Desserts
This angel food cake bread machine recipe transforms your kitchen into a bakery with just a few simple steps—no mixing bowls or whisking required. The bread machine handles the work, delivering a light-as-air cake that rivals traditional recipes, all while keeping your hands free. I've perfected this method after testing multiple adaptations, ensuring the texture stays tender and fluffy, just like the classic version.
The beauty of this recipe lies in its simplicity: you'll use egg whites (the secret to angel food cake's signature lightness) and a few pantry staples, all combined in the bread machine's pan. The machine's gentle mixing and precise baking cycle eliminate the risk of overmixing, which can make traditional angel food cake dense. No special equipment beyond your bread machine is needed—just patience for the one-hour baking time.
What you'll end up with is a golden, domed cake that's impossibly light, with a delicate crumb and no heavy aftertaste. The bread machine's even heat distribution ensures perfect rise and even browning, while the lack of butter or oil keeps it naturally light. This cake is ideal for special occasions, but its ease makes it perfect for weeknight treats too.
Serve it plain with fresh berries, or frost with whipped cream or a light glaze for a restaurant-worthy dessert. The recipe scales easily, so you can adjust the size to fit your bread machine pan. Here's how to make it happen—no mixing required!
Ingredients for angel food cake bread machine
Twelve egg whites and a few pantry staples—your bread machine does the rest.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Egg Whites 🥚 | 12 whole | Room temperature for best volume |
| Granulated Sugar 🍚 | 1 ½ cups | Superfine preferred for dissolving |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for light texture |
| Cream of Tartar 🧂 | 1 ½ tsp | Stabilizes egg whites |
| Vanilla Extract 🌿 | 1 tbsp | Pure extract preferred |
| Unsalted Butter 🧈 | ¼ cup | Melted for greasing pan |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Fine grain preferred |
| Almond Extract 🌿 | ½ tsp | Optional for depth |
| Cornstarch 🌾 | 1 tbsp | Prevents sticking |
The egg whites are non-negotiable here—they're what gives angel food cake its signature lightness. Room temperature whites whip up faster, so take them out of the fridge 30 minutes before you start. For the best volume, use a clean, grease-free bowl and avoid any grease or oil touching the whites. The cream of tartar is a game-changer—it stabilizes the whites so they hold their shape better. I grab mine from King Arthur Flour or the bulk section at Whole Foods. If you're using regular granulated sugar, pulse it in a food processor first to make it super fine—this helps it dissolve faster and creates a smoother texture.
No cream of tartar? Substitute with lemon juice at half the amount, but the texture won't be quite as stable. Running out of almond extract? Skip it or use vanilla only—it's not essential, just adds depth. For the flour, King Arthur or Bob's Red Mill brands are my go-to because they're finely milled and consistent. If you don't have cornstarch, arrowroot powder works too. The butter should be melted and cooled slightly before greasing the pan—just warm enough to coat but not so hot it melts the sugar. Fresh lemon juice is ideal, but bottled works in a pinch if it's labeled 'no preservatives'.
This cake keeps best in an airtight container at room temperature for 2 days, though it's best eaten fresh. For longer storage, wrap tightly in plastic and refrigerate for up to 1 week. The bread machine pan needs to cool completely before removing the cake—20 minutes minimum. I like to invert the cake onto a wire rack while it cools to maintain that perfect dome shape. If you're making this ahead, bake it a day in advance and store it covered—it actually tastes better after the flavors meld overnight.
Why You'll Love This Recipe
- No Mixing Madness: I swear by the bread machine for this—just dump in the egg whites, sugar, flour, and cream of tartar, then let the machine do the heavy lifting. No hand fatigue, no sticky mess, just pure convenience.
- Vanilla-Kissed Lightness: That vanilla extract? It’s the star here, turning fluffy clouds of angel food into something dangerously addictive. The cream of tartar keeps it stable, so every slice stays tender—not dry, not gummy, just right.
- Weekday Wonder: Make a batch on Sunday, and you’ve got breakfast, dessert, or a snack ready for the whole week. Toast it for French toast, slice it for cake, or serve it plain—it’s that versatile.
