This angel food cake with cream cheese frosting is light, fluffy, and layered with fresh strawberries. It is my favorite frosting for angel food cake, and it is easy to make!
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Angel Food Cake with Cream Cheese Frosting
I love angel food cake. It has always been one of my go-to desserts. It’s light, not too sweet, and perfect any time of year.
The best frosting for angel food cake is one that will not weigh it down. My pick is a fluffy cream cheese frosting with a little fresh strawberry puree. Layer it with sliced berries and you have a beautiful angel food layer cake.
I enjoy bringing it out for birthdays, brunches, and summer gatherings. It feels a little fancy but is surprisingly easy to make. It’s always a crowd-pleaser and just the kind of sweet treat that makes people smile.
The Best Frosting for Angel Food Cake
Angel food cake is delicate. A heavy icing can crush it. This cream cheese frosting is thick enough to hold three layers, but it is still soft and creamy.
Here is the cream cheese icing at a glance:
- 1 stick of butter, softened
- 1 block (8 oz) of full-fat cream cheese, softened
- 1 box of powdered sugar (about 3.5 cups)
- 1 teaspoon of vanilla
- 1/4 cup of fresh strawberry puree
Beat the butter and cream cheese until smooth. Mix in the vanilla and the strawberry puree. Then beat in the powdered sugar a little at a time. That’s it!
Short on time? This frosting is just as good on a store-bought cake. I share more shortcuts in my recipes using store-bought angel food cake.
Why You’ll Love This Recipe
- Simple Ingredients: It is made with pantry staples like eggs, sugar, and flour. It is easy to pull together but feels like something from a fancy bakery.
- Beautiful Presentation: Soft layers, swirls of cream cheese frosting, and fresh berries make this cake look impressive without being fussy.
- Perfect for Entertaining: Serve it at brunch with friends, a summer holiday, or a backyard dinner party. This cake is always a hit.
Ingredients for Layered Angel Food Cake
For the Angel Food Cake
- 7/8 to 1 cup of cake flour (all-purpose flour works in a pinch)
- 1 3/4 cups granulated sugar, divided
- 1 1/2 tsp cream of tartar
- 1 3/4 tsp vanilla extract [[WENDY: confirm. The post said 1 2/3 tsp and the recipe card says 1 3/4 tsp]]
- 1/4 tsp salt
- 1 1/2 cups large egg whites (approximately 10-12 large eggs), at room temperature
Tip from Wendy’s kitchen:
Wondering what to do with your egg yolks? Don’t toss them! Egg yolks are wonderful in homemade mayonnaise, custard, and lemon curd. They keep in the refrigerator for a day or two in a covered container.
For the Cream Cheese Frosting
- One stick of butter (room temperature)
- One 8 oz 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 about 1/2 cup of fresh strawberries)
- 1-2 tablespoons of granulated sugar (to sweeten the strawberries)
- Fresh strawberries, sliced, for the layers and the top [[WENDY: confirm how many. About 1 pound?]]
- Fresh mint for garnish (optional)
Equipment Needed
- Tube cake pan
- Measuring cups
- Measuring spoons
- Large mixing bowl
- Whisk
- Sifter
- Hand mixer or stand mixer
- Spatula
- Long serrated knife
- Frosting knife
How to Bake an Angel Food Cake
Step 1: Preheat Your Oven and Mix the Dry Ingredients
First, preheat your oven to 375°F. Make sure the rack is in the lowest position in the oven.
In a medium bowl, whisk together the flour, salt, and half of the sugar. Then sift the mixture 4 to 6 times so it is light and airy.
Tip from Wendy’s kitchen:
Cake flour is best! Cake flour has less protein than all-purpose flour. That gives angel food cake its tender, delicate crumb.
Step 2: Beat the Egg Whites
Next, add the egg whites to a large mixing bowl. Beat them on medium speed with the whisk attachment of your electric mixer until they are frothy.
Then add the cream of tartar and vanilla extract. Increase the mixer speed to high. Slowly add the remaining sugar, one teaspoon at a time.
Adding the sugar slowly helps it dissolve and keeps the egg whites fluffy. Continue beating until stiff peaks form.
