Introduction

Beautiful Pink Angel Food Cake is a light, airy dessert that’s perfect for celebrations or a special treat. Its delicate pink hue and fluffy marshmallow frosting make it as visually stunning as it is delicious.

A soft pink frosted cake with one slice removed showing a thick, light pink cake layer inside. The cake has one main layer topped with thick, fluffy pink frosting covered in swirled, creamy texture. The top edge has small dollops of the same pink frosting sprinkled with colorful round confetti sprinkles in red, blue, yellow, green, and more. The cake sits on a white plate against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup plus 3 tbsp cake flour
1 cup plus 3 tbsp powdered sugar
1/2 tsp salt
2 cups egg whites (about 13–14), room temperature
1 1/2 tsp cream of tartar
3/4 cup plus 2 tbsp superfine sugar
1/2 tsp vanilla bean paste or pure vanilla extract
1/8 tsp almond extract
Several drops pink food coloring (optional)
6 egg whites (about 180 g)
1 3/4 cups plus 2 tbsp granulated sugar
2 tbsp light corn syrup
1/4 tsp cream of tartar
Dash of salt
1 tsp vanilla bean paste or pure vanilla extract
Several drops pink food coloring (optional)
Rainbow nonpareil sprinkles (optional)

Instructions

Step 1: Arrange an oven rack to the lower third position and preheat the oven to 350°F (180°C). Sift together the cake flour, powdered sugar, and salt four times to ensure a light texture. Set aside.
Step 2: Wipe the bowl and whisk attachment of an electric mixer with a paper towel and a little lemon juice to remove any grease. Add the 2 cups of egg whites and beat on the lowest speed until frothy, about 30 seconds. Sprinkle in the cream of tartar and beat on medium speed until the egg whites thicken slightly and swirl lines appear, about 1 minute. Gradually add superfine sugar, one tablespoon at a time, and beat until soft to medium droopy peaks form, about 1-2 minutes. Beat in vanilla bean paste, almond extract, and pink food coloring if using.
Step 3: Remove the bowl from the mixer. Sift the dry ingredients over the meringue in four additions, folding gently but thoroughly with a spatula after each addition. Carefully transfer the batter into an ungreased 10-inch angel food cake pan and smooth the top.
Step 4: Bake on the lower oven rack for about 35 minutes, until the top springs back when lightly touched and a skewer inserted in the center comes out clean. Avoid opening the oven early to prevent deflation.
Step 5: Remove the cake from the oven and immediately invert the pan onto a wire rack to cool upside down for one hour. After cooling, loosen the sides and center with a thin spatula and carefully lift the cake out. Cool completely on the rack.
Step 6: For the frosting, wipe the bowl and whisk attachment with lemon juice as before. Combine 6 egg whites, granulated sugar, light corn syrup, cream of tartar, and salt in the bowl. Place the bowl over simmering water, whisking constantly until the mixture reaches 130°F (54°C).
Step 7: Transfer the bowl back to the mixer and beat on low for 2 minutes, medium for 2 minutes, then high until very thick and glossy, about 5 minutes. Beat in vanilla and pink food coloring if using. Use immediately for best texture.
Step 8: Place the cooled cake wide end down on a cake plate. Spread the pink marshmallow frosting over the cake, creating decorative swirls with the back of a spoon. Sprinkle with rainbow nonpareils or preferred decorations. Add extra sprinkles before serving for crunch.

Tips & Variations

To enhance the pink color, add a few extra drops of food coloring to the frosting just before spreading it on the cake.
If you don’t have pink food coloring, try using a natural beet powder for a subtle tint.
Make sure the bowl and whisk are completely grease-free to achieve the best meringue volume.
For a nut-free option, omit the almond extract and increase vanilla slightly.
Decorate with fresh berries or edible flowers for a seasonal twist.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best texture. Leftover frosting can be stored in the fridge for a day but may need to be gently whipped before reuse.

How to Serve

A round, single-layer pink cake with fluffy texture is covered in thick, light pink frosting. The frosting is swirled with large, smooth dollops around the sides and top edge. The top is decorated with small, colorful round sprinkles scattered over the frosting. A slice is cut out showing the soft, airy inside layer. The cake sits on a white plate with a slight scalloped edge on a white marbled surface. The background is soft blue and slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without food coloring?

Yes, the food coloring is optional and only affects the cake’s color, not its flavor. You’ll still get a delicious, fluffy angel food cake without it.

How do I ensure my angel food cake doesn’t collapse?

Do not open the oven door during the first 30 minutes of baking, and cool the cake upside down immediately after baking to maintain its structure and prevent collapsing.