Quick 2 Ingredient Angel Food Cake
This quick angel food cake uses only pantry basics. It bakes fast and tastes light. Try it when you want an easy dessert with minimal fuss. For another simple sweet treat idea, see this air fryer cheesecake brownies recipe for more one-pan dessert inspiration.
what makes this recipe special
This cake uses only a boxed mix and water. You get a tall, airy cake with almost no prep. It is forgiving and great for beginners. It also cleans up fast.
how to make Quick 2 Ingredient Angel Food Cake
Ingredients:
1 box angel food cake mix, 1 cup water
Directions:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the angel food cake mix with water.
- Beat on medium speed for about 30 seconds, then increase to high speed and beat for another 1–2 minutes until well mixed and fluffy.
- Pour the batter into an ungreased 10-inch tube pan.
- Bake for 30–35 minutes or until the top is golden brown and the cake springs back when lightly touched.
- Remove from the oven and invert the pan to cool completely before removing the cake. Serve and enjoy!
how to serve Quick 2 Ingredient Angel Food Cake
Serve plain, dusted with powdered sugar, or topped with fresh fruit and whipped cream. You can also slice it and add a spoonful of jam or a scoop of ice cream. For a bright, fruity pairing idea, consider serving alongside an almond flour blueberry lemon cake style topping or fresh berries.
how to store Quick 2 Ingredient Angel Food Cake
Keep the cooled cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature before serving.
tips to make Quick 2 Ingredient Angel Food Cake
- Measure the water with the cup called for on the box. Too much liquid will deflate the cake.
- Beat well to add air, but do not overmix after the cake bakes.
- Bake in an ungreased tube pan as directed. The cake needs to cling to the pan sides while rising.
- Cool upside down in the pan to keep the cake tall and light.
variation (if any)
- Fold in 1/2 cup chopped fresh strawberries or pineapple after beating for a fruity twist.
- Sprinkle 1 teaspoon vanilla or almond extract into the batter for extra flavor.
FAQs
Q: Can I use milk instead of water?
A: You can, but water is recommended for the lightest texture. Milk may make the crumb slightly denser.
Q: Do I need an electric mixer?
A: A mixer gives the best rise, but you can whisk vigorously by hand for a few extra minutes.
Q: Why did my cake fall after baking?
A: It may be underbaked, overmixed after baking, or cooled improperly. Make sure to bake fully and invert the pan to cool.
Q: Can I add frosting?
A: Yes. Use a light whipped frosting or cream cheese glaze so the cake stays airy.
Conclusion
For a variation with cherries and a similar two-ingredient approach, check this 2 Ingredient Cherry Angel Food Cake – Sizzling Eats. If you like pineapple flavors, read more about a sunny two-ingredient pineapple angel food cake in this write-up: This 2-Ingredient Cake Tastes Like Sunshine (I Can’t Stop Making It).
Quick 2 Ingredient Angel Food Cake
Ingredients
Main Ingredients
- 1 box angel food cake mix
- 1 cup water Measure carefully to prevent deflation of the cake.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the angel food cake mix with water.
- Beat on medium speed for about 30 seconds, then increase to high speed and beat for another 1–2 minutes until well mixed and fluffy.
- Pour the batter into an ungreased 10-inch tube pan.
Baking
- Bake for 30–35 minutes or until the top is golden brown and the cake springs back when lightly touched.
- Remove from the oven and invert the pan to cool completely before removing the cake.
