.
- Sift the flour mixture over the egg whites in three additions, folding gently after each to maintain the airiness of the batter.
- Pour the batter into an ungreased 10-inch tube pan. Bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched.
- Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour. This prevents the cake from collapsing.
- For the topping, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread over the cooled cake and arrange the peach slices on top.
Not only does this dessert boast a delicate crumb and a light, airy texture, but the juxtaposition of the fluffy cake against the lush cream and juicy peaches creates a symphony of flavors and textures. Serve it on a warm evening to let the peaches shine, or garnish with a sprinkle of cinnamon for an autumnal twist.
Black Forest Angel Food Cake
Perfectly blending the rich, decadent flavors of chocolate and cherries with the light, airy texture of angel food cake, this Black Forest Angel Food Cake is a showstopper that promises to delight. Its elegant layers and sophisticated taste profile make it an ideal centerpiece for any celebratory occasion.
Ingredients
- For the cake:
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the topping:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 can (21 oz) cherry pie filling
- 1/2 cup chocolate shavings
Instructions
- Preheat your oven to 350°F. Ensure the oven rack is in the lower third of the oven to allow the cake to rise properly.
- In a small bowl, whisk together the sifted cake flour and 3/4 cup of granulated sugar. Set aside.
- In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form. Gradually add the remaining 3/4 cup of sugar, then the vanilla extract, beating until stiff peaks form.
- Gently fold the flour mixture into the egg white mixture in three additions, being careful not to deflate the batter.
- Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
- Bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched.
- Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour.
- For the topping, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Run a knife around the edges of the pan to loosen the cake, then remove it from the pan.
- Spread the whipped cream over the top of the cake, then spoon the cherry pie filling over the cream. Sprinkle with chocolate shavings.
Unbelievably light yet rich, this cake offers a delightful contrast between the fluffy angel food base and the creamy, fruity topping. Serve it chilled for a refreshing summer dessert, or garnish with fresh cherries for an extra touch of elegance.
Banana Split Angel Food Cake
Banana Split Angel Food Cake is a delightful twist on the classic dessert, combining the light, airy texture of angel food cake with the rich, indulgent flavors of a traditional banana split. Perfect for summer gatherings, this dessert is as visually stunning as it is delicious, offering a symphony of flavors that will impress any guest.
Ingredients
- For the cake:
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the topping:
- 3 ripe bananas, sliced
- 1 cup strawberries, sliced
- 1/2 cup pineapple chunks
- 1 cup whipped cream
- 1/2 cup chocolate sauce
- 1/4 cup chopped nuts
- 10 maraschino cherries
Instructions
- Preheat your oven to 350°F and ensure all ingredients are at room temperature for optimal mixing.
- Sift together the cake flour and 3/4 cup of granulated sugar in a bowl to aerate the mixture, which helps create a lighter cake.
- In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form. Gradually add the remaining 3/4 cup sugar, then the vanilla, beating until stiff peaks form.
- Gently fold the flour mixture into the egg whites in three additions, being careful not to deflate the mixture, to maintain the cake’s airy texture.
- Pour the batter into an ungreased angel food cake pan and bake for 35-40 minutes, or until the top is golden and springs back when touched.
- Invert the pan onto a cooling rack immediately after baking to prevent the cake from collapsing, and let it cool completely.
- Once cooled, run a knife around the edges to loosen the cake, then transfer it to a serving plate.
- Top the cake with layers of bananas, strawberries, and pineapple, then drizzle with chocolate sauce and sprinkle with nuts.
- Finish with dollops of whipped cream and cherries for a classic banana split presentation.
Delightfully moist and fluffy, this Banana Split Angel Food Cake offers a perfect balance of sweetness and freshness. Serve it as a show-stopping centerpiece at your next dinner party or enjoy a slice as a decadent afternoon treat.
