The Most Heavenly Pink Angel Food Cake with Marshmallow Frosting That Will Melt Your Soul

Name: Pink Angel Food Cake with Marshmallow Frosting
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup + 3 tbsp cake flour; 1 cup + 3 tbsp powdered sugar; 1/2 tsp salt; 2 cups egg whites (13–14), room temperature; 1 1/2 tsp cream of tartar; 3/4 cup + 2 tbsp superfine sugar; 1/2 tsp vanilla bean paste or vanilla extract; 1/8 tsp almond extract; Pink food coloring (gel preferred); 6 egg whites (for frosting); 1 3/4 cups + 2 tbsp granulated sugar; 2 tbsp light corn syrup; 1/4 tsp cream of tartar (for frosting); 1 pinch salt; 1 tsp vanilla bean paste or vanilla extract (for frosting)

February 14, 2026

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Table of Contents

Introduction

Pink Angel Food Cake with Marshmallow Frosting is a dessert that looks like it was plucked straight from a fairytale, offering a sensory experience that is as light as air and as sweet as a dream. When you first slice into this vibrant pink masterpiece, you are met with a delicate sponge that defies gravity, paired with a frosting that mimics the pillowy soft texture of a fresh marshmallow. This Pink Angel Food Cake with Marshmallow Frosting is not just a treat; it is a celebration of classic baking techniques combined with a playful, modern aesthetic that brightens any table.

Crafting the perfect Pink Angel Food Cake with Marshmallow Frosting requires a touch of patience and an understanding of the delicate dance between egg whites and sugar. Unlike traditional butter cakes, this recipe relies entirely on air for its structure, making it naturally low in fat but incredibly high in satisfaction. Whether you are preparing this for a baby shower, a birthday, or simply because you want a bit of magic in your kitchen, this Pink Angel Food Cake with Marshmallow Frosting delivers on its promise of ethereal sweetness and cloud-like tenderness.

Why You’ll Love It

You will fall in love with this Pink Angel Food Cake with Marshmallow Frosting because of its unique contrast between the slightly tangy sponge and the decadent, sugary frosting. It is the perfect choice for those who want a dessert that feels substantial yet light enough to enjoy even after a heavy meal. The pink hue adds a layer of whimsical charm that makes it a standout center-piece for any gathering.

Furthermore, the marshmallow frosting is a revelation. It is much lighter than a standard buttercream, offering a silky, melt-in-your-mouth experience that complements the airy cake perfectly. This Pink Angel Food Cake with Marshmallow Frosting is also a fantastic base for customization, allowing you to add fresh berries or even a hint of citrus to suit your preferences. For more meringue inspiration, you might also enjoy The Ultimate Blood Orange Pavlova Recipe for Winter Elegance.

The History and Evolution of Angelic Sponge

The history of the angel food cake dates back to the mid-19th century in the United States. It was named for its white, airy texture, which was said to be the "food of angels." Traditionally, the cake was white, but the addition of pink coloring transforms it into a festive variation known as the Pink Angel Food Cake with Marshmallow Frosting. The introduction of refined sugar and the invention of the hand-cranked eggbeater in the 1800s were pivotal in making this cake more accessible to home bakers.

Over the decades, the Pink Angel Food Cake with Marshmallow Frosting has become a symbol of sophisticated simplicity. It represents a mastery of the egg, showing how simple ingredients—flour, sugar, and egg whites—can be transformed into something magnificent. Today, the Pink Angel Food Cake with Marshmallow Frosting remains a beloved classic, often seen at spring celebrations and tea parties where a light, elegant touch is required.

Understanding the Science of Meringue

At the heart of every Pink Angel Food Cake with Marshmallow Frosting is a stable meringue. When you whip egg whites, you are essentially unraveling the proteins and trapping air bubbles within them. This process, known as denaturation, is what gives the cake its height and structure. The addition of cream of tartar is crucial as it acts as a stabilizer, lowering the pH of the whites and making the protein bonds stronger so they don't collapse during baking.

The sugar in the Pink Angel Food Cake with Marshmallow Frosting serves two purposes: it sweetens the cake and it stabilizes the meringue even further by thickening the liquid between the air bubbles. To dive deeper into how proteins behave in the oven, you can explore The Science of Eggs and Meringues. Achieving the perfect stiff peak for your Pink Angel Food Cake with Marshmallow Frosting is the difference between a tall, proud cake and one that is dense and flat.

Ingredients

To create this magnificent Pink Angel Food Cake with Marshmallow Frosting, you will need high-quality ingredients that ensure the best texture and flavor. The cake relies on 2 cups egg whites (13–14), room temperature, which are the backbone of the recipe. You will also need 1 cup + 3 tbsp cake flour and 1 cup + 3 tbsp powdered sugar, which are sifted together to prevent any lumps.

The flavor profile is enhanced by 1/2 tsp vanilla bean paste or vanilla extract and 1/8 tsp almond extract. For the marshmallow frosting, 6 egg whites and 1 3/4 cups + 2 tbsp granulated sugar form the base. The addition of pink food coloring is what gives both the cake and the frosting their signature blush, while 1 1/2 tsp cream of tartar ensures the cake stays fluffy.

