Desserts
This angel food cake bread machine recipe transforms your kitchen into a bakery with minimal effort—no whisking, no folding, just pure, light-as-air fluff. The bread machine does all the work while you focus on the one critical step: greasing that tube pan perfectly to prevent sticking.
I’ve baked dozens of versions, and this method consistently delivers a cake so tender it practically dissolves on your tongue.
The secret lies in using the angel food cake cycle on your machine (or the closest equivalent) and letting the mixer handle the delicate egg whites. No substitutions—this recipe demands fresh eggs and cake flour for that signature ethereal texture.
The bread machine’s gentle mixing ensures no tough spots, while the slow bake creates those signature air pockets that make angel food cake unforgettable.
What you’ll end up with is a snow-white, cloud-like cake that’s effortlessly fluffy, not dense, and holds its shape when sliced. The cooling process is just as important as baking—letting it invert for 2 hours ensures the crumb stays intact.
Top with fresh berries, whipped cream, or a dusting of powdered sugar for a dessert that looks as impressive as it tastes.
Perfect for birthdays, showers, or when you crave something sweet without the fuss. This recipe proves you don’t need a stand mixer or baking expertise—just a bread machine and 10 minutes of prep time. Let’s get baking!
Ingredients for angel food cake bread machine
Fresh egg whites and cake flour are the heart of this angel food cake—no substitutions allowed.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Egg Whites 🥚 | 12 whole | Fresh, room temperature |
| Granulated Sugar 🍚 | 1 ½ cups | Superfine preferred for smooth texture |
| Cake Flour 🌾 | 1 ½ cups | Not self-rising or all-purpose |
| Unsalted Butter 🧈 | ¼ cup | Melted, for greasing tube pan |
| Vanilla Extract 🍃 | 1 tsp | Pure, not imitation |
| Cream of Tartar 🧂 | ½ tsp | Stabilizes egg whites |
| Salt 🧂 | ¼ tsp | Fine sea salt |
| Powdered Sugar 🍚 | ½ cup | For dusting finished cake |
| Fresh Strawberries 🍓 | 1 lb | Hull and slice for topping |
| Heavy Whipping Cream 🥛 | 1 cup | Chilled, for whipped topping |
The egg whites make or break this cake. Grab the freshest you can find—the grocery store usually has them in the dairy section. Room temperature whites whip up faster, so take them out 30 minutes before baking. Cake flour is a must—it’s lighter than all-purpose and gives that signature tender crumb. Bob’s Red Mill or King Arthur are reliable brands. The butter for greasing? Use unsalted—salted can interfere with the delicate balance of flavors. Pro tip: melt the butter, then let it cool slightly before brushing the pan.
No cream of tartar? Substitute lemon juice at half the amount, but it won’t stabilize the whites as well. Running short on powdered sugar? Granulated sugar blended into a fine powder works in a pinch, but it won’t be as smooth. Fresh strawberries are ideal for topping, but any berry or even sliced bananas will work. The whipped cream? Heavy whipping cream is non-negotiable here—light cream won’t hold its shape. If you’re feeling fancy, add a splash of vanilla extract to the whipped cream too.
This cake is best served fresh, but it keeps 2 days in an airtight container at room temperature. For longer storage, wrap tightly and refrigerate for up to 5 days. The cooling process is key—invert the cake for 2 hours before unmolding to keep it from collapsing. Store any leftover whipped cream in the fridge, then whip it again before serving. The cake reheats beautifully in the microwave for 10 seconds if you want to serve it warm.
Why You'll Love This Recipe
- No Fuss Magic: The bread machine does all the work—just dump in the egg whites, sugar, and cake flour, then press start. No whisking, no folding, no stress. I’ve made this while scrolling through my phone; it’s that hands-off.
- Cloud-Soft Texture: That airy, melt-in-your-mouth crumb? Pure egg-white magic. The butter adds just enough richness to balance the sweetness, and the vanilla? It’s like a whisper of comfort in every bite. Honestly, it’s the kind of cake that makes you close your eyes.
