15 Delicious Cherry Angel Food Cake Recipes

There’s something undeniably magical about the light, fluffy texture of angel food cake, especially when it’s kissed with the sweet, tangy flavor of cherries. Whether you’re celebrating a special occasion or simply indulging in a little dessert therapy, our roundup of 15 Delicious Cherry Angel Food Cake Recipes promises to inspire your next baking adventure. Dive in and discover your new favorite treat!

Classic Cherry Angel Food Cake

You’ve probably had angel food cake, but adding cherries takes it to another level. This version is light, airy, and bursting with fruity flavor.

Ingredients

– 1 cup cake flour, sifted (for that ultra-light texture)
– 1 1/2 cups granulated sugar, divided (I like to use half superfine for easier dissolving)
– 12 large egg whites, room temp (they whip up better this way)
– 1 1/2 tsp cream of tartar (a must for stability)
– 1/4 tsp salt (just a pinch to balance the sweetness)
– 1 tsp vanilla extract (pure is my go-to for flavor)
– 1 1/2 cups fresh cherries, pitted and halved (frozen works in a pinch, but thaw and drain first)

Instructions

1. Preheat your oven to 350°F. A properly heated oven is key for even baking.
2. In a small bowl, whisk together 1/2 cup sugar with the cake flour. This prevents clumping when mixed with the egg whites.
3. In a large bowl, beat egg whites, cream of tartar, and salt on medium speed until foamy. Tip: Ensure your bowl and beaters are grease-free for maximum volume.
4. Gradually add remaining 1 cup sugar, 2 tbsp at a time, beating on high until stiff peaks form. This should take about 5 minutes.
5. Gently fold in vanilla and cherries with a spatula. Overmixing deflates the batter, so be gentle.
6. Spoon batter into an ungreased 10-inch tube pan. Smooth the top with a knife to ensure even rising.
7. Bake for 35-40 minutes until the top is golden and springs back when touched. Tip: Invert the pan immediately after baking to prevent sinking.
8. Cool completely upside down, about 1 hour, before removing from pan. Tip: Run a knife around the edges to loosen if needed.
Gorgeous when served with a dollop of whipped cream and extra cherries on top. The cake’s texture is cloud-like, with juicy cherry bits in every bite.

Chocolate Cherry Angel Food Cake

Make this Chocolate Cherry Angel Food Cake for a light yet indulgent dessert. Perfect for summer gatherings, it combines airy angel food cake with rich chocolate and tart cherries.

Ingredients

• 1 cup cake flour, sifted (for that ultra-light texture)
• 1 1/2 cups granulated sugar, divided (I like to use half vanilla sugar for extra flavor)
• 12 large egg whites, room temperature (they whip up better this way)
• 1 1/2 tsp cream of tartar (the secret to stable peaks)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 tsp vanilla extract (pure is my preference)
• 1/2 cup cocoa powder, unsweetened (for a deep chocolate flavor)
• 1 cup fresh cherries, pitted and halved (frozen works in a pinch, but thaw and drain first)

Instructions

1. Preheat your oven to 350°F. No grease the angel food cake pan—this cake needs to cling to the sides to rise properly.
2. In a small bowl, whisk together the cake flour, 3/4 cup of the sugar, and cocoa powder. Set aside.
3. In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form. Tip: Ensure your bowl and beaters are completely grease-free for maximum volume.
4. Gradually add the remaining 3/4 cup sugar, beating on high until stiff peaks form. Fold in the vanilla extract gently.
5. Sift the flour mixture over the egg whites in six additions, folding gently after each to maintain the airiness. Tip: Use a large spatula and a light hand to keep the batter fluffy.
6. Gently fold in the cherries, trying not to deflate the batter.
7. Pour the batter into the ungreased pan. Smooth the top with a spatula. Tip: Run a knife through the batter to eliminate any large air pockets.
8. Bake for 35-40 minutes, or until the top is golden and springs back when lightly touched.
9. Invert the pan onto a cooling rack immediately after baking. Let it cool completely, about 1 hour, before removing from the pan.

This cake is a dreamy mix of fluffy and rich, with bursts of cherry in every bite. Try serving it with a dusting of powdered sugar or a dollop of whipped cream for extra decadence.