Tip from Wendy’s kitchen:
Use room-temperature egg whites. They whip up faster and hold more air, which gives your cake a light and airy texture. Be careful not to overbeat the egg whites or they will become dry and tough.
Step 3: Fold in the Dry Ingredients
Gently fold the dry mixture into the whipped egg whites, one-third at a time. Take your time so you do not deflate the batter.
Tip from Wendy’s kitchen:
Want to add a bit of extra flavor? Try adding ½ teaspoon of almond extract to the batter for a subtle twist. For a light citrus flavor, mix in 1 teaspoon of fresh lemon juice and a bit of fresh lemon zest. It’s the perfect way to brighten things up.
Step 4: Pour the Batter in Your Pan
Next, pour the batter into an ungreased tube pan and smooth out the top. Gently tap the pan on the counter a few times to release any large air bubbles.
Note: Be sure to use a tube pan and not a bundt pan! The cake needs the ungreased, straight sides to climb as it bakes.
Step 5: Bake the Cake
Place the pan on the lowest rack in the oven. Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean.
Remove the cake from the oven and immediately turn the pan upside down onto a wire rack or cutting board. Let the cake cool completely while upside down. This keeps it from collapsing.
Once the cake is completely cool, run a knife around the edges of the pan to loosen it. Turn the cake out onto a serving plate. Now you are ready to frost!
How to Make Cream Cheese Frosting for Angel Food Cake
Step 1: Cream the Butter and Cream Cheese
Make sure both the butter and cream cheese are at room temperature.
In a large bowl, beat them together until smooth and fluffy.
You can use a stand mixer, a hand mixer, or even mix by hand if you prefer. Then mix in the vanilla extract until fully incorporated.
Step 2: Prepare the Strawberry Purée
Next, add about ½ cup of fresh strawberries to a small bowl. Sprinkle them with the granulated sugar.
Use an immersion blender or food processor to purée until smooth.
Then add ¼ cup of the strawberry purée to the cream cheese mixture. Blend well until the color and flavor are even.
Step 3: Add the Powdered Sugar
To finish your frosting, add the powdered sugar a little at a time. Beat until the frosting is thick, creamy, and spreadable.
How to Assemble Your Angel Food Layer Cake
Step 1: Slice the Cake into Layers
First, carefully cut your angel food cake horizontally into three even layers. Use a long serrated knife and a gentle sawing motion.
Take your time to keep the layers as level as possible. Then gently lift and separate the layers. It helps to slide a flat spatula or cake lifter underneath so the delicate cake does not tear.
Step 2: Add the Frosting and Filling
Spread â…“ of the cream cheese frosting on the bottom layer of the angel food cake. Top with a generous layer of fresh sliced strawberries.
Repeat this step for the second layer. Frosting goes on first, then the strawberries.
Step 3: Frost the Top and Decorate
Now place the top layer of the angel food cake back on. Spread the remaining â…“ of the cream cheese frosting over the top.
Finish it off with fresh strawberries and a few sprigs of mint for a beautiful and refreshing garnish.
More Frosting and Topping Ideas for Angel Food Cake
Want to change it up? Here are a few easy icing and topping ideas for angel food cake. [[WENDY: confirm you are happy recommending each of these. Delete any you would not make.]]
- Plain cream cheese frosting: Skip the strawberry puree for a classic white icing.
- Lemon cream cheese frosting: Swap the puree for a little fresh lemon juice and zest.
- Citrus frosting: Use my homemade tangerine puree in place of the strawberry puree.
- Mixed berry topping: Add raspberries, blueberries, or blackberries along with the strawberries.
- Whipped cream: For the lightest topping of all, use fresh whipped cream and berries.
- Holiday version: Top the cake with raspberries, pomegranate seeds, and mint for a pretty Christmas dessert.
How to Store and Make Ahead
- Unfrosted cake: Store it at room temperature in an airtight container for 2 to 3 days.
- Frosted cake: Keep it in the refrigerator. The cream cheese frosting and fresh berries need to stay cold. Enjoy it within 2 to 3 days.