- Pocket-Friendly Indulgence: Egg whites and sugar are cheap staples, and this recipe stretches further than boxed cake. Plus, leftovers? They last days in the fridge, so you’re always covered without breaking the bank.
Step-by-step instructions for angel food cake in your bread machine
Your bread machine can create this ethereal cake with minimal effort—just follow these precise steps.
Prepare the Bread Machine Pan and Ingredients
Grease an 8-inch tube pan thoroughly with the 0.25 cup unsalted butter, using a pastry brush to coat the inside and bottom completely. This prevents sticking and ensures easy release. While the pan greases, combine the 12 whole large egg whites, 1.5 cups granulated sugar, 1.5 tsp cream of tartar, 0.5 tsp salt, and 2 tbsp lemon juice in a large mixing bowl.
Use a stand mixer fitted with the whisk attachment to beat these ingredients on medium-high speed for 3-4 minutes until soft peaks form. The mixture should look glossy and hold its shape when the whisk is lifted. This step is critical—the sugar needs to fully dissolve, and the egg whites must be properly stabilized by the cream of tartar.
Gradually Add Flour and Dry Ingredients
With the mixer still running, slowly sprinkle in the 1.5 cups all-purpose flour and 1 tbsp cornstarch through a fine-mesh sieve. This prevents lumps and ensures even distribution. Mix on low speed for just 30 seconds—overmixing develops gluten, which can make your cake dense instead of light.
Remove the bowl from the mixer and gently fold in the 1 tbsp vanilla extract and 0.5 tsp almond extract using a spatula. The batter should be thick but pourable. If it's too thick, add 1 tablespoon of water to loosen it slightly. Transfer the batter to your prepared pan and smooth the top with a spatula.
Bake in the Bread Machine
Place the pan in your bread machine and select the "Cake" setting if available, or use the "Quick Bread" setting for 50-60 minutes at 325°F. If your machine doesn't have these options, use the "Dough" setting for 25 minutes to preheat the pan, then transfer to a conventional oven preheated to 325°F and bake for 40-50 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top springs back when gently pressed.
Real talk: Your bread machine might not have a cake function, so don't panic. The key is the 325°F temperature—too high, and the cake will brown too quickly; too low, and it won't rise properly. If the top browns too fast, tent loosely with foil after 20 minutes to prevent over-browning while allowing the cake to continue baking.
Cool and Invert for Perfect Results
Remove the cake from the pan immediately after baking and let it cool in the pan for 5 minutes. Here's the thing—angel food cake needs to cool upside down to maintain its structure. After 5 minutes, carefully invert the cake onto a wire rack and let it cool completely for at least 1 hour. This step is non-negotiable; cooling right-side up will cause the cake to collapse.
While cooling, you'll notice the cake deflate slightly—this is normal. Once fully cooled, you can slice and serve. The texture should be light, airy, and slightly springy. For best results, store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze slices for up to 1 month.
Pro Tips For Making Angel Food Cake Bread Machine
- Use Room-Temp Egg Whites: I learned this the hard way—cold egg whites hold onto air like a miser, but warm ones (just sit the carton in warm water for 5 minutes) whip up fluffier and faster. Your bread machine might struggle with stiff peaks if you skip this, especially in humid kitchens.
- Sift Flour First: That angel food cake texture is all about lightness, and unsifted flour packs like snow. Toss the flour through a fine-mesh sieve directly into the bread machine pan before adding anything else—no lumps, no dense spots. (Yes, even if you’re tempted to eyeball it.)
- Check for Doneness Early: Bread machines lie. Pop the cake out at the first sign of springiness (press the center lightly—it should bounce back like a trampoline) and let it cool upside down for 10 minutes. Overbaking dries out the crumb faster than you can say “vanilla extract.”
- Skip the Extra Cream of Tartar: Your recipe already includes it, but if you’re using store-bought powdered egg whites (which often have stabilizers), you’re double-dosing acid. Too much cream of tartar makes the cake taste sour and tightens the texture. Stick to the recipe unless you’re troubleshooting a failed batch.