Cherry Almond Angel Food Cake

Whipping up a Cherry Almond Angel Food Cake brings a light, airy dessert to your table that’s perfect for summer gatherings. This version combines the tartness of cherries with the nutty flavor of almonds for a delightful twist.

Ingredients

• 1 cup cake flour, sifted (I find sifting twice makes the cake even lighter)
• 1 1/2 cups granulated sugar, divided (keep it fine for better incorporation)
• 12 large egg whites, room temperature (they whip up better when not cold)
• 1 1/2 tsp cream of tartar (a must for stabilizing those peaks)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 tsp almond extract (pure extract gives the best flavor)
• 1/2 cup dried cherries, chopped (soak them in warm water for 10 minutes if you prefer them softer)

Instructions

1. Preheat your oven to 350°F. A properly heated oven is key to the cake’s rise.
2. In a bowl, whisk together cake flour and 3/4 cup sugar. This ensures even distribution.
3. In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Tip: Make sure your bowl and beaters are completely grease-free for maximum volume.
4. Gradually add remaining 3/4 cup sugar, beating until stiff peaks form. The mixture should be glossy.
5. Fold in almond extract gently to maintain the airiness.
6. Sprinkle flour mixture over egg whites in batches, folding carefully after each addition. Overmixing deflates the batter.
7. Fold in chopped cherries last for even distribution without sinking.
8. Pour into an ungreased 10-inch tube pan. Smooth the top with a spatula.
9. Bake for 35-40 minutes until the top is golden and springs back when touched. Tip: Invert the pan immediately after baking to prevent collapsing.
10. Cool completely upside down, about 1 hour, before removing from pan.

Fluffy and moist, this cake pairs wonderfully with a dollop of whipped cream or a drizzle of cherry syrup. The almond flavor shines through, making each bite a perfect balance of sweet and tart.

Lemon Cherry Angel Food Cake

Just when you think angel food cake can’t get any better, this lemon cherry version proves you wrong. It’s light, fluffy, and bursting with flavor.

Ingredients

– 1 cup cake flour, sifted (I swear by sifting for that airy texture) – 1 1/2 cups granulated sugar (split into 1 cup and 1/2 cup) – 12 large egg whites, room temp (they whip up better this way) – 1 tsp cream of tartar (the secret to stable peaks) – 1/4 tsp salt – 1 tbsp lemon zest (freshly grated makes all the difference) – 1 tsp vanilla extract (pure, not imitation) – 1/2 cup dried cherries, chopped (soak them in warm water for 10 mins if too hard)

Instructions

1. Preheat your oven to 350°F. Not convection—this cake needs gentle heat. 2. In a bowl, whisk together sifted cake flour and 1/2 cup sugar. Set aside. 3. In a large, clean bowl, beat egg whites, cream of tartar, and salt until soft peaks form. 4. Gradually add remaining 1 cup sugar, beating until stiff peaks form. Tip: Bowl should be upside-down proof. 5. Gently fold in lemon zest and vanilla extract with a spatula. 6. Sprinkle flour mixture over egg whites in batches, folding gently after each addition. Tip: Overmixing deflates the batter. 7. Fold in chopped cherries until just combined. 8. Pour batter into an ungreased 10-inch tube pan. Smooth the top. 9. Bake for 35-40 minutes, or until the top is golden and springs back when touched. 10. Invert the pan onto a cooling rack. Let it cool completely, about 1 hour. Tip: This prevents sinking. 11. Run a knife around the edges to loosen. Remove the cake from the pan. Every bite of this cake is a cloud of lemony sweetness with juicy cherry surprises. Serve it with a dollop of whipped cream or fresh berries for an extra treat.

Cherry Vanilla Angel Food Cake

Savor the light, airy texture of this Cherry Vanilla Angel Food Cake, a perfect blend of sweet cherries and aromatic vanilla. It’s a foolproof dessert that’s as delightful to make as it is to eat.