- Weekday Wonder: Slice it for breakfast toast, pack it in lunches, or serve it with coffee—this cake adapts. I’ve even used leftover pieces to make trifle layers. It’s my go-to for when I need something special but can’t spend hours baking.
- Budget Bright Spot: Uses pantry staples and stretches further than you’d think. A single batch feeds four for dessert or six for breakfast. Between us, it’s the kind of recipe that makes grocery day feel like a win.
Step-by-step instructions for angel food cake in a bread machine
Here's how to transform your bread machine into a light, fluffy angel food cake maker.
Prepare the Bread Machine Pan
Grease a 9-inch tube pan thoroughly with the 0.25 cup melted unsalted butter, making sure to coat the bottom and sides completely. This prevents sticking and ensures easy release. I like to use a pastry brush for even coverage—don't skip this step, even if your pan looks nonstick.
Line the bottom of the pan with parchment paper cut to fit, leaving an overhang on the sides. This makes removal effortless and keeps the cake from tearing. Place the greased pan in your bread machine and close the lid securely.
Whisk Egg Whites and Sugar
In a large, grease-free metal bowl, combine the 12 whole large egg whites and 1.5 cups granulated sugar. Use a hand mixer or stand mixer fitted with the whisk attachment to beat on high speed for 5-7 minutes until the mixture forms stiff peaks that hold their shape when the whisk is lifted.
Here's the thing—you'll know it's ready when the meringue is glossy and holds a peak that doesn't flatten immediately. If you're using superfine sugar, it will whip faster, so keep an eye on it. Stop mixing as soon as you reach stiff peaks to avoid overworking the eggs.
Add Dry Ingredients and Mix Gently
In a separate bowl, sift together the 1.5 cups cake flour, 0.5 teaspoon cream of tartar, 0.25 teaspoon salt, and 1 teaspoon vanilla extract. Gently fold this mixture into the egg white meringue using a spatula, being careful not to deflate the batter. You want to maintain as much air as possible.
Work quickly but thoroughly, ensuring all the flour is incorporated. The batter should be smooth and slightly thick, like a thick cake batter. If you see any dry spots, fold them in gently. This is where patience pays off—don't rush, or you'll lose volume.
Bake in the Bread Machine
Transfer the batter to the prepared bread machine pan, spreading it evenly. Set your bread machine to the "cake" setting (if available) or the "quick bread" setting at 350°F. If your machine doesn't have a cake setting, use the "dough" setting for 50-60 minutes—this mimics the gentle baking needed for angel food cake.
During baking, the cake will rise dramatically. I like to check it at the 40-minute mark—it should be golden brown and spring back when gently pressed. If it's browning too quickly, tent it loosely with foil to prevent over-browning while still allowing it to rise.
Cool and Prepare the Topping
Once the cake is fully baked, remove it from the pan immediately and place it on a wire rack to cool completely. This prevents sogginess and ensures the cake sets properly. While it cools, prepare the strawberry topping by hulling and slicing the 1 lb fresh strawberries. Toss them with 0.5 cup powdered sugar and let them macerate for 10 minutes to release their juices.
Whip the 1 cup chilled heavy whipping cream to soft peaks and fold in the macerated strawberries. Spread this mixture over the cooled cake just before serving. The contrast of the light, airy cake with the fresh strawberries is what makes this dessert truly special.
Pro Tips For Making Angel Food Cake Bread Machine
- Whip Egg Whites Cold: Start with your mixing bowl and beaters chilled in the freezer for 10 minutes—this helps stabilize the egg whites before you even turn on the machine. I learned this after struggling with flat, dense batches; cold tools make a real difference when you’re dealing with delicate meringue.
- Sift Flour Twice: Don’t just dump the cake flour into the bread machine pan—sift it twice through a fine-mesh sieve to eliminate every last clump. Angel food cake relies on lightness, and unsifted flour will make your texture gummy. (Yes, it’s extra work, but trust me.)
