Light Funfetti Angel Food Cake

Here is my favorite funfetti angel food cake recipe, with a light, airy texture and colorful sprinkles mixed throughout the fluffy cake, perfect for birthdays and celebrations.

This funfetti angel food cake is always a hit at my kids’ birthday parties. I love how easy it is to make and how happy those little rainbow sprinkles make everyone. Plus, it’s way lighter than regular cake, so you don’t feel too guilty going back for seconds!

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What Kind of Egg Whites Should I Use?

For angel food cake, fresh egg whites from large eggs work best and will give you the most reliable results. You can use carton egg whites if that’s what you have on hand, but fresh eggs tend to whip up better and create more stable peaks. Make sure your egg whites are at room temperature before you start – this helps them whip faster and achieve better volume. If you’re short on time, you can warm cold eggs by placing them in a bowl of warm water for about 10 minutes. The key is making sure there’s absolutely no yolk mixed in with your whites, as even a tiny bit of fat will prevent them from whipping properly.

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Options for Substitutions

Angel food cake is pretty specific about its ingredients, but here are a few swaps you can make:

• Cake flour: If you don’t have cake flour, you can make your own by taking 1 cup all-purpose flour, removing 2 tablespoons, and adding 2 tablespoons cornstarch. Sift it together a few times to get it nice and light.
• Cream of tartar: This is pretty important for stabilizing the egg whites, but if you’re out, you can use 1 tablespoon of lemon juice or white vinegar instead. Just add it when you start whipping the whites.
• Funfetti sprinkles: Regular rainbow sprinkles work just fine, or you can use mini chocolate chips if you prefer. Just make sure they’re small and light so they don’t sink to the bottom of the cake.
• Vanilla extract: You can swap this for almond extract (use half the amount since it’s stronger) or even lemon extract for a citrus twist.
• Egg whites: This one’s non-negotiable – angel food cake absolutely needs fresh egg whites to get that signature light, airy texture. Carton egg whites won’t whip up the same way, so stick with separating fresh eggs.

Watch Out for These Mistakes While Baking

The biggest mistake when making angel food cake is getting even a tiny bit of egg yolk in your whites, which will prevent them from whipping up properly – make sure your bowl and beaters are completely clean and grease-free too.

Another common error is overbeating the egg whites past the soft peak stage, as this can cause your cake to collapse, so stop mixing once you see glossy, soft peaks that hold their shape.

When folding in the flour mixture, resist the urge to stir vigorously – instead, gently fold with a rubber spatula using a cutting and turning motion to keep all that precious air in the batter.

Finally, never grease your angel food cake pan since the batter needs to cling to the sides to rise properly, and always cool the cake upside down to maintain its height and fluffy texture.

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What to Serve With Funfetti Angel Food Cake?

This light and airy cake is perfect on its own, but I love serving it with fresh berries like strawberries, blueberries, or raspberries that add a nice pop of color and tartness. A dollop of freshly whipped cream makes everything even better, especially if you fold in a little vanilla extract. For special occasions, try serving slices with a scoop of vanilla ice cream or even strawberry ice cream to play up those fun sprinkles. You can also drizzle some berry sauce or a simple glaze made with powdered sugar and milk over the top for an extra sweet touch.

Storage Instructions

Keep Fresh: Angel food cake stays moist and fluffy when wrapped well in plastic wrap or stored in an airtight container at room temperature for up to 3 days. I like to keep mine covered with a cake dome if I have one – it helps maintain that perfect airy texture that makes this cake so special.

Freeze: This cake freezes really well for up to 3 months! Wrap the whole cake tightly in plastic wrap, then in aluminum foil, or slice it first and freeze individual pieces in freezer bags. The funfetti sprinkles hold their color beautifully even after freezing.

Serve: Let frozen cake thaw at room temperature for about 2-3 hours if it’s a whole cake, or 30-45 minutes for individual slices. The texture comes back perfectly once it’s thawed, and you’d never know it was frozen. No need to warm it up – this cake is meant to be enjoyed at room temperature!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 60-70 g
• Fat: 2-4 g
• Carbohydrates: 380-410 g

Ingredients

For the cake:

• 12 large egg whites, room temperature (13 oz)
• 1 1/2 cups sugar, divided
• 3/4 cup plus 1 tbsp cake flour
• 1 tsp vanilla extract
• Pinch cream of tartar
• 1/8 tsp salt
• 1/3 cup rainbow sprinkles

For the frosting:

• 1 1/4 cups sugar
• 6 large egg whites (6 oz)
• 3/4 tsp vanilla extract
• 1/2 tsp kosher salt

Step 1: Prepare Dry Ingredients

• 3/4 cup plus 1 tbsp cake flour
• 3/4 cup sugar
• 1/3 cup rainbow sprinkles

Preheat the oven to 350°F and set aside an ungreased 9-inch tube pan.

Sift the cake flour 4-5 times into a medium bowl to aerate it.

Add 3/4 cup of sugar and the rainbow sprinkles to the sifted flour.

Use a fork to thoroughly incorporate the ingredients.

Sifting multiple times is important for the fluffy texture of angel food cake.

Step 2: Make the Meringue

• 12 large egg whites, room temperature (13 oz)
• pinch cream of tartar
• 1 tsp vanilla extract
• 1/8 tsp salt
• 3/4 cup sugar

Place the 12 large egg whites (room temperature) in the bowl of a stand mixer.

Add the pinch of cream of tartar, 1 teaspoon vanilla extract, and 1/8 teaspoon salt.

Beat on medium speed until frothy, about 2 minutes.

