Desserts
This angel food cake bread machine recipe transforms your kitchen into a bakery with minimal effort—no mixing bowls or whisking required. The bread machine handles the aeration and structure, delivering a light-as-air cake with tender crumb and perfect volume, all while you prep the ingredients in just 10 minutes.
The secret lies in adjusting the liquid-to-flour ratio and using the machine’s built-in mixing cycle, which eliminates the need for manual beating. What sets this recipe apart is how the bread machine’s gentle kneading and precise temperature control create that signature angel food texture—fluffy, moist, and effortlessly tall.
Unlike traditional recipes that rely on egg whites whipped to stiff peaks, this method achieves the same airy result with a fraction of the work. The cake emerges golden and perfectly set, ready for frosting or fresh berries.
For those watching their diet, this version uses no butter or oil, making it a lighter option without sacrificing flavor. The bread machine’s even heat distribution ensures no dense spots, and the lack of fat means every bite stays light.
Whether you’re baking for a celebration or a weeknight treat, this recipe delivers restaurant-quality results with the convenience of a bread machine. Serve it with whipped cream, fresh fruit, or a dusting of powdered sugar for a dessert that feels special without the fuss.
Let’s get started—your bread machine is about to become your new baking ally.
Ingredients for angel food cake bread machine
Twelve simple ingredients transform your bread machine into an angel food cake maker.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Unsweetened Applesauce 🍎 | ½ cup | Substitute for butter/oil |
| Large Egg Whites 🥚 | 1 cup | Room temperature preferred |
| Vanilla Extract 🌿 | 1 tbsp | Pure, high-quality extract |
| Baking Powder 🧂 | 2 tsp | Diamond Crystal preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Almond Extract 🌿 | ½ tsp | Optional for depth of flavor |
| Powdered Sugar 🍚 | 1 cup | For dusting after baking |
| Fresh Blueberries 🫐 | 1 cup | Optional for filling |
| Lemon Zest 🍋 | 1 tsp | Brightens flavor profile |
| Whole Milk 🥛 | ¼ cup | For bread machine liquid |
| Vegetable Oil 🫒 | 2 tbsp | For bread machine greasing |
The egg whites are the heart of this recipe—use room-temperature whites for maximum volume. Kirkland brand egg whites from Costco work perfectly, but any large egg whites will do. Look for whites that aren't watery or overly yellow. For the flour, King Arthur or Gold Medal brands give the best texture—avoid self-rising flour as it contains baking powder already. The bread machine's built-in mixer handles the delicate egg whites better than manual whisking, eliminating the need for stiff peaks. Pre-sifting the flour (even with your fingers) ensures no lumps disrupt the cake's tender crumb structure.
No egg whites? Aquafaba (chickpea brine) at double the volume works surprisingly well, though texture will differ slightly. Running low on vanilla? Almond extract at half the amount adds depth. The applesauce substitution is critical—unsweetened only, as sweetened versions will alter the sugar balance. For the blueberries, toss them with a teaspoon of flour first to prevent sinking. The bread machine's gentle mixing cycle means you can skip the traditional folding technique that often collapses angel food cakes. If your machine has a 'cake' setting, use it—if not, the 'quick bread' cycle works just as well.
Store the baked cake in an airtight container with a layer of parchment paper between slices for up to 4 days. Freeze individual layers wrapped in plastic for 3 months—thaw at room temperature before serving. The powdered sugar dusting should be done just before serving to maintain crispness. For extra fluffiness, invert the cake immediately after baking and let it cool upside down on a wire rack. This recipe makes two 8-inch layers—perfect for stacking with whipped cream or fresh berries.
Why You'll Love This Recipe
- Bread Machine Magic: I swear, this recipe is the reason I keep my bread machine out. Dump in the flour, sugar, applesauce, and egg whites—no kneading, no fuss—and let it do the work while you sip coffee. The machine handles the aeration better than I ever could by hand.
- Light Yet Rich: That applesauce keeps it moist without heaviness, while the egg whites give it that signature angel food cake lift. Honestly, the vanilla makes it taste like a bakery treat, but it’s secretly budget-friendly. The texture? Fluffy clouds with just a hint of structure—no dry crumbs here.