Ingredients

– 1 cup cake flour, sifted (for that ultra-light texture)
– 1 1/2 cups granulated sugar, divided (I like to use half for the egg whites and half for the flour mixture)
– 12 large egg whites, at room temperature (they whip up better this way)
– 1 1/2 tsp cream of tartar (a must for stabilizing those peaks)
– 1/4 tsp salt (just a pinch to balance the sweetness)
– 1 tbsp vanilla extract (pure vanilla makes all the difference)
– 1 cup fresh cherries, pitted and chopped (frozen works in a pinch, but fresh is best)

Instructions

1. Preheat your oven to 350°F. A properly heated oven is key for even baking.
2. In a bowl, whisk together the cake flour and half the sugar. Sifting prevents lumps.
3. In a large bowl, beat the egg whites, cream of tartar, and salt until soft peaks form. Room temp eggs whip faster.
4. Gradually add the remaining sugar, beating until stiff peaks form. This ensures the cake’s structure.
5. Gently fold in the vanilla extract and chopped cherries. Overmixing deflates the batter.
6. Sift the flour mixture over the egg whites in batches, folding gently after each addition. This keeps the batter light.
7. Pour the batter into an ungreased angel food cake pan. The pan’s design helps the cake rise.
8. Bake for 35-40 minutes, or until the top is golden and springs back when touched. Avoid opening the oven too soon.
9. Invert the pan onto a cooling rack and let it cool completely. This prevents the cake from collapsing.
10. Run a knife around the edges to release the cake. Serve it as is or with a dollop of whipped cream.

Overtly delightful, this cake boasts a moist crumb and bursts of cherry in every bite. Try serving it with a cherry compote for an extra layer of flavor.

Cherry Coconut Angel Food Cake

Unbelievably light and airy, this Cherry Coconut Angel Food Cake is a summer dream. It combines tart cherries and sweet coconut for a dessert that’s both refreshing and indulgent.

Ingredients

• 1 cup cake flour, sifted (I swear by sifting for that ultra-light texture)
• 1 1/2 cups granulated sugar, divided (keep it fine for easier blending)
• 12 large egg whites, room temperature (they whip up better this way)
• 1 1/2 tsp cream of tartar (the secret to stable peaks)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 tsp vanilla extract (pure is my preference for the best flavor)
• 1/2 cup dried cherries, chopped (soak them in warm water for 10 minutes if you like them juicier)
• 1/2 cup shredded coconut, toasted (toasting brings out the nutty flavor)

Instructions

1. Preheat your oven to 350°F. No greasing the pan—angel food cakes need to cling to the sides to rise properly.
2. In a bowl, whisk together the cake flour and 3/4 cup of sugar. Set aside.
3. In a large, clean bowl, beat the egg whites, cream of tartar, and salt on medium speed until foamy. Tip: Ensure your bowl and beaters are grease-free for maximum volume.
4. Gradually add the remaining 3/4 cup sugar, 1 tbsp at a time, beating on high until stiff peaks form. This should take about 7 minutes.
5. Gently fold in the vanilla extract, followed by the flour mixture in three additions. Be careful not to deflate the whites.
6. Sprinkle in the chopped cherries and toasted coconut, folding just until distributed.
7. Spoon the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
8. Bake for 35-40 minutes, or until the top is golden and springs back when lightly touched. Tip: Avoid opening the oven door too early to prevent sinking.
9. Invert the pan onto a cooling rack and let it cool completely, about 1 hour. Tip: This step ensures the cake doesn’t collapse.
10. Run a knife around the edges and center tube to loosen, then remove the cake from the pan.

Yielding a moist crumb with bursts of cherry and coconut, this cake is perfect with a dollop of whipped cream. For a twist, serve it with a drizzle of dark chocolate sauce to complement the tartness of the cherries.

Cherry Pistachio Angel Food Cake

Fancy a light, airy dessert that’s as pleasing to the eye as it is to the palate? This Cherry Pistachio Angel Food Cake combines the subtle nuttiness of pistachios with the sweet tartness of cherries for a dessert that’s simply unforgettable.

Ingredients

– 1 cup cake flour, sifted (for that ultra-fine texture)
– 1 1/2 cups granulated sugar, divided (I like to keep it fine for better incorporation)
– 12 large egg whites, at room temperature (they whip up better this way)
– 1 1/2 tsp cream of tartar (the secret to stable peaks)
– 1/4 tsp salt (just a pinch to balance the sweetness)
– 1 tsp vanilla extract (pure is my preference for the best flavor)
– 1/2 cup chopped pistachios (for a crunchy contrast)
– 1/2 cup dried cherries, finely chopped (they add a chewy texture and burst of flavor)

