cakes/ holiday treats

Homemade Angel Food Cake with Berries

This Homemade Angel Food Cake with Berries is an easy-to-make classic, summer dessert that is cut into 2 layers and topped with cool whip and fresh berries! It’s light and fluffy in texture and tastes incredibly delicious!

Angel Food Cake with Berries | Angel Food Cake on a cake stand | Image and Copyright Policy: © Beyond the Butter, LLC
Angel Food Cake with Berries | Close up image of Angel Food Cake on a cake stand | Image and Copyright Policy: © Beyond the Butter, LLC
Angel Food Cake with Berries | Angel Food Cake on a cake stand that has a few slices taken out | Image and Copyright Policy: © Beyond the Butter, LLC

Happy 4th of July everyone! I hope you’re all having a fabulous day attending picnics, eating great food, and indulging in some dessert! That really is the best part after all, am I right? And speaking of desserts, if you’re looking for the perfect summer treat, I have found you the BEST ONE — my Homemade Angel Food Cake with Berries!

is it easy to make angel food cake?

Yes, I promise it is!

You’ll need either a hand-held mixer or a stand mixer to make this recipe. Other baking tools needed are mixing bowls, offset angled spatula, and a 10 inch tube pan.

Getting the egg whites to the correct stiff peaks consistency is really the only tricky part to this recipe. If you can keep your mixing bowl and whisk very clean (see tip below for this) and your egg whites free of any yolks, you’ll be good! To fold in your whisked dry ingredients, please use a spatula.

The other very minor part to this recipe is cooling it upside down. You read that correctly! Upside down.

I know it sounds weird, but it works! And the cake doesn’t fall out of the pan!

Angel Food Cake with Berries | Angel Food Cake on a cake stand | Image and Copyright Policy: © Beyond the Butter, LLC
Angel Food Cake with Berries | slices of Angel Food Cake on dessert plates with a small bowl full of mixed berries | Image and Copyright Policy: © Beyond the Butter, LLC

how will I know my angel food cake is ready to come out of the oven?

To check if your cake is done, gently press your finger into the top of it. If it springs back, you can remove it from the oven.

Don’t forget to cool it upside down!

what ingredients will I need?

To make this homemade angel food cake, you’ll need:

  • Granulated Sugar
  • Cake Flour
  • Salt
  • Large Egg Whites – this is approximately from 10 large eggs)
  • Cream of Tartar
  • Vanilla Extract
  • Almond Extract – love the flavor this adds to the angel food cake!
  • Cool Whip – to have this spread easily onto the cake, make sure it’s thawed.
  • Raspberries, Strawberries, and Blueberries – or whatever combination of berries you prefer!
Homemade Angel Food Cake with Berries | All images © Beyond the Butter, LLC

why do you cool an angel food cake upside down?

Angel Food Cake Cooling Option using two equally sized cans
Angel Food Cake Cooling Option

Cooling an angel food cake upside down (or inverted) allows the cake to keep its volume.

what do I do if my tube pan doesn’t have feet?

If your tube pan does not have feet (like my Wilton tube pan), you can choose to use two cans that are the same height. I used 2 cans of sauerkraut to support the tube pan.

Homemade Angel Food Cake with Berries | All images © Beyond the Butter, LLC

angel food cake baking tips

  • The suggested recipe baking times noted do not include cooling.
  • Do not grease your tube pan!
  • Before beating your egg whites, the mixing bowl and whisk need to be super clean. Any leftover grease or residue can totally derail this part of the recipe!
  • You can give your mixing bowl and whisk a little bit of extra cleaning love by running a paper towel with some distilled white vinegar on it.
  • A good test to see if your angel food cake is done is by gently pressing your finger or the backside of a spoon into the top. If it immediately springs back, it’s done.
  • Cool your angel food cake upside down to room temperature.
  • If your tube pan doesn’t have legs, you can place 2 cans of equal height underneath to cool it upside down.
  • Use a serrated knife to cut the angel food cake into 2 layers. It will cut much easier this way!
  • Adding the cool whip and berries is an optional step. If adding, the angel food cake should be cooled first.
  • Add the cool whip and berries if you’re taking this to a party.

