How to Make the Best Angel Food Cake from a Mix
Learn how to doctor up an angel food cake mix for an irresistibly light and fluffy angel food cake.
Indulge in the best angel food cake from a mix, elevated with beaten egg whites and vanilla extract for a light, fluffy, and delicious dessert.
It’s so easy to upgrade this classic treat to new heights with minimal effort and maximum flavor!
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Angel food cake is like a fluffy cloud of sweetness—it’s light, airy, and absolutely delightful.
It’s one of those desserts that just makes you feel good. And the best part is, it’s super easy to make at home.
When I was a kid, my mom would make a homemade angel food cake almost every week, because it was a low-cholesterol dessert my dad could enjoy guilt-free.
We kids loved it, too–especially with plenty of fresh berries and whipped cream!
These days, it’s incredibly easy to make an angel food cake from a mix, but the reality is, I’ve always found the boxed version to be a little lackluster.
That is until I experimented with figuring out the best way to doctor up an angel food cake mix and turn it into a delicious cake!
Box mixes are one of my favorite kitchen hacks, but trust me, no one will know the difference on this one—except you!
This versatile angel food cake can be served plain with a dusting of powdered sugar, or dressed up with fresh berries and whipped cream or a scoop of ice cream!
It’s perfect for any occasion, whether you’re hosting a fancy dinner party or just want a sweet treat to enjoy at home.
What really sets this recipe apart is the texture.
If you ask me, the best angel food cake from a mix is light and airy but still has that satisfying sweetness that you expect from a cake.
How to Improve Angel Food Cake Mix
To take your angel food cake mix to the next level, we’re going to add beaten egg whites and a splash of vanilla extract.
Most box mixes only call for water, but by incorporating these extra ingredients, you’ll enhance the texture and flavor of your cake.
The beaten egg whites act as a leavening agent, creating air pockets in the batter that expand during baking, resulting in a lighter and fluffier cake with an airy texture.
This extra aeration makes the cake less dense and more delicate, which is characteristic of a perfect angel food cake.
The vanilla extract adds a depth of flavor that enhances the overall taste of the cake. It complements the sweetness of the cake without overpowering it.
You could even add 1/4 teaspoon of almond extract if you’d like.
This is a super easy way to elevate the box mix, transforming it into a homemade-like cake that is sure to impress.
If you’re a chocolate lover, check out my recipe for chocolate angel food cake from a mix, too!
More Cake Mix Recipes You’ll Love:
- Triple Chocolate Bundt Cake from a Mix
- Vanilla Pudding Cake from a Mix
- Pistachio Pudding Cake from a Mix
- Lemon Cake from a Mix
- Pumpkin Cake from a Mix
- Pecan Upside Down Cake from a Mix
- Southern Sun Drip Cake from a Mix
- Cream Cheese Pound Cake from a Mix
- Easy Dream Whip Cake
How to Make the Best Angel Food Cake from a Mix
It’s really easy to doctor up an angel food cake mix to create a classic cake everyone will love.
Ingredients You’ll Need:
- Egg Whites
- Vanilla Extract
- Angel Food Cake Mix (I used Betty Crocker)
- Water
How to Make It:
(Full printable recipe card is available below)
Beat the egg white. First, you’ll use the whisk attachment in a stand mixer (or an electric hand mixer) to beat the egg whites on high speed until soft peaks form.
Next, you’ll add vanilla extract, angel food cake mix, and water to the bowl with the whipped egg whites.
Mix the batter. Mix on low speed for about 30 seconds, then scrape down the sides of the bowl.
Increase speed to medium, mixing for 1 minute, or until the batter is glossy.
Bake the cake. Next, you’ll pour the batter into an ungreased tube pan, smoothing it out evenly.
Bake in preheated oven for 45-55 minutes, or until the exterior is golden brown and no longer even slightly sticky to the touch.
Cool and serve. Last, you’ll remove from oven and invert the pan upside down to allow the cake to cool.
Once cake is completely cool, slide a knife around the edges of the cake and remove from the pan onto a serving plate.
Notes and Adaptations:
- I like to use a tube pan with feet and a removable center for easy cooling and removal of the cake, like this one.
- It’s important to not grease the pan, as this helps the cake batter rise up the sides of the pan better when baking.
- This cake is fantastic served with fresh berries (or other fresh fruit) and whipped cream! It’s also delicious with fruit compote and a scoop of vanilla ice cream.
- I find it easier to cut this cake with a serrated knife.
- Leftover cake can be stored at room temperature in an airtight container or wrapped well with plastic wrap.
Recommended Equipment:
The Best Cake Mix Angel Food Cake
Doctoring up a box of angel food cake mix is a great way to ensure your cake tastes homemade, even if it's an easy shortcut recipe!
Ingredients
- 3 egg whites
- 1 teaspoon vanilla extract
- 16-oz angel food cake mix (I used Betty Crocker)
- 3/4 cup water
Instructions
- Preheat oven to 350F if using a light aluminum tube pan or 325F if using a dark nonstick tube pan.
