Yes, you can bake angel food cake in a 9×13 pan; use ungreased metal, fill two-thirds, bake longer, and cool inverted for a tall, even crumb.
Angel food cake is famous for its airy lift and tender bite. A tube pan is the default, but a standard rectangular pan works when you tweak the setup. Leave the pan ungreased, keep batter height sensible, use a modest oven temperature, and cool the cake upside down so the crumb sets without sinking. This guide gives you the why and the how, plus precise steps for a consistent 9×13 bake.
9X13 Setup At A Glance
Use this quick reference before you start mixing. It puts the moving parts in one place so prep is calm and clean.
| Element | Recommendation | Why It Matters |
|---|---|---|
| Pan | 9×13 metal, light-colored, straight sides | Even heat and clean release after cooling |
| Prep | Do not grease; no side lining | Batter needs bare walls to climb and rise |
| Batter Volume | About 10–11 cups (fill ~2/3 full) | Prevents overflow and gummy center |
| Oven Temp | 325°F (163°C) | Gentler bake suits shallow rectangle |
| Rack Position | Lower-middle | Reduces top scorch, promotes even set |
| Bake Time | 35–45 minutes | Top dry, deep golden; springs back |
| Cooling | Invert pan on 4 cups/cans | Stops collapse while crumb firms up |
| Release | Once cool, run thin knife along sides | Clean edges without tearing |
Bake Angel Food Cake In 9X13 Pan? Timing And Setup
Pan prep rules still apply in a rectangle. Leave the metal bare so the foam can grip, and plan to cool the cake upside down. King Arthur’s recipe notes “don’t grease the pan,” and their pan guide explains why uncoated walls help the foam climb—both ideas fit a 9×13 as well (recipe note; pan guide). Weigh sugar and flour for accuracy; small shifts change foam texture and rise.
Volume matters. A 9x13x2 pan holds roughly 14–15 cups, but angel food foam expands. Cap the batter around two-thirds of the pan’s height, near 10–11 cups for most scratch recipes or one boxed mix. That headroom lets the cake rise without spilling while the center sets.
Why The Rectangle Works
Climb, Structure, And Gentle Heat
Angel food cake sets with egg white protein, not heavy flour. The foam needs time to dry and set without a harsh heat surge. A lower oven temp and a bright, light-colored pan keep the top from browning too hard while the center finishes. Straight sides give the batter a wall to climb. Since the rectangle lacks a center tube to conduct heat, the gentle approach and a few extra minutes keep texture even from edge to center.
Why You Cool It Upside Down
Until the cake cools, the crumb is delicate. Gravity can pull it down. Flipping the pan on stable supports keeps the sponge extended while it sets. In a 9×13 you can invert onto four same-height mugs or cans. Cooling inverted stops collapse and locks in that tall, bouncy bite; this plain-language explanation from a pro baker says the same thing (cooling upside down).
Step-By-Step: 9X13 Angel Food That Stays Tall
1) Whip A Clean, Strong Meringue
Any fat spoils the foam. Use spotless bowls and beaters, and separate cold eggs so yolks don’t smear. Warm the whites before whipping for better volume. Beat with sugar in stages with a pinch of salt and cream of tartar until you see firm, glossy peaks that curl slightly at the tip. Stop before the meringue turns dry.
2) Fold With A Light Hand
Sift cake flour with the remaining sugar. Fold with a large spatula in three to four additions. Keep strokes long and gentle, sweeping from bottom to top and rotating the bowl. Aim for a smooth, billowy batter with minimal streaks and no pockets of dry flour.
3) Prepare The Pan
Use a clean, dry, ungreased 9×13 metal pan. Do not line the sides. If you worry about the base sticking, you can cut a single strip of parchment just for the bottom, but a bare base grips too and helps the initial climb. Either way, leave the walls bare.
4) Fill, Level, And Bake
Transfer about 10–11 cups of batter to the pan, which should sit near two-thirds full. Smooth the top lightly. Tap the pan once to dislodge large bubbles. Bake at 325°F on the lower-middle rack until the top is deep golden and dry and the surface springs back to a gentle press—usually 35–45 minutes. If a toothpick test leaves only tiny dry crumbs, you’re set.
5) Cool Inverted For A Set Crumb
Place four heatproof cups on the counter and flip the pan onto them so air can circulate. Leave it like this until fully cool, 2–3 hours. This simple move keeps height and stops the center from compacting.