Instructions

1. Preheat your oven to 350°F. A properly heated oven is crucial for the cake’s rise.
2. In a small bowl, whisk together the cake flour and 1/2 cup of the granulated sugar. This ensures even distribution.
3. In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until foamy. Tip: Make sure your bowl and beaters are completely clean for maximum volume.
4. Gradually add the remaining 1 cup of sugar, 2 tablespoons at a time, beating on high speed until stiff peaks form. This should take about 7 minutes.
5. Gently fold in the vanilla extract, followed by the flour mixture, in three additions. Be careful not to deflate the whites.
6. Sprinkle the chopped pistachios and cherries over the batter and fold gently to distribute evenly.
7. Spoon the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
8. Bake for 35-40 minutes, or until the top is golden and springs back when lightly touched. Tip: Avoid opening the oven door during the first 30 minutes to prevent sinking.
9. Invert the pan onto a cooling rack and let it cool completely, about 1 hour. This step prevents the cake from collapsing.
10. Run a knife around the edges and center tube to loosen the cake, then remove it from the pan.
Now you’ve got a cake that’s moist and fluffy with a delightful crunch from the pistachios and bursts of cherry sweetness. Serve it with a dollop of whipped cream or a drizzle of chocolate for an extra indulgent treat.

Cherry Cheesecake Angel Food Cake

Every summer, this Cherry Cheesecake Angel Food Cake becomes my go-to dessert for its light texture and rich flavors.

Ingredients

• 1 cup cake flour – sifted, for that airy texture we love.
• 1 1/2 cups granulated sugar – divided, because balance is key.
• 12 large egg whites – room temp, they whip up better.
• 1 tsp cream of tartar – my secret to stable peaks.
• 1/4 tsp salt – just a pinch to enhance sweetness.
• 1 tsp vanilla extract – pure, for the best flavor.
• 8 oz cream cheese – softened, it blends smoother.
• 1/2 cup powdered sugar – for the cheesecake layer’s sweetness.
• 1 cup heavy cream – chilled, whips up fluffy.
• 1 can cherry pie filling – my shortcut to deliciousness.

Instructions

1. Preheat oven to 350°F. A properly heated oven is crucial for rise.
2. In a bowl, sift together cake flour and 3/4 cup granulated sugar. Sifting prevents lumps.
3. In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Tip: Ensure bowl is grease-free for maximum volume.
4. Gradually add remaining 3/4 cup sugar, beating until stiff peaks form. This is when the magic happens.
5. Fold in vanilla extract gently to maintain the airiness.
6. Sprinkle flour mixture over egg whites in batches, folding carefully after each addition. Overmixing deflates the batter.
7. Pour batter into an ungreased tube pan. Smooth top with a spatula.
8. Bake for 35-40 minutes until top is golden and springs back when touched. Tip: Invert pan to cool completely to prevent sinking.
9. For cheesecake layer, beat cream cheese and powdered sugar until smooth. In another bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.
10. Slice cooled cake horizontally. Spread cheesecake mixture on bottom layer, then top with cherry pie filling. Replace top layer.
11. Chill for at least 2 hours before serving. This sets the layers perfectly.

Heavenly layers of fluffy cake, creamy cheesecake, and tart cherries make every bite a delight. Serve chilled with a drizzle of chocolate for an extra treat.

Cherry Mocha Angel Food Cake

Luscious and light, this Cherry Mocha Angel Food Cake combines the tartness of cherries with the rich depth of coffee for a dessert that’s as elegant as it is easy to make.

Ingredients

• 1 cup cake flour, sifted (I swear by sifting for that airy texture)
• 1 1/2 cups granulated sugar, divided (half for the egg whites, half for the flour mixture)
• 12 large egg whites, room temperature (they whip up better when not cold)
• 1 1/2 tsp cream of tartar (the secret to stable peaks)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1/2 cup dried cherries, chopped (soak them in warm water for 10 minutes if you prefer them plump)
• 2 tbsp instant coffee granules (dissolved in 1 tbsp hot water for that mocha kick)

Instructions

1. Preheat your oven to 350°F. No greasing the pan—angel food cakes need to cling to the sides to rise properly.
2. In a small bowl, whisk together the cake flour and half the sugar. Set aside.
3. In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form.
4. Gradually add the remaining sugar, beating until stiff peaks form. Tip: The bowl should be completely clean and dry for best results.
5. Fold in the vanilla, dissolved coffee, and chopped cherries gently to keep the air in the batter.
6. Sift the flour mixture over the egg whites in batches, folding gently after each addition.
7. Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
8. Bake for 35-40 minutes, or until the top is golden and springs back when touched. Tip: Avoid opening the oven door too early to prevent sinking.
9. Invert the pan onto a cooling rack and let it cool completely, about 1 hour. Tip: This step ensures the cake doesn’t collapse.
10. Run a knife around the edges and center tube to loosen, then remove the cake from the pan.

