Light Funfetti Angel Food Cake

Why You’ll Love This Recipe

I love this cake because it brings together the nostalgic fun of funfetti with the cloud-like texture of angel food cake. It’s low in fat but high in flavor, and the bright sprinkles scattered throughout the sponge make it feel instantly joyful. The homemade marshmallow frosting is light, silky, and just sweet enough—especially when lightly torched for a golden finish. It’s the kind of cake that always gets compliments but doesn’t weigh me down.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• 12 large egg whites (room temperature, about 13 oz)

• 1 1/2 cups sugar, divided

• 3/4 cup + 1 tbsp cake flour

• 1 tsp vanilla extract

• Pinch of cream of tartar

• 1/8 tsp salt

• 1/3 cup rainbow sprinkles

For the frosting:

• 1 1/4 cups sugar

• 6 large egg whites (about 6 oz)

• 3/4 tsp vanilla extract

• 1/2 tsp kosher salt

Directions

1. Prep the pan and sift:
   I preheat the oven to 350°F and set aside an ungreased 9-inch tube pan. I sift the cake flour 4–5 times into a bowl, then mix in 3/4 cup sugar and the rainbow sprinkles using a fork.

2. Make the meringue:
   In a stand mixer, I beat the egg whites with cream of tartar, vanilla, and salt until frothy (about 2 minutes). I gradually add the remaining 3/4 cup sugar, one tablespoon at a time, counting to 10 between each addition. I continue beating until stiff, shiny peaks form.

3. Fold and bake:
   I gently fold one-third of the flour mixture into the meringue at a time, being careful not to deflate it. I spoon the batter into the tube pan, smooth the top, and gently tap the pan on the counter to release large air bubbles. I bake for 45–50 minutes, until a skewer inserted in the center comes out clean.

4. Cool the cake:
   Right out of the oven, I invert the pan to prevent the cake from collapsing. I let it cool completely upside down before loosening the edges with a knife to release it.

5. Make the frosting:
   I combine the egg whites and sugar in a stand mixer bowl, then place it over simmering water (making sure the bowl doesn’t touch the water). I whisk constantly until the sugar dissolves and the mixture is too hot to touch. Then I attach the bowl to the mixer and beat on medium-high until it’s cool, fluffy, and doubled in volume. I finish by whipping in the vanilla and salt.

6. Frost and finish:
   I frost the cooled cake with the meringue frosting, using a spatula to create soft swoops. I torch the frosting for a toasty finish, or place the cake under the broiler briefly, checking every 2 minutes. I love to finish it with an extra sprinkle of rainbow confetti for a fun final touch.

Servings and timing

Yield: 4 large servings
Prep Time: 21 minutes
Cook Time: 44 minutes
Total Time: 1 hour 5 minutes

Variations

• I sometimes fold in lemon or orange zest for a citrus twist.

• Instead of sprinkles, I’ve used mini chocolate chips or chopped candied ginger for a different take.

• A layer of fruit like strawberries or blueberries between the cake and frosting adds a summery element.

• For a different frosting, I’ve used whipped cream or stabilized yogurt frosting instead of meringue.

• I like adding a pinch of almond extract to the cake batter for a more complex flavor.

Storage/Reheating

I store the frosted cake in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days. If refrigerated, I let it come to room temperature before serving for the best texture. I avoid freezing the frosted version, but the unfrosted cake freezes well for up to 1 month when tightly wrapped.

FAQs

Can I use all-purpose flour instead of cake flour?

I wouldn’t recommend it for this recipe. Cake flour gives the delicate, airy structure angel food cake needs. If I don’t have it, I make a substitute by measuring 1 cup all-purpose flour, removing 2 tablespoons, and adding 2 tablespoons of cornstarch.

Why don’t I grease the pan?

The batter needs to cling to the sides of the pan to rise properly. Greasing the pan would prevent it from climbing and create a dense cake.

Can I skip the marshmallow frosting?

Yes, I can serve the cake plain, with powdered sugar, or topped with fresh whipped cream. The cake is sweet and flavorful on its own.

How do I know when the meringue is ready?

It should be thick, glossy, and hold stiff peaks. If I lift the whisk and the peaks stand straight up, I know it’s ready.

Can I use pasteurized egg whites?

I prefer using fresh egg whites for this cake. Pasteurized whites often don’t whip up to the same stiff consistency needed for structure.

Conclusion

This Light Funfetti Angel Food Cake is everything I want in a celebratory dessert: light, fluffy, and full of joy. From the colorful sprinkles to the toasted marshmallow frosting, it’s a playful twist on a classic that’s sure to brighten any table. I love how simple the ingredients are, and how every step brings me closer to a cake that looks just as good as it tastes.

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