Angel food cake mix: 38 g dry has ~140 calories, 0 g fat, ~32 g carbs, 3 g protein; baked slices land ~70–140 calories.
Calories (slice low)
Sodium (mid)
Added sugars (dry)
Dry Mix Panel
- 1/12 package (38 g)
- About 140 kcal, 0 g fat
- Around 32 g carbs, 3 g protein
As packaged
Baked Plain Slice
- Airy crumb, 28–40 g
- About 70–120 kcal
- Near-zero fat
Prepared
Slice With Toppings
- Add fruit first
- Small cream or sauce
- Watch sugar per spoon
Toppings
Angel Food Cake Mix Nutrition Facts: Per Slice And Per Dry Serving
Boxed angel cake mixes lean light on fat and lean heavy on sugars and starch. Dry mix panels often show about 140 calories per 38 g, no fat, around 32 g carbohydrates, and roughly 3 g protein. Once baked, a typical slice (one twelfth of a standard cake) lands near 70–120 calories, driven by air whipped into egg whites.
That spread looks wide. Slice weight varies by pan, beating, and how you cut. A tall, airy cake gives a lighter slice; a denser bake or a generous cut pushes the number up. Brand formulas also tweak sodium and sugar. Some use whipping aids to help volume; others lean on slightly different starch blends.
What Counts As One Serving?
Most boxes treat a serving two ways: 1/12 package for the dry panel and 1/12 cake for the baked panel. The baked slice usually weighs around 28–40 g. Bakers who spoon and level the mix, use a tube pan, and cool the cake upside down get that familiar height, which trims the calorie count per slice.
| Version | Per Slice Nutrition | Notes |
|---|---|---|
| Commercially Prepared Slice | ~72 kcal; ~16 g carbs; ~0 g fat; ~2 g protein; ~210 mg sodium | Based on a 28 g piece, 1/12 of a 12 oz cake. |
| Home-Baked From Mix | ~90–120 kcal; carbs scale with slice size; fat near zero | Volume and slice size set the range. |
| Dry Mix Panel | ~140 kcal per 38 g dry; ~32 g carbs; 0 g fat; ~3 g protein | Represents the powder only, before water. |
Ingredients And What They Do
Sugar and wheat flour lead the list, followed by dried egg white, starches, leavening, and a whipping aid. Sodium lauryl sulfate often appears in tiny amounts to stabilize meringue. That additive sounds out of place in a dessert, yet it functions like a gentle boost for the foam created by egg whites and water.
Leavening balances lift and structure. Too much and the crumb balloons then collapses; too little and the cake bakes squat. Cornstarch helps keep the crumb tender. Acid sources such as citric acid can brighten flavor and interact with the leavening pair.
Calories, Carbs, Protein, And Fat At A Glance
Calories come almost entirely from carbohydrates. A plain slice brings about 16–20 g carbs; a dry 38 g measure shows around 32 g. Protein sits low because the only protein here is from dried whites. Fat barely registers. That’s why toppings shift the picture fast: whipped cream, chocolate sauce, and ice cream change the macro balance in a hurry.
How Baking Method Changes The Numbers
Whip time sets the foam. Under-whip and the batter pours heavy, cutting height and raising calories per slice. Over-whip and the foam can break later, again shrinking the rise. Aim for glossy, medium peaks that bend but don’t slump. Fold gently to avoid deflating. An ungreased tube pan lets the batter climb and cling.
Cooling upside down keeps the cell walls from collapsing. Many pans include feet for that trick. Without that step, the cake shrinks, slices weigh more, and the count inches up. Keep a serrated knife handy and saw with light strokes to avoid compressing the crumb when cutting.
Smart Toppings And Swaps
Fresh berries, citrus segments, or a spoon of warm fruit compote deliver flavor and moisture without heavy fat. Greek yogurt sweetened with a little vanilla can stand in for whipped cream. Chocolate sauces and caramel taste great, yet they stack sugars fast. If you want a richer plate, add small amounts and keep the slice size modest.
Reading Labels: Dry Mix Vs. Baked Slice
Dry labels tell you about the powder only. Water adds zero calories, but beating traps air, which spreads those calories across a larger volume. That’s why a baked piece can land near half the calories shown on the dry label. Sodium often appears higher on brand mixes than in a plain commercial slice because the mix includes salts to control structure and shelf stability.
Brand Panels Compared
Brand formulas shift data points a little. One label might show 140 calories and 320 mg sodium per 38 g dry portion; another might swing a bit lower on sodium. Prepared slices sold in stores often sit near 70–90 calories for a modest cut. Homemade results depend on how much the batter rises and how you slice.
| Brand | Dry Serving & Panel | Label Notes |
|---|---|---|
| Betty Crocker | 38 g dry: 140 kcal; 0 g fat; 32 g carbs; 3 g protein; 320 mg sodium | Lists 23 g added sugars; contains whipping aid. |
| Duncan Hines | Slice prepared: ~140 kcal per 1/12 cake | Prepared panel shown on many retailer pages. |
| Generic/Store | Similar dry panel to major brands | Small swings in sodium or sugar are common. |
Portion Ideas For Different Goals
If you want a light dessert, cut a standard cake into sixteen slices instead of twelve. That trims each piece while keeping presentation neat. Pair with mixed berries to add volume. If you’re baking for a party, offer a build-your-own topping tray with fruit first, then small bowls of cream or sauce so guests can balance taste and numbers.
Baking Tips That Help Texture And Volume
Separate Eggs Cleanly
Any fat in the bowl or yolk in the whites blocks foam. Wipe bowls with vinegar and use clean beaters. Let whites reach room temp for better volume if you’re baking from scratch with fresh eggs.
Sift Dry Mix
Even with a boxed product, sifting breaks up clumps and helps an even crumb. Add water in three pours and beat to medium peaks as the box directs. Move the bowl around the beaters so the foam forms evenly.
Mind The Pan
Use an ungreased tube pan with a removable bottom. Pour evenly and tap once to settle large bubbles. Bake until the top springs back. Invert the pan right away to cool.
Common Questions, Straight Answers
Is It Low Fat?
Yes. The mix uses dried egg whites and starches, so a slice sits near zero fat unless toppings add it.
How Does Sugar Stack Up?
Dry mix panels often show about 23 g added sugars per 38 g. A plain slice draws sugar from the batter, but the airy crumb spreads it across more bites. Fruit toppings add natural sugars along with water and fiber, which help fullness.
What About Sodium?
Numbers vary by brand. Expect around 200–320 mg per serving, with dry labels often on the higher end. Compare packages if you’re watching sodium; small swings matter when slices add up.
How To Log It In A Tracker
If your tracker lists a 28 g commercial slice near 70–75 calories, that matches many database entries. If you baked at home and your cake rose tall, weigh one slice and log based on weight. If it baked dense, assume the higher end. When using a brand mix, you can also log one twelfth of the prepared cake using the brand’s prepared entry.
Method Notes And Source Trail
Data in this guide line up with widely used datasets and brand panels. A commercial slice entry shows around 72 calories and ~210 mg sodium per 28 g piece, drawn from a USDA-based listing. A well-known brand’s dry panel shows 140 calories per 38 g with 23 g added sugars. Prepared brand slices may show about 140 calories for a twelfth of the cake. Values shift with slice size, pan shape, and beat time, so use the ranges as a practical map, not a rigid rule.
Want a deeper cut on a plain slice? Use a USDA-backed database entry for a 28 g piece. Want the dry product panel direct from a maker? Review the brand’s page noted in the quick guide.