Key Lime Angel Food Cake
Whisking together the zest of summer and the lightness of clouds, this Key Lime Angel Food Cake is a sublime dessert that marries the tartness of key limes with the ethereal texture of angel food cake. Perfect for those warm evenings when only something sweet and citrusy will do.
Ingredients
- For the cake:
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 tbsp key lime zest
- 1 tsp vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp key lime juice
- 1 tbsp key lime zest
Instructions
- Preheat your oven to 350°F. Ensure the oven rack is in the middle position for even baking.
- In a medium bowl, whisk together the sifted cake flour and 3/4 cup of granulated sugar. Set aside.
- In a large bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then increase to high speed until soft peaks form.
- Gradually add the remaining 3/4 cup sugar, beating until stiff peaks form. Gently fold in the key lime zest and vanilla extract.
- Sift the flour mixture over the egg white mixture in six additions, folding gently after each until just combined.
- Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
- Bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched.
- Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour.
- For the glaze, whisk together powdered sugar, key lime juice, and zest until smooth. Drizzle over the cooled cake.
- Run a knife around the edges of the pan to release the cake. Serve slices with a dollop of whipped cream if desired.
Angel food cake achieves its signature lightness from the whipped egg whites, and the addition of key lime zest and juice introduces a refreshing tang. Serve this cake at your next brunch for a dessert that’s as visually stunning as it is delicious.
Cherry Almond Angel Food Cake
Nothing heralds the arrival of summer quite like the delicate, airy texture of a Cherry Almond Angel Food Cake, a dessert that marries the tart sweetness of cherries with the nutty depth of almonds in a light, fluffy confection. Perfect for picnics or patio gatherings, this cake is a testament to the beauty of seasonal baking.
Ingredients
- For the cake:
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- For the cherry almond topping:
- 1 cup fresh cherries, pitted and halved
- 1/4 cup sliced almonds
- 2 tbsp granulated sugar
Instructions
- Preheat your oven to 350°F. Have an ungreased 10-inch tube pan ready.
- In a small bowl, whisk together the sifted cake flour and 1/2 cup of the granulated sugar. Set aside.
- In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form. Tip: Ensure your bowl and beaters are completely grease-free for maximum volume.
- Gradually add the remaining 1 cup of sugar, 2 tablespoons at a time, beating on high speed until stiff peaks form. Tip: The sugar should be fully dissolved; rub a bit between your fingers to check for graininess.
- Gently fold in the almond and vanilla extracts, then sift the flour mixture over the egg whites in six additions, folding gently after each. Tip: Use a spatula and fold in a figure-eight motion to maintain the batter’s airiness.
- Pour the batter into the tube pan. Smooth the top with a spatula and sprinkle the cherries, almonds, and sugar evenly over the batter.
- Bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched. Invert the pan onto a cooling rack and let cool completely before removing.
Fluffy and light, this Cherry Almond Angel Food Cake offers a delightful contrast between the moist, tender crumb and the crunchy, sweet topping. Serve it with a dollop of whipped cream and a scattering of fresh cherries for an extra touch of elegance.
Tiramisu Angel Food Cake
Combining the airy lightness of angel food cake with the rich, coffee-infused layers of tiramisu, this dessert is a heavenly twist on two classics. Perfect for any occasion, it promises to delight with every forkful.
Ingredients
- For the cake:
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the tiramisu layer:
- 1 cup strong brewed coffee, cooled
- 2 tbsp coffee liqueur
- 8 oz mascarpone cheese
- 1/2 cup powdered sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- Cocoa powder, for dusting
Instructions
- Preheat your oven to 350°F and ensure the oven rack is in the lower third of the oven to promote even baking.
- In a large bowl, sift together the cake flour and 3/4 cup of the granulated sugar twice to aerate the mixture.
- In another bowl, beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add the remaining 3/4 cup sugar, beating until stiff peaks form. Fold in the vanilla extract.
- Gently fold the flour mixture into the egg whites in three additions, being careful not to deflate the batter.
