Introduction

This Beautiful Pink Angel Food Cake is a light and airy treat with a delicate pink hue that’s as pleasing to the eye as it is to the palate. Topped with a fluffy pink marshmallow frosting and optional sprinkles, it’s perfect for celebrations or any time you want a special dessert.

A light pink Bundt cake with thick, fluffy frosting covering the entire surface in soft, round swirls. The cake has one visible inner layer with matching pink sponge, showing a soft and moist texture. The top and sides are decorated with multicolored round sprinkles, adding a playful touch. The cake sits on a white cake stand set against a soft blue backdrop with a white marbled surface below it. 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) for frosting
1 3/4 cups plus 2 tbsp granulated sugar for frosting
2 tbsp light corn syrup
1/4 tsp cream of tartar for frosting
Dash of salt for frosting
1 tsp vanilla bean paste or pure vanilla extract for frosting
Rainbow nonpareil sprinkles (optional)

Instructions

Step 1: Arrange an oven rack in the lower third position and preheat the oven to 350°F (180°C). Sift together cake flour, powdered sugar, and salt four times to ensure a light texture. Set aside.
Step 2: Wipe the bowl and whisk of an electric mixer with lemon juice to remove grease. Add 2 cups of room-temperature egg whites and beat on low speed until frothy, about 30 seconds. Sprinkle in cream of tartar and beat on medium speed until thickened 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 vanilla, almond extract, and pink food coloring if using.
Step 3: Remove the bowl from the mixer. Sift the dry ingredients over the meringue in four additions, folding gently but thoroughly with a spatula after each. Transfer batter into an ungreased 10-inch angel food cake pan and smooth the top. Bake on the lower rack for about 35 minutes until the top springs back and a skewer comes out clean. Avoid opening the oven early to prevent deflation.
Step 4: 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 cake from the pan sides and center with a thin spatula and carefully lift out. Let cool completely before frosting.
Step 5: For the frosting, wipe a stand mixer bowl and whisk with lemon juice. Combine 6 egg whites, granulated sugar, light corn syrup, cream of tartar, and salt in the bowl. Place over simmering water and whisk gently until mixture reaches 130°F (54°C). Transfer to mixer and beat on low for 2 minutes, medium for 2 minutes, then high until thick and glossy, about 5 minutes. Beat in vanilla and pink food coloring if using. Use immediately.
Step 6: Place the cooled cake wide end down on a plate. Spread the pink marshmallow frosting over the top and sides using a spatula. Create decorative swirls with the back of a spoon. Sprinkle with rainbow nonpareils or desired decorations. Add extra sprinkles before serving for crunch.

Tips & Variations

Make sure all bowls and utensils are grease-free for the meringue to whip properly; wiping with lemon juice helps with this.
Use superfine sugar for the meringue to dissolve quickly and create a smooth texture.
Pink food coloring is optional but adds a lovely visual appeal—gel food coloring works best for vibrant color without thinning the batter.
Feel free to substitute almond extract with extra vanilla or omit altogether if preferred.
For a festive twist, try topping with fresh berries instead of sprinkles.

Storage

Store leftover cake covered loosely with plastic wrap or in an airtight container at room temperature for up to 2 days. The marshmallow frosting is best enjoyed fresh but can be stored in the refrigerator; bring to room temperature before serving to restore softness. Avoid refrigerating the unfrosted cake as it can dry out.

How to Serve

A close-up of a single-layer bundt cake covered in thick, swirled pink frosting that has a fluffy texture. The frosting has colorful small round sprinkles scattered all over the top and sides, adding a bright, festive touch. The cake sits on a white plate with a smooth edge, placed on a white marbled surface. The lighting is soft, highlighting the glossy and creamy appearance of the frosting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of superfine sugar in the meringue?

Regular granulated sugar dissolves more slowly and can result in a grainy meringue. If superfine sugar is unavailable, pulse granulated sugar briefly in a food processor to make it finer before using.

Do I have to invert the cake while it cools?

Yes, cooling the cake upside down prevents it from collapsing and helps maintain its airy texture. If your pan doesn’t have feet for inverting, use a bottle or narrow object to prop the center of the pan up while cooling.