• Small Batch Single Serve Angel Food Cake

Small Batch + Single Serve Angel Food Cake

Why do angel food cake recipes always require using a bunt pan and only come in servings of 8 or more?  This perfect spring/summer dessert needs to be enjoyed more often than at large family gatherings.  If you have ever wondered the same thing, this post is for you.  Small batch and single serve angel food cake is here and don’t worry, I have adjusted the recipe so you can also make 4 or 6 servings in the event you have a few guests coming over.

I love angel food cake for its airy fluffy texture.  It’s also the perfect complement to whipped cream and berries.  My little kitchen helper and I decided to try making these mini-individual cakes and enjoyed the results so much that we will definitely be making this recipe again over summer break.  The key to this recipe is greasing the ramekins and coating them with sugar.  This allows the cake batter to rise in the classic angel food cake fashion.  As a bonus, there is this amazing slightly crunchy sugar exterior that you get to enjoy with each bite.  The second key technique is turning the ramekins on their side to cool.  Typically when a large angel food cake is baked it’s turned upside down so the light airy crumb doesn’t fall flat due to gravity, so turning it upside down counteracts that from happening.  Obviously we can’t turn the ramekins upside down, so placing them on their side will help them not fall.  Serve with whipped cream and berries and enjoy the beautiful weather this spring and summer.


Small Batch Single Serve Angel Food Cake
Small Batch Single Serve Angel Food Cake
Small Batch Single Serve Angel Food Cake
small batch Single Serve AngelFoodCake

Products Used

White 6 oz Ramekins
Glass bowls
Hand mixer
GIR Mini Spatula in Red
Measuring Cups
Measuring Spoons

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Small Batch Single Serve Angel Food Cake

Prep Time: 10 mins
Cook Time: 20-22 mins
Yields: 2


  • 1/4 Cup - Confectioners Sugar
  • 1/4 Cup - Cake Flour
  • 1/8 Teaspoon - Salt
  • 2 Egg Whites
  • 2 Tablespoons - Sugar (extra to coat ramekins)
  • 1/4 Teaspoon - Cream of Tarter


  1. Heat oven to 350° degrees. Spray two 6 ounce ramekins with baking spray, then sprinkle a generous pinch of sugar. Roll the sugar around the interior of the ramekin until the entire surface is covered
  2. In a small bowl, mix the confectioners sugar, cake flour and salt. Set aside
  3. In a medium size bowl, add the egg white, sugar and cream of tarter. With a hand mixer, mix on high, until meringue becomes glossy (a few minutes)
  4. Then fold the dry mixture into the egg white mixture. Once combined, evenly fill each ramekin 3/4 full
  5. Bake at 350° for 20 minutes or until slightly golden brown onto (I baked for 22 minutes) Once out of the oven, turn the ramekins onto their sides so the cake can cool, stabilize and not collapse. Served once they are cooled, but I don't blame you if you want to eat them warm

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  • comment-avatar
    Jennie September 8, 2018 (9:36 pm)

    I am hesitant about spraying the ramekins with cooking spray because you never use oil in an angel food cake. Are you sure it will rise when spraying the ramekins?

    • comment-avatar
      Nicole Bedard September 9, 2018 (7:17 am)

      Hi! Thank you for asking. The ramekins need to be sprayed in order for the sugar to stick to the interior part of the ramekins. It’s the sugar that will ensure that they will rise. You can see the picture of the sugared ramekins in the first set of images, bottom right corner. They are so delicious, enjoy!

  • comment-avatar
    Katie February 5, 2019 (3:30 pm)

    Hi, I want to reduce the amount of sugar in the 6 serving recipe..how much can I reduce without affecting the fluffiness of the cake?

    • comment-avatar
      Nicole Bedard February 24, 2019 (2:50 pm)

      Hi Katie, Sorry for the delay. I haven’t tested it with less sugar. You could try only 5 and see if the cake is still fluffy enough for you. Thank you for your message.

  • comment-avatar
    Pat July 14, 2019 (10:03 pm)

    Can I make this in two 12 oz ramequins? Would i need the 4 portions recipe? What would the baking time be?

    • comment-avatar
      Nicole Bedard July 30, 2019 (2:07 pm)

      I’ve never tried the recipe with two larger sizes. I have had great success with the 4.

  • comment-avatar
    Ivelisse August 25, 2020 (6:42 pm)

    What if I don’t have cake flour? Can I substitute all-purpose flour?

    • comment-avatar
      Nicole Bedard September 1, 2020 (3:45 pm)

      Hi! If you don’t have cake flour you could create your own with this:
      2 tablespoons cornstarch
      3/4 cup plus 2 tablespoons all-purpose flour (about 3 3/4 ounces)

  • comment-avatar
    Jessica H. September 13, 2020 (6:19 pm)

    would this work for cupcakes too?

    • comment-avatar
      Nicole Bedard September 13, 2020 (6:57 pm)

      Thank you for your comment. I have not tried this in cupcake form. You would need to treat the cupcake pan in the same manner with the sugar, then you might run into a problem when cooling. They need to be turned on their side so the cake doesn’t fall. It might be tricky with a cupcake pan. If you do try and are successful let me know!! Enjoy, Nicole

      • comment-avatar
        Jessica H. September 14, 2020 (11:44 am)

        I made the serving size 4 recipe in a small loaf pan & I even changed the recipe making my own cake flour with GLUTEN FREE flour! It turned out soooooo gooood! omg! Thank you so much! 🙂 If I try cupcakes, I’ll come back and post about it.

        • comment-avatar
          Ashley March 7, 2021 (10:14 pm)

          What size loaf pan, and what time and temp?

  • comment-avatar
    Melanie September 13, 2020 (11:38 pm)

    Do you think you can frost these a little bit without them crumbling? I’m looking for a milk free cake for my one year old’s birthday to make for her little cake because she has a milk protein sensitivity. These seem like a nice easy enough solution, I’ve made plenty of homemade cakes for my other kids but never angel food but I also will be making a dairy free frosting for it just to have a this layer of color.

    • comment-avatar
      Nicole Bedard September 14, 2020 (9:53 am)

      Hi! Thank you for your message. If you can pipe the frosting on, I don’t see why it wouldn’t work. Once the cake has cooled it should take on the piped frosting pretty well. Best of luck and Happy Birthday to your little one!

  • comment-avatar
    Christina January 14, 2021 (6:00 pm)

    If I wanted to bake this in a regular sized loaf pan do you think the 6 servings would be enough? Or would I need 8? I see someone commented about using a smaller load pan and using the 4 recipe.


    • comment-avatar
      Nicole Bedard January 21, 2021 (4:47 pm)

      Sorry for the delay. I have not made the recipe using a loaf pan, but I was impressed that a reader was able to get good results. If she was successful with a 4 serving recipe I don’t see why a 6 serving won’t work.

  • comment-avatar
    Ashley March 7, 2021 (10:20 pm)

    Can these be frozen?

    • comment-avatar
      Nicole Bedard March 18, 2021 (11:38 am)

      Hi Ashley, I have never frozen the angel food cake after baking. I assumption is that you can’t, considering they are best once they are cooled. I’m not sure if freezing would affect the texture and have them deflate. Happy Baking