In this post you’ll find: – 23 easy recipes using angel food cake, no-bake trifles, parfaits, cake rolls, churro bites, and more, most starting with a store-bought cake – My step-by-step method for baking a beautiful, fluffy angel food cake from a boxed mix (plus my from-scratch recipe if you’re feeling ambitious) – Serving tips, my favorite strawberries-and-Cool-Whip combinations, and the common mistakes that can ruin this delicate cake
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Recipes using angel food cake are my secret weapon for easy, beautiful desserts, and most of them are completely no-bake. Whether you grab a store-bought angel food cake from the bakery section or whip one up from a boxed mix, you’re just a few ingredients away from a dessert that looks like you spent all day in the kitchen.
Are you an angel food cake lover like me? Today I’m sharing twenty-three angel food cake dessert recipes, from quick no-bake treats to showstopping layered cakes. I’ll also show you how to make the prettiest angel food cake from a box.
Remember, I like to bake, but I am not the chef in our home. If I’m going to be in the kitchen, I’m looking for an easy dessert, and yes, it’s usually all about dessert for me. The more fresh berries and Cool Whip, the better. Angel food cake is one of my family’s favorites, so it shows up at nearly all of our special occasions.
How to Serve Angel Food Cake
Before we get to the recipes, let’s talk serving, because angel food cake is one of the most versatile desserts you can keep on hand.
The simplest way to serve it is the classic: slices of cake topped with sweetened fresh berries and a generous dollop of whipped cream. But don’t stop there. Here are my favorite ways to serve it:
- Cubed in parfaits and trifles – layer bite-size pieces with fruit and cream in glasses or a trifle bowl
- Sliced horizontally into layers – fill with whipped cream, marshmallow cream, or pudding for an easy layer cake
- Grilled or toasted – a quick minute on the grill caramelizes the edges (see recipe #11 – trust me on this one)
- Cut into cubes for dipping – perfect alongside chocolate fondue or fruit dip (recipe #12)
- Torn into a dump cake or punch bowl cake — the cake soaks up just enough of the filling
One important tip no matter how you serve it: always slice angel food cake with a serrated knife using a gentle sawing motion. A regular knife will squish that beautiful airy texture flat.
23 Angel Food Cake Dessert Recipes (Most Are No-Bake!)
1. Strawberry Peach Parfaits with Angel Food Cake (No-Bake)
Like a trifle, you can layer a store-bought angel food cake with fresh fruit and whipped cream. These individual servings are easy to put together and make a beautiful presentation.
Strawberry Peach parfait with Angel Food Cake
Equipment
- 6 Parfait glasses
Ingredients
- 1 store-bought angel food cake
- 18-24 Fresh strawberries or 1-2 peaches
- 1 container Cool cream or a can of Whipped cream ( you can also make your own fresh whipped cream )
Instructions
- Cut up the angel food cake into bite-size pieces.
- Cut up the strawberries or peaches and add a little sugar. Let them sit for about 1 hour.
- Layer the three ingredients into the parfait glasses starting with the cake, then a layer of strawberries and peaches, then a layer of whip cream.
- Layer until the parfait glass is full.
Quick version: Cut the angel food cake into bite-size pieces. Slice your strawberries or peaches, sprinkle with a little sugar, and let them sit for about an hour so the juices develop. Then layer cake, fruit, and whipped cream in parfait glasses until full. Six servings, twenty minutes, done.
2. Heavenly Blueberries and Cream (No-Bake)
This recipe comes from Mel at Mel’s Kitchen Cafe, and there’s a reason she calls it heavenly. Cream cheese, evaporated milk, and half-and-half get whipped together with a bit of sugar until smooth, then cubes of angel food cake are folded right into the mixture with blueberries.
Be sure to check out the full recipe.
3. Strawberry Jello Angel Food Cake Dessert (No-Bake)
Here is one of my granddaughter’s favorite desserts. This no-bake recipe from Sharon at Cupcakes and Cutlery combines jello with store-bought angel food cake, frozen strawberries, and a few fresh berries on top. Sharon describes it as a relaxed, no-fuss summer barbecue dessert.
Just a yummy cool treat on a warm summer day.
4. Layered Angel Food Cake (No-Bake)
Another quick and beautiful dessert is to use the whole cake with cut layers. Simple, Easy, and Creative starts by folding a jar of marshmallow cream into whipped cream, then slices the cake horizontally and spreads that dreamy filling and fresh berries between the layers. Doesn’t it look scrumptious?