Cloud-like with a tender crumb, this cake boasts a perfect balance of sweet and tart. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent touch.

Cherry Berry Angel Food Cake

Cherry Berry Angel Food Cake combines the lightness of angel food with the tartness of fresh berries. Perfect for summer gatherings, this dessert is as beautiful as it is delicious.

Ingredients

– 1 cup cake flour, sifted (for a lighter texture)
– 1 1/2 cups granulated sugar, divided (I like to use ultrafine for smoother meringue)
– 12 large egg whites, room temperature (they whip up better)
– 1 1/2 tsp cream of tartar (a must for stability)
– 1/4 tsp salt (enhances all flavors)
– 1 tsp vanilla extract (pure is my preference)
– 1 1/2 cups mixed cherries and berries, chopped (fresh or frozen, but thawed)

Instructions

1. Preheat oven to 350°F. No grease the tube pan—angel food needs to cling to rise.
2. Sift flour and 1/2 cup sugar together twice; set aside.
3. In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form.
4. Gradually add remaining 1 cup sugar, beating until stiff peaks form. Tip: Bowl should be completely clean for best volume.
5. Fold in vanilla, then gently fold in flour mixture in batches. Tip: Use a spatula and cut through the middle to preserve air.
6. Gently fold in cherries and berries until just combined.
7. Pour into pan. Run a knife through batter to remove air pockets.
8. Bake for 35-40 minutes until top is golden and cracks feel dry. Tip: Invert pan immediately to cool completely, preventing collapse.
Very light and airy, this cake pairs wonderfully with a dollop of whipped cream. The berries add a juicy burst in every bite.

Cherry Lime Angel Food Cake

Light and airy, this Cherry Lime Angel Food Cake brings a zesty twist to a classic dessert. Perfect for summer gatherings, it’s a refreshing treat that’s surprisingly simple to make.

Ingredients

• 1 cup cake flour, sifted (for that ultra-light texture)
• 1 1/2 cups granulated sugar, divided (I like to use half for the egg whites, half for the cherries)
• 12 large egg whites, room temperature (they whip up better this way)
• 1 tsp cream of tartar (a must for stability)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 tsp vanilla extract (pure is my preference)
• 1 cup fresh cherries, pitted and chopped (the juicier, the better)
• Zest of 2 limes (for that bright, tangy kick)
• 2 tbsp lime juice (freshly squeezed, no substitutes)

Instructions

1. Preheat your oven to 350°F. No greasing the pan—angel food cakes need to cling to the sides to rise properly.
2. In a small bowl, toss the chopped cherries with 1/2 cup sugar and lime zest. Set aside to macerate.
3. Sift together the cake flour and remaining 1 cup sugar twice. This ensures your cake is feather-light.
4. In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Tip: Make sure your bowl and beaters are completely clean—any grease can prevent peaks from forming.
5. Gradually add the vanilla and lime juice, beating until stiff peaks form. The mixture should be glossy and hold its shape.
6. Gently fold in the flour mixture in three additions, being careful not to deflate the whites. A spatula is your best friend here.
7. Fold in the macerated cherries and their juices last, creating a marbled effect.
8. Pour the batter into an ungreased angel food cake pan. Smooth the top with a spatula.
9. Bake for 35-40 minutes, or until the top is golden and springs back when lightly touched. Tip: Avoid opening the oven door too early—it can cause the cake to collapse.
10. Invert the pan onto a cooling rack immediately after baking. Let it cool completely, about 1 hour, before removing from the pan.

This cake is a dream—moist, fluffy, with bursts of cherry and a hint of lime. Serve it with a dollop of whipped cream and extra cherries on top for a show-stopping dessert.

Cherry Orange Angel Food Cake

Vividly light and airy, this Cherry Orange Angel Food Cake combines the tartness of cherries with the bright citrus of orange for a dessert that’s as beautiful as it is delicious. Perfect for summer gatherings or a sweet end to any meal.

