Easy Angel Food Cake in a Bundt Pan

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Easy Angel Food Cake baked right in a bundt pan (in case you don’t have a tube pan). Incredibly fluffy, airy and delicious Just the way classic Angel Food Cake should be!

Many people say you can’t make an angel food cake in a bundt cake pan.

But I have found that not to be true.

It might not turn out exactly the same.

But the texture and the taste are identical to any angel food cake I’ve ever made in my own tube pan.

My foray into trying it with a bundt pan stemmed from needing an angel food cake for an event.

Somehow in our move, my angel food cake pan went missing and I couldn’t find it anywhere.

I mean where does an angel food pan go?

Honestly it’s probably just in our storage unit but I couldn’t find it when I needed it and I didn’t have time to go shop for one.

So I ordered one on amazon to replace the missing one, and had to wait for it to arrive.

But I couldn’t wait to make this angel food cake, so I set out to try making it in a bundt pan, which I have several of.

I literally researched the heck out of it.

I read every person’s account of making an angel food cake in a bundt pan.

And was quite surprised at how many people said they had never made one in a traditional angel food cake pan.

That’s the only way I’d ever made one until I couldn’t find mine.

So I got a bit excited and gave it a shot.

Since many were saying it could be done, I set out to try it.

The one thing I read was that it needed to be a non-stick bundt pan.

The problem is, I didn’t have a non-stick bundt pan.

Six bundt pans and not one was non-stick. 

So that caused me some concern, but I was still determined to try it.

I found the bundt pan that had the least amount of crevices and intricate details and went with that.

From what I read, that was the only thing I needed to really watch for. 

However, since then, I’ve done it.

Sometimes the cake sticks a little bit but honestly the cake still looks beautiful served with sauce poured over, or even glazed.

The angel food cake recipe I used was the same one I’ve used since I learned how to bake, so I know it’s a good one.

I’m pretty sure it is a very old Betty Crocker Angel Food Cake recipe.

But it’s tried and true and super simple.

Easy Angel Food Cake for the win!

Guess what? It worked! Like a charm.

It wasn’t difficult, or hard – I did have to run a knife around the edges but other than that, as you can see from the photo, it’s perfect.

Are you ready to make this Angel Food Cake in a Bundt Pan?

It’s so simple. It makes an easy but elegant dessert and you can make it today to have on the table tonight.

Serve it with chocolate sauce, caramel sauce, fruit topping, fresh fruit or almost anything you’d serve over a cake slice.

Easy Angel Food Cake in a Bundt Pan

Nicole Cook

Easy Angel Food Cake baked right in a bundt pan (in case you don’t have a tube pan). Incredibly fluffy, airy and delicious Just the way classic Angel Food Cake should be!

4.45 from 78 votes

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Desserts and Sweets

Cuisine Dessert

Servings 14 servings

Ingredients

  

1x2x3x

• 1 ½ cups powdered sugar
• 1 cup cake flour
• 12 egg whites or if using substitute 1 ½ cups egg whites
• 1 ½ teaspoons cream of tartar
• 1 cup granulated sugar
• 1 ½ teaspoons vanilla extract
• ½ teaspoon almond extract
• ¼ teaspoon salt

Instructions

 

• Heat oven to 375 degrees F. 
• In a medium bowl, mix together the powdered sugar and the cake flour. 
• In another bowl beat together the egg whites and cream of tartar on medium speed until foamy.
• Switch to high speed and continue beating while adding granulated sugar just a little at a time. Immediately add the vanilla extract, almond extract and salt while still beating. You will continue beating until the mixture is stiff and glossy. You don’t want to underbeat here. 
• Once the mixture is stiff and glossy (meringue), you will sprinkle your powdered sugar/cake flour mixture over the top and then gently foldd it in just until it sort of melts or disappears into the meringue.
• Gently spread the batter in an ungreased pan. Traditionally you would use a tube pan made for angel food cakes, but I used a bundt pan and it worked out just fine.
• Bake 30-35 minutes or until the cracks in the cake feel dry and the top springs back when pushed in gently. 
• Remove from oven and gently place the pan upside down (inverted) on a glass bottle. No your cake won’t slide out. Allow the cake to completely cool this way. Don’t turn it, touch it or anything. Just allow it to cool upside down.
• Carefully remove the cake from the pan. If you used a bundt pan (and even if you didn’t) you might need to take a knife and gently run it around the edges and the center. 
• Drizzle the cake with berries or a berry syrup and homemade or store bought chocolate sauce.

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