Angel Food Bundt Cake

Light and airy angel food bundt cake paired with your favorite fresh fruit, roasted strawberries or whipped cream!

Light and airy angel food bundt cake recipe from @bakedbyrachel

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!

Light and airy angel food bundt cake recipe from @bakedbyrachel

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!

Light and airy angel food bundt cake recipe from @bakedbyrachel

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!

Light and airy angel food bundt cake recipe from @bakedbyrachel

Yield: 1: 10-inch bundt cake

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 70 minutes

Angel Food Bundt Cake

Light and airy angel food bundt cake paired with your favorite fresh fruit, roasted strawberries or whipped cream!


1C cake flour
1C powdered sugar
12 egg whites
1 tsp cream of tartar
1/2 tsp salt
1/2C granulated sugar
2 tsp vanilla extract

Roasted strawberries:
2lb strawberries
1C granulated sugar

Whipped cream:
1C heavy cream
1/4C powdered sugar


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.

Baked by Rachel original

More Summer recipes to try:
Perfect S'more Cookies Recipe from

Perfect s’more cookies

Roasted Strawberry Ice Cream Recipe from
Roasted strawberry ice cream

Cookies and Coffee Ice Cream Recipe from
Cookies and coffee ice cream

Homemade Strawberry Jam Recipe {with canning instructions} from
Homemade strawberry jam

Moist and airy red velvet cupcakes with cream cheese frosting! A small batch recipe from @bakedbyrachel
Red velvet cupcakes with cream cheese frosting

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26 Responses to “Angel Food Bundt Cake”

  1. #
    Chloe @ foodlikecake — June 23, 2014 at 6:19 am

    That cake is gorgeous!

    • Rachel — June 23rd, 2014 @ 6:10 pm

      Thanks Chloe!

  2. #
    Norma | Allspice and Nutmeg — June 23, 2014 at 6:26 am

    This is so pretty! I love angel food cakes especially with fruit on them. Making it in a bundt pan is a great idea.

    • Rachel — June 23rd, 2014 @ 6:10 pm

      Thanks Norma!

  3. #
    Marie @ Little Kitchie — June 23, 2014 at 7:04 am

    Your cake is PERFECT! Love it!

    • Rachel — June 23rd, 2014 @ 6:10 pm

      Thanks so much Marie! :)

  4. #
    Leah | So, How's It Taste? — June 23, 2014 at 7:50 am

    Love this! So simple and yet so much flavor. The fruit makes it just perfect for summer!

    • Rachel — June 23rd, 2014 @ 6:10 pm

      Thanks Leah! :)

  5. #
    Laura @ Lauras Baking Talent — June 23, 2014 at 11:51 am

    Love angel food cake! Looks beautiful.

    • Rachel — June 23rd, 2014 @ 6:10 pm

      Thanks Laura!

  6. #
    Luci {Luci's Morsels} — June 23, 2014 at 2:09 pm

    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!

    • Rachel — June 23rd, 2014 @ 6:09 pm

      Thanks so much Luci!

  7. #
    Maite's Sweet Food — June 24, 2014 at 10:29 am

    Amazing bundt cake!!! =)

    • Rachel — June 25th, 2014 @ 8:32 am

      Thanks! :)

  8. #
    Chichi — June 25, 2014 at 4:48 am

    Stunning cake .I would really love a bite. Love the idea of using a bundt tin to bake the angel cake.

    • Rachel — June 25th, 2014 @ 8:32 am

      Thanks Chichi!

  9. #
    Julie @ Table for Two — June 25, 2014 at 8:06 am

    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 ;)

    • Rachel — June 25th, 2014 @ 8:33 am

      And now we need to force it to stick around longer than usual somehow!

  10. #
    steph@stephsbitebybite — June 25, 2014 at 8:32 am

    angel food cake is so perfect for the summer. light and yummy!!

    • Rachel — June 25th, 2014 @ 8:33 am

      I fully agree!!

  11. #
    dina — June 27, 2014 at 11:56 pm

    a nice light dessert!

    • Rachel — June 29th, 2014 @ 12:57 pm

      Thanks Dina!

  12. #
    Ashley — December 2, 2014 at 1:11 am

    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 :(

    • Rachel — December 2nd, 2014 @ 7:28 am

      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.

  13. #
    Eileen — January 30, 2015 at 3:31 pm

    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.

    • Rachel — January 31st, 2015 @ 8:15 am

      So glad you found me and that you enjoyed the recipe! :)

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