Pink Angel Food Cake

This light and fluffy Pink Angel Food Cake is airy, sweet, and beautifully pastel pink—perfect for baby showers, birthdays, Valentine’s Day, Easter, or spring celebrations. It’s topped with a dreamy pink glaze or whipped frosting for a delicate bakery-style finish.

 Ingredients

For the cake:

1 cup cake flour

1½ cups granulated sugar, divided

12 egg whites, room temperature

1½ tsp cream of tartar

¼ tsp salt

1 tsp vanilla extract

½ tsp almond extract (optional)

Pink food coloring (gel preferred)

Pink glaze or frosting:

2 cups powdered sugar

2–3 tbsp milk

½ tsp vanilla extract

Pink food coloring

Optional toppings:

Sprinkles

Fresh strawberries or raspberries

Whipped cream

 Instructions

1. Prep oven

Preheat oven to 350°F (175°C).

Use an ungreased angel food cake pan.

2. Prepare dry ingredients

Sift cake flour with ¾ cup sugar several times until light and fluffy.

3. Beat egg whites

In a large bowl, beat egg whites until foamy.

Add cream of tartar and salt.

Continue beating while gradually adding remaining sugar.

Beat until stiff glossy peaks form.

4. Add flavor & color

Mix in vanilla, almond extract, and a few drops of pink coloring.

5. Fold in flour

Gently fold flour mixture into egg whites in batches.

Be careful not to deflate the batter.

6. Bake

Spoon batter into pan and smooth lightly.

Bake 35–40 minutes until golden and springy.

7. Cool upside down

Immediately invert pan and cool completely before removing.

8. Decorate

Drizzle with pink glaze or frost lightly with whipped frosting.

Add sprinkles or berries if desired.

 Tips for Perfect Angel Food Cake

Egg whites must be grease-free to whip properly.

Fold gently to keep the cake airy.

Never grease the pan—the batter needs to cling to the sides.

Gel food coloring gives the prettiest pink without thinning the batter.