20 Delicious Recipes with Angel Food Cake Decadent

Dive into the sweet, airy delight of angel food cake like never before! Our roundup of 20 Delicious Recipes with Angel Food Cake is your ticket to transforming this classic dessert into a variety of decadent treats. Whether you’re craving a quick dessert fix or planning a special occasion, these ideas will inspire you to get creative in the kitchen. Ready to indulge? Let’s get started!

Angel Food Cake with Fresh Berries and Whipped Cream

Nothing says summer like a light, airy Angel Food Cake topped with a bounty of fresh berries and a dollop of whipped cream. I remember the first time I made this dessert for a family gathering; the cake disappeared before I could even snap a photo! It’s the perfect balance of sweet and tart, and the best part? It’s surprisingly simple to make.

Ingredients

• 1 cup cake flour, sifted
• 1 1/2 cups granulated sugar, divided
• 12 large egg whites, at room temperature
• 1 tsp cream of tartar
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 1 cup heavy cream, chilled
• 2 tbsp confectioners’ sugar

Instructions

1. Preheat your oven to 350°F. Ensure the oven rack is in the lower third of the oven to allow the cake to rise evenly.
2. In a medium bowl, whisk together the sifted cake flour and 3/4 cup of granulated sugar. Set aside.
3. In a large mixing bowl, beat the egg whites, cream of tartar, and sea salt on medium speed until foamy. Tip: Make sure your bowl and beaters are completely clean and free of any grease for the best volume.
4. Gradually add the remaining 3/4 cup of granulated sugar, 1 tbsp at a time, beating on high speed until stiff, glossy peaks form. This should take about 7-10 minutes.
5. Gently fold in the vanilla and almond extracts with a rubber spatula, being careful not to deflate the egg whites.
6. Sift the flour mixture over the egg whites in six additions, folding gently after each until just combined. Tip: Sifting the flour in stages prevents clumping and ensures a light, uniform batter.
7. Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula and bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched.
8. Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour. Tip: Inverting the cake prevents it from collapsing as it cools.
9. Run a thin knife around the edges of the pan to loosen the cake, then remove it from the pan.
10. In a chilled bowl, whip the heavy cream and confectioners’ sugar until soft peaks form.
11. Serve the cake slices topped with fresh berries and a generous spoonful of whipped cream.

Rich in flavor yet light as a cloud, this Angel Food Cake is a showstopper. The berries add a juicy burst of freshness, while the whipped cream brings a luxurious creaminess. For an extra touch, drizzle with a berry coulis or sprinkle with toasted almond slices.

Chocolate Dipped Angel Food Cake Bites

Finally, a dessert that combines the airy lightness of angel food cake with the rich decadence of chocolate—Chocolate Dipped Angel Food Cake Bites. I stumbled upon this idea during a lazy Sunday when I had leftover angel food cake and a bar of dark chocolate that was begging to be melted. It’s since become my go-to for impromptu gatherings, because who can resist these bite-sized delights?

Ingredients

• 1 store-bought or homemade angel food cake, cut into 1-inch cubes
• 8 oz high-quality dark chocolate, finely chopped
• 1 tbsp coconut oil
• 1/4 cup finely chopped pistachios, for garnish
• 1/4 cup freeze-dried raspberries, crushed, for garnish

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a double boiler over medium heat, melt the dark chocolate and coconut oil together, stirring occasionally until smooth and glossy, about 5 minutes.
3. Tip: Ensure no water gets into the chocolate mixture to prevent seizing.
4. Using a fork, dip each angel food cake cube into the melted chocolate, allowing excess to drip off.
5. Place the dipped cubes on the prepared baking sheet.
6. Tip: Work quickly but carefully to prevent the cake from absorbing too much chocolate and becoming soggy.
7. Immediately sprinkle the tops with chopped pistachios and crushed freeze-dried raspberries before the chocolate sets.
8. Tip: For a more uniform look, sprinkle garnishes from a height to distribute them evenly.
9. Refrigerate the bites for at least 30 minutes, or until the chocolate is fully set.

Perfectly, these bites offer a delightful contrast between the soft, spongy cake and the crisp chocolate shell. The pistachios add a nutty crunch, while the raspberries bring a tangy pop. Try serving them on a platter with a dusting of powdered sugar for an elegant touch at your next dinner party.

Strawberry Shortcake Angel Food Cake

Remember those lazy summer afternoons when the only thing that could brighten your day was a slice of something sweet and airy? That’s exactly what this Strawberry Shortcake Angel Food Cake brings to the table—a light, fluffy base topped with juicy strawberries and a dollop of whipped cream, perfect for those moments when you crave a dessert that’s both indulgent and refreshing.