- Pour the batter into an ungreased 10-inch tube pan and bake for 35-40 minutes, or until the cake springs back when lightly touched.
- Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour.
- For the tiramisu layer, whisk together the cooled coffee and coffee liqueur in a shallow dish.
- In a separate bowl, beat the mascarpone and powdered sugar until smooth. In another bowl, whip the heavy cream and vanilla to stiff peaks, then fold into the mascarpone mixture.
- Slice the cooled cake horizontally into three layers. Brush each layer with the coffee mixture, then spread with the mascarpone cream.
- Reassemble the cake and dust the top with cocoa powder before serving.
Whisking together the delicate flavors of coffee and cream, this Tiramisu Angel Food Cake offers a sublime texture that’s both fluffy and moist. Serve it with a dusting of cocoa powder and a side of fresh berries for an extra touch of elegance.
Caramel Apple Angel Food Cake
Whisking together the light, airy texture of angel food cake with the rich, buttery sweetness of caramel and the crisp tartness of apples creates a dessert that’s as delightful to the palate as it is to the eye. This Caramel Apple Angel Food Cake is a perfect blend of flavors and textures, offering a sophisticated twist on classic autumn desserts.
Ingredients
- For the cake:
- 1 cup cake flour
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the caramel apple topping:
- 2 large apples, peeled and thinly sliced
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F. Sift together the cake flour and 3/4 cup of granulated sugar twice to ensure a light, fluffy cake texture.
- In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form. Gradually add the remaining 3/4 cup sugar, then the vanilla, beating until stiff peaks form.
- Gently fold the flour mixture into the egg whites in three additions, being careful not to deflate the mixture. Pour into an ungreased 10-inch tube pan.
- Bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched. Invert the pan onto a cooling rack and let cool completely.
- For the topping, melt butter in a skillet over medium heat. Add brown sugar, heavy cream, vanilla, and cinnamon, stirring until smooth. Add apples and cook for 5-7 minutes, until tender.
- Run a knife around the edges of the pan to release the cake. Serve slices topped with warm caramel apple mixture.
Generously adorned with the caramel apple topping, each bite of this cake offers a heavenly contrast between the moist, spongy cake and the luscious, fruity topping. For an extra touch of elegance, drizzle with additional caramel sauce and a sprinkle of sea salt before serving.
Pumpkin Spice Angel Food Cake
Unveiling a dessert that marries the light, airy texture of angel food cake with the warm, comforting spices of pumpkin season, this Pumpkin Spice Angel Food Cake is a delightful twist on a classic. Perfect for autumn gatherings or as a sweet finish to any meal, its elegant simplicity belies the depth of flavor achieved through carefully balanced ingredients.
Ingredients
- For the cake:
- 1 1/2 cups granulated sugar
- 1 cup cake flour, sifted
- 12 large egg whites, at room temperature
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
Instructions
- Preheat your oven to 350°F. Ensure the oven rack is in the lower third of the oven to allow the cake to rise properly.
- In a medium bowl, whisk together 3/4 cup of the granulated sugar with the sifted cake flour and pumpkin pie spice. Set aside.
- In a large bowl, beat the egg whites with the cream of tartar and salt on medium speed until soft peaks form. Gradually add the remaining 3/4 cup sugar, then the vanilla, beating until stiff peaks form.
- Gently fold the flour mixture into the egg whites in three additions, being careful not to deflate the mixture. Then, fold in the pumpkin puree until just combined.
- Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula and bake for 35-40 minutes, or until the cake springs back when lightly touched.
- Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour, before removing from the pan.
Just as the seasons change, this cake offers a refreshing take on traditional angel food cake, with the pumpkin puree adding a moist, tender crumb and the spices lending a cozy warmth. Serve it with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of indulgence.
