Desserts
This angel food cake recipe in a 9x13 pan delivers the same cloud-like texture you love, but with a perfect sheet cake form for parties and gatherings.
The secret lies in properly beaten egg whites and a delicate balance of flour and sugar—no butter or oil here, just pure airy lightness. I’ve baked this version countless times for birthdays and holidays, and it never fails to impress.
What sets this recipe apart is the adaptation for a 9x13 pan, which requires precise baking time and temperature adjustments to ensure even cooking without cracks. The cake will rise dramatically, so we’ll use a water bath to keep it moist and prevent over-browning.
Most importantly, the cooling process is critical—this is where the magic happens for that signature fluffiness.
By the time you’re done, you’ll have a light-as-air cake that’s effortlessly sliced and served. Each bite is tender, slightly sweet, and completely free of heavy textures. The best part? It’s foolproof once you master the egg white technique—no fancy equipment needed, just patience and a steady hand.
Perfect for layering with whipped cream, fresh berries, or a dusting of powdered sugar. Let’s get baking—this cake is worth every minute of attention.
Ingredients for angel food cake recipe in 9x13 pan
Twelve egg whites and a few key ingredients transform into cloud-like perfection for your 9x13 pan.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Egg Whites 🥚 | 12 whole | Room temperature for best volume |
| Granulated Sugar 🍚 | 1 ¾ cups | Superfine preferred for smooth texture |
| Cake Flour 🌾 | 2 cups | Sifted, no substitutions |
| Unsalted Butter 🧈 | ¼ tbsp | For greasing pan only |
| Vanilla Extract 🍃 | 1 tbsp | Pure, high-quality extract |
| Cream of Tartar 🧂 | ½ tsp | Essential for egg white stability |
| Salt 🧂 | ¼ tsp | Fine sea salt preferred |
| Water 💧 | 2 cups | For water bath |
| Powdered Sugar 🍚 | ½ cup | For dusting finished cake |
| Fresh Berries 🍓 | 2 cups | Optional topping (strawberries, raspberries) |
| Heavy Whipping Cream 🥛 | 1 cup | Optional whipped topping |
Egg whites are the star here—room temperature is non-negotiable for maximum volume. Grab a 12-count carton from the dairy aisle (the carton says 'large'—trust it). Cream of tartar stabilizes the whites, so don't skip it. I always buy King Arthur cake flour because it's sifted and consistent, but any quality cake flour will work. The sugar matters too—superfine dissolves better, but regular granulated works in a pinch if you pulse it in a food processor. For the water bath, use a deep baking dish that fits your 9x13 pan snugly.
No cream of tartar? Lemon juice at half the amount works in a bind, but your cake won't be quite as stable. Substituting cake flour? All-purpose flour minus 2 tbsp per cup is the closest you'll get, but expect slightly denser crumbs. Fresh berries? Trader Joe's frozen berries are perfect for topping—they thaw quickly and add vibrant color. For whipped cream, use cold heavy cream from the back of the fridge and add a pinch of vanilla. The butter for greasing? Any brand works, but make sure it's unsalted so you control the flavor.
This cake is all about patience. Bake it, let it cool completely in the pan for 10 minutes, then invert onto a wire rack for 2 hours—that's when it becomes truly fluffy. Store leftovers covered at room temperature for 2 days or refrigerated for 5 days. For freezing, slice and wrap individually—3 months is the magic window. The powdered sugar topping? Only if you're feeling fancy—it's optional but adds that restaurant-quality finish. And trust me, the first slice is always the best.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this trick—whipping those egg whites in my stand mixer (or even a bowl with a hand mixer) gives them that cloud-like volume without a fuss. No need to stress over overmixing or collapsing batter.
- Vanilla Buttercream Magic: That simple vanilla extract and a tiny pat of butter folded in at the end? It turns this cake into something dangerously addictive—light, airy, but with just enough richness to feel special.
- Party in a Pan: I’ve used this same recipe for picnics, potlucks, and even a last-minute birthday dessert. One 9x13 pan feeds a crowd, and it’s so pretty it looks homemade (even if you did make it in 20 minutes).
