This Funfetti Angel Food Cake is perfect for spring and summer! It’s light and airy and delicious on its own or with some freshly whipped cream and berries.
It’s time to put some fun-fetti into our weekend baking plans guys! Who’s in?
You folks know how much I bake, right? I don’t think a day or two goes by that I’m not baking something.
Cookies, cakes, muffins, bread. All kinds of things.
But ya know what? Not one angel food cake.
Like ever.
Say whaaaaat?!
Well today, I’m crossing it off my baking bucket list and servin’ up the most incredibly light and fluffy and just plain FUN Funfetti Angel Food Cake.
It’s hard not to have fun when sprinkles are involved, don’t you think?
Since I’ve already come clean and fessed up that I’ve never made an angel food cake, I’m not even gonna pretend I created this amazing recipe myself. I just thought to add the sprinkles.
I called in the big guns. Ina.
Once I glanced at her recipe, I thought, WOW, what’s taken me so long to whip one of these up??
I was a little nervous why she said not to grease the pan, but I knew Ina wouldn’t steer me wrong.
Apparently, you don’t grease the pan because for the cake to rise correctly it needs to cling to the sides of the pan. If you grease the pan, it won’t be able to do that.
If you’ve never tried an angel food cake, it’s light and airy and while delicious on its own, it’s also fabulous with some fresh whipped cream and berries on the side.
A mere six ingredients and a handful of sprinkles and you’ll be desserting like Jeffrey and Ina in no time! Enjoy!
A Few Cook’s Notes for Funfetti Angel Food Cake Recipe:
Definitely use cake flour, not all-purpose flour. Cake flour will yield a softer, lighter, more tender cake.
Make sure your eggs are at room temperature.
DO NOT grease the tube pan or your cake will not rise correctly.
You don’t want to stir the flour into the egg white mixture, you want to carefully and slowly fold it in.
The cake is done when you lightly press the top and the cake springs back.
When you remove the cake from the oven, invert it onto a baking rack for one hour until totally cooled before removing from pan.
I used my offset spatula around the sides and center of the pan to help release the cake.
- 2 cups superfine sugar, sifted and divided
- 1 1/3 cups cake flour, sifted (not self-rising)
- 1 1/2 cups egg whites, room temperature (10-12 eggs)
- 3/4 tsp. kosher salt
- 1 1/2 tsp. cream of tartar
- 3/4 tsp. vanilla extract
- 2/3 cup sprinkles
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Preheat oven to 350 degrees.
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Combine 1/2 cup of sugar with cake flour and sift together 4 times, then set aside.
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Place egg whites, salt, and cream of tartar in the bowl of a stand mixer fitted with whisk attachment. Beat on high until the eggs reach medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar, sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and continue to whisk until very thick, about 1 more minute. Sift a 1/4 of the flour mixture over the egg whites and fold it into the batter carefully with a rubber spatula. Continue adding the flour by fourths until it's all incorporated, adding the sprinkles with the last addition.
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Pour the batter into an ungreased 10-inch tube pan, smoothing the top with an offset spatula. Bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven. Invert the pan on a cooling rack until cool, about one hour. Loosen the cake with an offset spatula around the sides and the inside to carefully remove from pan. Place on platter and serve plain or with freshly whipped cream and berries.
This is such a cute Easter treat and lighter than most cakes stacked high with icing. Love it!
So much lighter, yet just as tasty Karen! And yes, so perfect for Easter!
Amazing idea to “open” the top of cake ! Great effect ! Brilliant idea :-)
It did it all by itself! I’ll be making this cake all summer long with some freshly whipped cream and summer fruit!
This is such a fun twist on a classic!
Sprinkles make everything more fun!
Oh the sprinkles make this cake look so pretty! I love it :)
I know right?! So fun! Thanks Alex.
That is a great looking angle food cake MaryAnn, adding the funetti was genius. I can see making it with fresh raspberry sauce and fruit.
Thanks so much Gerlinde! Perfect with raspberry sauce!
Hmmmm, come to think of it, it’s been ages since I made Angel food cake too! Obviously that needs to change because I totally need a little fun(fetti) in my life! This cake is so fun, Mare! Sprinkles are the perfect way to celebrate the weekend AND the warmer weather! Wahoo! Can’t wait to make this! Pinned!
Sprinkles make anything that much more fun, don’t they?! They’re an instant perk up to any baked good! Ina’s recipe to spot on delish! Thanks for pinning Chey!
Don’t you just love Ina? This cake is adorable! Just perfect for Easter!! Thanks for sharing, friend! Have a nice weekend!!
Totally Annie! It really is the perfect cake for Easter Annie! Hope you have a wonderful weekend too!
Even if it was your first pass at making angel food cake, you nailed it Mary Ann! The texture looks perfect and that colorful funfetti, just right for Easter!
Thanks Marissa! Tom just loved it!
This is so pretty Mary Ann! Looks like Spring on a plate!
Thanks so much Mary! It’s the perfect cake for Easter!
Mary Ann, this cake is so much fun and perfect for spring! The brilliant whiteness of the cake shows off the pretty sprinkles!
Thanks Kelly! It’s a really delicious and just plain fun cake!
I bake nearly every day too, but I ALSO haven’t ever touched an angel food! It intimidates me – but you’ve inspired me! I will have to try this pretty spring cake soon. As a kid, I always liked taking a piece of angel food and smushing it into a ball and jamming it into my mouth haha!
Lol! It’s easier than you think Katherine! Hope you give it a try!
So pretty and fun! I have made angel food cake several times and there is just nothing like the homemade version. Love it!
Tom loves it Jennifer! Happy weekend!
Angel food cake was my grandma’s specialty and it’s always been one of my favorites. Next time I make it I’m adding sprinkles though, because this is just too fun!
Spring is for sprinkles Kelsie!
Rainbow sprinkles are my favorite! I’ll never be too old for them haha. This cake is so… fun! :)
Me either Natasha! Thanks!
We are in a little spring break vacation and headed home tomorrow. This would be the best way to end the trip!
It’s delicious Matt!
A classic cake with the added sprinkles will definitely be a hit! Looks like the perfect angel food cake!
Thanks Kev!
Sprinkles just add happiness to everything! I love how fun this cake looks and I’ll bet it tastes just as delicious too!
I agree Kathy! Gotta love sprinkles!
So much fun, I just love the sprinkles for spring!
Me too!
Lovely angel fruit cake! I must try this.
Hope you enjoy it Stella!