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with a handheld electric mixer), add egg whites. Beat the egg whites on high speed until soft peaks form.
- Add vanilla extract, angel food cake mix, and water to the bowl.
- Mix on low speed for about 30 seconds, then scrape down the sides of the bowl.
- Increase speed to medium, mixing for 1 minute, or until the batter is glossy.
- Pour the batter into an ungreased tube pan, smoothing it out evenly.
- Bake in preheated oven for 45-55 minutes, or until the exterior is golden brown and no longer sticky to the touch.
- Remove from oven and turn the pan upside down to allow the cake to cool. The cake should be elevated off the surface (I use a tube pan with "feet" for this purpose, but some people invert their pan on a heatproof glass bottle).
- Once cake is completely cool, slide a knife around the edges of the cake and remove from the pan onto a serving plate.
Notes
- I like to use a tube pan with feet and a removable center for easy cooling and removal of the cake, like this one.
- It's important to not grease the pan, as this helps the cake batter rise better when baking.
- This cake is fantastic served with fresh berries and whipped cream! It's also delicious with fruit compote and a scoop of ice cream.
- I find that a serrated knife is best for cutting angel food cake.
- Leftover cake can be stored at room temperature in an airtight container or tightly covered with plastic wrap for about 3-5 days.
Recommended Products
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 77Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 223mgCarbohydrates: 16gFiber: 0gSugar: 0gProtein: 2g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to save this recipe to your desserts board on Pinterest!
I tried your boxed angel food cake recipe and I’ll probably never make an angel food cake from scratch again! The cake came out moist, tender, had wonderful flavor and looked homemade.
I did add 1/4 teaspoon of almond extract to the mix along with the vanilla. It wasn’t necessary, but I like that added flavor. Delicious!
Thank you for sharing your great recipe.
What high praise, Patty! I’m so glad to hear that you enjoyed it–it’s such an easy shortcut! 🙂
45-55 minutes is a pretty wide span, do you know the average bake time?
Hi Jan! The time can vary, depending on the material and size of the pan, whether the oven is calibrated correctly, humidity, etc. I recommend checking it at 45 minutes, and if it’s still a little pale or sticky, continue baking and check it every few minutes until it’s golden-brown and no longer sticky to the touch. Hope that helps! 🙂
Can sour cream be added at some point to the recipe. I love sour cream..lol
I love using sour cream in baking, too! I haven’t tried it with this cake, though–I suspect it might weigh it down and keep it from rising as much as usual.
Substitute the water with lime flavor Perrier carbonated water. OMG!
Pillsbury was my favorite angel food mix. Looks like they don’t make it anymore (2024).
I prefer a denser, spongier angel food cake.
Oh, that would be a fun option to try, V! Thanks for sharing! 🙂
Best Angel Food Cake we have ever had! I didn’t look at the full recipe before I began making it, so I only used two egg whites and added almond flavoring. I thought it wouldn’t turn out because it didn’t rise as high as it normally does. But it turned out so good. I guess the egg whites changed the texture a little because it was not as “tough” to cut or pull apart as angel food cake always is. My husband, son, and I all thought it was the best angle food cake we have had. From now on I will only make it this way and I will share it with my mother who makes angel food cake a lot.
Thank you so much for this recipe!
Thank you so much, Deb! What a great compliment. I’m so happy to hear that it was a hit with you and your family! 🙂
Can you replace the water with whole milk or buttermilk?
I’ve never tried it, Vin, so I can’t say for sure! If you give it a try, let me know how it goes! 🙂
Thank you so much for the recipe, wanted to update you about the buttermilk. Did work ok lol, the flavour was slightly different, but I also did the buttermilk hack 1 cup of milk to one tablespoon of vinegar. Unfortunately I do not have a flute pan with legs. I didn’t find it raised as well as it should have, it was very moist I made up some whip cream added in sliced strawberries, whole blueberries and whole raspberry served as a side with the cake that was a hit. All went well but definitely my next one will try the water rather then the buttermilk. It was good tasting but took away from the vanilla flavor
Thanks for this recipe. I am asking you if I can use this mix for chiffon cake?
Hi Ria! That’s a great question. I haven’t tried using it for chiffon cake. I know chiffon cake usually uses the whole egg, rather than just egg whites, plus some oil. I’m not sure if those ingredients would weigh down the angel food cake mix or not? Sorry I can’t be of more help here!
Hi I have a question about baking your recipe, which sounds delicious. Did you put the cake on the bottom rack like it says on the box? I followed their directions exactly, but had a hard time getting it to loose its stickyness. I also baked it at 325 like it said. Your recipe sounds better. Thanks!
Hi Leslie! I don’t bake this one on the lowest rack–I typically use a rack in the lower middle of the oven. The temperature will depend on your pan–I use 325F for a dark pan, but you can do 350F if you have a light pan since it doesn’t retain as much heat. If you end up making it, I hope you enjoy it–I think it’s much better than a standard box mix cake! 🙂