Beautiful Pink Angel Food Cake

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With its dreamy hue and airy texture, this Beautiful Pink Angel Food Cake is what dessert dreams are made of. Light as a cloud and blushing with soft strawberry flavor, this cake is a delightful centerpiece for spring gatherings, baby showers, or when you just want a little magic on your dessert plate.

The subtle sweetness and pastel pink color make it just as charming as it is delicious. It’s one of those bakes that feels nostalgic yet brand new every time you slice into it. If you’re craving a whimsical treat that melts in your mouth and makes you smile, this is the one.

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What Kind of Cake Flour Should I Use?

For this angel food cake, cake flour is essential. It gives the cake its ultra-light structure and delicate crumb. Choose an unbleached cake flour if possible, as it lends a more natural flavor. Avoid substituting all-purpose flour—you won’t get the same airy lift.

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Ingredients for the Beautiful Pink Angel Food Cake

Egg Whites – This cake relies on whipped egg whites for its height and fluffiness. Room temperature whites whip better and create more volume.

Cake Flour – For that signature tender bite, cake flour is a must. Its low protein content keeps the texture soft and fine.

Granulated Sugar – Split between the meringue and the dry mix, sugar helps stabilize the egg whites and adds sweetness.

Cream of Tartar – A key stabilizer that helps the egg whites maintain their peaks without deflating.

Salt – A small pinch enhances flavor and balances the sweetness.

Strawberry Extract – For that unmistakable pink flavor. It’s fragrant, fruity, and brings the whole cake together.

Red or Pink Food Coloring – Just a drop or two gives the cake its cheerful blush.

Rainbow Sprinkles (optional) – If you’re frosting your cake, add sprinkles on top for fun, color, and a playful crunch.

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How To Make the Beautiful Pink Angel Food Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Use an ungreased 10-inch tube pan. Do not line or grease it, as the batter needs to cling to the sides to rise properly.

Step 2: Sift the Dry Ingredients

In a medium bowl, sift together the cake flour, half of the sugar, and salt. Sift them twice to aerate the mixture and remove any lumps.

Step 3: Whip the Egg Whites

In a large, clean bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining sugar, one tablespoon at a time, until stiff, glossy peaks form.

Step 4: Add Flavor and Color

Gently beat in the strawberry extract and food coloring until evenly incorporated. Use a light hand to keep the meringue stable.

Step 5: Fold in the Flour Mixture

Sift a small portion of the flour mixture over the egg whites and gently fold it in using a rubber spatula. Continue adding and folding in batches until just combined. Be careful not to deflate the batter.

Step 6: Bake

Spoon the batter into the prepared tube pan and smooth the top. Bake for 35–40 minutes, or until the top is golden and springs back when lightly touched.

Step 7: Cool Upside Down

Immediately invert the pan onto a bottle or cooling rack and let it cool completely upside down. This prevents the cake from collapsing as it cools.

Step 8: Release and Frost (Optional)

Once cooled, run a thin knife around the edges and center tube to release the cake. Frost with whipped topping or a pink glaze, and don’t forget those sprinkles!

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How to Serve and Store Your Beautiful Pink Angel Food Cake

To serve, slice the cake using a serrated knife with a gentle sawing motion to maintain its delicate structure. This cake pairs beautifully with fresh berries, a dollop of whipped cream, or a drizzle of strawberry syrup.

For storing, place leftover cake in an airtight container at room temperature for up to 2 days. To keep it fresh longer, refrigerate it for up to 5 days. Avoid covering it with plastic wrap directly—it may cause the cake to become sticky. If frosted, refrigerate uncovered for the first hour to allow the topping to set before loosely covering.

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Frequently Asked Questions

How do I know when the cake is done baking?

It should be golden on top and spring back when gently pressed. You can also insert a skewer; it should come out clean.

Can I use liquid egg whites from a carton?

Fresh egg whites are best. Carton whites often lack the structure needed for stiff peaks and may result in a denser cake.

Why do I have to cool the cake upside down?

Cooling upside down helps the cake maintain its height without collapsing. The structure sets in place as it cools.

Can I freeze angel food cake?

Yes, you can freeze it! Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.

What frosting goes best with this cake?

A light whipped topping, strawberry glaze, or marshmallow frosting works beautifully. You want something that complements the airy texture.

Why is my cake dense or rubbery?

Overmixing the batter or using cold egg whites can cause this. Be gentle when folding, and make sure your egg whites are room temp and whipped to stiff peaks.

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Want More Cake Ideas with a Fun Twist?

If this Beautiful Pink Angel Food Cake has brightened your dessert table, you might fall in love with these other dreamy creations:

• Strawberry Cheesecake Poke Cake for a juicy, creamy surprise in every bite.
• Cherry Layer Cake with Cherry Cream Cheese Frosting to keep the pink theme going.
• Salted Caramel Kentucky Butter Cake for rich, buttery depth.
• Bonnies Blue Ribbon Chocolate Dream Cake when you want a decadent chocolate experience.
• Cherry Cheesecake Puppy Chow for a playful no-bake treat.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go heavy on the sprinkles? Did you try a whipped strawberry glaze?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Looking for more magical dessert ideas? Follow along on my Pinterest @hallarecipes where I share my favorite daily recipes!

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