- Budget-Friendly Luxury: Egg whites and sugar are cheap, but this cake tastes like a bakery showstopper. Leftovers? I slice them up for breakfast toast—trust me, it’s a game-changer.
Step-by-step instructions for angel food cake in 9x13 pan
Here's how to bake the lightest, fluffiest angel food cake—every slice will be cloud-like perfection.
Prepare the Pan and Mix Dry Ingredients
Preheat your oven to 350°F and lightly grease a 9x13-inch baking pan using the ¼ tablespoon unsalted butter. I like to use a pastry brush for even coverage—just a light coat is all you need. The butter helps prevent sticking without adding greasiness to the cake.
In a medium bowl, whisk together the 2 cups cake flour, ½ teaspoon cream of tartar, and ¼ teaspoon salt. Sift the mixture directly into the bowl to remove any lumps. The cream of tartar is crucial here—it stabilizes the egg whites and helps create that signature angel food texture. Set this dry mixture aside for now.
Whip Egg Whites to Stiff Peaks
In a separate, very clean mixing bowl (any grease will prevent proper whipping), combine the 12 large egg whites and 1.75 cups granulated sugar. Using a stand mixer fitted with the whisk attachment, beat on medium speed for 2 minutes to dissolve the sugar completely. This step ensures even sweetness throughout the cake.
Increase the speed to high and whip for 5-7 minutes until the egg whites form stiff peaks. You'll know they're ready when the peaks hold their shape when you lift the whisk—no drooping allowed. The sugar should be fully incorporated, and the mixture should look glossy and pale. I like to test this by tilting the bowl slightly; the mixture should hold its shape rather than sliding.
Fold in Dry Ingredients Gently
With the mixer on low speed, gradually add the dry ingredient mixture in 3 additions, folding just until combined after each addition. Be careful not to overmix—you're looking for a smooth batter with no visible streaks of flour. The key here is patience; overmixing can deflate the egg whites and result in a dense cake.
Once fully combined, divide the batter evenly between the prepared 9x13-inch pan. I use a rubber spatula to spread it out smoothly—no need to press down or compact the batter. The batter should be thick and hold its shape when you lift the pan slightly. Place the pan in a larger baking dish and carefully pour the 2 cups water into the bottom of the dish to create a water bath.
Bake Until Golden and Springy
Bake for 30-35 minutes until the top is golden brown and the cake springs back when pressed gently in the center. I like to check for doneness by inserting a toothpick—it should come out clean. The cake will pull away from the sides of the pan, and the edges should look slightly set.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely. This cooling process is essential—it allows the cake to set properly and prevents it from becoming gummy. While it cools, you can prepare your optional toppings like the 2 cups fresh berries or 1 cup heavy whipping cream.
Dust and Serve
Once the cake is completely cool, dust the top generously with the ½ cup powdered sugar using a fine-mesh sieve. This adds a beautiful finish and balances the cake's natural sweetness. If you're using the optional toppings, spread the whipped heavy cream evenly over the cake and top with the fresh berries just before serving.
Slice into 12 even portions and serve immediately. Each slice should be light as air, with a tender crumb and delicate flavor. The cake's texture is what makes it truly special—it should practically melt in your mouth. Enjoy your angel food cake with a cup of coffee or a glass of milk for the perfect treat!
Pro Tips For Making Angel Food Cake Recipe In 9x13 Pan
- Whisk Egg Whites Cold: I learned this the hard way—warm whites won’t whip properly. Keep your bowl and beaters chilled (even pop them in the freezer for 5 minutes) before starting. Cold egg whites hold air better and reach stiff peaks faster in a 9x13 pan where volume matters.
- Sift Flour Twice: Angel food cake lives or dies by its texture, and cake flour needs extra attention. Sift it directly into the dry sugar mix before folding, then sift again after adding vanilla. This cuts lumps and ensures a silky finish—no one wants a gritty bite in their slice.