Red Velvet Angel Food Cake
Kaleidoscopic in color and ethereal in texture, the Red Velvet Angel Food Cake is a sublime twist on the classic, marrying the rich, cocoa-kissed flavors of red velvet with the airy lightness of angel food. Perfect for celebrations or as a decadent everyday treat, this cake promises to dazzle both the eyes and the palate.
Ingredients
- For the cake:
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 2 tbsp unsweetened cocoa powder
- 1 tbsp red food coloring
- 1 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Ensure the oven rack is in the lower third of the oven to promote even baking.
- In a medium bowl, whisk together the sifted cake flour and 3/4 cup of the granulated sugar. Set aside.
- In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form. Gradually add the remaining 3/4 cup sugar, beating until stiff peaks form.
- Gently fold in the cocoa powder, red food coloring, and vanilla extract into the egg white mixture until fully incorporated.
- Sift the flour mixture over the egg white mixture in three additions, folding gently after each until just combined. Avoid overmixing to maintain the batter’s volume.
- Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
- Bake for 35-40 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- Invert the pan onto a cooling rack immediately after baking. Let the cake cool completely, about 1 1/2 hours, before removing from the pan.
Velvety and light, this Red Velvet Angel Food Cake offers a delightful contrast between its moist, tender crumb and the crisp, sugary crust. Serve it with a dollop of whipped cream and fresh berries for an elegant dessert that’s as beautiful as it is delicious.
Mocha Angel Food Cake
Just when you thought angel food cake couldn’t get any more divine, along comes this mocha-infused version that elevates the classic to new heights. Its light, airy texture paired with the rich flavors of coffee and chocolate makes it an irresistible treat for any occasion.
Ingredients
- For the cake:
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 2 tbsp instant espresso powder
- 1/4 cup cocoa powder, sifted
- For the glaze:
- 1/2 cup powdered sugar
- 2 tbsp cocoa powder
- 2 tbsp strong brewed coffee, cooled
Instructions
- Preheat your oven to 350°F. Ensure the oven rack is in the lower third of the oven to allow the cake to rise properly.
- In a small bowl, whisk together the cake flour, 3/4 cup of granulated sugar, espresso powder, and cocoa powder. Sift the mixture twice to ensure it’s lump-free.
- In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form. Gradually add the remaining 3/4 cup of sugar, then the vanilla, beating until stiff peaks form.
- Gently fold the flour mixture into the egg whites in three additions, being careful not to deflate the mixture. Pour the batter into an ungreased 10-inch tube pan.
- Bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched. Invert the pan onto a cooling rack and let the cake cool completely before removing.
- For the glaze, whisk together powdered sugar, cocoa powder, and coffee until smooth. Drizzle over the cooled cake.
Velvety and moist, this mocha angel food cake boasts a delicate crumb that melts in your mouth, with the glaze adding a luxurious finish. Serve it with a dusting of cocoa powder or alongside a scoop of vanilla ice cream for an extra indulgent dessert.
S’mores Angel Food Cake
Majestic in its simplicity yet decadent in flavor, the S’mores Angel Food Cake combines the airy lightness of angel food cake with the rich, gooey indulgence of s’mores, creating a dessert that’s both sophisticated and nostalgically comforting.
Ingredients
- For the cake:
- 1 cup cake flour
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup mini marshmallows
- 1/2 cup graham cracker crumbs
- 1/2 cup chocolate chips, melted
Instructions
- Preheat your oven to 350°F. Sift together the cake flour and 3/4 cup of granulated sugar twice to ensure a fine, lump-free mixture.
- In a large bowl, beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add the remaining 3/4 cup sugar, beating until stiff peaks form. Fold in the vanilla extract.
- Gently fold the flour mixture into the egg whites in three additions, being careful not to deflate the mixture. Pour into an ungreased angel food cake pan.
- Bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched. Invert the pan onto a cooling rack and let cool completely.
- For the topping, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread over the cooled cake.
- Sprinkle mini marshmallows over the whipped cream. Using a kitchen torch, lightly toast the marshmallows until golden brown.