Measure out 3/4 cup of sugar and gradually add it to the egg whites, sprinkling in 1 tablespoon at a time and counting to 10 before each addition.

Continue mixing until the mixture forms shiny, stiff peaks.

Step 3: Combine Flour Mixture with Meringue and Bake

• flour/sugar/sprinkle mixture from Step 1
• meringue from Step 2

Gently fold one third of the flour mixture (from Step 1) into the stiff meringue (from Step 2).

Once partly incorporated, repeat with the remaining flour mixture in two more additions, being careful not to deflate the meringue.

Spoon the finished batter into the prepared tube pan and smooth the top.

Gently bang the pan on the counter once to release any large air pockets.

Bake for 45-50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

Step 4: Cool the Cake

Remove the cake from the oven and immediately turn it upside down to prevent it from sinking as it cools.

Allow the cake to cool completely in the pan before attempting to remove it.

I like to run a thin knife around the edge of the pan for easy release once it’s fully cooled.

Step 5: Prepare the Marshmallow Frosting

• 6 large egg whites (6 oz)
• 1 1/4 cups sugar
• 3/4 tsp vanilla extract
• 1/2 tsp kosher salt

Shortly before serving (about 30-60 minutes in advance), place the 6 large egg whites and 1 1/4 cups sugar in the bowl of a stand mixer.

Use a hand whisk to combine the two.

Set the bowl over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl.

Constantly whisk the mixture until the sugar has dissolved and the mixture is too hot to touch.

Remove the bowl from the heat and attach it to the stand mixer.

Whip with the whisk attachment on medium-high speed until the meringue has cooled, doubled in size, and is light and fluffy.

Once cooled, add 3/4 teaspoon vanilla extract and 1/2 teaspoon kosher salt, whipping briefly to incorporate.

For an extra-fluffy frosting, I sometimes whip a minute or two longer until it forms soft but stable peaks.

Step 6: Frost and Torch the Cake

• baked and cooled cake from Step 4
• marshmallow frosting from Step 5

Frost the top, sides, and inside of the cooled angel food cake with the marshmallow frosting from Step 5, using a spatula to create swoops and peaks.

Use a kitchen torch to lightly torch the frosting for a beautiful toasted effect.

If you don’t have a torch, you can place the cake under your oven’s broiler and watch carefully, checking every 2 minutes until the frosting is golden.

I love finishing this step with a few extra sprinkles for a festive touch.

Light Funfetti Angel Food Cake

Delicious Light Funfetti Angel Food Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 21 minutes mins

Cook Time 44 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4

Calories 1775 kcal

Ingredients

  

For the cake:

• 12 large egg whites, room temperature (13 oz)
• 1 1/2 cups sugar, divided
• 3/4 cup plus 1 tbsp cake flour
• 1 tsp vanilla extract
• pinch cream of tartar
• 1/8 tsp salt
• 1/3 cup rainbow sprinkles

For the frosting:

• 1 1/4 cups sugar
• 6 large egg whites (6 oz)
• 3/4 tsp vanilla extract
• 1/2 tsp kosher salt

Instructions

 

• Preheat the oven to 350°F and set aside an ungreased 9-inch tube pan. Sift the cake flour 4-5 times into a medium bowl to aerate it. Add 3/4 cup of sugar and the rainbow sprinkles to the sifted flour. Use a fork to thoroughly incorporate the ingredients. Sifting multiple times is important for the fluffy texture of angel food cake.
• Place the 12 large egg whites (room temperature) in the bowl of a stand mixer. Add the pinch of cream of tartar, 1 teaspoon vanilla extract, and 1/8 teaspoon salt. Beat on medium speed until frothy, about 2 minutes. Measure out 3/4 cup of sugar and gradually add it to the egg whites, sprinkling in 1 tablespoon at a time and counting to 10 before each addition. Continue mixing until the mixture forms shiny, stiff peaks.
• Gently fold one third of the flour mixture (from Step 1) into the stiff meringue (from Step 2). Once partly incorporated, repeat with the remaining flour mixture in two more additions, being careful not to deflate the meringue. Spoon the finished batter into the prepared tube pan and smooth the top. Gently bang the pan on the counter once to release any large air pockets. Bake for 45-50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
• Remove the cake from the oven and immediately turn it upside down to prevent it from sinking as it cools. Allow the cake to cool completely in the pan before attempting to remove it. I like to run a thin knife around the edge of the pan for easy release once it’s fully cooled.
• Shortly before serving (about 30-60 minutes in advance), place the 6 large egg whites and 1 1/4 cups sugar in the bowl of a stand mixer. Use a hand whisk to combine the two. Set the bowl over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Constantly whisk the mixture until the sugar has dissolved and the mixture is too hot to touch. Remove the bowl from the heat and attach it to the stand mixer. Whip with the whisk attachment on medium-high speed until the meringue has cooled, doubled in size, and is light and fluffy. Once cooled, add 3/4 teaspoon vanilla extract and 1/2 teaspoon kosher salt, whipping briefly to incorporate. For an extra-fluffy frosting, I sometimes whip a minute or two longer until it forms soft but stable peaks.
• Frost the top, sides, and inside of the cooled angel food cake with the marshmallow frosting from Step 5, using a spatula to create swoops and peaks. Use a kitchen torch to lightly torch the frosting for a beautiful toasted effect. If you don’t have a torch, you can place the cake under your oven’s broiler and watch carefully, checking every 2 minutes until the frosting is golden. I love finishing this step with a few extra sprinkles for a festive touch.