Layered Angel Food Cake with Cream Cheese Frosting

Angel food cake is one of my favorite desserts, and when you add cream cheese frosting and fresh berries, it just keeps getting better.

The history of angel food cake is a bit murky, as there is no clear consensus on who invented it or when. However, it is generally believed to have originated in the United States in the late 19th century.

The popularity of angel food cake declined somewhat in the mid-20th century as other types of cakes, such as chocolate cake and yellow cake, became more popular. However, angel food cake has made a comeback in recent years. It is now well known for those looking for a light and healthy dessert.

Layered Angel Food Cake with Cream Cheese Frosting- layered angel food cake with creamed cheese frosting and fresh berries

Classic Angel Food Cake

Angel food cake is a classic dessert that is lightweight and low in fat. It is the perfect choice for a warm summer evening.

This cake has many variations and ways you can make and serve it. 

  1. ​Purchase one of the store-bought versions of this cake and jazz it up. 
  2. ​Buy an angel food cake mix from Duncan Hines.
  3. Make a homemade traditional angel food cake.

Can I Make This Recipe With a Hand Mixer?

​You can make this cake with a hand mixer or a stand mixer. 

I prefer my stand mixer as it always gets the job done so well.

However, If you only have a hand mixer, it will do the job but may take a little longer. 

You want to make sure your egg whites come to a firm peak when whipping.

Angel Food Cake Recipe

Ingredients

  • 7/8-1 Cup of Cake Flour or all-purpose flour
  • 1 3/4 cups granulated sugar divided
  • 1 1/2 tsp cream of tartar
  • 1 3/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups large egg whites, room temperature, approximately 10-12 large eggs. (Separate egg whites and save the egg yolks)

There are many great uses for egg yolks after you separate eggs. Here are a few of my favorites:

  • Mayonnaise: Egg yolks are a key ingredient in mayonnaise, along with oil, vinegar, and lemon juice. They help to emulsify the ingredients and give mayonnaise its smooth texture.
  • Custard: Custard is a thick, creamy dessert that is made with milk, eggs, sugar, and vanilla extract. Egg yolks help to thicken the custard and give it its rich flavor.
  • Panna cotta: Panna cotta is an Italian dessert that is made with cream, milk, sugar, and gelatin. Egg yolks are sometimes added to panna cotta to give it a richer flavor.

Directions to Make a Fluffy Angel Food Cake

  • Preheat oven to 375 degrees F.
  • Whisk the flour, salt and half of the sugar in a medium bowl. Sift 4-6 times.
  • In a large bowl, beat the egg whites on medium speed quickly until frothy with an electric mixer using the whisk attachment. Add the cream of tartar and vanilla extract, and increase to high speed. Gradually add the remaining sugar, one teaspoon at a time, beating until stiff peaks form.
  • Gently fold the dry ingredients into the egg whites, 1/3 of the mix at a time.
  • Pour the cake batter into the ungreased tube pan and smooth the top. Tap it on the counter a few times to eliminate any air bubbles. (You must use a tube pan and NOT a bundt pan)
  • Bake for 25-30 minutes (on the lowest oven rack at the bottom of the oven) or until a cake tester inserted into the center comes clean.
  • Immediately remove the cake from the oven, invert cake onto a wire rack, and let the cake cool.
  • Once the cake is completely cool, run a knife around the edges of the pan to loosen the cake. Invert the cake onto a serving plate.
Layered Angel Food Cake with Cream Cheese Frosting- layered angel food cake with creamed cheese frosting and fresh berries
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Angel Food Cake with Cream Cheese Frosting

A delicious dessert that is very light and fresh. The perfect choice for a hot summers evening.
Course Dessert
Cuisine American
Keyword Angel food cake, cake, easy desserts
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8

Equipment

  • 1 Hand or stand mixer
  • 1 Mixing Bowl
  • 1 Angel food cake tube pan
  • 1 measuring cup
  • 1 Spatula
  • 1 Sifter
  • 1 Set of measuring spoons

