Introduction

This Beautiful Pink Angel Food Cake is a light, airy dessert that’s as delightful to look at as it is to eat. Flavored with vanilla and almond extracts and dressed with a fluffy pink marshmallow frosting, it’s perfect for celebrations or any time you want a sweet, elegant treat.

A pink frosted cake with one slice removed sits on a white cake stand. The cake has two visible layers inside, both light pink and soft. The outside is covered in thick, swirled pink frosting creating large, textured waves. On top of the cake, colorful round sprinkles in red, yellow, green, blue, and purple are scattered mainly around the edges. The cake stand and the cake sit on a white marbled surface with a soft blue 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 this mixture 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 2 cups of 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, beating until soft to medium droopy peaks form, about 1–2 minutes. Beat in the vanilla bean paste, almond extract, and a few drops of pink food coloring if using.
Step 3: Remove the bowl from the mixer. Sift the dry ingredients from Step 1 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.
Step 4: Bake 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 baking is complete to prevent deflating the cake.
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 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.
Step 6: For the frosting, wipe the bowl and whisk attachment of a stand mixer with a paper towel and lemon juice to remove any grease. In the bowl, combine 6 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.
Step 7: Transfer the bowl back to the stand mixer and beat on low speed for 2 minutes, medium speed for 2 minutes, and 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. Use immediately for best texture.
Step 8: Place the cooled cake wide end down on a cake plate. Pile the pink marshmallow frosting onto the top, spreading from the top down the sides with a metal spatula. Use the back of a spoon to create decorative swirls in the frosting. Sprinkle with rainbow nonpareil sprinkles or desired decorations. Add extra sprinkles just before serving for a bit of crunch.

Tips & Variations

Be sure to remove all grease from bowls and utensils to help the egg whites whip properly.
For a stronger pink color, add more food coloring gradually, but avoid affecting the cake’s delicate flavor.
Vanilla bean paste gives a nice depth of flavor; substitute with pure vanilla extract if needed.
Try swapping the almond extract with a hint of lemon zest for a citrus twist.
Use superfine sugar in the cake batter for a smoother texture and better meringue stability.

Storage

Store the cake covered at room temperature for up to 2 days for best freshness. If you need to store it longer, keep it in the refrigerator covered tightly for up to 4 days. Let the cake come to room temperature before serving. Leftover marshmallow frosting can be kept in an airtight container in the refrigerator for up to 3 days; gently re-whip before using.

How to Serve

A close-up of a pink frosted bundt cake covered with smooth, thick swirls of light pink frosting that flows in layered waves all over the cake. The frosting is decorated with small, colorful round sprinkles scattered evenly across the surface. The cake sits on a white plate, placed on a white marbled surface in soft daylight. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of superfine sugar?

Superfine sugar dissolves more quickly and helps stabilize the meringue, so it’s preferred. If you don’t have it, pulse regular sugar in a food processor briefly to make it finer before using.

Why do I need to invert the cake while cooling?

Inverting the angel food cake prevents it from collapsing and helps maintain its light, airy texture as it cools. Cooling upside down keeps the cake from shrinking away from the pan sides.