- Make ahead: Bake the cake the day before and keep it covered at room temperature. You can also make the cream cheese frosting ahead of time and refrigerate it. Let it soften and give it a quick stir before spreading.
I do not suggest assembling the cake until you are ready to serve it. The fruit holds a lot of moisture, which can make the cake soggy. The fruit is also heavy and can cause the layers to sink.
What to Serve with Your Layered Angel Food Cake
This light and fluffy angel food cake with cream cheese frosting is perfect for any summer celebration. It’s a beautiful dessert for Mother’s Day, a baby shower, or a sunny afternoon garden party.
The bright red berries also make this festive dessert ideal for patriotic get-togethers like a Memorial Day picnic or a 4th of July dinner party. It is just as pretty on a holiday dessert table in December.
Try serving your cake with a summer cocktail like a rose spritzer, or a simple glass of homemade lemonade.
Planning a full meal? This angel food cake pairs perfectly with my steak and corn relish stack. Round out your menu with a few summer sides or a pretty charcuterie board.
Frequently Asked Questions
Yes, you can freeze the unfrosted cake. Wrap it well in plastic wrap and then in foil. Freeze it for up to 3 months and thaw it on the counter. I do not freeze the cake once it is frosted and layered with fresh berries.
The most common cause is fat in the egg whites. Even a tiny bit of yolk or a greasy bowl will keep the whites from whipping. Under-whipped whites, rough folding, and opening the oven door too early can also make the cake fall.
Fresh egg whites work best. Many carton egg whites are pasteurized in a way that keeps them from whipping into stiff peaks. If you use a carton, check that the label says the whites can be whipped.
Runny frosting usually means the butter was too soft or too much liquid was added. Use block cream cheese, not the kind in a tub. Chill the frosting for 20 to 30 minutes, then beat in a little more powdered sugar until it is thick enough to spread.
Yes. Thaw the strawberries completely and drain off the extra juice before you blend them. Too much liquid will thin the frosting. I still use fresh strawberries for the layers and the top of the cake.
Other Dessert Recipes You’ll Love!
Love a fruity cake? Try my gluten-free tangerine cake next.
Closing Thoughts
I hope this layered angel food cake brings a little sweetness to your next celebration. It’s light, beautiful, and just the right amount of indulgent. Serve it for a summer holiday or a quiet afternoon with friends. It’s sure to be a crowd favorite.
Thanks so much for stopping by the blog today. I always love sharing these special recipes with you, and I can’t wait to hear if you give this one a try!
Happy baking,
Print the Recipe: Angel Food Cake with Cream Cheese Frosting
Angel Food Cake with Cream Cheese Frosting
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
Angel Food Cake 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
Angel Food Cake Directions
- 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.
To Assemble
- Cut your cake into three even layers.
- Starting with the first layer, spread 1/3 of the cream cheese frosting and a layer of sliced strawberries on top.
- Repeat for the next two layers. Garnish the top with additional fresh berries and mint as desired.
More about me!
Hello, I’m Wendy – a dedicated homemaker with a deep passion for decorating, gardening, cooking, and crafting. I find joy in harmonizing beautiful elements to fashion a space that is both comfortable and inspiring. I will help you create a beautiful home, one project at a time.
Thank you for sharing my angel food cake today! Your walnut boxes are beautiful, and your flowers are too!!! the wedding will be beautiful.
Oh my, this truly looks angelic. On the shopping list for next week, thank you for sharing!
Thank you so much!
This looks delightful. I bet that almond flavoring is the perfect thing. Pinning. Visiting from Senior Salon Pit Stop.
Thank you, Jennifer, I am glad you stopped by.
Thank you, Kim! so sweet of yu to share.
Thank you so much Stacy! I am looking forward to seeing you in Waco this year.
This looks amazing Wendy! I love angel food cake and anything strawberry. I will definitely be trying this!
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.
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. 😉
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.
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
Thank you, Cindy! Not that I needed the extra calories, but it was for a friend’s birthday and it was delicious.
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!
Oh my, that sounds delicious! I think you need a blog post on that cake for sure.