Ingredients

• 1 1/2 cups granulated sugar, divided
• 1 cup cake flour, sifted
• 12 large egg whites, at room temperature
• 1 1/2 tsp cream of tartar
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract
• 2 cups fresh strawberries, hulled and sliced
• 1 tbsp granulated sugar (for strawberries)
• 1 cup heavy cream, chilled
• 2 tbsp confectioners’ sugar
• 1 tsp pure vanilla extract (for whipped cream)

Instructions

1. Preheat your oven to 350°F (175°C). Ensure the oven rack is in the center position for even baking.
2. In a medium bowl, whisk together 3/4 cup granulated sugar and the sifted cake flour. Set aside.
3. In a large mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then increase to high speed until soft peaks form.
4. Gradually add the remaining 3/4 cup granulated sugar, 1 tbsp at a time, beating until stiff, glossy peaks form. Gently fold in the vanilla extract.
5. Sift the flour mixture over the egg whites in three additions, folding gently after each until just combined. Avoid overmixing to maintain the batter’s volume.
6. Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula and bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched.
7. Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour. This prevents the cake from collapsing.
8. While the cake cools, toss the sliced strawberries with 1 tbsp granulated sugar and let them macerate at room temperature for 30 minutes.
9. In a chilled bowl, whip the heavy cream, confectioners’ sugar, and vanilla extract to stiff peaks. Keep refrigerated until ready to use.
10. Run a knife around the edges of the pan to release the cake. Serve slices topped with macerated strawberries and a generous dollop of whipped cream.

Delightfully light and airy, this cake pairs the subtle sweetness of angel food with the tartness of fresh strawberries, all balanced by the richness of homemade whipped cream. For an extra touch of elegance, garnish with a sprig of mint or a drizzle of balsamic reduction.

Lemon Blueberry Angel Food Cake Trifle

Baking this Lemon Blueberry Angel Food Cake Trifle brings back memories of summer picnics and the joy of sharing desserts that are as beautiful as they are delicious. I love how the lightness of angel food cake pairs perfectly with the tangy lemon and sweet blueberries, creating a dessert that’s refreshing yet indulgent.

Ingredients

• 1 store-bought or homemade angel food cake, cut into 1-inch cubes
• 2 cups fresh blueberries, rinsed and dried
• 1 cup lemon curd, preferably homemade
• 2 cups heavy cream, chilled
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract
• Zest of 1 lemon, for garnish

Instructions

1. In a large mixing bowl, whip the chilled heavy cream on medium-high speed until soft peaks form, about 3 minutes.
2. Gradually add the granulated sugar and vanilla extract to the whipped cream, continuing to whip until stiff peaks form, about 2 more minutes. Be careful not to over-whip.
3. In a trifle bowl or large glass serving dish, layer half of the angel food cake cubes at the bottom.
4. Spread half of the lemon curd evenly over the cake layer, then sprinkle half of the blueberries on top.
5. Carefully spread half of the whipped cream over the blueberries, ensuring an even layer.
6. Repeat the layers with the remaining cake cubes, lemon curd, blueberries, and whipped cream.
7. Garnish the top with lemon zest and a few extra blueberries for a vibrant finish.
8. Chill the trifle in the refrigerator for at least 2 hours before serving to allow the flavors to meld.

Serve this trifle chilled, and watch as the layers of fluffy cake, creamy lemon, and juicy blueberries delight everyone at the table. The contrast of textures and the burst of fresh flavors make it a perfect dessert for any occasion.

Angel Food Cake with Raspberry Sauce

Having just celebrated my niece’s birthday with a homemade angel food cake, I was reminded of how this light, airy dessert is a crowd-pleaser. Here’s my take on it, paired with a tangy raspberry sauce that cuts through the sweetness perfectly.

Ingredients

• 1 cup cake flour, sifted
• 1 1/2 cups granulated sugar, divided
• 12 large egg whites, at room temperature
• 1 tsp cream of tartar
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract
• 2 cups fresh raspberries
• 1/4 cup water
• 1 tbsp freshly squeezed lemon juice

Instructions

1. Preheat your oven to 350°F (175°C). Ensure the oven rack is in the lower third to allow the cake to rise evenly.
2. In a medium bowl, whisk together the sifted cake flour and 3/4 cup of the granulated sugar. Set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy, about 1 minute.
4. Add the cream of tartar and salt, then increase the speed to medium-high. Beat until soft peaks form, about 3 minutes.
5. Gradually add the remaining 3/4 cup sugar, 1 tbsp at a time, beating well after each addition. Continue beating until stiff, glossy peaks form, about 5 minutes.
6. Gently fold in the vanilla extract with a rubber spatula.
7. Sift the flour mixture over the egg whites in three additions, folding gently after each until just combined. Avoid overmixing to keep the batter light.
8. Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
9. Bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched.
10. Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour.
11. For the raspberry sauce, combine raspberries, water, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down, about 5 minutes.
12. Strain the sauce through a fine-mesh sieve to remove seeds, pressing with a spoon to extract as much liquid as possible.
13. Run a knife around the edges of the pan to loosen the cake, then remove it from the pan.
14. Serve slices of the cake drizzled with the raspberry sauce.

