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Frosted Angel Food Cake Recipe

This Frosted Angel Food Cake recipe is light, airy, and beautifully sweet with a soft, cloud-like texture. I love how the delicate vanilla flavor of the cake pairs perfectly with the rich, creamy frosting. Whether you top it with whipped cream, a fluffy marshmallow glaze, or a smooth buttercream, it turns into a dreamy dessert that’s perfect for any celebration. It’s simple to make from scratch and doesn’t require any special techniques—just a gentle hand and the right equipment. I always make this when I want something elegant but not too heavy. It’s low in fat, beautifully tender, and makes a stunning centerpiece for any dessert table.
Print Recipe
Prep Time 15 minutes
Cook Time 34 minutes
Total Time 49 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

Step 1: Prep the Oven and Ingredients
  1. 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
  1. I sift the cake flour with ¾ cup of sugar three times. This makes the cake extra light.
Step 3: Whip the Egg Whites
  1. 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
  1. 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
  1. 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
  1. 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
  1. While the cake cools, I beat the cream, powdered sugar, and vanilla until stiff peaks form.
Step 8: Frost and Serve
  1. 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.

Notes

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.