Get ready to meet the most delightful dessert you’ll bake all year! I still remember the first time I successfully pulled an angel food cake out of the oven; it felt like a magic trick. There is something satisfying about watching simple egg whites transform into a towering, cloud-like cake. But when you add a vibrant splash of color? It becomes a pink angel food cake that instantly steals the show.
Whether you are planning a Valentine’s Day surprise, a baby shower, or just want to brighten up a gloomy Tuesday, this recipe is your new best friend. I know angel food cake has a reputation for being finicky, but trust me: you can absolutely whip this up! We will walk you through the steps together, demystify the meringue process, and ensure you achieve that perfect, airy rise every single time. Additionally, while this version incorporates a touch of food coloring for a classic look, I have some great tips on how to make a naturally pink angel food cake using freeze-dried strawberries, if that’s more your style. It is perfectly sweet, fat-free, and totally crave-worthy.
Let’s get baking!
Table of Contents
Pink Angel Food Cake
Ingredients
For the Cake
- 1 cup + 3 tbsp Cake flour 140g
- 1 cup + 3 tbsp Confectioners’ sugar 150g
- ½ tsp Salt
- 2 cups Egg whites approx. 13-14 large eggs, room temperature
- 1½ tsp Cream of tartar
- ¾ cup + 2 tbsp Superfine sugar 180g
- ½ tsp Vanilla bean paste or pure vanilla extract
- â…› tsp Almond extract
- Few drops Pink water-based food coloring or freeze-dried strawberry powder for natural option
For the Pink Marshmallow Frosting
- 6 Egg whites 180g
- 1¾ cups + 2 tbsp Granulated sugar 390g
- 2 tbsp Light corn syrup 45g
- ¼ tsp Cream of tartar
- Pinch Salt
- 1 tsp Vanilla bean paste
- Few drops Pink water-based food coloring
- Optional: Rainbow nonpareil sprinkles
Instructions
- Prep & Sift: Preheat oven to 350°F (180°C) and move the rack to the lower third. Sift the cake flour, confectioners’ sugar, and salt together four times. This aerates the mixture for maximum fluffiness.
- Froth the Whites: Wipe your mixer bowl with lemon juice to remove any grease. Beat room-temperature egg whites on low speed until frothy (30 seconds). Add cream of tartar and beat on medium until soft peaks form (1 minute).
- Make the Meringue: Slowly add the superfine sugar, one tablespoon at a time, while beating on medium. Beat until soft-to-medium peaks form (do not overbeat to stiff peaks!). Mix in extracts and pink coloring.
- Fold Gently: Sift the dry ingredients over the meringue in four batches. Fold gently with a rubber spatula after each addition. Pour into an ungreased 10-inch tube pan.
- Bake: Bake for 35 minutes until the top springs back. Immediately invert the pan upside down onto a wire rack or bottle and let cool completely for 1 hour.
- Make Frosting: Whisk frosting ingredients (whites, sugar, syrup, tartar, salt) over simmering water until the mixture reaches 130°F (54°C).
- Whip & Serve: Transfer to a mixer and beat on high for 5 minutes until glossy, stiff peaks form. tint with pink coloring and vanilla. Frost the cooled cake and top with sprinkles!
Nutrition
Ingredients
Here is everything you need to make this light-as-air masterpiece.
For the Pink Angel Food Cake:
- 1 cup plus three tablespoons cake flour (140g): This low-protein flour is essential for that tender crumb.
- 1 cup plus three tablespoons confectioners’ sugar (150g): Keeps the texture silky.
- ½ teaspoon salt: Balances the sweetness perfectly.
- 2 cups egg whites (approximately 13-14 large eggs): Room temperature is non-negotiable here for optimal volume.
- 1½ teaspoons cream of tartar: The secret weapon for stabilizing your egg whites.
- ¾ cup plus two tablespoons superfine sugar (180g): Dissolves quickly into the meringue.
