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–+ servings
A vertical close-up of a single slice of fluffy pink angel food cake on a white scalloped plate. The slice features a light pink airy crumb, billowy pink marshmallow frosting, and is topped with rainbow sprinkles. A silver fork rests on the plate beside the cake.

Pink Angel Food Cake

Hilary PARKER
This Pink Angel Food Cake is light, fluffy, and completely impressive. Whether you opt for the classic pink look or the naturally pink version using freeze-dried strawberries, this cake is perfect for Valentine's Day, baby showers, or any time you need a sweet treat that feels like a cloud. It is fat-free, airy, and topped with a glossy marshmallow frosting that is totally crave-worthy.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 1 hour
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 295 kcal

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
  • ⅛ 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

Calories: 295kcalCarbohydrates: 68gProtein: 6gSodium: 140mgSugar: 56g
Keyword baby shower cake, naturally pink angel food cake, Pink Angel Food Cake, strawberry angel food cake, Valentine's Day dessert
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