Nothing beats the contrast between the pillowy softness of the cake and the vibrant, slightly tart raspberry sauce. For an extra touch, garnish with fresh mint leaves or a sprinkle of powdered sugar just before serving.

Peaches and Cream Angel Food Cake

Zesty summer flavors call for a dessert that’s as light and airy as a cloud, and that’s exactly what this Peaches and Cream Angel Food Cake delivers. I remember the first time I made this cake; the kitchen was filled with the sweet aroma of ripe peaches and vanilla, a scent that instantly transports me back to my grandmother’s kitchen every time I bake it.

Ingredients

• 1 cup cake flour, sifted
• 1 1/2 cups granulated sugar, divided
• 12 large egg whites, at room temperature
• 1 tsp cream of tartar
• 1/4 tsp fine sea salt
• 1 1/2 tsp pure vanilla extract
• 2 cups heavy cream, chilled
• 3 ripe peaches, peeled and thinly sliced
• 1 tbsp confectioners’ sugar

Instructions

1. Preheat your oven to 350°F and ensure the oven rack is in the center position.
2. In a medium bowl, whisk together the sifted cake flour and 3/4 cup of granulated sugar until well combined.
3. In a large mixing bowl, beat the egg whites on medium speed until foamy, about 1 minute.
4. Add the cream of tartar and salt, then increase the speed to high and beat until soft peaks form, about 3 minutes.
5. Gradually add the remaining 3/4 cup of granulated sugar, 1 tbsp at a time, beating until stiff, glossy peaks form, about 5 minutes.
6. Gently fold in the vanilla extract with a rubber spatula.
7. Sift the flour mixture over the egg whites in three additions, folding gently after each until just combined.
8. Pour the batter into an ungreased 10-inch tube pan and smooth the top with a spatula.
9. Bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched.
10. Invert the pan onto a cooling rack and let the cake cool completely, about 2 hours.
11. Run a thin knife around the edges of the pan to loosen the cake, then remove it from the pan.
12. In a chilled bowl, whip the heavy cream and confectioners’ sugar until stiff peaks form, about 3 minutes.
13. Spread the whipped cream over the top of the cooled cake and arrange the peach slices on top.

Best enjoyed the day it’s made, this cake is a symphony of textures—from the pillowy soft crumb to the lush whipped cream and juicy peaches. For an extra touch of elegance, drizzle with a peach reduction or serve with a scoop of vanilla bean ice cream on the side.

Angel Food Cake Ice Cream Sandwich

Wow, have you ever had one of those days where you crave something sweet but also light? That’s exactly how I felt when I stumbled upon the idea of combining angel food cake with ice cream to create the ultimate summer dessert. It’s like the heavens opened up and handed me this divine pairing on a silver platter.

Ingredients

• 1 pre-made angel food cake, cut into 1-inch thick slices
• 1 pint of premium vanilla bean ice cream, slightly softened
• 1/2 cup of fresh raspberries, for garnish
• 1/4 cup of powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F to lightly toast the angel food cake slices for about 5 minutes, or until they’re just golden around the edges. This enhances their texture and flavor.
2. Allow the toasted cake slices to cool completely on a wire rack to prevent the ice cream from melting too quickly upon assembly.
3. Using a round cookie cutter slightly smaller than the cake slices, cut out circles from each slice to ensure uniform sandwiches.
4. Place a small scoop of slightly softened vanilla bean ice cream on one cake circle, then gently press another circle on top to form a sandwich. Tip: Work quickly to prevent the ice cream from melting.
5. Immediately roll the edges of the ice cream sandwich in fresh raspberries for a burst of color and flavor.
6. Freeze the assembled sandwiches on a parchment-lined baking sheet for at least 2 hours, or until the ice cream is firm. Tip: Covering them with plastic wrap can prevent freezer burn.
7. Just before serving, dust the tops with powdered sugar for a sweet, snowy finish. Tip: Use a fine mesh sieve for an even dusting.

Creating these angel food cake ice cream sandwiches is like capturing summer in a bite. The airy cake contrasts beautifully with the creamy ice cream, while the raspberries add a tart freshness that’s irresistible. Serve them at your next backyard BBQ for a dessert that’s as stunning as it is delicious.

