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 turn out exactly the same but the texture and the taste are identical to any angel food cake I’ve ever made in my pan.
My foray into trying it with a bundt pan stemmed from needing an angel food cake for an event, but somehow in our move, my angel food cake pan went missing. Honestly it’s probably just in our storage unit but I couldn’t find it and I didn’t have time to go shop for one. So I ordered one on amazon to replace the missing one and set out to try making it in a bundt pan in which I have several.
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 on in a traditional angel food cake pan. That’s the only way I’d ever made one until I couldn’t find mine.
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 lease amount of crevices and intricate details and went with that.
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.
Easy Angel Food Cake in a Bundt Pan
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).
Recipe Notes
Megan says
Those sauces look heavenly and love the idea of not needing a special pan for angel food cake!
Brandi Crawford says
You had me at easy recipe! That berry syrup looks amazing. I need this NOW!
Nicole Cook says
Isn’t easy recipe like sort of a euphemism for life 😉 haha The berry syrup seriously was amazing! Thank you!
Kelly @ trial and eater says
My grandma always made angel food cake in a bundt pan! The berry + chocolate sauce is divine!
Nicole Cook says
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 says
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 says
This looks perfect!
Nicole Cook says
I know we loved it! Thanks!
Richa Gupta says
My goodness, this looks super delicious!
Carlee says
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 says
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 says
That looks like such a lovely angel food cake!
Nicole Cook says
Thank you! I was pretty happy it turned out with just the bundt pan instead.
Ellen says
I love angel food cake! Your’s looks so light and airy. Yum!
Liz @ Books n' Cooks says
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 says
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 says
Yay! A reason to pull my bundt pans out of hiding!
Donna M Harris says
If I’m using a bundt pan do I still cool it upside down on a bottle?
Nicole Cook says
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.