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 Easy 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

Name: Easy Angel Food Cake in a Bundt Pan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 14 -16
Cuisine: Dessert
Ingredients: 1 1/2 cups powdered sugar; 1 cup cake flour; 12 egg whites, or if using substitute 1 1/2 cups egg whites; 1 1/2 teaspoons cream of tartar; 1 cup granulated sugar; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon almond extract; 1/4 teaspoon salt

Yield: 14 -16

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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!

Ingredients

1 1/2 cups powdered sugar
1 cup cake flour
12 egg whites, or if using substitute 1 1/2 cups egg whites
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 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 Berry Syrup (we used this one) and Chocolate Sauce (we used this one).

Looking for more delicious cake recipes?

Nicole Cook

Nicole Cook is the owner/editor of Daily Dish Recipes, a lifestyle blog with an emphasis on food/cooking/cocktails and much more.
She calls the Midwest home – Missouri to be exact. Coffee is her go-to drink, music is her vice and she is endlessly tethered with devices to her online world. She loves all things planner, lives for her great big family and loves her pets endlessly!
Her motto in life: Live Simply, Dream Big, Be Grateful, Give Love, Laugh Lots. Always, always laugh lots.

Comments

Megan
January 31, 2018 at 6:25 am
Those sauces look heavenly and love the idea of not needing a special pan for angel food cake!
Brandi Crawford
January 31, 2018 at 10:17 am
You had me at easy recipe! That berry syrup looks amazing. I need this NOW!
- Nicole Cook
  February 2, 2018 at 9:46 pm
  Isn’t easy recipe like sort of a euphemism for life 😉 haha The berry syrup seriously was amazing! Thank you!
Kelly @ trial and eater
January 31, 2018 at 10:56 am
My grandma always made angel food cake in a bundt pan! The berry + chocolate sauce is divine!
- Nicole Cook
  February 2, 2018 at 9:44 pm
  I never understood why you couldn’t, and I had no problem so… 🙂 The berry sauce/syrup and chocolate sauce was amazing! Thanks!
Bimal pachhai chhetri
February 2, 2018 at 8:23 am

NOW I have a water in my mouth loved this recipe this looks so tasty I will definitely try this one next week in my weekend holiday.Love this one Thanks for sharing hope to see more from you.
Carolyn
February 2, 2018 at 8:09 pm
This looks perfect!
- Nicole Cook
  February 2, 2018 at 9:45 pm
  I know we loved it! Thanks!
Richa Gupta
February 2, 2018 at 9:53 pm

My goodness, this looks super delicious!
Carlee
February 5, 2018 at 9:28 pm
I thought the angel food cake pan had special powers or something, now I know I have options! This cake looks amazing and it makes me want to bake one and load up my plate with cake and berries!
- Nicole Cook
  February 5, 2018 at 10:23 pm
  I thought it did too but I was determined to not have to go out and get one. LOL I have one now, but I actually prefer how it turns out in the bundt pan. Thanks!!
Amy's Cooking Adventures
February 5, 2018 at 9:55 pm
That looks like such a lovely angel food cake!
- Nicole Cook
  February 5, 2018 at 10:23 pm
  Thank you! I was pretty happy it turned out with just the bundt pan instead.
Ellen
February 7, 2018 at 7:24 pm
I love angel food cake! Your’s looks so light and airy. Yum!
Liz @ Books n' Cooks
February 8, 2018 at 7:45 am
It’s funny how some people insist that you need an angel food cake pan or a bundt cake pan for certain things. I had the same argument with my mom about monkey bread. My bundt cake pan is so old and everything comes out so badly that I hate using it, but my new non-stick angel food cake pan is AMAZING. Everything comes out of it perfectly.
- Nicole Cook
  February 10, 2018 at 9:59 pm
  I love the idea of making monkey bread in a non-stick angel food cake pan. I love my bundt pan and I also enjoy my new angel food pan but I like that I can interchange them here and there. 🙂
Jolene
February 9, 2018 at 4:28 am
Yay! A reason to pull my bundt pans out of hiding!
Donna M Harris
January 21, 2019 at 4:12 pm
If I’m using a bundt pan do I still cool it upside down on a bottle?
- Nicole Cook
  February 18, 2019 at 12:13 am
  Nope. Or at least I didn’t. I did let it cool a bit before removing it. But it works pretty much the same way a regular bundt cake would work but it’s a little stickier so you don’t want it to to cool TOO much before it’s removed. Hope that helps.
  - Angel Fleming
    October 1, 2019 at 6:51 pm
    So you don’t have to turn it upside down to cool? I just attempted my first ever angel food cake. Turned it upside down on a bottle and it fell out. Ahhhhh.
    Turns out it wasn’t totally done and I didn’t know it. Such a bummer.
    - Nicole Cook
      October 4, 2019 at 12:07 pm
      I do not turn it upside down. You can, but if you do, place it above a baking rack rather than on a bottle. However, I allow it to cool most of the way in the pan. It just makes it easier to remove. Good luck.
Cindy Stocks
April 29, 2019 at 10:22 am

Love this recipe!! So much better than store bought! I made the first one in my bundt pan, because I forgot I had an angel food pan. It turned out so nice! I found my angel food cake pan and will make it for the 4th time now. I will use the angel food pan simply because it is easier to get out. Thank you for sharing this recipe!
Mary Jo Tomaras
September 1, 2019 at 8:41 am
I was looking for an easy recipe and this sure is! I needed mini angel food cake for birthday party. These cooked up like a charm in my mini bundt pans! The part of the recipe that took the longest was separating the eggs! I did sift the powdered sugar and cake flour three times to make it light and fluffy. I will never buy a boxed angel food cake mix again!