Angel Food Bundt Cake
ShareLight and airy angel food bundt cake paired with your favorite fresh fruit, roasted strawberries or whipped cream!
It’s officially Summer! Hooray! Of course, isn’t it kind of weird how the beginning of Summer is practically the end of June? Seems odd. It should definitely start June 1 or at least around there… maybe even the last week of May, but then the kids in the northern half of the country would still be going to school when it’s Summer.
They got lucky here and finished just before Summer started. I’m sure that hasn’t always been the case though. Too many snow days and the end of the year can get pushed back a ways! But let’s not talk about snow days when it’s gorgeous, sunny and Summer!
But now that it’s Summer, you need cake. But not just any cake. Angel food cake.
In case you don’t have a fancy schmacy angel food cake pan, this one uses a bundt pan! I did it this way because I figured, who really wants to buy a giant pan that you’ll rarely use for anything but angel food cake. Right? But almost everyone has a bundt pan. If you don’t have a bundt pan, it’s totally a worthwhile purchase because it can be used for all kinds of cakes… sweet cakes, savory cakes, breads, breakfast cakes, and so much more! See… bundt pans are where it’s at! Forget about that silly straight sided boring pan that’s just going to take up a square foot of space in your cabinet. That’s a huge chunk of space!
Angel food cake is a classic and is an absolute must every Summer.
It would of course be perfect for 4th of July celebrations, topped off with your favorite seasonal fruit or roasted strawberries! So hard to choose which way to go, so you should probably offer it both ways. Just saying. Definitely assorted fruit… and roasted strawberries and especially with a generous helping of whipped cream.
After you separate your eggs to make this amazing angel food bundt cake, be sure to save your yolks to make lots of homemade ice cream!
Angel Food Bundt Cake
Ingredients
Cake:
- 1 C cake flour
- 1 C powdered sugar
- 12 large egg whites
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1/2 C granulated sugar
- 2 tsp vanilla extract
Roasted strawberries:
- 2 lb strawberries
- 1 C granulated sugar
Whipped cream:
- 1 C heavy cream
- 1/4 C powdered sugar
Instructions
- Preheat oven to 325°F. Lightly grease a 10-inch bundt pan.
- In a medium bowl, sift together cake flour and powdered sugar.
- In the bowl of a stand mixer with whisk attachment, beat egg whites with cream of tartar and salt until soft peaks form. With mixer running on low, slowly add vanilla and granulated sugar, increasing speed and whisking until stiff peaks form.
- Fold in sifted cake and sugar mixture.
- Spread into an even layer in prepared bundt cake pan. Bake for 55-60 minutes or until golden brown and a toothpick inserted comes out clean. Cool in pan, on a wire rack. When cooled, invert onto a serving tray or cake stand.
- If serving with roasted strawberries; preheat oven to 425°F and add parchment paper to an rimmed baking sheet. Remove stems and slice strawberries into 4ths. In a large bowl, toss strawberries with sugar and transfer to prepared baking sheet. Roast for 15 minutes. When cool enough to handle, transfer strawberries and juice to a medium bowl. Chill until ready to serve.
- For the whipped cream; in a medium bowl, beat together heavy cream and powdered sugar until stiff peaks form. Chill until ready to serve.
Notes
More Summer recipes to try:
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That cake is gorgeous!
Thanks Chloe!
This is so pretty! I love angel food cakes especially with fruit on them. Making it in a bundt pan is a great idea.
Thanks Norma!
Your cake is PERFECT! Love it!
Thanks so much Marie! :)
Love this! So simple and yet so much flavor. The fruit makes it just perfect for summer!
Thanks Leah! :)
Love angel food cake! Looks beautiful.
Thanks Laura!
This looks great – one of my favorite summer desserts for sure. And I use my bundt pan for any kind of cake too – I’m not strict in my kitchen like that!! I definitely need to adopt putting fruit in the center of the cake for serving though – so cute!
Thanks so much Luci!
Amazing bundt cake!!! =)
Thanks! :)
Stunning cake .I would really love a bite. Love the idea of using a bundt tin to bake the angel cake.
Thanks Chichi!
Love that you made angel food cake using a bundt pan! So unique and different than the other ones I’ve seen! I feel like summer arrived way earlier than June 21st, too ;)
And now we need to force it to stick around longer than usual somehow!
angel food cake is so perfect for the summer. light and yummy!!
