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Beautiful Pink Angel Food Cake with Fluffy Pink Marshmallow Frosting and Rainbow Sprinkles Recipe

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★★★★★

4.5 from 99 reviews

This beautiful pink angel food cake is a light, fluffy, and airy dessert perfect for special occasions. Made with egg whites, cake flour, and subtle flavors of vanilla and almond, it’s baked to golden perfection and topped with a luxurious pink marshmallow frosting. The pastel pink color and optional rainbow sprinkles make it as delightful to look at as it is to eat.

Ingredients

Scale

For the Cake:

  • 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)

For the Pink Marshmallow Frosting:

  • 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

  1. Prepare Dry Ingredients: 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 this mixture aside for later use.
  2. Make the Meringue for Cake: 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 egg whites and beat on the lowest speed until frothy, about 30 seconds. Sprinkle in the cream of tartar and continue beating 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 the mixture forms soft to medium droopy peaks, about 1-2 minutes. Beat in the vanilla bean paste, almond extract, and a few drops of pink food coloring, if using.
  3. Fold in Dry Ingredients: 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 with a small offset spatula.
  4. Bake the Cake: Bake the cake on the lower rack of the oven 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 before the baking time is complete to prevent the cake from deflating.
  5. Cool the Cake: 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 of the cake with a thin metal spatula or knife, and carefully lift the cake from the pan. Let it cool completely on the wire rack before proceeding.
  6. Prepare the Pink Marshmallow Frosting: Wipe the bowl and whisk attachment of a stand mixer with a paper towel and lemon juice. In the bowl, combine egg whites, granulated sugar, light corn syrup, cream of tartar, and a dash of salt. Place the bowl over a pot of simmering (not boiling) water and whisk gently but constantly until the mixture reaches 130°F (54°C) on a candy thermometer. Transfer the bowl back to the stand mixer and beat on low speed for 2 minutes, medium speed for 2 minutes, then high speed until the frosting is very thick and glossy, about 5 minutes. Beat in vanilla bean paste and a few drops of pink food coloring, if using.
  7. Frost the Cake: Place the cooled cake wide end down on a cake plate or pedestal. Pile the pink marshmallow frosting onto the top, spreading it from the top down the sides with a metal spatula. Use the back of a spoon to create decorative swirls in the frosting. Sprinkle the top with rainbow nonpareil sprinkles or preferred decorations. Optionally, add extra sprinkles right before serving for extra crunch.

Notes

  • Ensure egg whites are at room temperature for best volume when whipped.
  • Use a clean bowl and whisk attachment wiped with lemon juice to avoid grease, which can impede meringue formation.
  • Do not grease the cake pan to allow the batter to climb and hold its structure.
  • Cool cake inverted to maintain height and prevent collapse.
  • Use a candy thermometer to accurately judge the temperature of the frosting mixture for safety and texture.
  • Pink food coloring is optional and can be adjusted for preferred color intensity.
  • Store cake in a cool place; the frosting is best served fresh but can be refrigerated briefly.

Keywords: angel food cake, pink cake, marshmallow frosting, light cake, airy dessert, vanilla cake, festive cake

Find it online: https://todayfoodrecipe.com/beautiful-pink-angel-food-cake-with-fluffy-pink-marshmallow-frosting-and-rainbow-sprinkles-recipe/