Ingredients

  • 7/8-1 Cup Cake flour or all purpose flour
  • 1 3/4 Cup Granulated sugar
  • 1 1/2 tsp Cream of tartar
  • 1 3/4 tsp Vanilla
  • 1/4 tsp Salt
  • 1 1/2 Cup Egg whites

Cream Cheese Frosting Ingredients

  • 1 Stick Butter
  • 1 Block Cream cheese at room temperature  (do not use the low-fat version)
  • 1 Box Powdered sugar
  • 1 tsp Vanilla
  • 1/4 C Fresh strawberry puree ( optional)
  • 1-2 Tbsp Sugar

Instructions

  • * Preheat oven to 375 degrees F.
  • * Whisk the flour, salt and half of the sugar in a medium bowl. Sift 4-6 times.
  • * In a large bowl, beat the egg whites on medium speed quickly until frothy with an electric mixer using the whisk attachment. Add the cream of tartar and vanilla extract, and increase to high speed. Gradually add the remaining sugar, one teaspoon at a time, beating until stiff peaks form.
  • * Gently fold the dry ingredients into the egg whites, 1/3 of the mix at a time.
  • * Pour the cake batter into the ungreased tube pan and smooth the top. Tap it on the counter a few times to eliminate any air bubbles. (You must use a tube pan and NOT a bundt pan)
  • * Bake for 25-30 minutes (on the lowest oven rack at the bottom of the oven) or until a cake tester inserted into the center comes clean.
  • * Immediately remove the cake from the oven, invert cake onto a wire rack, and let the cake cool.
  • * Once the cake is completely cool, run a knife around the edges of the pan to loosen the cake. Invert the cake onto a serving plate.

Cream Cheese Frosting Directions

  • Cream the room-temperature butter and cream cheese together until smooth. You can do this by hand, using an electric hand mixer or a stand-alone mixer.
  • * Add the vanilla and continue to mix.
  • * Using an immersion blender, puree about 1/2 c. of fresh strawberries sprinkled with granulated sugar.
  • * Add 1/4 C of the strawberry puree to the cream cheese mixture
  • * Add the powdered sugar to the cream cheese mixture and mix well.

Tips:

  • Add 1/2 teaspoon of almond extract to the batter for added flavor.
  • Add a teaspoon of lemon juice and lemon zest for a tangy lemony flavor.

Storage:

The cake can be stored at room temperature in an airtight container for 2-3 days.

Angel food cake cream cheese frosting- Angel food cake being stored in an air tight container

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Angel Food Cake Creamed Cheese Frosting (with Strawberry Puree)

  • One stick of butter (room temperature) 
  • One block of cream cheese at room temperature  (do not use the low-fat version) 
  • One box of powdered sugar (this is about 3.5 cups)
  • 1 Teaspoon of vanilla 
  • 1/4 Cup of fresh strawberry puree (made from fresh strawberries)
  • 1-2 Tablespoons of granulated sugar

Directions for Cream Cheese Frosting

  • Cream the room-temperature butter and cream cheese together until smooth. You can do this by hand, using an electric hand mixer or a stand-alone mixer.
  • Add the vanilla and continue to mix.
  • Using an immersion blender, puree about 1/2 c. of fresh strawberries sprinkled with granulated sugar.
  • Add 1/4 C of the strawberry puree to the cream cheese mixture.
  • Add the powdered sugar to the cream cheese mixture and mix well.
Mixing cream cheese, butter and vanilla
How to make angel food cake cream cheese frosting- mixing the strawberry puree into the frosting
How to make a yummy angel food cake with cream cheese frosting -Strawberry Puree cream cheese frosting

Filling This Layered Angel Food Cake with Cream Cheese Frosting

  • Cut your cake into three layers.
  • Separate your layers.
  • Spread 1/3 of the cream cheese frosting and a layer of sliced strawberries between each layer.
  • Layer the last third of the cream cheese frosting onto the top of the cake and decorate with fresh strawberries and fresh mint.
SIngle layer of angel food cake with a layer of cream cheese frosting and sliced strawberries.