- Sprinkle graham cracker crumbs over the toasted marshmallows and drizzle with melted chocolate.
Gracefully balancing textures and flavors, this cake offers a cloud-like base with a crispy, creamy, and chocolaty topping. Serve it at your next gathering to evoke the warmth of a campfire under the stars.
Peanut Butter Cup Angel Food Cake
Revered for its light, airy texture and decadent flavor, this Peanut Butter Cup Angel Food Cake is a heavenly twist on the classic dessert, combining the richness of peanut butter cups with the delicate crumb of angel food cake.
Ingredients
- For the cake:
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the peanut butter cup mixture:
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 cup mini peanut butter cups, chopped
Instructions
- Preheat your oven to 350°F and ensure the oven rack is in the middle position.
- In a small bowl, whisk together the sifted cake flour and 1/2 cup of granulated sugar. Set aside.
- In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form.
- Gradually add the remaining 1 cup of granulated sugar, a few tablespoons at a time, while continuing to beat until stiff peaks form.
- Gently fold in the vanilla extract, then gradually fold in the flour mixture until just combined.
- In a separate bowl, mix the peanut butter and powdered sugar until smooth, then gently fold in the chopped peanut butter cups.
- Alternately spoon the cake batter and peanut butter mixture into an ungreased angel food cake pan, swirling lightly with a knife to create a marbled effect.
- Bake for 40-45 minutes, or until the cake is golden and springs back when lightly touched.
- Invert the pan onto a cooling rack and let the cake cool completely before removing from the pan.
Unveiling a cake that’s as stunning to behold as it is to eat, the Peanut Butter Cup Angel Food Cake offers a perfect balance of fluffy and rich textures, with the surprise of peanut butter cups in every bite. Serve it with a drizzle of chocolate sauce or a dollop of whipped cream for an extra indulgent treat.
Mint Chocolate Chip Angel Food Cake
Captivating the senses with its light, airy texture and refreshing flavor, this Mint Chocolate Chip Angel Food Cake is a delightful twist on the classic dessert. Perfect for summer gatherings or as a sophisticated finish to any meal, its vibrant green hue and rich chocolate flecks promise a visually stunning and deliciously satisfying experience.
Ingredients
- For the cake:
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 1 tsp peppermint extract
- Green food coloring, as needed
- 1/2 cup mini chocolate chips, tossed in 1 tbsp flour
Instructions
- Preheat your oven to 350°F. Ensure the oven rack is in the lower third of the oven to allow the cake to rise properly.
- In a small bowl, whisk together the sifted cake flour and 1/2 cup of the granulated sugar. Set aside.
- In a large, clean bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form. Tip: Ensure your bowl and beaters are completely grease-free for optimal volume.
- Gradually add the remaining 1 cup of sugar, 1 tbsp at a time, beating on high speed until stiff, glossy peaks form.
- Beat in the vanilla and peppermint extracts and enough green food coloring to achieve your desired hue.
- Gently fold in the flour mixture, 1/4 cup at a time, being careful not to deflate the egg whites. Tip: Use a large spatula and fold in a figure-eight motion for even incorporation.
- Fold in the flour-tossed mini chocolate chips until just distributed.
- Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
- Bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched. Tip: Avoid opening the oven door during the first 30 minutes to prevent the cake from collapsing.
- Invert the pan onto a cooling rack and let the cake cool completely, about 1 1/2 hours, before removing from the pan.
Remarkably light yet rich in flavor, this cake boasts a moist crumb and bursts of cool mint paired with decadent chocolate. Serve it with a dollop of whipped cream and fresh mint leaves for an extra touch of elegance.
Conclusion
Variety is the spice of life, and our roundup of 20 Delicious Angel Food Cake Mix Recipes Easy offers just that! From classic to creative, there’s something for every home cook to love. We invite you to try these recipes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!