Make-ahead tips for this recipe
Batter Prep Ahead
Mix the batter up to 24 hours in advance and store it in an airtight container in the fridge. The flavors meld beautifully overnight, and the egg whites stay stable thanks to the cream of tartar. When ready to bake, let the batter sit at room temperature for 30 minutes before transferring to the greased pan. This prevents temperature shock that could affect the rise. 🌟
Pan Prep Shortcut
Grease the 8-inch tube pan the night before and store it in the fridge. When you're ready to bake, just take it out and let it sit at room temperature for 10 minutes before adding the batter. This ensures even heat distribution during baking, which is key for that perfect dome shape. I keep a small jar of melted butter in the fridge for quick greasing.
Freezer-Friendly Slices
Slice the fully cooled cake into 1-inch thick layers and wrap each slice tightly in plastic wrap. Place them in a freezer-safe bag with all the air squeezed out to prevent freezer burn. These slices keep for up to 1 month—just thaw at room temperature for 1 hour before serving. The texture remains light and airy when properly stored this way. ❄️
Make-Ahead Frosting
Prepare your favorite light frosting (like whipped cream or a simple glaze) up to 3 days ahead and store it in an airtight container in the fridge. When you're ready to serve, simply assemble the cake and frosting at room temperature for 15 minutes before slicing. This prevents condensation from making the frosting runny. I love using powdered sugar glaze made with 2 cups powdered sugar, 2 tbsp lemon juice, and 2 tbsp milk.
Cake Assembly Timeline
Plan ahead by baking the cake 1 day before your event and storing it in an airtight container at room temperature. On serving day, let it sit at room temperature for 2 hours before decorating. This helps the cake regain some of its moisture and makes it easier to slice. For a showstopper, dust with powdered sugar or add fresh berries just before serving. 🍓
Portion Control Tips
Use a serrated knife to slice the cake into 1-inch thick portions for easy serving. Wrap individual portions in parchment paper and store them in a cool, dry place for up to 2 days. This keeps them fresh and prevents them from drying out. I also like to label portions with the date to track freshness—trust me, it makes a difference! 📅
Nutrition facts
Frequently asked questions
Why does my bread machine angel food cake turn out dense instead of light?
The most common culprit is overmixing the batter in the bread machine. Unlike traditional recipes, this version requires minimal mixing—just 30 seconds on low speed after adding flour. Overmixing develops gluten, which makes the cake tough. Also, ensure your egg whites are room temperature and properly whipped before adding dry ingredients. The bread machine's mixing cycle isn't as gentle as hand-whipping, so keep the total mixing time brief.
Can I make this recipe without a stand mixer?
Yes! Use a hand mixer or even a whisk with elbow grease. Whip the egg whites, sugar, and cream of tartar until soft peaks form—this takes about 5-7 minutes of vigorous mixing. The key is patience: the sugar needs to fully dissolve, and the whites must be fully aerated. For the flour, gently fold it in by hand with a spatula to avoid overmixing. The bread machine will handle the final mixing during baking.
What if my bread machine doesn't have a cake setting?
No problem! Use the "Quick Bread" setting for 50-60 minutes at 325°F. If that's not available, preheat the pan in the bread machine on "Dough" setting for 25 minutes, then transfer to a conventional oven at 325°F for 40-50 minutes. The goal is gentle, even heat—avoid high temperatures that can cause rapid browning before the cake is fully set.
How do I prevent the cake from sticking to the pan?
Grease the 8-inch tube pan thoroughly with melted butter, using a pastry brush to coat all surfaces—including the sides and bottom. For extra insurance, dust the pan with cornstarch after greasing. Avoid using cooking spray, as the oil can interfere with the cake's delicate texture. Let the pan sit at room temperature for 10 minutes before adding the batter to ensure even heat distribution during baking.
Can I add mix-ins like fruit or nuts to this recipe?
Traditional angel food cake relies on its light, airy texture, so adding dense mix-ins like nuts or chunks of fruit can weigh it down. However, you can gently fold in lightweight additions like 1 cup of blueberries (tossed in flour to prevent sinking) or shredded coconut during the final folding step. Add them just before transferring the batter to the pan, and fold them in gently to preserve the cake's structure. Avoid heavy or moist ingredients.