5. Angel Food Cake Churro Bites
Don’t these look delicious? And believe me, they are! If you like churros, you will love these sweet little bites full of cinnamon goodness. With just a few easy steps, you can turn a store-bought angel food cake into flavorful churro bites, perfect for any fiesta. Check out the recipe from Kristyn at Lil’ Luna.
6. Angel Food Ice Cream Cake (No-Bake)
If you love ice cream, this is the cake for you. It’s as easy as buying a cake and a carton of ice cream, and Lori at The Recipe Girl shows you exactly how to do it. It’s full of Neapolitan flavors with a whipped cream frosting, a touch of vanilla, and sliced almonds.
7. Easy Celebration Stuffed Angel Food Cake (No-Bake)
This simple red, white, and blue cake is perfect for any patriotic holiday. Purchase a store-bought angel food cake, cut it in half, and whip up an easy filling for the center. Check out what Christine did at Must Love Home to make this the perfect Fourth of July dessert.
8. Blueberry Lemon Trifle (No-Bake)
If you love the tanginess of lemons and blueberries together, you will certainly enjoy this quick and easy dessert. The lemon filling from Taste of Home is so unique, layered with store-bought angel food cake and fresh fruit, it’s sure to be the hit of the party.
9. Heaven on Earth Angel Food Cake (No-Bake)
An angel food cake worthy of its name, and one of the most-searched angel food cake desserts out there. Layers of cubed angel food cake, sweet cherry pie filling, creamy vanilla pudding, and whipped topping come together into a chilled dessert that truly lives up to the “heaven on earth” title.
Here’s how I make mine: Cube a store-bought angel food cake and spread half the cubes in a 9×13 dish. Spoon on half a can of cherry pie filling, then the rest of the cake, then whisk together vanilla pudding with milk and a cup of sour cream and pour it over. Top with Cool Whip, dot with the remaining cherries, and chill at least four hours. That’s it, no oven, no stress.
The original inspiration comes from Aimee at Shugary Sweets. Check out her version, too.
10. Angel Food Cake with Boston Cream Filling
If you are a chocolate lover, this cake is for you. A simple Boston cream filling with a chocolate glaze makes the perfect combination. All the flavor of a Boston cream pie with the lightness of angel food cake.
11. Grilled Angel Food Cake with Berries
This is my favorite trick for summer barbecues, and it could not be simpler. Slice a store-bought angel food cake into thick wedges and place them on a clean, medium-hot grill for about one minute per side, just until you see golden grill marks. The outside caramelizes and turns lightly crisp while the inside stays soft and pillowy.
Top the warm slices with fresh berries and a scoop of vanilla ice cream or a swirl of whipped cream. Your guests will think you did something complicated, and you’ll know it took five minutes. No grill? A dry skillet or toaster oven does the same job.
12. Angel Food Cake Fondue Dippers (No-Bake)
Cut a store-bought angel food cake into one-inch cubes and pile them on a platter with strawberries, banana slices, and pretzels next to a pot of warm chocolate fondue (or a bowl of cream cheese fruit dip). The cake’s airy texture soaks up just enough chocolate without falling apart, which makes it the best dipper on the board.
This is my go-to for Valentine’s Day and girls’ nights. It’s dessert and an activity in one.
13. Butterfinger Angel Food Cake (No-Bake)
Crushed Butterfinger candy bars folded into whipped topping and spread over angel food cake, this one disappears fast at potlucks.
14. Angel Food Cake with Cream Cheese Frosting
Enjoy a sweet summertime treat with this simple recipe for old-fashioned angel food cake with cream cheese frosting and fresh berries!
15. Angel Lush Cake with Pineapple (No-Bake)
Layers of angel food cake with a light pineapple-pudding filling. Cool, creamy, and perfect for spring and summer gatherings.
16. Cherry Cheesecake Angel Dessert (No-Bake)
All the flavor of cherry cheesecake, layered with cubes of angel food cake. No water bath, no cracking, no stress.
17. Fruit Trifle with Angel Food Cake (No-Bake)
A classic trifle bowl layered with angel food cake, vanilla pudding or custard, and whatever fresh fruit looks best at the market.
18. Punch Bowl Dump Cake (No-Bake)
Torn angel food cake, pie filling, pudding, and whipped topping layered in a punch bowl. It’s not fancy, but it feeds a crowd and everyone always comes back for seconds.
