Dessert

Light Funfetti Angel Food Cake Recipe

ByMaya bella January 20, 2026January 20, 2026

Introduction

This Light Funfetti Angel Food Cake is a delightful, airy treat that combines the classic fluffiness of angel food cake with colorful sprinkles for a festive touch. Perfect for celebrations or a light dessert, it’s surprisingly simple to make and wonderfully fun to eat.

A white cake with colorful sprinkles inside each slice, showing a soft texture with specks of red, blue, green, yellow, and orange scattered through the cake layers. The cake has one thick layer topped and edged with fluffy white whipped cream frosting that has a wavy texture. Tiny, round, multicolored sprinkles are spread across the whipped cream on top and on the white plate holding the slices. The scene is set on a white marbled surface with some sprinkles scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 large egg whites, room temperature (13 oz)
1 1/2 cups sugar, divided
3/4 cup plus 1 tbsp cake flour
1 tsp vanilla extract
Pinch cream of tartar
1/8 tsp salt
1/3 cup rainbow sprinkles
1 1/4 cups sugar
6 large egg whites (6 oz)
3/4 tsp vanilla extract
1/2 tsp kosher salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare an angel food cake pan by ensuring it is clean and ungreased to help the batter cling and rise properly.
Step 2: In a medium bowl, sift together the cake flour, 3/4 cup plus 1 tablespoon sugar, cream of tartar, and salt. Set aside.
Step 3: In a large bowl, beat the 12 egg whites with vanilla extract until they hold soft peaks. Gradually add the remaining 3/4 cup sugar while continuing to beat until stiff, glossy peaks form.
Step 4: Gently fold the sifted dry ingredients into the egg whites in batches, being careful not to deflate the mixture.
Step 5: Fold in the rainbow sprinkles evenly throughout the batter.
Step 6: Pour the batter into the ungreased angel food cake pan, smoothing the top with a spatula.
Step 7: Bake for about 35-40 minutes, or until the cake is golden and springs back when lightly touched.
Step 8: Invert the pan onto a bottle or funnel to cool completely, which helps maintain its height and fluffy texture.
Step 9: Once cooled, gently run a knife around the edges to loosen the cake and carefully remove it from the pan.

Tips & Variations

Use room temperature egg whites for maximum volume and stability in your meringue.
Be careful not to overmix once you fold in the flour mixture to keep the cake light and airy.
Swap rainbow sprinkles for mini chocolate chips or citrus zest for a different flavor twist.

Storage

Keep the angel food cake moist and fluffy by wrapping it well in plastic wrap or storing it in an airtight container at room temperature for up to 3 days. It also freezes beautifully for up to 3 months—wrap the cake tightly in plastic wrap and aluminum foil, or freeze individual slices in freezer bags. To serve, thaw frozen slices at room temperature for 30-45 minutes or a whole cake for 2-3 hours. No reheating needed as this cake is best enjoyed at room temperature.

How to Serve

The image shows a round cake with one slice cut out, placed on a white plate. The cake has two main layers: the inner layer is light beige with colorful sprinkles mixed throughout, while the outer layer is covered with thick, fluffy white meringue that is toasted to a golden brown in uneven peaks all around the cake. Some colorful sprinkles are also scattered on top of the meringue. A knife with a wooden handle lies in front of the plate on a white marbled surface, with some meringue stuck to its blade. The background is softly blurred with white bowls and a white cream bowl visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of cake flour?

Cake flour is preferred because it produces a lighter and softer texture. If you don’t have cake flour, you can make a substitute by replacing 2 tablespoons of all-purpose flour with cornstarch per cup of flour, then sifting it well.

Why is the cake tube pan ungreased?

Angel food cake needs to cling to the sides of an ungreased pan so it can rise properly. Greasing the pan would prevent the batter from climbing, resulting in a dense cake.