I fully agree!!
a nice light dessert!
Thanks Dina!
I’m not sure how yours came out like that. I followed this recipe exactly and as soon as I took it out of the oven it shrunk up. It was about as fluffy as a brick :(
Angel food cakes, while pretty and tasty, can be temperamental. There are two likely culprits with your cake. The first being you may have over whipped your egg white mixture or deflated it when combining everything. The egg whites need to remain fluffy and full of air. The other possibility is that your oven may be cooking hotter than you think, resulting in the cake setting before it had a chance to rise and set properly.
I only recently discovered your site and found this recipe while looking around. I’ve wanted to make an angel food cake but don’t have a tube pan. I also have a small kitchen and so don’t have the room for lots of different kinds of pans.
Anyway, I just made this today, and it came out great. I made one small addition which was to add a little bit of almond extract along with the vanilla extract. It tastes great and has that nice light, fluffy texture. I’ll definitely be baking this again.
So glad you found me and that you enjoyed the recipe! :)
I am going to attempt this lovely looking cake for a friend’s birthday, who loves angel food cake. But am curious (and wonder if it will really turn out ok) as to why you grease your cake pan when everything I’ve read about angel food cakes adamantly says NOT to grease the pan. I only have a very old bundt pan without non stick coating so was looking for a recipe where I could grease the pan. Fingers crossed!!
I honestly had never heard that about not greasing a pan for angel food cake before but, it worked beautifully for me. I didn’t have a single spot stick to the pan. Just be sure to use a baking specific spray that includes flour. Good luck!
I, too, wondered about greasing the pan since every angel food cake recipe I know of says to invert the cake while you cool it, that helps keep the volume up and the cake light and fluffy. One would think the cake would slide right out of a greased pan. Do you invert your angel food cakes while cooling?
As mentioned in the instructions, it is cooled in the bundt pan and then inverted to finish cooling. When using a bundt pan for angel food cake, it is necessary to grease the pan and cool as directed for best results. Because of the difference in construction between the two pan types, they require different processes.
The cake looks lovely I definitely want to try it but the problem is cream of tartar is unavailable where I live and I can’t find vanilla extract either can I use tartaric acid instead of cream of tartar and essence instead of extract?
Some suggest to use 1/2 tsp lemon juice per egg white, instead of cream of tartar. While others suggest a mixture of baking powder and baking soda. You may need to experiment to see what works for you. As far as the vanilla essence goes, it has a different alcohol content than that of vanilla extract. You may want to start with a smaller amount of it and see what works best for your taste preferences. You can always add more! Good luck!!
Hi Rachel! This cake was delicious! It came out a little too dense – but maybe that is because I whipped the egg whites in a food processor instead of whisking it. I will need to invest in a stand mixer one of these days. Thanks for sharing!
They definitely need to be light and fluffy for the cake to have the proper consistency. I’m glad you still enjoyed it! :)
Hi Rachel, I love this recipe but I struggle to get the cake out of the baking tin. I have tried everything, the cake is perfect but the golden brown outside is always stuck on the pan. someone told me to try cornflour – but that didn’t work. please could you assit?
Bundt pants need to be greased well prior to adding any filling. Use a baking spray that includes flour or butter the pan and dust with flour, shaking out any that does not stick.
I don’t know why you would grease the pan at all. Angel food cake needs to climb the pan so it can become light and airy.
It is necessary when using a bundt pan. This isn’t a traditional recipe. :)
Ugh just tried this recipe and it did not work. At the beginning it was rising and then it fell 😢. What did I do wrong?
It sounds as though you may have over beaten your egg whites, which will cause them to deflate.
I made this for Father’s Day and it turned out great. I didn’t have an angel food cake pan, so this was a great way to use my bundt pan instead. In fact, I used a mini-bundt pan and made individual cakes. They were so cute and delicious. Thank you for a great recipe.
So glad you enjoyed it, Sarah! Thanks for sharing! :)
Just made this cake,had great deal of trouble getting it out of the Bundt pan.Your recipe says to lightly grease.In one of your responses you said to heavily grease using a baking spray that contains flour.Perhaps that’s what your recipe should say to make it easier to remove cake from pan.
That said ,I do believe the cake will taste great,despite a few small craters!! Thank you for an alternative to the Angel Food Pan .