6) Release And Slice
Run a very thin, long knife around the sides and under the cake to free the base. Move slowly so you don’t tear the delicate edges. For clean squares, wipe the knife between cuts. A serrated blade helps with gentle strokes.
Batch Size, Mixes, And Flavor Swaps
Use One Boxed Mix Or A Standard 10–12 Cup Recipe
Most boxed angel food cake mixes produce about 10 cups of batter after whipping. That output fits a 9×13 with proper headroom. If your scratch recipe makes a bit more, bake the extra in cupcake wells or a mini loaf so the main pan isn’t crowded.
Flavor Ideas That Don’t Weigh Down The Crumb
Add vanilla and a touch of almond. Zest one lemon or orange straight into the sugar before whipping. Stir in rainbow sprinkles only after the batter is in the pan so colors don’t streak. Keep add-ins tiny and light; bulky fruit or chocolate chunks compress the foam.
Toppings That Keep The Lift
Serve with berries, macerated fruit, or a thin glaze. Whipped cream is classic. If you frost the top, go light; heavy layers press the crumb. A dusting of confectioners’ sugar before serving adds finish without weight.
Doneness Cues You Can Trust
Color tells a lot: a deep golden top suggests enough time for moisture to drive off. Texture helps too: the surface should spring back softly when pressed. Sound helps too, lightly tapping. The edges will pull slightly from the sides.
What Changes Versus A Tube Pan
Heat Flow
A tube pan carries heat into the center. A rectangle doesn’t. Counter that by baking a bit longer at a lower temperature. This keeps the top from overbrowning while the center sets fully.
Height And Slice Shape
In a 9×13, you’ll usually get a slab that’s 1 3/4 to 2 inches tall. That height is ideal for squares, trifles, and layered bars. The crumb stays fluffy, just a touch tighter than a tall tube-pan crown.
Cooling Method
Tube pans often have feet. Your rectangle doesn’t, so you create your own stand. Any four sturdy, same-height supports work: mugs, ramekins, or unopened cans.
Safety And Ingredient Notes
Egg whites build the skeleton of this cake. Any trace of grease weakens it. Keep tools spotless, and keep plastics out of the whipping step since they can hold a film of fat. Acid, usually cream of tartar, helps stabilize the foam. Use cake flour for tenderness; bleached cake flour often improves rise in this sponge style.
Angel Food 9X13: Troubleshooting And Fixes
Problems crop up from time to time, and nearly all have simple fixes. Use this table to spot the cause quickly and move to a reliable solution.
| Issue | Likely Cause | Fix That Works |
|---|---|---|
| Collapsed After Baking | Cooled right side up; underbaked center | Cool inverted; bake until top feels dry and springs back |
| Dense Or Rubbery | Over-mixed flour into meringue | Fold gently in batches; stop when batter is smooth |
| Greasy Sides, Poor Rise | Pan greased or nonstick walls | Use plain aluminum; skip grease and side lining |
| Stuck To The Pan | Released warm; knife too thick | Cool fully; use a thin blade and patient strokes |
| Brown Top, Wet Middle | Oven too hot; rack too high | Bake at 325°F on lower-middle rack a bit longer |
| Large Holes | Big bubbles left in batter | Tap once before baking; smooth the surface |
| Flat Rise | Weak meringue or fat contamination | Beat to firm glossy peaks; keep tools squeaky clean |
Serving, Storage, And Make-Ahead
Serving Day
Once cool and released, keep the cake at room temperature until serving. For neat squares, chill for 20 minutes before slicing and wipe the blade between cuts. A serrated knife helps with gentle strokes.
Short-Term Storage
Cover leftovers lightly and keep at room temperature up to two days. Refrigeration can toughen the crumb, so only chill if you’ve added cream toppings. In that case, store covered and eat within 24 hours.
Freezing
Cut into squares, wrap tightly in plastic, then in foil, and freeze up to two months. Thaw wrapped on the counter so condensation forms on the wrap, not the cake.
Quick Checklist Before You Start
- Clean tools, no grease.
- Room-temp whites; cream of tartar ready.
- 9×13 aluminum pan, ungreased, no side lining.
- Oven set to 325°F; rack lower-middle.
- Supports for inverting the pan after baking.
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