Ingredients

– 1 cup cake flour, sifted (for that ultra-light texture)
– 1 1/2 cups granulated sugar, divided (I like to use superfine for quicker dissolving)
– 12 large egg whites, room temperature (they whip up better this way)
– 1 1/2 tsp cream of tartar (the secret to stable peaks)
– 1/4 tsp salt (just a pinch to balance the sweetness)
– 1 tbsp orange zest (freshly grated for maximum flavor)
– 1 tsp vanilla extract (pure is my preference)
– 1/2 cup dried cherries, finely chopped (soak in orange juice for extra moisture if you like)

Instructions

1. Preheat your oven to 350°F. No greasing the pan—angel food cakes need to cling to the sides to rise properly.
2. In a small bowl, whisk together the cake flour and 1/2 cup of the sugar. Set aside.
3. In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form.
4. Gradually add the remaining 1 cup sugar, 2 tbsp at a time, beating on high until stiff peaks form. Tip: The meringue should be glossy and hold its shape.
5. Fold in the vanilla and orange zest gently to keep the air in the mixture.
6. Sift the flour mixture over the egg whites in six additions, folding gently after each. Tip: Use a spatula and cut through the center, then fold over to maintain volume.
7. Sprinkle the chopped cherries over the batter and fold once or twice to distribute evenly—don’t overmix.
8. Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
9. Bake for 35-40 minutes, or until the top is golden and springs back when lightly touched. Tip: Invert the pan immediately after baking to prevent the cake from collapsing.
10. Cool completely in the pan, about 1 hour, before running a knife around the edges to release.

Expect a cake that’s impossibly light with a tender crumb, punctuated by bursts of cherry and a hint of orange. Serve with a dollop of whipped cream and fresh orange slices for an extra citrus kick.

Cherry Spice Angel Food Cake

Great for summer gatherings, this Cherry Spice Angel Food Cake combines light texture with bold flavors. It’s a crowd-pleaser that’s surprisingly simple to make.

Ingredients

• 1 cup cake flour, sifted (for that airy texture we love)
• 1 1/2 cups granulated sugar, divided (half for the eggs, half for the flour)
• 12 large egg whites, room temp (they whip up better this way)
• 1 tsp cream of tartar (the secret to stable peaks)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 tsp vanilla extract (pure is my preference)
• 1/2 tsp almond extract (for a subtle nutty background)
• 1 cup dried cherries, chopped (they add a chewy contrast)
• 1 tsp ground cinnamon (for a warm spice note)
• 1/2 tsp ground nutmeg (a little goes a long way)

Instructions

1. Preheat your oven to 350°F. No grease the tube pan—angel food cakes need to cling to the sides to rise properly.
2. In a small bowl, whisk together cake flour, 3/4 cup sugar, cinnamon, and nutmeg. Set aside.
3. In a large bowl, beat egg whites, cream of tartar, and salt on medium speed until soft peaks form. Tip: Ensure your bowl and beaters are completely grease-free for maximum volume.
4. Gradually add remaining 3/4 cup sugar, beating on high until stiff peaks form. This should take about 2 minutes.
5. Fold in vanilla and almond extracts gently, maintaining the airiness of the egg whites.
6. Sprinkle the flour mixture over the egg whites in six additions, folding gently after each. Tip: Use a spatula and cut through the center, then sweep around the sides to incorporate without deflating.
7. Fold in chopped dried cherries last, distributing evenly.
8. Pour the batter into the ungreased tube pan. Smooth the top with a spatula.
9. Bake for 35-40 minutes, or until the top is golden and springs back when lightly touched. Tip: Avoid opening the oven door too early to prevent sinking.
10. Invert the pan onto a cooling rack immediately after baking. Let it cool completely, about 1 hour, before removing from the pan.

Heavenly light with a moist crumb, this cake’s spice and cherry notes shine. Serve with a dollop of whipped cream or a sprinkle of powdered sugar for extra elegance.

Cherry Honey Angel Food Cake

Grab your mixing bowls; this Cherry Honey Angel Food Cake is a light, airy dessert that’s perfect for summer gatherings. The combination of sweet cherries and honey adds a delightful twist to the classic angel food cake.

