Frosted Angel Food Cake Recipe-Light & Airy

This frosted angel food cake is a light, fluffy dessert topped with sweet whipped cream frosting. Made with airy egg whites and cake flour, it’s baked in a tube pan and cooled upside down to keep its height.

 The cake is then frosted with freshly whipped cream and can be served with berries or a drizzle of sauce. It’s low in fat, easy to make, and perfect for any occasion when you want something sweet but not heavy.

What Makes Angel Food Cake Fluffy?

What makes angel food cake so fluffy is the whipped egg whites. I beat them until they form stiff, glossy peaks, which trap air and give the cake its signature height and light texture. There’s no butter or oil in the batter, so the structure relies entirely on those airy egg whites.

I also sift the flour and sugar several times to keep everything light and smooth. And because I never grease the pan, the batter can cling to the sides and rise tall as it bakes. All of this together creates that cloud-like fluffiness I love in angel food cake.

How To Make Frosted Angel Food Cake Recipe

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Difficulty: Easy
Cuisine: American
Yield: One 10-inch cake (Serves 12)

Equipment Needed

• Stand mixer or hand mixer
• Mixing bowls
• Rubber spatula
• 10-inch tube pan (ungreased)
• Cooling rack
• Serrated knife
• Offset spatula (for frosting)

Ingredients

For the Angel Food Cake:

• 1 cup cake flour (sifted)
• 1 ½ cups granulated sugar (divided)
• 12 large egg whites (room temperature)
• 1 ½ teaspoons cream of tartar
• ¼ teaspoon salt
• 1 ½ teaspoons vanilla extract
• ½ teaspoon almond extract (optional)

For the Frosting:

• 1 ½ cups heavy whipping cream
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Prep the Oven and Ingredients

I preheat my oven to 350°F (175°C) and let the egg whites come to room temperature. This helps them whip up perfectly fluffy.

Step 2: Sift the Dry Ingredients

I sift the cake flour with ¾ cup of sugar three times. This makes the cake extra light.

Step 3: Whip the Egg Whites

In a large bowl, I beat the egg whites with cream of tartar and salt on medium speed until soft peaks form. Then I gradually add the remaining ¾ cup sugar. I beat until stiff, glossy peaks form but stop before they get dry.

Step 4: Fold the Flour In

I gently fold in the flour mixture in small batches using a rubber spatula. I make sure not to deflate the airy whites.

Step 5: Bake

I spoon the batter into an ungreased tube pan and smooth the top. I bake it for 35 minutes or until the top springs back when touched.

Step 6: Cool Upside Down

Once it’s out of the oven, I invert the pan over a bottle or funnel and let it cool completely. This keeps the cake tall and fluffy.

Step 7: Make the Frosting

While the cake cools, I beat the cream, powdered sugar, and vanilla until stiff peaks form.

Step 8: Frost and Serve

After I run a knife around the pan to release the cake, I frost it using an offset spatula. I keep the layers fluffy and rustic—it doesn’t need to be perfect to look beautiful.

Nutrition Facts Per Serving

• Calories: 210
• Fat: 8g
• Carbohydrates: 30g
• Sugar: 24g
• Protein: 5g
• Cholesterol: 25mg
• Sodium: 90mg
• Fiber: 0g

Serving Suggestions

Perfect Pairings

I love serving this frosted angel food cake with fresh berries—strawberries and blueberries look especially pretty against the white frosting. A drizzle of lemon curd or raspberry sauce adds a tart contrast to the sweet, fluffy base.

Tips and Variations

• Use superfine sugar: It dissolves more easily into the egg whites.
• Add citrus zest: A bit of lemon or orange zest in the batter brightens the flavor.
• Go chocolate: For a twist, I sometimes drizzle a dark chocolate ganache over the top.
• Make it dairy-free: I’ve used whipped coconut cream instead of regular whipped cream, and it tastes amazing.
• Decorate creatively: I sometimes top mine with toasted coconut or edible flowers for a wow factor.

Health Benefits

• Low in fat: This cake is naturally fat-free before adding frosting, thanks to the absence of yolks or butter.
• High in protein: Egg whites provide a decent protein boost.
• Lighter dessert option: When I want something sweet but not heavy, this cake feels like a guilt-free treat.
• Customizable toppings: I can make it healthier by using fresh fruit and skipping the sugar in the cream.

Note

Make sure not to grease the pan—this cake needs to cling to the sides to rise properly. Also, never open the oven too early while it bakes. It’s delicate, and a sudden drop in heat can deflate it.

Can You Frost An Angel Food Cake?

Yes, you can absolutely frost an angel food cake—and I often do! The light, spongy texture pairs beautifully with whipped cream, stabilized whipped frosting, or even a simple glaze.

I like to use lightly sweetened whipped cream because it complements the cake without weighing it down. Just make sure the cake is completely cool before frosting it, or the cream will melt. A fluffy frosting not only adds flavor but also gives the cake a gorgeous, elegant finish.

FAQ for Frosted Angel Food Cake Recipe

Conclusion

I’ve made this frosted angel food cake recipe more times than I can count, and it never disappoints.

It’s light, beautiful, and just sweet enough. Whether it’s for a birthday, Sunday brunch, or just a personal treat, this cake always feels special. I hope you’ll give it a try and fall in love with it just like I did.

Let me know how it turns out for you—and don’t forget to top it with your favorite fruits or a swirl of cream!