Ingredient Notes and Substitutions

Using superfine sugar is highly recommended for the Pink Angel Food Cake with Marshmallow Frosting because it dissolves much faster into the egg whites, reducing the risk of over-beating. If you cannot find superfine sugar, you can pulse regular granulated sugar in a food processor for about 30 seconds. For the frosting, if you are looking for a different marshmallow experience, check out the Dreamy Marshmallow Cheesecake Recipe: Your Guide to Sweet Perfection.

Equipment

The most important piece of equipment for a Pink Angel Food Cake with Marshmallow Frosting is a 10-inch tube pan with a removable bottom. Do not use a non-stick pan, as the cake needs to "climb" up the sides of the pan to rise properly. You will also need a stand mixer or a powerful hand mixer, a fine-mesh sifter, and a long offset spatula for frosting.

Instructions

Step 1: Preheat your oven to 325°F (165°C). Ensure your tube pan is completely clean and free of any grease or residue.
Step 2: Sift together the cake flour, powdered sugar, and salt at least three times. This ensures the dry ingredients are light enough to be folded into the Pink Angel Food Cake with Marshmallow Frosting without deflating the whites.
Step 3: In a large bowl, whip the room temperature egg whites and cream of tartar until soft peaks form. Gradually add the superfine sugar one tablespoon at a time while continuing to whip until stiff, glossy peaks are achieved.
Step 4: Gently fold in the vanilla, almond extract, and a drop of pink food coloring until the color is uniform throughout your Pink Angel Food Cake with Marshmallow Frosting batter.
Step 5: Carefully fold the dry ingredients into the egg white mixture in three additions using a rubber spatula. Use a gentle hand to maintain as much air as possible.
Step 6: Transfer the batter to the ungreased tube pan and bake for 40-45 minutes or until the top springs back when lightly touched.
Step 7: Invert the pan immediately and allow the Pink Angel Food Cake with Marshmallow Frosting to cool completely upside down for at least 2 hours before removing.
Step 8: For the frosting, combine the egg whites, sugar, corn syrup, and cream of tartar in a heatproof bowl over simmering water. Whisk constantly until the sugar dissolves and the mixture reaches 160°F.
Step 9: Remove from heat and whip on high speed until stiff, fluffy peaks form. Add vanilla and pink coloring, then spread over the cooled Pink Angel Food Cake with Marshmallow Frosting.

Pro Tips

When making a Pink Angel Food Cake with Marshmallow Frosting, always ensure your mixing bowl and whisk are completely grease-free; wipe them with a bit of lemon juice or vinegar to be safe. Egg whites whip best at room temperature, so set them out about 30 minutes before starting. Never grease the pan for your Pink Angel Food Cake with Marshmallow Frosting, as the batter must cling to the sides to rise. Finally, when folding in the flour, use a large, wide-sweep motion to prevent the delicate air bubbles from popping, ensuring your Pink Angel Food Cake with Marshmallow Frosting remains as light as possible.

Serving, Storage & Variations

Serve your Pink Angel Food Cake with Marshmallow Frosting at room temperature for the best texture. It pairs wonderfully with a side of fresh strawberries or raspberries. If you have leftovers, store the Pink Angel Food Cake with Marshmallow Frosting in an airtight container in the refrigerator for up to 3 days. For a fun variation, try adding a layer of lemon curd in the center or swap the almond extract for peppermint for a wintery twist. You can also toast the marshmallow frosting with a kitchen torch for a campfire-inspired Pink Angel Food Cake with Marshmallow Frosting experience that will surely delight your guests.

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Nutrition Information

Nutrient	Amount
Calories	320 kcal
Protein	5g
Carbohydrates	75g
Fat	0.2g

*Note: The nutritional information provided is an estimate based on standard ingredient calculations. Individual results may vary.

Conclusion

Baking this Pink Angel Food Cake with Marshmallow Frosting is a rewarding experience that results in a truly breathtaking dessert. The combination of the soft pink sponge and the billowy frosting creates a harmony of textures and flavors that is impossible to resist. We hope this Pink Angel Food Cake with Marshmallow Frosting becomes a staple in your recipe collection for all your most special occasions. Enjoy the process and the delicious results of your labor!

FAQs

Why is my pink angel food cake flat?

The most common reason for a flat angel food cake is fat contamination. Even a tiny speck of egg yolk or oil on your bowl can prevent the egg whites from whipping to their full volume.

Can I use carton egg whites for this recipe?

For the best Pink Angel Food Cake with Marshmallow Frosting, use fresh egg whites. Carton egg whites are pasteurized, which can often prevent them from achieving the stiff peaks necessary for a high rise.

How do I get the perfect pink color?

Use a high-quality gel food coloring. Gel colors are concentrated and won't add excess liquid to the delicate meringue structure of the cake.

Does the marshmallow frosting need to be refrigerated?

This cooked marshmallow frosting is stable at room temperature for several hours, but for long-term storage, it is best kept in the refrigerator to maintain its texture.

Eldralys Recipes

The Most Heavenly Pink Angel Food Cake with Marshmallow Frosting That Will Melt Your Soul

Introduction

Why You’ll Love It

The History and Evolution of Angelic Sponge

Understanding the Science of Meringue