19. Orange Angel Food Cake
Bright citrus flavor folded right in, a lovely change of pace from the usual berries and cream.
Angel Food Cake Mix Recipes: What You Need to Know
I have to say, a boxed mix is my go-to. I have made homemade angel food cakes several times, but I still prefer Betty Crocker’s over cake from scratch. It comes out so much like a sponge, light and fluffy every single time.
The magic of angel food cake mix recipes is that the mix only needs water, which means you can add other ingredients to transform it completely. Here are the mix-based recipes rounding out our twenty-three:
20. Angel Food Cake Roll
This is a different take on the typical angel food cake. Ann at Ann’s Entitled Life bakes the batter in a sheet pan and rolls it up with a sweet, creamy strawberry filling. It looks impressive but is easier than you’d think.
21. Two-Ingredient Pineapple Angel Food Cake
I came across this recipe from Carrie at Eating on a Dime and had to try it. I love anything with pineapple, and I have to say it was a hit. It takes only two ingredients: an angel food cake mix and a can of crushed pineapple. And of course, some whipped cream for the topping, we don’t want to forget that!
22. My Favorite Boxed Angel Food Cake
I have made this cake in several shapes: a round tube pan, a square, and a heart-shaped tube pan. You can serve it plain, and it looks gorgeous on the table with a few flowers from the garden.
Here’s my method:
- Pour the mix from the box into the mixer.
- Add room-temperature water according to the box directions.
- Mix these two ingredients for only 30 to 40 seconds. You want soft peaks when you lift the beaters.
- Place the mixture in an ungreased tube pan. No need to grease it, and a tube pan is a must for angel food cake.
- Place the pan in the oven on the bottom rack at the temperature listed on the box.
- Watch your cake carefully and try not to bang any doors or slam cupboards, as this can cause your cake to fall.
- You will see the cake rise and become a very fluffy cake.
- Remove from the oven and turn it upside down immediately to cool.
- Once cooled, use a serrated knife to loosen the edge around the cake and the center.
You will see the cake rise and become a very fluffy cake.
23. Homemade Angel Food Cake from Scratch
And, last but not least, after all those great ideas, if you still want to make an angel food cake from scratch, here is my favorite recipe, because you know I have tried a few.
Angel Food Cake from Scratch
Materials
- 1 3/4 Cup granulated sugar
- 1 Cup Cake Flour
- 2 Tbsp Cake Flour
- 1/4 tsp salt
- 12 egg whites- room temperature
- 1 1/2 tsp pure vanilla extract
Instructions
- Adjust the oven rack to the lower position and preheat the oven to 325°F (163°C).
- Smoothly blend the sugar in a blender until it reaches an airy, fine powder. Measure out 1 cup and set aside for step 3; keep the remaining sugar powder inside your food processor. To complete this delectable preparation, add cake flour and salt to the existing mixture before pulsing 5-10 times.
- Beat egg whites and cream in a stand mixer with the cream of tartar until foamy, then slowly add 1 cup of sugar. Whip up to soft peaks before adding a dash of vanilla or almond extract for flavor.
- To create an exquisitely fluffy angel food cake, sift the flour mixture into the egg-white mixture in 3 small portions, gently folding with a rubber spatula each time. A light touch is essential – adding too quickly will result in a dense cake. Pour and spread your batter evenly over an ungreased pan.
- Bake until a cake for approx. 37-40 minutes. Test it with a cake tester before removing it. Once the cake is finished baking, remove it from the oven and turn it upside down to cool for an hour or two. Take a serrated knife and loosen the edges to release the cake from the pan.
- Dress the cake with fresh fruit, flowers, or whatever you desire to make an impressive dessert.
- Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream or ice cream and fresh berries or lemon curd.
Directions
- Adjust the oven rack to the lower position and preheat the oven to 325°F (163°C).
- Blend the sugar in a food processor until it reaches an airy, fine powder. Measure out 1 cup and set aside for step 3; keep the remaining sugar powder in the food processor. Add the cake flour and salt and pulse 5-10 times.
- Beat the egg whites in a stand mixer with the cream of tartar until foamy, then slowly add the reserved 1 cup of sugar. Whip to soft peaks, then add a dash of vanilla or almond extract for flavor.
- Bake for approximately 37-40 minutes, then test with a cake tester before removing. Once the cake is finished baking, remove it from the oven and turn it upside down to cool for an hour or two. Take a serrated knife and loosen the edges to release the cake from the pan.
