Caramel Angel Food Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This caramel angel food cake is one of my favorite desserts to make when I want something special but don't have all day in the kitchen. Using egg whites keeps it naturally lighter than traditional cakes while still delivering that rich, indulgent caramel flavor everyone loves. The whole thing comes together in just 55 minutes from start to finish, making it perfect for weeknight entertaining or when unexpected guests drop by. The best part? It won't break the bank, and you probably have most of these pantry staples on hand already. I love drizzling the homemade caramel sauce on top and finishing with a dusting of cocoa powder for that bakery quality look that somehow always impresses people.
Ella x
Ingredients
- 250all-purpose flour
- 300granulated sugar
- 150unsalted butter
- 4large egg whites
- 10 gkosher salt(for cake texture)
- 2 mLvanilla extract(for flavor)
- 200 gcaramel sauce(store-bought or homemade)
- 50 gunsalted butter for caramel(for drizzling)
- 100 mLheavy cream(for caramel sauce)
- 20 gcocoa powder(for caramel color)
Detail level
Instructions
- 1
Preheat oven to 180°C (350ºfF). Grease a 20cm x 20cm baking dish with butter and line with parchment paper.
Tip: Use a non-stick coating for easier cake release
- 2
In a medium bowl, whisk together flour, granulated sugar, and cocoa powder.
Tip: Aerate the dry ingredients for a tender cake
- 3
In a separate large bowl, beat the egg whites and salt until stiff peaks form.
Tip: Use room temperature egg whites for better texture
- 4
Add the vanilla extract to the egg whites and mix until combined.
Tip: Gently fold in to avoid deflating the mixture
- 5
Gradually add the dry ingredients to the egg mixture and fold until just combined.
Tip: Be careful not to overmix
- 6
Pour the batter into the prepared baking dish and smooth the top.
Tip: Use a spatula for a even surface
- 7
Bake for 25-30 minutes or until the cake is golden brown and springs back when touched.
Tip: Avoid overbaking for a moist cake
- 8
While the cake is baking, prepare the caramel sauce by melting the butter and heavy cream in a saucepan over medium heat.
Tip: Stir occasionally to prevent burning
- 9
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: Don't disturb the cake while it's cooling
- 10
Transfer the cake to a wire rack to cool completely.
Tip: Drizzle with melted caramel sauce and sprinkle with chopped nuts (optional)
- 11
Drizzle the cake with additional caramel sauce and serve.
Tip: Enjoy warm or at room temperature
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