Bundt Pan Angel Food Cake Recipe

The Cake That Floats

Angel food cake is a cloud you can eat. It is so light and airy. I think it feels like a happy sigh.

It gets all its lift from egg whites. You beat them until they are full of tiny bubbles. Those bubbles are what make the cake rise. This matters because you must be gentle with the batter. No greasing the pan! The cake needs to cling to the sides as it climbs.

My Bundt Pan Secret

Most recipes say you need a special tube pan. I did not have one. So I used my trusty bundt pan instead. I held my breath the whole time it baked.

It worked perfectly! The cake came out beautiful. I still laugh at that. Sometimes the “right” tool is the one you already own. Do you have a favorite pan you use for everything? Tell me about it!

The Upside-Down Trick

This is the most important step. When the cake is done, you flip it upside down. You let it cool hanging there. It looks so silly!

This keeps it from squishing down. The airy structure sets while it cools. Fun fact: This is why old recipes tell you to cool it on a glass bottle. The narrow neck holds the pan up. Patience matters here. Don’t touch it!

A Little Flavor Magic

The vanilla is for sweetness. But the almond extract? That is the secret. Just a half teaspoon. Doesn’t that smell amazing?

It makes the cake taste special. It reminds me of my grandma’s kitchen. I love to drizzle mine with berry syrup. The tart berries and sweet cloud are perfect together. What would you top yours with: berries, chocolate, or something else?

Why This Cake Matters

This cake is a lesson in gentle care. You fold, you don’t stir. You cool it upside down. You wait. Good things take time and a soft touch.

It also feels like a celebration. It is a treat that is light, not heavy. Sharing it feels joyful. Have you ever made a recipe that taught you to be patient?

Ingredients:

Ingredient	Amount	Notes
powdered sugar	1 ½ cups
cake flour	1 cup
egg whites	12 (or 1 1/2 cups substitute)
cream of tartar	1 ½ teaspoons
granulated sugar	1 cup
vanilla extract	1 ½ teaspoons
almond extract	½ teaspoon
salt	¼ teaspoon

My Fluffy Cloud Cake: A Bundt Pan Surprise

Hello, my dear! Let’s bake my angel food cake. It’s light as a cloud. I always make it in my old bundt pan. That pan has baked a hundred memories. Doesn’t that smell amazing?

This recipe is simple but needs a gentle touch. Imagine you’re folding in a whisper. Here is how we do it, step by step.

• Step 1: First, heat your oven to 375 degrees. Then, mix the powdered sugar and cake flour. Do this in a medium bowl. I still use my favorite yellow bowl for this. It feels just right in my hands.
• Step 2: Now, beat the egg whites and cream of tartar. Start on medium speed. Watch them turn foamy, like sea foam. Then, turn the mixer to high. Slowly add the granulated sugar. Add the vanilla, almond, and salt right away. Keep beating until it’s stiff and glossy. (My hard-learned tip: Don’t stop beating too soon! The peaks should stand up tall.)
• Step 3: Sprinkle your flour mix over the meringue. Gently fold it in with a big spoon. Fold just until it disappears. I think of folding a soft blanket. What does “fold” mean in baking? Share below!
• Step 4: Spoon the batter into an ungreased bundt pan. Spread it gently. Do not grease the pan! The cake needs to cling to the sides as it bakes. I learned that the funny way once. My cake slid right out, still warm!
• Step 5: Bake for 30 to 35 minutes. The top will have cracks. It should spring back when you touch it. Take it out and flip the pan upside down. Balance it on a glass bottle. Let it cool completely like that. It looks silly, but it works!
• Step 6: Once cool, run a knife around the edges. Turn it over. Your beautiful cake will come out. Drizzle it with berries and a little chocolate. I still laugh at the first time I flipped a cake. I was so nervous!

Cook Time: 35 minutes
Total Time: 1 hour 15 minutes (plus cooling)
Yield: 14 slices
Category: Dessert, Cake

Three Sweet Twists to Try

This cake is a perfect blank canvas. You can dress it up so easily. Here are three of my favorite ideas. They are all simple and fun.

• Lemon Sunshine: Use lemon extract instead of almond. Add a little lemon zest to the batter. It tastes like a sunny morning.
• Confetti Party: Fold in a handful of rainbow sprinkles with the flour. It makes a celebration inside every slice.
• Coconut Dream: Use coconut extract. After baking, brush the cake with milk. Sprinkle it with toasted coconut flakes.

Which one would you try first? Comment below!

How to Serve Your Cloud Cake

This cake is wonderful all on its own. But a little extra touch makes it special. I love serving it with fresh, juicy strawberries. A spoonful of whipped cream is heavenly too. For a pretty plate, add a mint leaf.

What should you drink with it? A cup of hot tea is my cozy choice. For a festive night, a glass of sweet Moscato wine pairs nicely. The wine tastes like grapes and sunshine. Which would you choose tonight?

Keeping Your Angel Food Cake Light as Air

Angel food cake is best the day you make it. But you can keep it fresh. Just wrap the whole cake tightly in plastic wrap. Store it right on your counter for up to two days.

For longer storage, freeze it. I slice it first and wrap each piece. Then I pop them in a freezer bag. This way, you can have a sweet treat anytime. I once forgot a whole cake on the counter. It dried out by morning. Now I never skip the wrap!

Why does this matter? Good storage keeps the texture perfect. It saves your hard work. You can make a cake on the weekend for the whole week. Have you ever tried storing it this way? Share below!

Angel Food Cake Troubleshooting

First, if your cake is dense, the egg whites were under-beaten. Beat them until they are stiff and glossy. I remember when my first cake was flat. I was scared of over-mixing. Now I beat with confidence.

Second, if it sticks, your pan was greased. Angel food needs an ungreased pan to climb. Always use a clean, dry pan. Third, if it collapses, it didn’t cool upside down. This step is not optional. It lets the cake set its airy structure.

Fixing these issues builds your cooking confidence. A light cake is a joyful thing to share. Which of these problems have you run into before?

Your Angel Food Cake Questions, Answered

Q: Can I make this gluten-free? A: Yes. Swap the cake flour for a gluten-free blend. Use one meant for baking.

Q: Can I make it ahead? A: Absolutely. Bake it a day before serving. Store it wrapped on the counter.

Q: What if I don’t have almond extract? A: Use all vanilla extract. The flavor will be different but still lovely.

Q: Can I halve the recipe? A: I don’t recommend it. The egg whites need volume to work right.

Q: Any optional tips? A: A fun fact: the cream of tartar stabilizes the egg whites. It’s a tiny ingredient that does a big job. Which tip will you try first?

From My Kitchen to Yours

I hope you try this cloud-like cake. It is a simple pleasure. Baking it always reminds me of my own grandmother. She taught me patience in the kitchen.

I would love to see your creation. Share a photo of your beautiful cake. Have you tried this recipe? Tag us on Pinterest at @AnnaWhitmoreKitchen. Your stories make my day.

Happy cooking!
—Anna Whitmore.