- Dress the cake with fresh fruit, flowers, or whatever you desire to make an impressive dessert.
- Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream or ice cream and fresh berries or lemon curd.
Tips for Store-Bought Angel Food Cake with Strawberries and Cool Whip
Let’s be honest, store-bought angel food cake with strawberries and Cool Whip is the combination most of us come back to again and again, and for good reason. Here’s how I make this three-ingredient classic taste like so much more:
Macerate your strawberries. Slice them, sprinkle with a tablespoon or two of sugar, and let them sit for at least an hour. The sugar draws out the juices and creates a natural strawberry syrup that soaks lightly into the cake.
Let the Cool Whip thaw properly. Move it from the freezer to the refrigerator a few hours before serving. Trying to spread frozen Cool Whip will tear your cake.
Assemble close to serving time. Add the berries and their juices no more than 30 minutes to an hour before serving. Any longer and the cake starts to get soggy instead of pleasantly soaked.
Try the “poke and pour” upgrade. For a fun variation, poke holes in the cake and drizzle a little of the strawberry syrup over the top before adding the Cool Whip.
Dress it up for company. Frost the entire cake with Cool Whip, then arrange whole and halved strawberries on top with a few sprigs of mint. It takes five extra minutes and looks bakery-beautiful.
Common Mistakes to Avoid
Angel food cake is forgiving in a lot of ways, but a few missteps can ruin it. Here’s what to watch out for:
Greasing the pan. I know it feels wrong, but never grease an angel food cake pan. The batter needs to cling to the sides to rise properly. Grease the pan and your cake will slide back down and come out dense.
Overmixing the batter. Whether it’s a boxed mix or from scratch, mix just until you have soft peaks. Overmixing deflates the air that gives this cake its cloud-like texture.
Skipping the upside-down cool. Cooling the cake right-side up lets gravity compress all that airy structure. Flip it the moment it leaves the oven.
Over-moistening the cake. Angel food cake is a sponge, literally. Add juicy fruit and fillings too far ahead and it turns to mush. Assemble trifles and topped cakes closer to serving time.
Using the wrong knife. A straight-edge knife squashes the cake. Always use a serrated knife and a gentle sawing motion.
Pairing with heavy toppings. Thick, dense frostings like buttercream weigh this cake down and slide right off. Stick with whipped cream, Cool Whip, glazes, curds, puddings, and fruit. Light toppings for a light cake.
Frequently Asked Questions
Most grocery store bakery sections carry them year-round, usually near the fresh berries (they know what we’re up to). Costco, Walmart, and Trader Joe’s are reliable sources, too.
Most of the recipes in this post are no-bake! Trifles, parfaits, the Heaven on Earth cake, punch bowl dump cake, ice cream cake, and fondue dippers all come together without ever turning on the oven, perfect for summer.
A store-bought or homemade angel food cake will keep 2–3 days at room temperature wrapped tightly, or up to a week in the refrigerator. It also freezes beautifully for up to 3 months. Wrap it well in plastic wrap and foil.
The plain cake freezes wonderfully, but assembled desserts with fresh fruit and whipped cream are best enjoyed within a day or two. The ice cream cake (recipe #6) is the exception, it lives in the freezer!
It’s naturally fat-free since it’s made with egg whites and no butter or oil, and it’s lower in calories than most cakes. Of course, what we pile on top is another story, but a slice with fresh berries is one of the lighter desserts you can serve.
A tube pan really is best. The center tube helps the delicate batter bake evenly and gives it something to climb. In a pinch, a loaf pan can work for a cake roll or smaller cake, but skip regular round cake pans.
What’s the difference between angel food cake and sponge cake?
Angel food cake uses only egg whites and no fat at all, which makes it whiter, lighter, and airier. Sponge cake uses whole eggs and sometimes butter, giving it a richer flavor and sturdier crumb.
It’s been a pleasure sharing these recipes using angel food cake with you. Whether you try the grilled cake at your next barbecue, the two-ingredient pineapple cake on a busy weeknight, or a simple slice piled high with strawberries and Cool Whip, I hope these easy desserts inspire you to grab a cake on your next grocery run and make something special.
Until next time!
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Wendy, what a great collection of desserts using store bought angel food cake. It’s the perfect cake for summer using with summer fruit. Pinned.
Hi Wendy! I love Angel Food recipes and decor! Thanks for sharing at the TFT party! I’m featuring you this week!
Hugs, Theresa
Hi Theresa, thank you so much. I am thrilled to be one of your features.