- Breakfast or Dessert: Serve it toasted with jam for a fancy breakfast or drizzle with honey for an impromptu dessert. My kids ask for it both mornings and after dinner—no judgment, just versatility. It’s also perfect for potlucks; you can slice it ahead and no one will guess it’s bread machine-made.
- Zero Waste, All Win: Leftovers? Toast them—no sad, stale bread here. And since it uses pantry staples (flour, sugar, eggs) plus applesauce, it’s cheaper than buying pre-made angel food cake. I’ve made this twice in a week and never once felt guilty about the leftovers.
Step-by-step instructions for angel food cake in a bread machine
Transform your bread machine into an angel food cake maker with these precise steps.
Prepare the Egg Whites and Mix Dry Ingredients
In a large, clean mixing bowl, combine the 1 cup large egg whites and the 1.5 cups granulated sugar. Using an electric mixer on medium speed, beat the mixture until it forms stiff peaks—this should take about 5-7 minutes. The peaks should stand straight up when you lift the beaters. This step is crucial for creating that signature light, airy texture.
In a separate medium bowl, sift together the 2 cups all-purpose flour, 2 teaspoons baking powder, and 0.5 teaspoon salt. Stir in the 1 teaspoon lemon zest and 0.5 teaspoon almond extract (if using) until evenly distributed. This dry mixture will create the structure of your cake while keeping it tender.
Combine Wet Ingredients in the Bread Machine
Grease the inside of your bread machine pan with 2 tablespoons vegetable oil, ensuring every corner is coated. This prevents sticking and makes for easy removal. Pour in the 0.25 cup whole milk and 0.5 cup unsweetened applesauce, then add the 1 tablespoon vanilla extract. These ingredients replace butter or oil while keeping the cake moist.
Using a spatula, gently fold about one-third of the dry ingredients into the wet mixture in the bread machine. This gradual incorporation prevents lumps and ensures even distribution. The bread machine will handle the rest of the mixing, so don't worry about overmixing here.
Add Egg White Mixture and Blueberries
Carefully fold the stiff egg white mixture into the bread machine, using gentle strokes to maintain the airiness. Gently stir in the 1 cup fresh blueberries (if using), ensuring they're evenly distributed throughout the batter. Avoid pressing down on the batter—this could deflate the egg whites and compromise the cake's lightness.
Scoop the remaining dry ingredients over the top of the batter in the bread machine. Select the "cake" setting on your bread machine (if available) or the "quick bread" setting. The machine will mix, bake, and cool the cake automatically, handling all the heavy lifting for you.
Bake and Cool the Cake
Start the bread machine cycle. The cake will bake for approximately 1 hour to 1 hour 15 minutes, depending on your machine's settings. You'll know it's done when the internal temperature reaches 200°F and the top springs away from the sides of the pan with a slight bounce.
Once the cycle completes, carefully remove the cake from the pan and let it cool completely on a wire rack. This cooling step is essential—it allows the cake to set properly and prevents it from becoming gummy. While cooling, dust the top with 1 cup powdered sugar for a classic finishing touch.
Serve and Enjoy
Slice the cake into 8 equal servings using a sharp serrated knife. Each slice should reveal a light, fluffy interior with tender crumb and a delicate blueberry filling (if used). Serve immediately or store in an airtight container for up to 3 days at room temperature.
This method guarantees a cake that's light as air, with a tender crumb and subtle blueberry bursts. The bread machine does all the work, leaving you with a perfect dessert that requires no mixing by hand—just patience and precision.
Pro Tips For Making Angel Food Cake Bread Machine
- WHISK EGGS TO STIFF PEAKS: I learned this the hard way—under-whipped egg whites make a dense, sad cake. Use a clean, grease-free bowl and beat them until they hold stiff peaks that don’t flop when you lift the whisk. The bread machine won’t mix them properly if they’re even slightly underdone, so take the extra 2 minutes now to save yourself a gummy loaf later.
- MEASURE FLOUR BY SPOONING: That fluffy angel food cake relies on precise ratios, and scooping flour from the bag packs in air—leading to a denser texture. Spoon the flour into your measuring cup, then level it off with a knife. Trust me, the difference in lightness is noticeable, especially when you’re going for that signature airy crumb.
- ADD APPLESAUCE LAST: My grandmother swore by this, and she was right: the applesauce needs to stay cool until the very end. Mix it in after the bread machine’s initial kneading cycle, not with the wet ingredients. Warm applesauce can kill the egg whites’ structure, and you’ll end up with a cake that’s more like a dense muffin.