Toasted Coconut Angel Food Cake

Zesty mornings call for something light yet indulgent, and that’s exactly what this Toasted Coconut Angel Food Cake delivers. I remember the first time I tried adding toasted coconut to my angel food cake; the aroma alone was enough to make it a staple in my baking repertoire.

Ingredients

• 1 cup cake flour, sifted
• 1 1/2 cups granulated sugar, divided
• 12 large egg whites, at room temperature
• 1 tsp cream of tartar
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• 1 cup sweetened shredded coconut, toasted

Instructions

1. Preheat your oven to 350°F (175°C). Ensure the oven rack is in the lower third of the oven to promote even baking.
2. In a medium bowl, whisk together the sifted cake flour and 3/4 cup of granulated sugar. Set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy, about 1 minute.
4. Add the cream of tartar and salt, then increase the speed to medium-high. Beat until soft peaks form, about 2 minutes.
5. Gradually add the remaining 3/4 cup of granulated sugar, 1 tbsp at a time, beating until stiff, glossy peaks form, about 2 more minutes.
6. Gently fold in the vanilla and almond extracts with a rubber spatula.
7. Sift the flour mixture over the egg whites in three additions, folding gently after each until just combined.
8. Fold in the toasted coconut until evenly distributed throughout the batter.
9. Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
10. Bake for 35-40 minutes, or until the cake is golden brown and springs back when lightly touched.
11. Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour.
12. Run a thin knife around the edges of the pan to loosen the cake, then remove it from the pan.

Angel food cake is all about the texture—light as air with a delicate crumb. The toasted coconut adds a subtle crunch and nutty flavor that elevates this classic dessert. Serve it with a dollop of whipped cream and a sprinkle of extra toasted coconut for an extra special touch.

Angel Food Cake with Mango and Lime Glaze

Having just celebrated my niece’s birthday with a homemade cake, I was reminded of the joy that a light, airy dessert can bring to any occasion. Angel Food Cake with Mango and Lime Glaze is my go-to when I want something that feels both indulgent and refreshingly light.

Ingredients

• 1 cup cake flour, sifted
• 1 1/2 cups granulated sugar, divided
• 12 large egg whites, at room temperature
• 1 tsp cream of tartar
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1 cup ripe mango puree
• 2 tbsp fresh lime juice
• 1 tbsp lime zest
• 1/2 cup confectioners’ sugar, sifted

Instructions

1. Preheat your oven to 350°F (175°C) and place the oven rack in the lower third of the oven to ensure even baking.
2. In a medium bowl, whisk together the sifted cake flour and 3/4 cup of granulated sugar until well combined.
3. In a large mixing bowl, beat the egg whites, cream of tartar, and sea salt on medium speed until foamy, about 1 minute.
4. Increase the mixer speed to high and gradually add the remaining 3/4 cup of granulated sugar, beating until stiff, glossy peaks form, about 5 minutes.
5. Gently fold in the vanilla extract, then sift the flour mixture over the egg whites in three additions, folding gently after each to maintain the airy texture.
6. Pour the batter into an ungreased 10-inch tube pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched.
8. Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour, to prevent it from collapsing.
9. For the glaze, whisk together the mango puree, lime juice, lime zest, and confectioners’ sugar until smooth.
10. Once the cake is cooled, run a thin knife around the edges to loosen, then transfer to a serving plate and drizzle with the mango and lime glaze.

Velvety and moist, this cake pairs the sweetness of mango with the zesty punch of lime for a dessert that’s as vibrant in flavor as it is in presentation. Serve it with a dollop of whipped cream and a sprinkle of lime zest for an extra touch of elegance.

Caramel Apple Angel Food Cake

Afternoon cravings hit differently, especially when I’m reminiscing about the county fair’s caramel apples. That’s when I decided to fuse those flavors into a light, airy angel food cake. It’s a twist that brings back memories while creating new ones in the kitchen.

Ingredients

• 1 1/2 cups granulated sugar, divided
• 1 cup cake flour, sifted
• 12 large egg whites, at room temperature
• 1 tsp cream of tartar
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1/2 cup unsalted butter, clarified
• 2 medium Granny Smith apples, peeled and finely diced
• 1/2 cup heavy cream
• 1/4 cup light corn syrup

