Angel Food Cake with Fluffy White Frosting

Have you ever had Angel Food Cake with frosting? Angel Food Cake with Fluffy White Frosting is a family-favorite recipe at our house. It’s a fool-proof dessert recipe that will really WOW your family and friends.

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I often whip up this delightful cake for special occasions like birthdays or get-togethers, and it’s become a beloved staple in my baking repertoire.

If you enjoy light desserts as much as I do, you might also want to check out my Lemon Meringue Pie or the classic Vanilla Sponge Cake, both of which share that same lightness and joy that makes dessert the highlight of the meal.

Why I Love This Recipe

This Angel Food Cake recipe is passed down from my mother’s family.

They had Angel Food Cake with Fluffy Pink Frosting for many birthday celebrations.

And we still celebrate birthdays with this cake today although we’ve since stopped coloring the frosting pink.

But hey, I support the pink frosting!

If you like pink, you will love this angel food cake dressed up in pink frosting.

Ingredients

Before diving into the preparation, let’s talk about the ingredients that make this cake so special:

• Angel Food Cake Mix: This is the base of your cake. I prefer using a boxed mix for convenience, but if you’re feeling adventurous, you can make the cake from scratch using egg whites and sugar!
• Water: Simple enough, but it’s crucial for creating that light texture.
• Homestyle Fluffy White Frosting Mix: This frosting is what takes the cake to the next level.
• Boiling Water: Needed to activate the frosting mix, giving it that light and fluffy consistency. The water has to be boiling, not just hot.
• Red Gel Food Coloring (optional): Perfect for adding a festive touch to your frosting. Feel free to omit it if you prefer a classic white frosting.

🔑 Key to Success #1 – Use the Proper Pan

For this angel food cake recipe, you’re going to need a large tube pan.

These pans are sometimes called angel food cake pans because they are perfect for baking up an amazing angel food cake thanks to their tall, straight sides.

The pan needs to be at least 10 inches wide and 4 inches tall.

Any pan smaller than this is likely to cause a mess because the cake batter may overflow the pan.

I am a big fan of the tube pans with the removable bottom.

If you have never tried one, I encourage you to purchase one for yourself.

You will be so pleased with how much easier it is to get an angel food cake out of the pan if you have a pan with a removable bottom.

The bottoms sit securely so that there is no leaking.

If you are concerned about leakage, you can place your angel food cake pan on a rimmed baking sheet to catch any drips.

🔑 Key to Success #2 – No Greasing Anything

One of the secrets to a tall and fluffy angel food cake is to make sure there is no grease on the cake pan or any of the spatulas or utensils you use.

The pan needs to be clean and free from grease so that the cake can rise up to the very top of the pan.

This is the secret to making angel food cakes nice and fluffy.

Using a hand mixer, blend together the cake mix and water on low speed.

Next, increase the mixer to medium and mix for 2 minutes.

Pour the cake batter into the tube pan then smooth it into an even layer.

Place the tube pan into the oven on the lowest rack and bake for 37-47 minutes.

Placing the pan on the lowest rack of the oven will ensure that the top of the cake doesn’t get too brown from being too close to the heating element.

If your oven has more than one rack, you can either remove the others temporarily.

🔑 Key to Success #3 – Cool the Cake Upside Down

This may sound a little crazy if you have never baked an angel food cake, but the cake should be cooled upside down for maximum fluffiness.

As soon as the cake comes out of the oven, turn the pan upside down onto 3-4 soup cans.

You may notice 3 or 4 pieces of metal sticking up past the top of your tube pan.

These are the “feet” that are intended to be used to rest on cans or on the countertop so that the cake can cool upside down.

In days in the past, ladies would place a glass coke bottle into the hole in the middle of the pan and turn the cake over to rest on the bottle to cool.

If you have a coke bottle at your house, then this is a great method! If not, you can use the soup cans like I do.

🔑 Key to Success #4 – Find the Fluffy White Frosting Mix

Look for the Betty Crocker Homestyle Fluffy White Frosting mix that comes in a box, not the fluffy frosting in a can.

The canned frosting is not the same and not an appropriate substitution.

You can find the Betty Crocker Homestyle Fluffy White Frosting mix in some local grocery stores.

My local Wal-mart does not carry this frosting in the store, but you can find it on Amazon.com.

If you buy it online, it often comes in a multi-pack but it will last a long time.

You can use the other boxes to make my favorite no-cook Divinity Candy or some Ghost cupcakes for Halloween.

🔑 Key to Success #5 – Boiling Water for the Fluffy White Frosting

The frosting is very simple to make though it does take a few minutes to mix up.

Combine the frosting mix with boiling water. It has to be fully boiling.

If you have a stand mixer, use it to whip together the frosting mix and the boiling water on low for 30 seconds.

If you are coloring our frosting pink, add in just a couple of drops of red gel food coloring now.

Increase the mixer to high speed and beat the frosting for 5-7 minutes until it forms stiff peaks.

To test for stiff peaks, stop the mixer and stir the frosting with a spoon.

Pull the spoon straight up from the bowl of frosting.

If the frosting makes a peak that does not fall over, the frosting is ready to use.

Use a spoon or a spatula to spread the frosting all over the sides and top of the angel food cake.

❓How to Slice Angel Food Cake For Serving

Use a sharp, serrated knife to slice any angel food cake.

Saw it back and forth to slice through the cake.

Do not apply pressure or you will flatten the cake.

If you have an electric knife, it will make slicing an angel food cake a breeze.

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