Introduction

This Beautiful Pink Angel Food Cake is a light and airy dessert with a delightful strawberry flavor and a stunning pastel hue. Perfect for spring celebrations or any time you want a show-stopping cake that’s both elegant and delicious.

A pink frosted cake sits on a bright blue cake stand with a smooth, shiny finish. The cake has one visible layer of light pink sponge and is covered all over with thick, textured pink frosting that forms soft swirls and peaks. Colorful round sprinkles are scattered on top of the frosting, adding small bright dots of red, blue, yellow, green, and purple. In the background, a white plate with a portion of the same cake and frosting is visible, with the setup placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 egg whites, room temperature
1 cup cake flour, sifted
1 1/4 cups granulated sugar, divided
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon strawberry extract
2 to 3 drops red or pink food coloring
Rainbow sprinkles (optional, for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Use an ungreased 10-inch tube pan—do not line or grease it.
Step 2: In a bowl, sift together the cake flour, 1/2 cup of sugar, and salt. Sift twice to ensure a fine texture.
Step 3: In a large, clean bowl, beat the egg whites on medium speed until foamy.
Step 4: Add the cream of tartar and continue beating until soft peaks form.
Step 5: Gradually add the remaining 3/4 cup sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
Step 6: Gently beat in the strawberry extract and food coloring until just combined.
Step 7: Sift the flour mixture over the egg whites in small batches, folding gently with a spatula after each addition to maintain airiness.
Step 8: Spoon the batter into the tube pan and smooth the top evenly.
Step 9: Bake for 35–40 minutes, or until the cake springs back when lightly touched.
Step 10: Invert the pan onto a bottle or cooling rack and let the cake cool completely upside down.
Step 11: Run a knife along the edges to release the cake. Optionally, add whipped topping or glaze and sprinkle with rainbow sprinkles before serving.

Tips & Variations

Make sure the bowl and beaters are completely clean and free of grease to achieve the best egg white volume.
For a natural coloring option, try using beet juice or powder instead of food coloring.
If strawberry extract is unavailable, vanilla extract can be used for a classic angel food cake flavor.
Adding sprinkles inside the batter before baking can create a funfetti-style cake.

Storage

Store cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it covered in the refrigerator for up to 5 days; bring it back to room temperature before serving. Avoid freezing, as it may affect the delicate texture.

How to Serve

A slice of pink cake with two layers is shown, the cake has a soft and fluffy texture with a light pink color inside. The outside is covered with smooth, thick light pink frosting that looks creamy and swirled, and colorful small round sprinkles are scattered on the frosting. The slice sits on a simple white plate, placed on a white marbled surface, with a blurred, tall turquoise object in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of cake flour?

Cake flour is preferred for its lighter texture, but if unavailable, use all-purpose flour and remove 2 tablespoons per cup to mimic cake flour’s lower protein content.

Why do I need to invert the angel food cake after baking?

Inverting the cake while cooling prevents it from collapsing and maintains its airy, fluffy texture by allowing gravity to keep the structure from deflating.

Beautiful Pink Angel Food Cake Recipe

Print Recipe

★★★★★

4.5 from 148 reviews

This Beautiful Pink Angel Food Cake is a light, airy, and fluffy dessert perfect for celebrations or a special treat. Flavored with strawberry extract and enhanced with a subtle pink hue from food coloring, this cake uses whipped egg whites and cake flour to achieve its signature texture. Served plain or topped with whipped cream and rainbow sprinkles, it’s a visually stunning and deliciously sweet delight.

Author: Ella
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 cup cake flour, sifted
1 1/4 cups granulated sugar, divided (1/2 cup + 3/4 cup)
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar

Wet Ingredients

12 egg whites, room temperature
1 teaspoon strawberry extract
2 to 3 drops red or pink food coloring

Optional Toppings

Rainbow sprinkles
Whipped topping or glaze (optional)

Instructions

Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Use an ungreased 10-inch tube pan without lining or greasing to allow the batter to climb and form the cake’s characteristic height and texture.
Sift dry ingredients: Sift together the cake flour, 1/2 cup granulated sugar, and salt twice to ensure a fine, even texture and to incorporate air, which helps with the lightness of the cake.
Beat egg whites until foamy: In a large, clean bowl, beat the room temperature egg whites on medium speed until they become foamy, preparing them for stabilization.
Add cream of tartar and beat to soft peaks: Add cream of tartar to the egg whites to help stabilize the foam. Beat until soft peaks form, meaning the peaks hold shape but the tips curl over slightly.
Gradually add remaining sugar and beat to stiff peaks: Slowly add the remaining 3/4 cup sugar, about one tablespoon at a time, beating continually until stiff, glossy peaks form, indicating the meringue is ready and stable.
Incorporate flavor and color: Gently beat in the strawberry extract and red or pink food coloring until just combined. Avoid overmixing to maintain the meringue’s volume.
Fold in sifted flour mixture: Sift the flour mixture over the egg whites in small batches. Using a spatula, gently fold in each addition carefully to preserve as much air as possible, which ensures the cake’s light texture.
Transfer batter to pan: Spoon the batter into the prepared tube pan, smoothing the top gently without deflating the batter.
Bake the cake: Bake in the preheated oven for 35 to 40 minutes. The cake is done when it springs back lightly to the touch and has risen significantly.
Cool the cake upside down: Immediately invert the pan onto a bottle or cooling rack to cool completely while hanging upside down. This prevents collapse and maintains height.
Remove from pan and add toppings: Run a knife along the edges to release the cake carefully. Add whipped topping or glaze if desired and decorate with rainbow sprinkles for added color and texture.

Notes

Ensure your mixing bowl and beaters are completely clean and free of grease to achieve proper egg white volume.
Do not grease the pan; this allows the batter to cling and climb the sides for proper rise.
Use room temperature egg whites for best volume and stability.
Gently fold flour to avoid deflating the whipped egg whites.
Cooling the cake upside down is essential to prevent it from collapsing.
Optional toppings like whipped cream or glaze add extra flavor but are not necessary.

Keywords: Angel Food Cake, Strawberry Cake, Pink Cake, Light Cake, Fluffy Cake, Birthday Cake