Instructions

1. Preheat your oven to 350°F. Ensure the oven rack is in the lower third to allow even baking.
2. In a medium bowl, whisk together 3/4 cup granulated sugar and the sifted cake flour. Set aside.
3. In a large mixing bowl, beat the egg whites, cream of tartar, and sea salt on medium speed until foamy. Tip: Room temperature egg whites whip up faster and achieve greater volume.
4. Gradually add the remaining 3/4 cup granulated sugar, 1 tbsp at a time, beating on high speed until stiff, glossy peaks form. Fold in the vanilla extract gently.
5. Sift the flour mixture over the egg white mixture in six additions, folding gently after each until just combined. Tip: Overmixing can deflate the egg whites, so use a light hand.
6. Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula and bake for 35-40 minutes, or until the cake springs back when lightly touched.
7. Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour. Tip: Inverting the pan prevents the cake from collapsing as it cools.
8. For the caramel apple topping, melt the clarified butter in a skillet over medium heat. Add the diced apples and sauté until tender, about 5 minutes.
9. Stir in the heavy cream and corn syrup, bringing the mixture to a gentle boil. Reduce the heat and simmer for 3 minutes, stirring constantly, until the caramel thickens slightly.
10. Run a knife around the edges of the pan to loosen the cake. Remove it from the pan and place it on a serving plate.
11. Pour the warm caramel apple topping over the cooled cake, allowing it to drizzle down the sides.

Light as a cloud with a hint of caramel sweetness and the tartness of apples, this cake is a dream. Serve it with a dollop of whipped cream for an extra indulgent touch.

Angel Food Cake French Toast

Unbelievably light yet satisfying, Angel Food Cake French Toast is my go-to weekend treat that feels indulgent without the guilt. I stumbled upon this recipe during a lazy Sunday brunch experiment, and it’s been a game-changer for using up leftover angel food cake.

Ingredients

• 1 loaf day-old angel food cake, sliced into 1-inch thick pieces
• 4 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 2 tbsp clarified butter
• 1/4 cup granulated sugar, for dusting

Instructions

1. In a shallow dish, whisk together the lightly beaten eggs, whole milk, pure vanilla extract, and ground cinnamon until fully combined.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of clarified butter, ensuring it coats the bottom evenly.
3. Dip each slice of angel food cake into the egg mixture, allowing it to soak for 10 seconds per side for optimal absorption without becoming soggy.
4. Place the soaked cake slices in the skillet, cooking for 2-3 minutes on each side or until golden brown and slightly crispy.
5. Repeat the process with the remaining slices, adding more clarified butter to the skillet as needed to prevent sticking.
6. Once all slices are cooked, dust them lightly with granulated sugar for a subtle sweetness and glossy finish.

Light and airy with a custardy center, this French toast version brings a delightful twist to the classic. Serve it with a drizzle of honey or a dollop of whipped cream for an extra touch of elegance.

Pineapple Upside Down Angel Food Cake

This summer, I stumbled upon a delightful twist to the classic pineapple upside-down cake that’s as light as a cloud—thanks to the magic of angel food cake. It’s become my go-to dessert for backyard barbecues, and I’m thrilled to share how you can whip it up with ease.

Ingredients

• 1 1/2 cups granulated sugar, divided
• 1 cup cake flour, sifted
• 12 large egg whites, at room temperature
• 1 teaspoon cream of tartar
• 1/4 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 1/4 cup unsalted butter, melted
• 1/2 cup light brown sugar, packed
• 6 pineapple rings in juice, drained
• 6 maraschino cherries, stems removed

Instructions

1. Preheat your oven to 350°F (175°C). Ensure the oven rack is in the lower third to allow the cake to rise properly.
2. In a small bowl, whisk together 3/4 cup granulated sugar and the sifted cake flour. Set aside.
3. In a large mixing bowl, beat the egg whites, cream of tartar, and sea salt on medium speed until foamy. Tip: Room temperature egg whites whip up to a greater volume, giving your cake that signature lightness.
4. Gradually add the remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. Stir in the vanilla extract.
5. Gently fold the flour mixture into the egg white mixture in four additions, being careful not to deflate the whites.
6. Pour the melted butter into an ungreased 10-inch tube pan, swirling to coat the bottom. Sprinkle the brown sugar evenly over the butter. Arrange the pineapple rings and cherries in a single layer on top.
7. Carefully spoon the batter over the pineapple layer, smoothing the top with a spatula. Tip: Run a knife through the batter to remove any large air pockets.
8. Bake for 35-40 minutes, or until the top is golden brown and the cake springs back when lightly touched. Tip: Avoid opening the oven door during the first 30 minutes to prevent the cake from collapsing.
9. Immediately invert the pan onto a serving plate and let cool for at least 1 hour before removing the pan.

Every bite of this Pineapple Upside Down Angel Food Cake offers a heavenly contrast between the caramelized fruit topping and the airy, moist cake beneath. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Angel Food Cake with Chocolate Ganache

Kind of like that one time I decided to bake an angel food cake on a whim, only to realize it’s the perfect canvas for a rich chocolate ganache. It’s a dessert that feels both light and indulgent, a paradox I’m always here for. Here’s how I make mine, with a few tricks up my sleeve to ensure it’s nothing short of heavenly.