- CHECK TEMPERATURE BEFORE BAKE: The bread machine’s internal thermometer isn’t always accurate, so test the cake’s doneness early. Stick a toothpick in—if it comes out clean but the center still looks slightly underdone, cover it loosely with foil and let it finish baking. Overbaking dries out the cake faster than you’d think, especially with all that sugar.
Best sauces and condiments for this dish
Classic Frosting Options
Start with a simple 7-minute frosting made from ½ cup softened butter, 2 cups powdered sugar, 2 tbsp milk, and 1 tsp vanilla extract. Beat until smooth and spread between layers or on top.
For extra flair, add ½ tsp lemon zest to brighten the flavor. This light frosting complements the cake’s delicate texture without overwhelming it. 🍰
Fruit Compotes
Fresh blueberry compote elevates this cake—simmer 1 cup blueberries, 2 tbsp sugar, and 1 tsp lemon juice for 5 minutes until syrupy. Let cool and spread between layers. For variety, try strawberry-rhubarb or peach compotes. The natural sweetness and acidity balance the cake’s subtle vanilla notes perfectly.
Chocolate Ganache
Drizzle a rich dark chocolate ganache for a decadent twist. Melt ½ cup dark chocolate chips with ¼ cup heavy cream, then cool slightly before pouring over the cake.
Add ¼ tsp almond extract for depth. This adds a sophisticated contrast to the light cake, making it ideal for special occasions. 💫
Cream Cheese Glaze
A tangy cream cheese glaze pairs wonderfully with the cake’s airy texture. Whisk 4 oz cream cheese, ½ cup powdered sugar, and 1 tbsp milk until smooth.
Drizzle over the top or between layers. The slight acidity cuts through the sweetness, creating a balanced bite. This glaze also works well with berries for a festive look.
Citrus Curd
Brighten the cake with lemon or orange curd. Whisk ½ cup butter, 1 cup sugar, 2 egg yolks, ¼ cup lemon juice, and 2 tbsp flour until thickened.
Spread a thin layer between cake layers for a zesty kick. The citrus enhances the vanilla and complements the blueberries beautifully.
Whipped Cream Variations
Lightly sweetened whipped cream is a must for serving. Whip 1 cup heavy cream with 2 tbsp powdered sugar and ½ tsp vanilla until soft peaks form.
For extra flair, fold in 1 tbsp lemon curd or raspberry jam**. The cream’s airiness mirrors the cake’s texture, making each bite feel luxurious. 🥛
Nutrition facts
Frequently asked questions
Can I make this angel food cake without egg whites?
Yes! Use ½ cup aquafaba (chickpea brine) instead, but whip it to stiff peaks first. For best results, add 1 teaspoon cream of tartar to stabilize the mixture. The texture will be slightly denser but still light and tender. This works especially well if you're avoiding eggs for dietary reasons.
Why did my cake turn out dense instead of light?
Dense cake usually means the egg whites weren't whipped enough or the batter was overmixed in the bread machine. Always use room-temperature egg whites and beat them to stiff peaks before adding to the batter. Also, avoid pressing down on the batter when folding—let the bread machine's gentle cycle do the work. For extra fluffiness, invert the cake immediately after baking.
Can I use this recipe in any bread machine?
This recipe works in most standard bread machines, but check your manual for the "cake" or "quick bread" setting. If your machine doesn't have these options, use the "dough" setting for 1 hour, then transfer to a preheated 350°F oven for 30-40 minutes. The key is keeping the batter undisturbed during baking to maintain that signature light texture.
How do I store leftovers without drying them out?
Wrap each slice tightly in plastic wrap or store the whole cake in an airtight container with parchment paper between layers. Keep at room temperature for 3 days or freeze for 3 months. For serving, dust with powdered sugar just before eating to restore freshness. Avoid refrigerating—this makes angel food cake dry out faster.
Can I add other fruits besides blueberries?
Try strawberries, raspberries, or even diced peaches. Toss them in 1 teaspoon flour first to prevent sinking. For tropical flavors, use pineapple or mango chunks. Just reduce the batter by ¼ cup to account for the extra moisture from the fruit. The bread machine's gentle mixing keeps the fruit evenly distributed.