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!
- 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)
- Adjust the oven rack to 2nd level position and preheat your oven to 350ºF.
- Whisk together the flour, sugar, and salt. Set aside.
- 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).
- Add in the cream of tartar, vanilla extract, and almond extract. Continue to beat until stiff peaks form.
- Gently add in the whisked dry ingredients with the beaten egg whites with a spatula. Do not use your mixer for this part.
- Place the batter into an ungreased 10" tube pan and place in the oven.
- Bake for 45 minutes at 350ºF or until top is a nice golden brown (see notes).
- 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).
- After it's cooled completely, take a knife and gently run it along the edges before removing it from the pan.
- (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.
- Add a layer of cool whip, then a layer of berries. Place the next layer on top and repeat.
- Serve and enjoy!
The suggested recipe baking times noted do not include cooling.
Do not grease your tube pan!
Before beating your egg whites make sure your mixing bowl and whisk are 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