Angel food cake has been a constant in my kitchen since I first learned to bake. While the traditional tall, round version holds a special place in my heart, sometimes I just want something simpler and more practical. That’s exactly why I fell in love with this sheet cake version.
Making angel food cake in a sheet pan just makes sense – it’s easier to serve, perfect for potlucks, and takes less time to bake. Plus, there’s no stress about getting the cake out of that tube pan in one piece! I started making it this way when I needed dessert for my daughter’s school bake sale, and now it’s my go-to method.
The best part? You still get that light, fluffy texture we all love about angel food cake, but in a form that’s much more manageable. And if you’re wondering about toppings, don’t worry – whether you prefer fresh berries, whipped cream, or a simple dusting of powdered sugar, this sheet cake version works beautifully with them all.
Why You’ll Love This Angel Food Sheet Cake
- Light and airy texture – This angel food sheet cake has that perfect cloud-like texture that melts in your mouth – it’s the kind of dessert that never feels heavy after a meal.
- Quick assembly – Starting with a box mix option makes this recipe super approachable, and the simple blueberry glaze comes together in minutes.
- Perfect for gatherings – The sheet cake format makes it easy to slice and serve to a crowd, and it’s much simpler than dealing with a traditional tube pan.
- Fresh fruit upgrade – The homemade blueberry glaze takes this from a basic angel food cake to something special, adding natural sweetness and a pretty purple hue.
What Kind of Blueberries Should I Use?
Both fresh and frozen blueberries work great in this recipe, so you can use whichever is more convenient or in season. Fresh blueberries are perfect when they’re in season during summer months – look for berries that are firm, plump, and have a dusty blue color with no signs of mushiness. If you’re going with frozen blueberries, you don’t need to thaw them before using in the glaze, but do thaw and drain them well if you’re using them as a topping to prevent excess moisture from making your cake soggy. When shopping for fresh ones, give the container a gentle shake – the berries should move freely rather than clump together, which could indicate moldy spots.
Options for Substitutions
Here are some helpful substitutions you can try with this recipe:
- Angel food cake mix: While making this from scratch is an option, the box mix is totally fine and gives consistent results. Just don’t try substituting other cake types – angel food’s unique texture is key to this recipe.
- Blueberries: Fresh or frozen blueberries both work great here. You can also swap them with raspberries, blackberries, or strawberries (cut into smaller pieces). Just remember to toss them in flour like the recipe states to prevent sinking.
- Powdered sugar: For the glaze, powdered sugar is a must – don’t try to use regular sugar as it won’t dissolve properly and will make the glaze grainy.
- Vanilla: Feel free to use almond extract instead of vanilla for a different flavor profile – just use half the amount since it’s stronger. You can also try lemon extract for a citrusy twist.
Watch Out for These Mistakes While Baking
The success of your angel food sheet cake depends heavily on the temperature of your ingredients – using cold egg whites will prevent them from whipping up properly, so make sure all ingredients are at room temperature before starting. When preparing the blueberry glaze, a common mistake is adding all the powdered sugar at once, which can lead to lumps – instead, whisk it in gradually while the blueberry mixture is still slightly warm. Another crucial point is the cooling process – don’t rush to remove the cake from the pan, as angel food cake needs to cool completely upside down to maintain its light, airy texture and prevent collapsing. For the best results, avoid overworking the batter when folding in the flour, as this can deflate the air bubbles you’ve worked so hard to create, and remember to toss your fresh blueberries in flour before adding them to prevent them from sinking to the bottom of the cake.
What to Serve With Angel Food Cake?
Angel food cake is super light and airy, so it pairs perfectly with fresh berries and whipped cream for a simple but satisfying dessert. I love serving this cake with a scoop of vanilla ice cream on the side – the contrast between the warm cake and cold ice cream is just so good! You can also add some lemon curd or strawberry sauce if you want to switch things up from the blueberry glaze. For drinks, try serving it with coffee, tea, or even a glass of champagne if you’re feeling fancy – the bubbles go really well with the cake’s light texture.
Storage Instructions
Keep Fresh: Once your angel food sheet cake is glazed, you can keep it in the fridge for up to 3 days. Just cover it loosely with plastic wrap or pop it in a cake container. The glaze might get a bit soft in the fridge, but it’ll still taste great!
Make Ahead: You can bake the cake a day ahead and add the glaze just before serving if you want it to look extra pretty. The unglazed cake can sit at room temperature, covered, for up to 2 days. If you’ve already glazed it, just remember that the blueberry topping might slowly seep into the cake over time.
Room Temperature: This cake tastes best when served at room temperature. If you’ve had it in the fridge, let it sit out for about 30 minutes before serving – this helps the cake become soft and fluffy again, just like when it was freshly baked.
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 10-15 g
- Fat: 5-10 g
- Carbohydrates: 280-320 g
Ingredients
For the cake:
- 1 prepared angel food sheet cake (boxed mix or homemade, as directed)
- 1 cup blueberries, fresh or frozen
- 1 tsp flour
For the blueberry glaze:
- 1 cup blueberries
- 3 tbsp water
- 1 tbsp granulated sugar
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
Step 1: Prepare and Bake the Angel Food Cake
- 1 prepared angel food sheet cake (boxed mix or homemade, as directed)
Preheat your oven to 350°F (175°C).
Prepare the angel food cake batter as instructed on the box or by using your homemade recipe.
Pour the batter into an ungreased jelly roll pan to ensure the cake rises properly.
Step 2: Prepare and Add Blueberries to the Cake
- 1 cup blueberries, fresh or frozen
- 1 tsp flour
In a small bowl, combine the blueberries with the flour to coat them lightly; this helps prevent the berries from sinking to the bottom of the cake during baking.
Shake off any excess flour.
Then, sprinkle the floured blueberries evenly over the top of the prepared cake batter in the pan.
Step 3: Bake the Cake
Bake the cake in the preheated oven for 25 minutes, or until it turns golden brown.
Remove from the oven and allow it to cool completely before glazing.
I like to let the cake cool in the pan to help it retain its shape.