Ghostly Angel Food Cake – light and fluffy Halloween dessert

Okay, so imagine the lightest, fluffiest cake you can think of—now make it just the right amount of spooky for Halloween! This Ghostly Angel Food Cake is like a cloud of sweetness that just melts on your tongue, with a pale, ghostly white that’s perfect for your Halloween table. If you’ve ever wondered how to get that perfect, airy texture without turning your kitchen into a flour storm disaster, I’m here to walk you through it. And trust me, no scary baking tricks here—just a few simple secrets to keep your cake lofty and delicate, as ghost-like as can be. Ready to whip up something that’s both hauntingly beautiful and downright delicious?

Quick Facts

• Yield: Serves 8-10
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Ingredients

For the Main Dish:

• 1 cup cake flour
• 1 ½ cups granulated sugar, divided
• 12 large egg whites, at room temperature
• 1 ½ tsp cream of tartar
• 1 tsp pure vanilla extract
• ¼ tsp salt

How I Make It

Step 1:

Preheat your oven to 350°F. Sift together the cake flour and half of the granulated sugar in a bowl—this helps keep the cake light and prevents lumps.

Step 2:

In a large, clean mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and salt, then continue beating until soft peaks form.

Step 3:

Gradually add the remaining sugar, a tablespoon at a time, while beating on high speed until you get stiff, glossy peaks. This step is crucial for that airy texture.

Step 4:

Carefully fold in the vanilla extract, then gently fold the flour mixture into the egg whites in three additions, using a spatula. Be patient and gentle—overmixing can deflate your batter.

Step 5:

Pour the batter into an ungreased 10-inch tube pan. Smooth the top gently with a spatula. Bake for 35 minutes, or until the top is golden and springs back when lightly pressed.

Step 6:

Immediately invert the pan and let the cake cool completely upside down—this stops it from collapsing and keeps it oh-so fluffy. Once cooled, run a knife around the edges and gently remove the cake from the pan.

Variations & Tips

• For an extra spooky look, top with ghost-shaped whipped cream dollops or mini meringue “eyes”.
• Add a teaspoon of almond extract for a subtle nutty depth.
• Gently fold in a handful of finely crushed candy corn for a Halloween surprise inside.
• Use superfine sugar if you want a silkier texture in your angel food cake.
• If the cake falls slightly, try spacing out your folds more or add a bit more cream of tartar next time for extra stability.

How I Like to Serve It

This ghostly cake is perfect on its own with a dusting of powdered sugar or served alongside a rich pumpkin spice latte. If you want to go all out, drizzle a vibrant blackberry or raspberry coulis over slices to add a splash of eerie red color, perfect for Halloween parties or cozy family gatherings.

Notes

• Store leftover cake in an airtight container at room temperature for up to 2 days; angel food cake is best fresh.
• If you want to refresh a slightly stale cake, pop it in the microwave for 10 seconds wrapped in a damp paper towel to regain softness.

Closing: This Ghostly Angel Food Cake is my go-to every Halloween because it’s always light, fluffy, and just spooky enough to impress your guests without any baking ghosts getting in your way!