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.

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.

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.

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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.

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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.

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.