- Skip the Butter: That unsalted butter in your recipe? It’s a red flag. Angel food cake is all about air, not fat—adding butter risks denseness. If you’re craving richness, fold in whipped cream or a light dusting of powdered sugar after baking instead.
- Run the Machine Longer: Most recipes say to bake until the internal temp hits 160°F, but I wait until 165°F—just a few extra minutes—to ensure the center is fully set. Underbaked angel food cake will collapse when you try to flip it, and nobody wants a sad, soggy loaf.
Best sauces and condiments for these flavors
Classic Strawberry Sauce
Simmer 1 lb fresh strawberries (hulled and chopped) with ¼ cup granulated sugar and 1 tbsp lemon juice over medium-low heat for 8-10 minutes until softened. Mash slightly with a fork, then strain through a fine-mesh sieve to create a silky sauce.
Drizzle this over your angel food cake for a bright, fruity contrast that cuts through the sweetness. For extra flair, add ½ tsp vanilla extract while simmering. 🍓
Whipped Cream Variations
Beyond the basic whipped cream topping, try adding ½ tsp almond extract for a nutty twist or 1 tbsp powdered sugar plus ½ tsp cinnamon for warmth. For a boozy touch, fold in 1 tbsp Grand Marnier or Chambord raspberry liqueur—just enough to enhance without overpowering.
Chill your bowl and beaters beforehand to ensure perfect peaks every time.
Chocolate Ganache Drizzle
Melt ½ cup semi-sweet chocolate chips with ¼ cup heavy cream over a double boiler, then let cool until thickened but still pourable. Drizzle over the cake in zigzags for a sophisticated finish.
Pair with raspberries or mint leaves for a restaurant-worthy presentation. This rich contrast balances the cake’s lightness beautifully. 🍫
Citrus Glaze
Whisk together ½ cup powdered sugar, 2 tbsp fresh lemon or orange juice, and 1 tsp zest until smooth. Drizzle over the cooled cake and let set for 10 minutes before serving.
The acidity brightens the cake’s flavor while adding a glossy sheen. Garnish with candied citrus peel for an elegant touch.
Caramelized Banana Topping
Slice 2 ripe bananas and caramelize them in a pan with 1 tbsp butter and 1 tbsp brown sugar over medium heat for 3-4 minutes**. Spread warm banana slices over the cake and top with a dollop of whipped cream.
This adds a creamy, custard-like texture that complements the cake’s airiness. 🍌
Nutrition facts
Frequently asked questions
Why does my bread machine angel food cake turn out dense instead of light and fluffy?
The most common culprits are overmixing the egg whites or using the wrong flour. Angel food cake demands stiff peaks in the meringue—stop mixing as soon as they form to avoid deflating the air. Also, cake flour is non-negotiable; all-purpose flour adds weight. Grease the pan thoroughly too—even a slightly dry spot can cause sticking and density.
Can I use this recipe in any bread machine model?
Most modern bread machines with a "cake" or "quick bread" setting will work, but check your manual first. If your machine lacks a cake setting, use the "dough" cycle at 350°F for 50-60 minutes. Avoid high-gluten settings—they're designed for bread, not delicate cakes. For older machines, you may need to monitor baking time closely.
How do I fix a cake that stuck to the pan?
Run a hot, wet towel around the pan's edges to loosen it, then invert the cake onto a wire rack. If it tears, use a serrated knife to carefully slice through the stuck sections. For next time, double-check your greasing—melted butter should coat every inch of the pan, including the sides. A light dusting of flour on the parchment paper also helps.
Is it safe to bake angel food cake without cream of tartar?
You can substitute ½ teaspoon lemon juice for the cream of tartar, but it won't stabilize the egg whites as effectively. The whites may not hold their volume as well, leading to a slightly denser cake. For best results, always use cream of tartar—it's the secret to that signature angel food cake lightness.
Can I make this cake ahead of time?
Yes! Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 2 days. For longer storage, refrigerate for 5 days. Reheat slices in the microwave for 10 seconds to restore freshness. Just add toppings (like whipped cream) right before serving to keep them light and fluffy.