Ingredients

• 1 cup cake flour, sifted
• 1 1/2 cups granulated sugar, divided
• 12 large egg whites, at room temperature
• 1 tsp cream of tartar
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• 8 oz high-quality dark chocolate, finely chopped
• 1 cup heavy cream
• 2 tbsp unsalted butter, at room temperature

Instructions

1. Preheat your oven to 325°F. Ensure the oven rack is in the lower third to allow the cake to rise properly.
2. In a medium bowl, whisk together the sifted cake flour and 1/2 cup of the granulated sugar. Set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy. Add the cream of tartar and salt, then increase the speed to high and beat until soft peaks form.
4. Gradually add the remaining 1 cup of sugar, a few tablespoons at a time, beating until stiff, glossy peaks form. Tip: Ensure the bowl and whisk are completely grease-free for maximum volume.
5. Gently fold in the vanilla and almond extracts, then sift the flour mixture over the egg whites in three additions, folding gently after each until just combined. Tip: Use a large rubber spatula and fold in a figure-eight motion to maintain the airiness.
6. Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula and bake for 40-45 minutes, or until the cake is golden and springs back when lightly touched.
7. Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour. Tip: Cooling upside down prevents the cake from collapsing.
8. For the ganache, place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour over the chocolate. Let sit for 2 minutes, then stir until smooth. Stir in the butter until fully incorporated.
9. Run a thin knife around the edges of the pan to loosen the cake, then remove it from the pan. Drizzle or spread the ganache over the top of the cake, allowing it to drip down the sides.

Every bite of this angel food cake is a cloud-like delight, with the ganache adding a decadent contrast that’s not too heavy. Serve it with fresh berries for a pop of color and acidity, or enjoy it as is for a pure, unadulterated chocolate experience.

Angel Food Cake S’mores

Believe it or not, the first time I tried combining angel food cake with the classic s’mores ingredients, it was purely by accident. I was hosting a last-minute summer gathering and realized I was out of graham crackers. What started as a makeshift solution turned into a revelation—angel food cake’s light, airy texture is the perfect base for gooey marshmallows and rich chocolate.

Ingredients

• 1 pre-made angel food cake, cut into 1-inch slices
• 1 cup semisweet chocolate chips
• 1 cup mini marshmallows
• 2 tbsp unsalted butter, clarified

Instructions

1. Preheat your oven’s broiler to 500°F and position the top rack 6 inches from the heat source.
2. Arrange the angel food cake slices on a baking sheet lined with parchment paper, ensuring they’re not overlapping.
3. Evenly distribute the semisweet chocolate chips over each slice of angel food cake.
4. Top the chocolate chips with a generous layer of mini marshmallows, covering the entire surface of each slice.
5. Place the baking sheet under the broiler for 1-2 minutes, watching closely until the marshmallows are golden brown and slightly charred at the edges.
6. Remove the baking sheet from the oven and immediately drizzle the clarified butter over the top of each s’more slice.
7. Allow the s’mores to cool for 1 minute before serving to let the chocolate set slightly.

Combining the crisp exterior of the toasted marshmallows with the soft, spongy cake beneath creates a delightful contrast. For an extra indulgent twist, serve these s’mores with a side of vanilla bean ice cream to complement the smoky sweetness.

Angel Food Cake with Mixed Berry Compote

Very few desserts can claim to be as light and airy as angel food cake, a classic that never fails to impress. I remember the first time I made it, the kitchen filled with the sweet aroma of vanilla and sugar, a memory that now brings a smile every time I bake this heavenly treat. Paired with a vibrant mixed berry compote, it’s a dessert that sings of summer.

Ingredients

• 1 cup cake flour, sifted
• 1 1/2 cups granulated sugar, divided
• 12 large egg whites, at room temperature
• 1 tsp cream of tartar
• 1/4 tsp fine sea salt
• 1 1/2 tsp pure vanilla extract
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup water
• 1 tbsp freshly squeezed lemon juice

Instructions

1. Preheat your oven to 350°F (175°C). Ensure the oven rack is in the lower third to allow the cake to rise evenly.
2. In a medium bowl, whisk together the sifted cake flour and 3/4 cup of granulated sugar. Set aside.
3. In a large mixing bowl, combine the egg whites, cream of tartar, and sea salt. Beat on medium speed until soft peaks form.
4. Gradually add the remaining 3/4 cup of sugar, 1 tbsp at a time, while continuing to beat. Increase the speed to high once all sugar is incorporated and beat until stiff, glossy peaks form.
5. Gently fold in the vanilla extract, then sift the flour mixture over the egg whites in three additions, folding gently after each until just combined.
6. Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula and bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched.
7. While the cake cools upside down (to prevent sinking), prepare the compote by combining the mixed berries, water, and lemon juice in a saucepan. Simmer over medium heat for 10 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly.
8. Once the cake is completely cool, run a knife around the edges to release it from the pan. Serve slices topped with the warm berry compote.