Substitutions and Swaps

I find Angel food cake to be a bit fussy, so sadly, I wouldn’t say I like to make substitutions for this recipe. 

I also find that cake flour works better than all-purpose flour due to its quantity of protein.

Making This Layered Angel Food Cake in Advance

I do not suggest you assemble the cake until ready to serve it. 

The fruit holds a lot of moisture, making the cake soggy, and in addition, the fruit is heavy and can cause the cake to collapse. 

Angel food cake layers can be made and stored in an airtight container in the refrigerator for up to 3-4 days or at room temperature overnight.

​In addition, you can make the cream cheese frosting ahead of time.

Tips to Make the Best Angel Food Cake with cream cheese frosting

  • Use room-temperature egg whites. Egg whites at room temperature will whip up more quickly and hold more air, giving your cake a light and airy texture.
  • Use cake flour. Cake flour has a lower protein content than all-purpose flour, which makes it ideal for angel food cake. The lower protein content helps to create a tender, delicate crumb.
  • Sift the dry ingredients together. This will help remove any lumps and ensure the batter is smooth.
  • Add the sugar gradually. Adding the sugar gradually will help to prevent the egg whites from curdling.
  • Beat the egg whites until they form soft peaks. Do not overbeat the egg whites; they will become dry and tough.
  • Fold the dry ingredients into the egg whites gently. Over mixing will deflate the air bubbles in the egg whites, making the cake dense.
  • Bake the cake in a tube pan. The tube pan allows the cake to rise evenly and gives it a distinctive hollow center.
  • Cool the cake upside down. This will help to prevent the cake from collapsing.
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19 Comments

    1. Thank you for sharing my angel food cake today! Your walnut boxes are beautiful, and your flowers are too!!! the wedding will be beautiful.

  1. 5 stars
    Oh my, this truly looks angelic. On the shopping list for next week, thank you for sharing!

  2. This looks delightful. I bet that almond flavoring is the perfect thing. Pinning. Visiting from Senior Salon Pit Stop.

    1. Thank you so much Stacy! I am looking forward to seeing you in Waco this year.

    1. Thank you, Michele. This is the first time I have tried to actually use this type of frosting on an angel food cake. It was delicious! However, if you try it, put it together right before you serve it.

  3. If you asked me when I was growing up who invented Angel Food Cake, I would have replied, my grandmother! She made one for me for each birthday. I did not know you could add a frosting to it though, you just made my day Wendy! I cannot wait to share that with her, she is quickly approaching 101 years old, and I think she will get a kick out of that! Yours looks just like I remember, it has been some years since she has made one, but despite living in a nursing home now, she sure does want to get back in the kitchen. She hates their food, and complains everyday, thinking she can teach them a thing or two about cooking. Yep, she is an ornery one these days. 😉

    1. Oh my goodness, what a blessing to still have your grandmother. 101???? Wow, that is amazing. If I lived closer, I would be making a cake to take to her.
      I love that she baked them for you for so many years. What great memories that you have with her. It was recently my birthday and my son wrote me the sweetest card.
      One of the things he says he loves about me is my Angel Fook Cake, so It’s a good thing that we are creating these memories for our families. This was the first time I added a frosting like this, but it was so delicious! Typically I use whipped cream and berries, but I wanted to try something different.

  4. I’ve never thought to cut it into layers and use filling! This is exciting for me and I’m looking forward to trying this!! Woohoo! pinned

    1. Thank you, Cindy! Not that I needed the extra calories, but it was for a friend’s birthday and it was delicious.

  5. 5 stars
    You are the Queen of Angel Food Cake! This takes me back to my childhood when my mother would make angel food cake. Her version was filled with lemon curd and coconut. That is the beauty of angel food cake…you can do so much with it. Thanks for a great post!

    1. Oh my, that sounds delicious! I think you need a blog post on that cake for sure.

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