Easy Angel Food Cake Baked in a Bundt Pan

Easy Angel Food Cake in a Bundt Pan

Cuisine Dessert
Servings 14 -16


  • 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


  • 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).