This gorgeous Funfetti Angel Food Cake is the perfect birthday cake recipe, Valentine’s Day dessert, or just for any day that calls for cake! If you love angel food cake, you will love this version studded with funfetti sprinkles and pink icing! This homemade funfetti cake recipe will become a favorite in your house!
Funfetti Angel Food Cake Recipe
Is there anything more fun than a funfetti cake? If we’re being honest, I will never ever turn down a piece of funfetti cake from a boxed mix topped with that overly sweet jarred icing. And while the boxed version is a guilty pleasure, the homemade version is SO MUCH BETTER. Even better, this version is a homemade angel food cake, which is light and fluffy and so darn good.
I usually think of angel food as a summer cake, but really, are there any rules anymore? You can eat this angel food cake with whipped cream any time of the year!
Valentine’s Day Dessert Ideas
I am not the biggest Valentine’s Day girl, but with everything our kids have missed this past year, I am okay with going a little over the top for the holidays. This Funfetti Angel Food Cake would be great or you could make these chocolate covered strawberry brownies, which are always a kid favorite! If you prefer cookies, my kids love making these Cake Batter Cookies with White Chocolate Raspberry Icing.
How to make angel food cake?
Homemade angel food cake can seem in intimidating, but really, the mixer will do all the work. If you have never made a meringue, just be patient, you can do it!
Here is what you need to make this cake:
Electric mixer (this one is so cute and way cheaper than a kitchenaid) or handheld mixer – This is imperative for a steady, stiff meringue. You can whip it with a whisk by hand but it is taxing and very time consuming.
Angel food cake pan – This pan is made specifically for angel food cakes and has a removable piece which makes it easier to take it out once cooled.
Funfetti Angel Food Cake with Pink Frosting
This beautiful cake recipe is a show-stopper and will be a favorite of both kids and adults!
- 12 egg whites room temp
- 1 ½ tsp cream of tartar
- 2 tsp salt
- 1 c sugar
- 1 ½ tsp vanilla extract
- 1 ¼ c cake flour
- 1 ⅓ c powdered sugar
- ¾ c sprinkles
Pink Whipped Cream:
- 3 c heavy whipping cream
- 1 ½ c powdered sugar
- 1 tsp vanilla extract
- ½ tsp salt
- Pink gel food coloring
Angel Food Cake:
1. Preheat the oven to 350 F. Place egg whites in the bowl of a stand mixer or in a large mixing bowl. Using the whisk attachment, begin whipping on low speed. Allow to whip fora minute or two or until small bubbles or a microfoam begins to form. Sprinkle in thecream of tartar and salt and continue whipping. Once it has slightly increased in volumeand faint whisk lines are visible in the egg whites, with the mixer still running, slowly spoon it in a tablespoon at a time, letting it incorporate for a few seconds before adding the next tablespoon in.
Once the sugar is added, increase mixer speed to medium low and allow towhip to a stiff meringue. Do not increase speed higher than 4. This speed creates a steady, stiff meringue that will not fall. Achieving a sturdy meringue will take about 20 minutes.
While the meringue is whipping, in a medium sized bowl, sift the cake flour and powdered sugar together. Sifting the flour and powdered sugar together will aerate them which in turn will create a lighter, more even textured cake. Sift together 2 times. Once sifted set aside until the meringue is finished.
After about 12 minutes of whipping the egg whites you should have very soft peaks. With the mixer still going, add in the vanilla extract. Continue whipping the egg whites for about 8 more minutes or until very stiff peaks have formed. During the last 3-4 minutes, check your meringue about every 45 seconds by pushing the whisk through the meringue and pulling up. If when you remove the whisk, the egg whites do not maintain a stiff peak, if they fall slightly over, your meringue is not ready. A good meringue will have stiff peaks and some noticeable resistance when the whisk is pushed through it. Once you have reached stiff peaks, do not keep whipping as the meringue can be overwhipped and get soft and can no longer be whipped back stiff in which case you will need to start over.
Add in ⅓ of the flour and powdered sugar mixture to the meringue. Using a rubber spatula, gently fold them together until they are well combined. A good method to folding them together without killing the meringue is to start at one point, run the spatula around the outside edge of the bowl. Upon reaching the starting point again, cut down the middle of the bowl. Start again at the same starting point and run around the bowl, cut through the center until it is mixed. Be sure to scrape underneath the meringue to the bottom of the bowl to incorporate all of it. Repeat 2 more times until all of the flour mixture is incorporated into the meringue. Gently fold in all of the sprinkles until they are dispersed throughout the batter.
Carefully pour the batter into an ungreased angel food cake pan and spread evenly throughout. Do not grease this pan. The cake will cling to the sides and rise as it is supposed to. Any kind of oil will kill a meringue.
Place into the preheated oven and bake for 45-60 minutes or until golden brown and the cake springs back when touched. Once baked, remove from the oven and place upside down onto a cooling rack, plate or cake stand. Allow to cool for about one hour. Carefully run a butter knife around the edges of the pan on both the outside and the inside tube.
Remove the cake from the pan.
While the cake is cooling, make the whipped cream frosting.
Once the whipped cream is made, evenly cover the surface of the cake with it by using a
rubber spatula to spread it around. Top with extra sprinkles if you so desire. Serve
immediately and enjoy!
Pink Whipped Cream:
In the bowl of a stand mixer, combine all of the ingredients except the pink gel food coloring. Whip on medium high speed or setting 6 or 8 for about 3-5 minutes or until a fluffy whipped cream has formed. Add in some pink gel food coloring and mix. Once the food coloring has been incorporated, if you are not happy with the shade, you can always add more and mix.
Storage: Store in a cake stand, airtight container or wrapped in plastic wrap. Cake should be stored in the fridge for up to 5 days. It can also be wrapped tightly and placed in the freezer for up to 6 months.
When making the meringue, faster is not better. The higher speed will create a stiff meringue but not a steady one resulting in varied results such as the cake falling in different spots causing an uneven cake.