- ½ teaspoon vanilla bean paste (or pure vanilla extract).
- â…› teaspoon almond extract: Adds that classic bakery flavor profile.
- A few drops pink water-based food coloring: For that signature rosy hue.
For the Pink Marshmallow Frosting:
- 6 egg whites (180g)
- 1¾ cups plus two tablespoons granulated sugar (390g)
- 2 tablespoons light corn syrup (45g): Helps prevent crystallization.
- ¼ teaspoon cream of tartar
- Pinch of salt
- 1 teaspoon vanilla bean paste (or pure vanilla extract).
- A few drops of pink water-based food coloring
- Rainbow nonpareil sprinkles: Optional, but let’s be honest, they make everything more fun!
Instructions
Don’t let the length of this list scare you! It’s mostly just a matter of patience and gentle folding. You’ve got this.
1. Prep and Sift (and Sift Again!)
First things first, position your oven rack in the lower third and preheat to 350°F (180°C). Now, grab your dry ingredients: the cake flour, confectioners’ sugar, and salt, and sift them together. Here is the trick: you need to sift them four times. Yes, I know it sounds like a workout, but this aerates the flour beautifully and ensures the lightest possible texture. It makes a huge difference! Set this mixture aside.
2. Create the Perfect Meringue Base
This step is crucial! Wipe your stand mixer bowl and whisk attachment thoroughly with a paper towel dipped in lemon juice or vinegar. We need to remove any trace of grease because even the tiniest bit of fat will prevent your egg whites from whipping properly.
Add your room-temperature egg whites and beat on the lowest speed until they become frothy, which takes approximately 30 seconds. Stop the mixer and sprinkle the cream of tartar evenly over the whites. Crank it up to medium speed and beat until you see swirl lines from the whisk and very soft peaks form (about 1 minute).
3. Build the Glossy Meringue
With the mixer still running on medium, slowly add the superfine sugar one tablespoon at a time. Take your time here! Let each tablespoon incorporate before adding the next. Continue beating until the egg whites thicken and reach soft to medium peaks that droop gently. Be careful not to go for stiff peaks, or your cake might be dry! Beat in the vanilla bean paste, almond extract, and pink food coloring until the mixture looks evenly colored and glossy.
4. Fold in the Dry Ingredients
Remove the bowl from the mixer. We will work in four batches. Sift one-quarter of your dry flour mixture over the meringue. Fold it in gently but thoroughly using a rubber spatula. Use a motion that cuts down through the center, sweeps along the bottom, and comes up the sides. Repeat this with the remaining dry ingredients. Treat the batter like a delicate cloud; we don’t want to deflate it!
Gently transfer the batter to an ungreased 10-inch angel food cake pan and smooth the top with a small spatula. (Do not grease the pan; the cake needs to cling to the sides to rise.)
5. Bake and Invert
Bake on the lower rack for about 35 minutes. You are looking for the top to spring back when lightly touched and for a skewer to come out clean. Resist the urge to open the oven early, or you risk deflating your beautiful cake!
Here is the fun part: immediately upon removing it from the oven, invert the entire pan upside down onto a wire rack or a glass bottle. Let it cool completely upside down for one hour. This defies gravity and prevents the cake from collapsing as it cools.
6. Make the Pink Marshmallow Frosting
While the cake cools, let’s whip up that glossy frosting. Wipe your mixer bowl with lemon juice again (grease is still the enemy here!). Combine the egg whites, sugar, corn syrup, cream of tartar, and salt in the bowl.
Place the bowl over a pot of simmering water (in a double-boiler style) and whisk constantly. You want the mixture to reach 130°F (54°C) on a candy thermometer. This pasteurizes the eggs and dissolves the sugar, creating a stable base.
7. Whip and Decorate
Transfer the bowl back to your stand mixer. Beat on low speed for 2 minutes, increase to medium for 2 minutes, and finally blast it on high for about 5 minutes. You want thick, glossy, stiff peaks. Beat in the vanilla and pink coloring at the end.