recommended baking tools

KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
Wilton Icing Spatula Set for Baking, 3-Piece – 13 and 9-Inch Angled and 11-Inch Straight Spatulas
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Cake Carrier by Sweet Course Official 12″ Large Round Container
J.A. Henckels International Forged Synergy 8-Inch Bread Knife
Cakewalk 6466 Melamine Cake Stand
Wilton Angel Food Tube Cake Pan, 10-Inch
Cooling Rack Stainless Steel Half size – Commercial Grade Steel 11.5″ x 16.5″ | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
Fox Run 4254 Kitchen Timer with Magnet 55-Minute
KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
Wilton Icing Spatula Set for Baking, 3-Piece – 13 and 9-Inch Angled and 11-Inch Straight Spatulas
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Cake Carrier by Sweet Course Official 12″ Large Round Container
J.A. Henckels International Forged Synergy 8-Inch Bread Knife
Cakewalk 6466 Melamine Cake Stand
Wilton Angel Food Tube Cake Pan, 10-Inch
Cooling Rack Stainless Steel Half size – Commercial Grade Steel 11.5″ x 16.5″ | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
Fox Run 4254 Kitchen Timer with Magnet 55-Minute
Angel Food Cake with Berries | Close up image of Angel Food Cake on a cake stand | Image and Copyright Policy: © Beyond the Butter, LLC
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Homemade Angel Food Cake with Berries | All images © Beyond the Butter, LLC

Homemade Angel Food Cake with Berries

  • Author: Jennifer
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 1012 servings 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: Dessert

Description

This Homemade Angel Food Cake with Berries is an easy-to-make classic, summer dessert that is cut into 2 layers and topped with cool whip and fresh berries! It’s light and fluffy in texture and tastes incredibly delicious!


Scale

Ingredients

  • 1 3/4 cups Granulated Sugar
  • 1 1/4 cups Cake Flour
  • 1/4 teaspoon Salt
  • 1 1/2 cups Large Egg Whites (from approx. 10 Large Eggs)
  • 1 teaspoon Cream of Tartar
  • 1/2 teaspoon Vanilla Extract
  • 1/2 teaspoon Almond Extract
  • 2, 8 ounce containers of Cool Whip (optional)
  • Raspberries, Strawberries, and Blueberries (optional)

Instructions

  1. Adjust the oven rack to 2nd level position and preheat your oven to 350ºF.
  2. Whisk together the flour, sugar, and salt. Set aside.
  3. Using your hand-held mixer or stand mixer fitted with the whisk attachment beat the egg whites on medium-high speed until they are very frothy and can form soft peaks (see notes).
  4. Add in the cream of tartar, vanilla extract, and almond extract. Continue to beat until stiff peaks form.
  5. Gently add in the whisked dry ingredients with the beaten egg whites with a spatula. Do not use your mixer for this part.
  6. Place the batter into an ungreased 10″ tube pan and place in the oven.
  7. Bake for 45 minutes at 350ºF or until top is a nice golden brown (see notes).
  8. After the cake is done, cool it upside down using the legs on your tube pan (if your tube pan has these) or on top of two equally sized cans (see photo in notes).
  9. After it’s cooled completely, take a knife and gently run it along the edges before removing it from the pan.
  10. (Optional Step) Using a serrated knife, cut cake in half, length-wise. You can create 2 layers or 3 layers. For mine, I chose to only create 2 layers.
  11. Add a layer of cool whip, then a layer of berries. Place the next layer on top and repeat.
  12. Serve and enjoy!

Notes

The suggested recipe baking times noted do not include cooling.

Do not grease your tube pan!

Before beating your egg whites, the mixing bowl and whisk need to be super clean. Any leftover grease or residue can totally derail this part of the recipe!

You can give your mixing bowl and whisk a little bit of extra cleaning love by running a paper towel with some distilled white vinegar on it.

A good test to see if your angel food cake is done is by gently pressing your finger or the backside of a spoon into the top. If it immediately springs back, it’s done.

Cool your angel food cake upside down to room temperature.

If your tube pan doesn’t have legs, you can place 2 cans of equal height underneath to cool it upside down.

Use a serrated knife to cut the angel food cake into 2 layers. It will cut much easier this way!

Adding the cool whip and berries is an optional step. If adding, the angel food cake should be cooled first.

Add the cool whip and berries if you’re taking this to a party.

Recipe adapted from 1987 St. Stephen’s Family Recipe Cookbook and also inspired by Hoosier Homemade’s Angel Food Cake with Berries post.

Keywords: angel food cake, homemade angel food cake, angel food cake with berries, easy angel food cake recipe

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2 Comments

  • Reply
    Kiki
    December 6, 2019 at 12:23 PM

    This looks so delicious and not too difficult! Can’t wait to try it! I was wondering though can you make this the day before serving and if, so what’s the best way to store it? Thank you!

    • Reply
      Jennifer
      December 6, 2019 at 1:15 PM

      Yay! I hope you love it as much as I do! To answer your question, yes…you can certainly make it the day before serving! You can leave it out at room temp just make sure it’s covered so it doesn’t dry out. Alternatively, you can also keep it in the refrigerator covered as well. My preference is room temp, especially if you’re serving it the next day.

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