Ingredients

• 1 cup cake flour, sifted (I find sifting twice makes the cake even lighter)
• 1 1/2 cups granulated sugar, divided (keep it fine for better incorporation)
• 12 large egg whites, at room temperature (they whip up better this way)
• 1 1/2 tsp cream of tartar (a must for stability)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 tsp vanilla extract (pure vanilla makes a difference)
• 1/2 cup honey (I love using local wildflower honey for its floral notes)
• 1 cup fresh cherries, pitted and chopped (frozen works in a pinch, but fresh is best)

Instructions

1. Preheat your oven to 350°F. A properly heated oven is key to the cake’s rise.
2. In a small bowl, whisk together the cake flour and 1/2 cup of the granulated sugar. This ensures even distribution.
3. In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until foamy. Tip: Make sure your bowl and beaters are completely clean for maximum volume.
4. Gradually add the remaining 1 cup of sugar, beating on high until stiff peaks form. This should take about 5 minutes.
5. Gently fold in the vanilla extract and honey. Be careful not to deflate the whites.
6. Sprinkle the flour mixture over the egg whites in batches, folding gently after each addition. Tip: Use a spatula and fold in a figure-eight motion for the best results.
7. Fold in the chopped cherries last, distributing them evenly without overmixing.
8. Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
9. Bake for 35-40 minutes, or until the top is golden and springs back when lightly touched. Tip: Avoid opening the oven door during the first 30 minutes to prevent sinking.
10. Invert the pan onto a cooling rack and let it cool completely, about 1 hour. This step is crucial for the cake’s structure.
11. Run a knife around the edges and center tube to loosen, then remove the cake from the pan.

Cherry Honey Angel Food Cake is wonderfully moist with a tender crumb and bursts of cherry in every bite. Serve it with a drizzle of extra honey and a sprinkle of powdered sugar for an elegant touch.

Cherry Maple Angel Food Cake

Fancy a light, airy dessert that’s bursting with flavor? This Cherry Maple Angel Food Cake combines the sweetness of cherries with the rich depth of maple for a treat that’s sure to impress.

Ingredients

– 1 cup cake flour, sifted (for that perfect, fluffy texture)
– 1 1/2 cups granulated sugar (I like to use organic for a cleaner taste)
– 12 large egg whites, room temperature (they whip up better this way)
– 1/4 tsp salt (just a pinch to balance the sweetness)
– 1 1/2 tsp cream of tartar (the secret to stable peaks)
– 1/2 cup pure maple syrup (the real deal, none of that imitation stuff)
– 1 cup fresh cherries, pitted and chopped (frozen works in a pinch, but fresh is best)
– 1 tsp vanilla extract (always use pure for the best flavor)

Instructions

1. Preheat your oven to 350°F. A properly heated oven is key to even baking.
2. In a large bowl, sift together the cake flour and 3/4 cup of the granulated sugar. Sifting prevents lumps for a smoother batter.
3. In another bowl, beat the egg whites, salt, and cream of tartar on medium speed until soft peaks form. Tip: Ensure your bowl and beaters are completely clean; any grease can prevent the whites from whipping properly.
4. Gradually add the remaining 3/4 cup sugar, beating until stiff peaks form. This should take about 2-3 minutes.
5. Gently fold in the vanilla extract and maple syrup. Be careful not to deflate the whites; use a spatula and fold in a figure-eight motion.
6. Sprinkle the flour mixture over the egg whites in batches, folding gently after each addition until just combined.
7. Fold in the chopped cherries, distributing them evenly without overmixing.
8. Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
9. Bake for 35-40 minutes, or until the top is golden and springs back when lightly touched. Tip: Avoid opening the oven door during the first 30 minutes to prevent the cake from collapsing.
10. Invert the pan onto a cooling rack and let it cool completely, about 1 hour. This step is crucial for maintaining the cake’s height.
11. Run a knife around the edges to loosen the cake, then remove it from the pan.
Great for summer picnics or a fancy dinner finale, this cake’s moist crumb and fruity bursts are a delight. Serve with a drizzle of extra maple syrup or a dollop of whipped cream for an extra indulgent touch.

Conclusion

Great choices await in our roundup of 15 Delicious Cherry Angel Food Cake Recipes! Whether you’re a seasoned baker or just starting out, these recipes promise to delight. We’d love for you to try them, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!