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Pink Angel Food Cake with Marshmallow Frosting and Rainbow Sprinkles Recipe

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★★★★★

4.7 from 115 reviews

This delicate and beautifully pink Angel Food Cake recipe features a light and airy cake made with whipped egg whites and cake flour, combined with a luscious pink marshmallow frosting. The cake is tender and fluffy, with a subtle almond and vanilla flavor enhanced by pink food coloring for a festive appearance. Ideal for celebrations or a special dessert treat, it’s decorated with rainbow nonpareil sprinkles for a charming finale.

Ingredients

Scale

For the Cake:

  • 1 cup plus 3 tbsp cake flour
  • 1 cup plus 3 tbsp powdered sugar
  • 1/2 tsp salt
  • 2 cups egg whites (about 13–14), room temperature
  • 1 1/2 tsp cream of tartar
  • 3/4 cup plus 2 tbsp superfine sugar
  • 1/2 tsp vanilla bean paste or pure vanilla extract
  • 1/8 tsp almond extract
  • Several drops pink food coloring (optional)

For the Pink Marshmallow Frosting:

  • 6 egg whites (about 180 g)
  • 1 3/4 cups plus 2 tbsp granulated sugar
  • 2 tbsp light corn syrup
  • 1/4 tsp cream of tartar
  • Dash of salt
  • 1 tsp vanilla bean paste or pure vanilla extract
  • Several drops pink food coloring (optional)
  • Rainbow nonpareil sprinkles (optional)

Instructions

  1. Prepare Dry Ingredients: Arrange an oven rack in the lower third of your oven and preheat to 350°F (180°C). Sift together cake flour, powdered sugar, and salt four times to ensure light texture. Set aside.
  2. Whip Egg Whites for Cake: Clean your electric mixer bowl and whisk attachment with lemon juice to remove grease. Add the egg whites and beat on low speed until frothy, about 30 seconds. Add the cream of tartar and beat on medium speed until egg whites thicken slightly and swirl lines show, about 1 minute. Gradually add superfine sugar one tablespoon at a time, beating until soft to medium droopy peaks form, about 1-2 minutes. Mix in vanilla bean paste, almond extract, and pink food coloring if using.
  3. Combine Dry and Wet Ingredients: Remove the bowl from the mixer. Sift the dry ingredient mixture over the meringue in four additions. Gently but thoroughly fold each addition with a spatula to maintain airiness. Carefully transfer the batter into an ungreased 10-inch angel food cake pan and smooth the top with a small offset spatula.
  4. Bake the Cake: Place the pan on the lower oven rack and bake about 35 minutes until the top springs back when lightly touched and a skewer inserted in the center comes out clean. Do not open the oven during baking to avoid deflating the cake.
  5. Cool the Cake Upside Down: Remove the cake from the oven and immediately invert the pan onto a wire rack. Let it cool completely upside down for one hour. Once cooled, use a thin spatula or knife to loosen the sides and center then carefully lift the cake out to cool fully on the rack before frosting.
  6. Make the Pink Marshmallow Frosting: Clean your mixer bowl and whisk attachment again with lemon juice. In the bowl, combine egg whites, granulated sugar, light corn syrup, cream of tartar, and salt. Place the bowl over simmering water (double boiler setup) and whisk gently and constantly until the mixture reaches 130°F (54°C) on a candy thermometer. Transfer back to the mixer and beat on low speed 2 minutes, medium speed 2 minutes, then high speed until thick and glossy, about 5 minutes. Beat in vanilla and pink food coloring if desired.
  7. Assemble and Decorate: Place the cooled cake wide end down on a cake plate. Spread the pink marshmallow frosting evenly over the top and down the sides using a metal spatula. Use the back of a spoon to create decorative swirls. Sprinkle the top with rainbow nonpareils or preferred decorations. Add extra sprinkles just before serving for crunch.

Notes

  • Make sure all equipment is grease-free to properly whip egg whites.
  • Do not grease the cake pan, as the cake needs to cling to the sides while rising.
  • Cooling the cake upside down prevents collapse and helps maintain its airy texture.
  • The marshmallow frosting is best used immediately for optimal texture and shine.
  • Optional food coloring enhances the cake’s visual appeal but can be omitted.
  • Use superfine sugar for smoother meringue texture in the cake batter.

Keywords: Angel Food Cake, Pink Cake, Marshmallow Frosting, Light Cake, Festive Cake, Dessert, Party Cake, Cake with Sprinkles

Find it online: https://bakedbylisa.com/pink-angel-food-cake-with-marshmallow-frosting-and-rainbow-sprinkles-recipe/