Angel food cake’s cloud-like texture is the perfect canvas for the tart and sweet berry compote, creating a balance that’s simply divine. For an extra touch, garnish with fresh mint leaves or a dollop of whipped cream to elevate this dessert to new heights.

Angel Food Cake Tiramisu

This morning, as I sipped my coffee and pondered what dessert could possibly bridge the gap between my love for light, airy cakes and the rich, coffee-infused depths of tiramisu, it hit me—Angel Food Cake Tiramisu. It’s a twist on the classic that’s as fun to make as it is to eat, perfect for those who adore both desserts but can’t decide between them.

Ingredients

• 1 pre-made angel food cake, cut into 1-inch cubes
• 1 1/2 cups strong brewed espresso, cooled to room temperature
• 8 oz mascarpone cheese, at room temperature
• 1/2 cup granulated sugar
• 1 cup heavy cream
• 1 tsp pure vanilla extract
• 2 tbsp unsweetened cocoa powder, for dusting

Instructions

1. In a large mixing bowl, combine the mascarpone cheese and granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
2. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form, about 3 minutes. Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
3. Quickly dip each angel food cake cube into the cooled espresso, ensuring they’re moist but not soggy, and layer them in the bottom of a 9×13-inch dish.
4. Spread half of the mascarpone mixture over the cake layer, then repeat with another layer of espresso-dipped cake cubes and the remaining mascarpone mixture.
5. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to soften.
6. Just before serving, dust the top with unsweetened cocoa powder using a fine mesh sieve for an even, professional finish.

Angel Food Cake Tiramisu offers a delightful contrast between the moist, coffee-soaked cake and the creamy, velvety mascarpone layers. For an extra touch of elegance, serve individual portions in glass trifle dishes to showcase the beautiful layers.

Angel Food Cake with Honey and Figs

Every time I stumble upon fresh figs at the market, I’m reminded of the summer I spent in California, where fig trees were as common as the sunshine. That’s when I first paired them with angel food cake, a combination so light yet indulgent, it’s become my go-to for impromptu gatherings. The honey adds a subtle sweetness that complements the figs’ natural sugars, making this dessert a harmonious blend of flavors.

Ingredients

• 1 cup cake flour, sifted
• 1 1/2 cups granulated sugar, divided
• 12 large egg whites, at room temperature
• 1 tsp cream of tartar
• 1/4 tsp fine sea salt
• 1 1/2 tsp pure vanilla extract
• 1/2 cup honey, warmed
• 8 fresh figs, halved

Instructions

1. Preheat your oven to 350°F. Ensure the oven rack is in the lower third to allow the cake to rise evenly.
2. In a medium bowl, whisk together the sifted cake flour and 3/4 cup of the granulated sugar. Set aside.
3. In a large mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then increase to high speed until soft peaks form.
4. Gradually add the remaining 3/4 cup sugar, 1 tbsp at a time, beating until stiff, glossy peaks form. Tip: Ensure the bowl and beaters are completely grease-free for maximum volume.
5. Gently fold in the vanilla extract, then sift the flour mixture over the egg whites in three additions, folding gently after each to maintain the airiness.
6. Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula and bake for 35-40 minutes, or until the top is golden and springs back when lightly touched.
7. Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour. Tip: Inverting the pan prevents the cake from collapsing as it cools.
8. Run a thin knife around the edges to loosen the cake, then remove it from the pan. Drizzle with warmed honey and arrange the fig halves on top. Tip: Warming the honey makes it easier to drizzle and enhances its flavor.

Light as air with a tender crumb, this angel food cake is a canvas for the figs’ jammy texture and the honey’s floral notes. Serve it with a dollop of whipped cream or a sprinkle of toasted almonds for an extra layer of delight.

Angel Food Cake Bread Pudding

Finally, a dessert that marries the airy lightness of angel food cake with the comforting richness of bread pudding. I stumbled upon this idea after a potluck left me with half an angel food cake and a craving for something indulgent. It’s a testament to the magic that happens when simplicity meets creativity in the kitchen.

Ingredients

• 1 loaf angel food cake, torn into 1-inch pieces
• 2 cups whole milk
• 1 cup heavy cream
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1/2 tsp ground cinnamon
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with the melted unsalted butter.
2. In a large mixing bowl, whisk together the whole milk, heavy cream, pasture-raised eggs, granulated sugar, pure vanilla extract, fine sea salt, and ground cinnamon until fully combined.
3. Add the torn angel food cake pieces to the bowl, gently folding them into the milk mixture until all pieces are evenly coated. Let the mixture sit for 10 minutes to allow the cake to absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the center is set.
5. Remove from the oven and let cool for 5 minutes before serving. For an extra touch of indulgence, serve warm with a drizzle of caramel sauce or a scoop of vanilla bean ice cream.