Once your cake is thoroughly cooled, run a thin knife around the edges to release it. Place it on a platter and pile that marshmallow frosting high! Use a spoon to create swoops and swirls, and finish with sprinkles.
Pink Angel Food Cake Tips & Variations
I love this recipe because it is a blank canvas for creativity. Here are a few ways to customize your cake and ensure success.
How to Make a Naturally Pink Angel Food Cake
If you prefer to skip artificial dyes, you can absolutely make a strawberry angel food cake using freeze-dried fruit!.
- The Method: Pulverize freeze-dried strawberries into a fine powder using a food processor. Sift this powder in with your flour and sugar mixture in step 1.
- The Result: This yields a gorgeous, speckled, natural pink color and a punchy, zippy strawberry flavor without adding moisture that could compromise the meringue.
- Pro Tip: Avoid using fresh strawberry puree inside the batter; the excess water will make the cake heavy and dense.
Troubleshooting Your Meringue
- Soft vs. Stiff Peaks: For the cake batter, aim for peaks that flop over slightly (like a Dairy Queen curl). If you beat them until they are stiff and dry, your cake won’t expand properly in the oven.
- Why did my cake fall? This usually happens for two reasons: either the pan was greased (the batter couldn’t “climb”), or it was underbaked. Trust the spring-back test!
Fun Flavor Variations
- Cherry Pink Angel Food Cake: Replace the vanilla extract with a hint of almond and incorporate cherry juice into your glaze or frosting for a distinctive flavor profile.
- Pink Ombre Effect: Divide your batter into three bowls before folding. Leave one white, tint one light pink, and one dark pink. Layer them in the pan for a stunning slice!.
Nutrition Note
While this cake is naturally fat-free and lower in calories than butter cakes, it is high in sugar. Nutritional information is approximate and may vary based on ingredients used.
What to Serve With Pink Angel Food Cake
Since this cake is so sweet and airy, I love pairing it with things that add freshness or a bit of tartness.
- Fresh Berries: A bowl of macerated strawberries or raspberries is classic for a reason. The juices soak into the sponge, and it is just heavenly.
- Lemon Curd: If you want to cut through the sugar, a zippy lemon curd served on the side adds a bright pop of flavor that contrasts perfectly with the marshmallow frosting.
- Bubbly Drinks: For a celebration, serve this with a glass of rosé or a sparkling pink lemonade. It makes the whole experience feel like a fancy tea party!
Frequently Asked Questions
Can you put food coloring in angel food cake?
Yes, absolutely! However, it is recommended to opt for water-based or gel food coloring rather than oil-based ones. Oil or fat can destabilize the egg white foam, causing your cake to deflate. Add the color during the final stages of whipping the meringue for the most even distribution.
Why do people with diabetes eat angel food cake?
People often ask this because angel food cake is widely known as a “diet-friendly” dessert. It is zero-fat and cholesterol-free since it uses only egg whites and no butter or yolks. However, it is still high in sugar and carbohydrates, so it should be enjoyed in moderation, depending on individual dietary needs.
What is the secret to a moist angel food cake?
The secret lies in the sugar and the baking time! Sugar is hygroscopic, meaning it attracts and holds water, keeping the cake moist. Also, be careful not to overbake it. As soon as it springs back to the touch, please remove it from the oven. Overbaking leads to a dry, cotton-like texture.
Conclusion
There you have it, a stunning pink angel food cake that is as fun to make as it is to eat. Whether you stick to the classic pink food coloring or try the naturally pink strawberry version, you are going to love how light and refreshing this dessert is.
This guide gives you the confidence to tackle those egg whites and bake something totally crave-worthy! If you try this recipe, I would love to hear about your experience. Did you opt for the marshmallow frosting or stick with the simple berries? Please let me know in the comments below.
Happy Baking!
