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how to make angel food cake without a tube pan

How To Make An Angel Food Cake Without A Tube Pan (5 Ways)

You don't need a tube pan to make a delicious Angel food cake! Use one of these 5 pans; loaf, springform, 9x13 baking dish, 8in round cake or a traditional 9in cake pan to bake your Angel food cake.
Prep Time 0 mins
Cook Time 0 mins
0 mins
Servings 1 Cakie


  • 1 Aluminum Can
  • 1 Sheet Parchment Paper



  • Get an empty aluminum can — a skinny can like White Claw or LaCroix works best in this scenario —, and wrap it with parchment paper. Next, secure it using double adhesive tape and trim away the excess paper. Then, fill the can with water to give it weight. Others use beans and rice, but if none of those are available, water is fine. Have in mind that the can should only be half full of your chosen weight.
  • Place the parchment-wrapped aluminum can at the center of your regular round pan, then, cut a round parchment paper and place it on the pan. Also, don’t forget to cut a starburst in the middle of the parchment paper for the aluminum can to fit through. You can trace the aluminum can into the parchment paper and cut it, or you can just sort of eye-ball the shape and cut it right away, either way, what matters is that the can fits perfectly.
  • IMPORTANT: don’t fill the cake pan more than two-thirds full. Since this is a hack, not an Anna Olson-certified-procedure, the pan may require more or less batter. Just to be safe, follow the suggested measurement — only two-thirds full or less.
  • Follow the recipe and the baking instructions of your chosen cookbook or website, which usually state 1 and 3/4 cups of granulated sugar, 1 cup + 2 tablespoons of cake flour, 1/4 teaspoon of salt, 12 large egg whites, 1 and 1/2 teaspoons of cream of tartar, and a splash of vanilla extract to make the perfect angel food cake. But no matter which recipe you use, just stick to the instructed time and temperature. Angel food cakes shouldn’t be rushed!
  • Last but not least, cool the cake upside down. The best thing about this hack is that any can is usually taller than the sides of regular cake pans, so once you turn the cake upside down, it will be elevated off of your counter, with a nice airflow. Then, you can use a spatula or thin butter knife to loosen the cake from the pan’s side, and peel away the parchment paper from the bottom of the cake.


  • Preheat your oven to 350 degrees and prepare the cake batter according to the box or recipe you’re following. If you’d like to keep the traditional hole in the center of your Angle Food cake wrap your aluminum can with parchment paper. *Note: This is completely optional. You can bake your Angle food cake batter withouth the aluminum can in your cake pan.
  • Do not grease the pan! Angel Food Cake is better when the batter sticks to the sides of the pan. An ungreased pan will help the batter rise as it bakes.
  • Pour your cake batter into two to three pans, filling it with no more than two-thirds full. Adhere to the time and temperature of your chosen recipe.
  • Check your cake around the 23 minute mark. If you can insert a toothpick in the center and it pulls out clean, it is done.
  • Once the cake is done, cool your cake upside down. The gravity will help the cake maintain its volume. Then, remove the cake out of the pan. You can use a greased spatula to help you release the cake from the pan.


  • Preheat your oven to 325. Pour the cake batter into the loaf pan. The batter should not fill the pan more than two-thirds full.
  • Do not grease the pan or put on parchment paper. For the batter to rise, it needs to cling to the sides and the base of the pan.
  • Bake for 35-40 minutes until the top is slightly sticky and brown.
  • Once the cake is done, cool it upside down. The gravity will help the make maintain its volume. Now that the cake has cooled down, start taking it out. You can use a greased spatula to help you release the cake from the pan.
  • Slice the cake like you are making bread slices. Serve them on small plates. Add your frosting and fruit toppings.


  • Preheat your oven to 350 degrees and make sure your oven rack is in the middle of the oven. Pour the cake batter into a 9×13 pan. There should be no more than two-thirds of the batter in the pan when you bake it.
  • There is no need to oil the pan or cover it with parchment paper. The batter must adhere to the sides and bottom of the pan in order to rise.
  • Bake for 35-45 minutes until browned and firm to the touch.
  • Cool the cake upside down after it’s finished baking. Gravity will aid in maintaining the volume of the product. Start removing the cake from the oven once it has cooled sufficiently. To remove the cake from the pan, use a greased spatula.
  • Now that the cake is removed, you can now slice the cakes into small squares. For a more creative presentation, add different frosting and fruit toppings for each square.


  • Preheat the oven to 350. Get an aluminum can. The can should be wrapped in parchment paper. Double-sided tape can be used to keep it in place.
  • Step two is to sit the wrapped aluminum can in the center of the springform pan. Add some weight to the can to make it more stable. This can be done by weighing a small amount of rice or water fill the can halfway.
  • Never grease your pan! Better angel food cake is made when the batter adheres to the sides of the pan rather than sliding down. When baking, a non-greased pan will assist the batter rise.
  • Then, you’ll need a circle of parchment paper. For the aluminum can to pass through, make a starburst hole in the middle of the paper. Place the parchment paper on the pan’s bottom.
  • Place your batter in the pan, filling it not more than two-thirds-full. Follow your chosen recipe’s time and temperature requirements. Normal baking time is usually around 40-45 minutes when you’re using a springform pan.
  • Once the cake is baked, turn it upside down to cool it. Then, remove the sides of the pan, and take out the cake by using a spatula.
  • Decorate your angel food cake with your chosen topping and frosting.