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Angel Food Cake Pie Filling Recipe

This Angel Food Cake Pie Filling is light, fluffy, and so easy to make. I mix soft angel food cake pieces with a creamy, sweet filling that’s perfect for pies, trifles, or no-bake desserts. It’s a fun twist on a classic, and it only takes a few ingredients. Whether you’re layering it in a crust or eating it with a spoon (like I do sometimes), this filling is always a hit. It’s the kind of dessert that feels fancy but takes hardly any effort.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 218
Ingredients Equipment Method Notes

Ingredients
  

For the Angel Food Cake:
  • 1 cup cake flour
  • 1 ½ cups granulated sugar
  • 12 large egg whites at room temperature
  • 1 ½ teaspoons cream of tartar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract optional
For the Fruit Filling:
  • 2 cups mixed berries strawberries, blueberries, raspberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 2 tablespoons water

Equipment

  • Tube pan (10-inch)
  • Mixing bowls
  • Electric mixer
  • Spatula​
  • Saucepan
  • Whisk
  • Knife
  • Cutting board
  • Cooling rack

Method
 

Preparing the Angel Food Cake
  1. Preheat the Oven: Set your oven to 350°F (175°C). Ensure your tube pan is clean and ungreased.
  2. Prepare the Dry Ingredients: In a bowl, sift together the cake flour and ½ cup of granulated sugar. Repeat the sifting process two more times to aerate the mixture thoroughly.
  3. Whip the Egg Whites: In a large mixing bowl, use an electric mixer to beat the egg whites until frothy. Add the cream of tartar and salt, then continue beating until soft peaks form.
  4. Incorporate Sugar: Gradually add the remaining 1 cup of sugar, a few tablespoons at a time, while continuing to beat the egg whites. Beat until stiff, glossy peaks form.
  5. Add Extracts: Gently fold in the vanilla and almond extracts using a spatula.
  6. Combine with Dry Ingredients: Sift a small portion of the flour mixture over the egg whites and fold gently. Repeat this process until all the flour mixture is incorporated, ensuring not to deflate the batter.
  7. Transfer to Pan: Carefully spoon the batter into the ungreased tube pan, smoothing the top with a spatula.
  8. Bake: Place the pan in the preheated oven and bake for 35 minutes, or until the top is golden brown and springs back when lightly touched.
  9. Cool the Cake: Invert the pan onto a cooling rack and let the cake cool completely in the pan. Once cooled, run a knife around the edges to release the cake.
Preparing the Fruit Filling
  1. Combine Ingredients: In a saucepan over medium heat, combine the mixed berries, sugar, and lemon juice. Cook until the berries release their juices and the mixture begins to simmer.
  2. Thicken the Filling: In a small bowl, mix the cornstarch with water to create a slurry. Stir this into the berry mixture and cook for an additional 2-3 minutes, or until the filling thickens. Remove from heat and let it cool completely.
Assembling the Cake
  1. Slice the Cake: Once the cake has cooled, carefully slice it horizontally into two layers using a serrated knife.
  2. Add the Filling: Spread the cooled fruit filling evenly over the bottom layer of the cake. Place the top layer back on and press gently.
  3. Serve: Slice and serve the cake as is, or with a dollop of whipped cream if desired.

Notes

I like to use store-bought angel food cake when I’m short on time, but homemade works beautifully too. Just make sure the cake is fully cooled before mixing it in, so the filling stays nice and fluffy. If you want extra flavor, try folding in crushed pineapple, fresh berries, or a spoonful of lemon curd. This recipe is super flexible, so don’t be afraid to make it your own!