Pumpkin Spice Angel Food Cake

It’s Fall! This angel food cake with a pumpkin spice twist fits right in.

These little cake squares are so light and fluffy and are best enjoyed with some hot chocolate or tea. I made this recipe with a stand mixer but it should work the same with a hand mixer! I used a 9 by 9 inch pan and a cupcake tin to use all the batter but if you have a more traditional tube pan for angel food cake I would use that. Be very careful not to pat down the batter when putting it into the pan. It will still be delicious but much less light and fluffy. I make my own pumpkin pie spice (listed below) but if you have a store bought mix go ahead with that!! This recipe was adapted from Bon Appetit: “Angel Food Cake Recipe”



1 cup flour

⅔ cup powdered sugar

12 jumbo egg whites

1 ½ tsp cream of tartar

1 tsp salt

⅔ cup granulated sugar

2 Tbsp lemon juice

2 tsp vanilla extract

1 tsp pumpkin pie spice

Pumpkin Pie Spice

3 Tbsp cinnamon

2 tsp ground ginger

2 tsp ground nutmeg

½ tsp allspice

½ tsp cloves


1. Preheat oven to 350 degrees Fahrenheit.

2. Add egg whites, cream of tartar, and salt to bowl of a stand mixer. Beat on medium high for one minute and add granulated sugar by the spoonful. Once finished, continue until you have stiff peaks. (about 5 minutes)

3. Add the lemon juice and vanilla

4. Sift the rest of the dry ingredients into the bowl in 2 parts. Don’t overmix. Remove the bowl from the mixer and fold the batter with a spatula until homogenous.

5. Grease your pan and add the batter. Be careful not to knock out the air. Check at 30 minutes, a knife inserted should come out clean.

6. Invert and cool for 1 hour! Cut around the cake and gradually loosen to remove from the pan.