- Check Doneness Early: That cake might look golden, but angel food’s center stays shockingly dense. Insert a toothpick at 25 minutes—if it comes out clean, pull it now. Oven temps vary, and a 9x13 pan traps heat differently than a round. Better to underbake slightly than overcook and dry it out.
- Butter the Pan Wrong: No, I’m not talking about greasing—use a pastry brush with melted butter (not solid) for even coverage. Brush it after lining with parchment, focusing on the edges where cake batter pools. This prevents sticking and keeps the sides tender, not tough. (Yes, even if you’re impatient like me.)
Flavor customization for this dish
Citrus Zest Twist
Add 1 tablespoon lemon or orange zest to the dry ingredients for a bright, refreshing flavor. The citrus cuts through the sweetness beautifully while adding a subtle tang. I like to use organic Meyer lemons because they're sweeter than regular lemons. 🍊
Spiced Chai Infusion
For a cozy twist, add ½ teaspoon ground cinnamon and ¼ teaspoon cardamom to the dry ingredients. These warm spices pair wonderfully with vanilla and create a comforting flavor profile. I discovered this variation while experimenting with holiday desserts—it's become a favorite for winter gatherings.
Chocolate Swirl Option
Fold ½ cup melted dark chocolate (at least 60% cocoa) into the batter after adding the dry ingredients. Use a spatula to create gentle swirls for a marbled effect. This adds rich depth without overpowering the cake's delicate texture. I recommend Ghirardelli 66% dark chocolate for the best flavor.
Coconut Almond Delight
Replace ½ cup of the cake flour with ½ cup almond flour and add ¼ cup toasted coconut flakes to the batter. This creates a nutty, tropical flavor that pairs perfectly with the cake's lightness.
Toast the coconut in a dry pan over medium heat for 3-4 minutes until golden and fragrant.
Berry-Infused Variation
Purée 1 cup fresh strawberries or raspberries and fold them into the batter after adding the dry ingredients. This creates a subtle berry flavor throughout the cake.
For extra vibrancy, top with fresh berries after dusting with powdered sugar. I often use Trader Joe's frozen berries for convenience—they thaw quickly and add beautiful color.
Boozy Vanilla Bean Upgrade
Replace the regular vanilla extract with 1 vanilla bean (split and scraped) plus 1 teaspoon vanilla extract. Add 1 tablespoon bourbon or rum to the dry ingredients for a sophisticated flavor.
This version is perfect for adult gatherings—just be sure to use high-quality alcohol that won't overpower the delicate cake. 🥃
Nutrition facts
Frequently asked questions
Why do I need a water bath for this angel food cake?
The water bath (also called a bain-marie) keeps the cake moist and prevents cracking during baking. Angel food cakes rely on steam for their signature lightness, and the water bath creates a humid environment that helps the cake rise evenly in the 9x13 pan. Without it, the edges might dry out while the center stays undercooked.
Can I make this cake without cream of tartar?
Yes, but your cake won't be as stable. Replace the ½ teaspoon cream of tartar with ½ teaspoon lemon juice—it works in a pinch by adding acidity that helps the egg whites hold their shape. For best results, though, stick with cream of tartar; it's the gold standard for angel food cakes.
How do I avoid cracks in my angel food cake?
Cracks happen when the cake cools too quickly. After baking, let it cool in the pan for 10 full minutes before inverting onto a wire rack. Also, avoid opening the oven door early—temperature fluctuations cause cracks. If cracks do appear, dust with extra powdered sugar to disguise them!
What's the best way to store leftovers?
Store at room temperature in an airtight container for 2 days or refrigerate for 5 days. For longer storage, slice and freeze individual portions for up to 3 months. The cake keeps best when protected from moisture—never wrap it directly in plastic while warm.
Can I use this recipe for a bundt cake instead?
No, this recipe is specifically designed for a 9x13 pan and won't work well in a bundt pan. The cake relies on the even rise and cooling properties of a sheet pan. For bundt cakes, you'd need to adjust the baking time significantly and use a different pan shape entirely.