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Beautiful Pink Angel Food Cake Recipe

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★★★★★

4.5 from 143 reviews

This Beautiful Pink Angel Food Cake is a delicate and airy dessert featuring a light pink hue and a fluffy marshmallow frosting. Perfectly baked to a springy texture, this cake uses whipped egg whites and cake flour to create its iconic lightness. The pink marshmallow frosting adds a sweet and glossy finish, decorated with optional rainbow sprinkles for a festive touch. Ideal for celebrations or a special treat, this angel food cake combines elegance with a fun pop of color.

Ingredients

Scale

Dry Ingredients

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

Cake Meringue

  • 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)

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

  1. Prepare the Dry Ingredients and Oven: 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.
  2. Make the Meringue for the Cake: 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.
  3. Fold Dry Ingredients and Bake the Cake: 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 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.
  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. It is best to allow the cake to cool fully and undisturbed to maintain its delicate texture.
  5. Prepare the Pink Marshmallow Frosting: 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 immediately for best texture.
  6. Assemble and Decorate the Cake: Place the cooled cake wide end down on a cake plate or pedestal. Pile the pink marshmallow frosting 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 decorations. For extra festivity, add more sprinkles right before serving for added crunch.

Notes

  • Ensure the mixing bowl and beaters are completely grease-free for successful meringue peaks.
  • Do not grease the angel food cake pan; this helps the cake to climb the sides and rise properly.
  • Handle the batter gently when folding to maintain airiness and volume.
  • Do not open the oven door while baking, as this can cause the cake to deflate.
  • Cool the cake inverted to keep it from collapsing while cooling.
  • Use a candy thermometer to precisely reach the correct temperature for the marshmallow frosting.
  • Optional pink food coloring can be added to both cake batter and frosting for a vibrant pink appearance.
  • Rainbow sprinkles add a festive touch but can be omitted or substituted as desired.

Keywords: angel food cake, pink angel food cake, marshmallow frosting, light cake, fluffy cake, homemade angel food cake, pastel cake, birthday cake, festive dessert

Find it online: https://topreci.com/beautiful-pink-angel-food-cake-recipe/