Lightly greasing means to still coat well but not a thick drippy coating. Whenever using a bundt pan, you have to get into all of the crevices or you’ll have trouble getting the cake out. So glad you enjoyed it! :)
When you say a prepared bundt pan, what do you mean? Surely you don’t grease it or anything? Do you mean just a very clean one? And will my bundt pan work if it’s a ceramic one?
Thank you!
Yes, in the first step you’re directed to grease the bundt pan. Unlike traditional angel food pans with straight sides, it’s essential to grease a bundt pan, even for this recipe.
Rachel I am a 64 year old male I live alone and I do all my cookie from recipes this recipe sounds so much like a recipe my mom used to make when I was a child and she was alive I’m looking so forward to making this recipe I have no one to share it with so it will be all mine mine mine I cannot wait to make the recipe I’m going to the store first thing in the morning and get the ingredients I will let you know how it turns out
Rachel I forgot to ask you something this is Robert again if you do not have a stand mixer or a whisk attachment but I have a hand whisk or can I use my handheld mixer I still don’t have a whisk attachment for that what do you suggest because I want this to come out perfect if either way won’t work then I guess I just won’t be able to make it please let me know thank you
No worries if you don’t have a stand mixer. If your hand mixer has the standard beater blades (fewer sections as a traditional whisk appearance), that’ll work just fine. If your hand mixer only has dough hooks, that unfortunately wouldn’t work. You could certainly attempt using a stand alone hand whisk but it would be time consuming and quite an arm workout – not impossible though. If the hand whisk is all that you have, maybe ask a nice neighbor if you can borrow their powered hand mixer? Just a thought! Good luck and happy baking! :)
Rachel can you use butter to grease a bundt pan and then coated with flour and shake the excess flour out before adding batter the only cooking spray I have is butter flavored that does not contain flour even if I use the spray should I still coat the pan with flour after I spray it
Rachel this is Robert again I forgot to ask one other question if someone doesn’t have cooking spray can you use a paper towel and Grease the burnt pan with canola oil then dusted and flour will that work
If you don’t have a baking spray that specifically states it has flour, then your best bet would be the butter and flour method. The only reason I would advise against the butter/flour method is if your pan has a lot of intricate designs. You need to be able to get every nook and cranny in a bundt pan coated well with the butter and flour to prevent sticking and allow for easy release of the cake. Good luck!
Hey Rachel I hope you are doing well today and staying safe this is Robert I have a couple questions that I saw on another website and its really confuse me and I thought maybe you can help straighten it out for me because I want to make this cake for my dad on his 82nd birthday which is this weekend and I want it to be perfect favorite cake is angel food and, God forbid but this could be his last chance to have a homemade angel food cake and I want it to be perfect it was a recipe for another angel food cake that I was just checking to see if it had different ingredients these are some things that it said on there why was used no substitutes do not use cold eggs set eggs out 1 hour before using also do not grease Pan Cake will not climb sides burnt pan will not yield Arie results and last but not least it says too cool upside down because Center of cake may not be firm enough and if you try to cool it off right it will collapse I trust your judgement and the comment that the people left about your cake coming out good I just thought I would ask your advice before I made this page because it is important to me I want to come out right I only have enough ingredient for one shot at it please help
With a traditional angel food cake, you prepare it in an angel food pan which has straight sides and a removable bottom. You don’t grease that pan as the cake does cling to the sides as it rises and bakes. With any bundt cake, including this one, it is essential to grease the pan well to prevent sticking and proper removal of the cake. With a traditional tube pan used for angel food cake, you can run a knife around the edge to release it, you can’t do that with a bundt cake. For best results, follow the recipe as written. As far as your pan goes, the design can be the same or similar between different brands so I can’t tell you what the coating is on yours or if it’s nonstick.
Rachel also I’ll look at your cake and your picture and my butt and is the same design as the one you use it doesn’t say if it’s non stick or not just fans Nordic Ware and the inside is white and the outside of the fan is cold but it does not say it’s non-stick but if I use butter like you suggested it should work since the pan has the same design as yours
Hey Rachel thank you so much for taking the time to answer all my questions I know I was probably irritating but now I feel really good about making this cake for my dad’s 82nd birthday I will follow your instructions exact I’ll let you know how it turns out thank you again
Delicious! The roasted strawberries and homemade whip cream were the perfect toppings! We’re making it again next weekend for a birthday party!
So glad you enjoyed it!