Beautiful Pink Angel Food Cake

Here is my go-to pink angel food cake recipe, with a light, airy texture and a pretty pink color that comes from a touch of food coloring and fresh strawberry flavor.

This pink angel food cake is always a hit at birthday parties and spring gatherings. I love making it because it’s not too sweet and feels special without being complicated. Plus, who doesn’t smile when they see that soft pink color?

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What Kind of Egg Whites Should I Use?

For angel food cake, you’ll need a lot of egg whites – about 13-14 large eggs worth – so you have a few options to consider. Fresh egg whites that you separate yourself will give you the best results, and they should be at room temperature before you start whipping them. If you’re short on time, you can use carton egg whites from the store, which are pasteurized and work well for baking, though they might take a bit longer to whip up to full volume. Just make sure your bowl and beaters are completely clean and grease-free, since even a tiny bit of fat can prevent the egg whites from whipping properly.

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Options for Substitutions

Angel food cake can be a bit finicky, but there are some swaps you can make if needed:

• Cake flour: Don’t have cake flour? You can make your own by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for every cup needed. Sift it well to get that fine texture.
• Superfine sugar: Regular granulated sugar works fine, but pulse it in a food processor for 30 seconds to make it finer. This helps it dissolve better into the egg whites.
• Cream of tartar: If you’re out of cream of tartar, you can substitute with 1 tablespoon of lemon juice or white vinegar for every teaspoon called for. This helps stabilize those egg whites.
• Vanilla bean paste: Pure vanilla extract works just as well – use the same amount. The paste just gives you those pretty little specks, but the flavor is the same.
• Pink food coloring: Skip the coloring entirely for a classic white cake, or try other colors like purple or yellow. Gel food coloring works better than liquid as it won’t thin out your batter.
• Light corn syrup: You can replace corn syrup with honey or golden syrup in the same amount, though the texture might be slightly different.

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 stiff peaks, which can cause your cake to collapse, so stop mixing as soon as you see firm peaks that hold their shape.

When folding in the flour mixture, resist the urge to stir vigorously since this deflates all those air bubbles you worked so hard to create – instead, use gentle folding motions with a rubber spatula.

Finally, never grease your angel food cake pan because 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 Pink Angel Food Cake?

This light and airy cake is perfect on its own, but I love serving it with fresh berries like strawberries, raspberries, or blueberries that complement the sweet, fluffy texture. A dollop of freshly whipped cream or a scoop of vanilla ice cream makes it feel extra special for birthdays or celebrations. Since angel food cake is naturally light, it pairs beautifully with a cup of coffee or tea for an afternoon treat. You can also drizzle some berry coulis or chocolate sauce over individual slices if you want to dress it up a bit more.

Storage Instructions

Keep Fresh: Angel food cake stays moist and fluffy when covered with a cake dome or wrapped loosely in plastic wrap at room temperature. It’ll keep perfectly for up to 3 days this way. Don’t store it in the fridge unless you absolutely have to, as it can dry out the delicate texture.

Freeze: This pink beauty freezes wonderfully for up to 3 months! Wrap the whole cake tightly in plastic wrap, then aluminum foil, or slice it first and freeze individual pieces in freezer bags. I love having slices ready to go for unexpected guests or when I’m craving something sweet.

Thaw: 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 beautifully once it’s completely thawed. Never try to speed up the process in the microwave – it’ll make your fluffy cake tough and chewy.

Estimated Nutrition

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

• Calories: 2500-2700
• Protein: 60-70 g
• Fat: 2-4 g
• Carbohydrates: 550-600 g

Ingredients

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)

Step 1: Prepare the Dry Ingredients and Oven

• 1 cup plus 3 tbsp cake flour
• 1 cup plus 3 tbsp powdered sugar
• 1/2 tsp salt

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.

Step 2: Make the Meringue for the Cake

• 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)

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.

Step 3: Fold Dry Ingredients and Bake the Cake

• dry ingredients from Step 1
• meringue from Step 2

Remove the bowl from the mixer.

Sift the dry ingredients (from Step 1) over the meringue (from Step 2) 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.

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 the baking time is complete to prevent the cake from deflating.

Step 4: Cool and Remove 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.

I like to let the cake cool fully and undisturbed—it helps maintain its delicate, fluffy structure.

Step 5: Prepare 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)

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 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 for 2 minutes, and then on high speed until the frosting is very thick and glossy, about 5 minutes.

Beat in the vanilla bean paste and a few drops of pink food coloring, if using, until well combined.

Use the frosting immediately for the best texture.

For an extra pretty finish, I sometimes add a teensy bit more food coloring to make the color pop.

Step 6: Assemble and Decorate the Cake

• cooled cake from Step 4
• pink marshmallow frosting from Step 5
• rainbow nonpareil sprinkles (optional)

Place the cooled cake wide end down on a cake plate or pedestal.

Pile the pink marshmallow frosting (from Step 5) 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 your preferred choice of decorations.

To make the cake even more festive, I like to add extra sprinkles right before serving for a little extra crunch.

Beautiful Pink Angel Food Cake

Delicious Beautiful Pink Angel Food Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 4

Calories 2600 kcal

Ingredients

  

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

 

• 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.
• 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.
• Remove the bowl from the mixer. Sift the dry ingredients (from Step 1) over the meringue (from Step 2) 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. 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 the baking time is complete to prevent the cake from deflating.
• 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. I like to let the cake cool fully and undisturbed—it helps maintain its delicate, fluffy structure.
• 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 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 for 2 minutes, and then on high speed until the frosting is very thick and glossy, about 5 minutes. Beat in the vanilla bean paste and a few drops of pink food coloring, if using, until well combined. Use the frosting immediately for the best texture. For an extra pretty finish, I sometimes add a teensy bit more food coloring to make the color pop.
• Place the cooled cake wide end down on a cake plate or pedestal. Pile the pink marshmallow frosting (from Step 5) 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 your preferred choice of decorations. To make the cake even more festive, I like to add extra sprinkles right before serving for a little extra crunch.