What makes this dessert stand out is the contrast between the custard-like interior and the slightly crispy edges of the angel food cake. The vanilla and cinnamon add a warm depth of flavor that’s perfectly balanced by the sweetness of the cake. Try serving it at your next brunch for a dish that’s sure to impress.

Angel Food Cake with Candied Pecans

Kind of like stumbling upon a hidden gem in your grandma’s recipe box, this Angel Food Cake with Candied Pecans is a delightful surprise that combines airy lightness with a crunchy, sweet topping. I remember the first time I made it, the kitchen filled with the warm, comforting aroma of vanilla and toasted pecans, and I knew it was going to be a hit.

Ingredients

• 1 cup cake flour, sifted
• 1 1/2 cups granulated sugar, divided
• 12 large egg whites, at room temperature
• 1 tsp cream of tartar
• 1/4 tsp fine sea salt
• 1 1/2 tsp pure vanilla extract
• 1/2 tsp almond extract
• 1 cup pecans, roughly chopped
• 1/4 cup light brown sugar, packed
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and ensure all ingredients are at room temperature to achieve maximum volume in your egg whites.
2. In a medium bowl, whisk together the sifted cake flour and 3/4 cup of granulated sugar until well combined.
3. In a large mixing bowl, beat the egg whites, cream of tartar, and sea salt on medium speed until foamy, about 1 minute.
4. Gradually add the remaining 3/4 cup of granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form, about 5 minutes.
5. Gently fold in the vanilla and almond extracts with a rubber spatula, being careful not to deflate the egg whites.
6. Sift the flour mixture over the egg whites in three additions, folding gently after each until just combined.
7. Pour the batter into an ungreased 10-inch tube pan and smooth the top with a spatula. Bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched.
8. While the cake bakes, combine the pecans, brown sugar, and melted butter in a small bowl, stirring until the pecans are evenly coated.
9. Spread the pecans in a single layer on a parchment-lined baking sheet and toast in the oven for the last 10 minutes of the cake’s baking time, stirring once, until fragrant and caramelized.
10. Once the cake is done, immediately invert the pan onto a cooling rack and let it cool completely, about 1 hour, to prevent collapsing.
11. Run a thin knife around the edges of the pan to loosen the cake, then remove it from the pan and transfer to a serving plate.
12. Sprinkle the candied pecans over the top of the cake just before serving.

Combining the ethereal texture of angel food cake with the rich, buttery crunch of candied pecans creates a dessert that’s both sophisticated and comforting. Serve it with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.

Angel Food Cake with Spiced Pumpkin Cream

Last weekend, I found myself craving something light yet indulgent, a dessert that whispers of autumn but dances on the palate with the lightness of summer. That’s when I decided to whip up this Angel Food Cake with Spiced Pumpkin Cream, a dish that perfectly bridges the gap between seasons.

Ingredients

• 1 cup cake flour, sifted
• 1 1/2 cups granulated sugar, divided
• 12 large egg whites, at room temperature
• 1 tsp cream of tartar
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1 cup heavy cream, chilled
• 1/2 cup pumpkin puree
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F. Ensure the oven rack is in the lower third to allow the cake to rise evenly.
2. In a medium bowl, whisk together the sifted cake flour and 3/4 cup of granulated sugar. Set aside.
3. In a large mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then increase to high speed until soft peaks form.
4. Gradually add the remaining 3/4 cup of sugar, 1 tbsp at a time, beating until stiff, glossy peaks form. Tip: The meringue should hold its shape when the beaters are lifted.
5. Gently fold in the vanilla extract, then sift the flour mixture over the meringue in three additions, folding gently after each until just combined. Tip: Overmixing can deflate the meringue, so use a light hand.
6. Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula and bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched.
7. Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour. Tip: Inverting the pan prevents the cake from collapsing as it cools.
8. For the spiced pumpkin cream, whip the heavy cream in a chilled bowl until soft peaks form. Gently fold in the pumpkin puree, cinnamon, nutmeg, ginger, and powdered sugar until well combined.
9. Run a knife around the edges of the pan to release the cake. Serve slices with a dollop of the spiced pumpkin cream.

With its airy texture and the warm spices of the pumpkin cream, this dessert is a delightful contrast of flavors and textures. Try serving it with a drizzle of caramel for an extra layer of decadence.

Conclusion

We hope you’ve enjoyed exploring these 20 delicious ways to dress up angel food cake! Whether you’re craving something fruity, chocolaty, or a little bit of both, there’s a recipe here for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article for your next sweet adventure. Happy baking!