Light Funfetti Angel Food Cake

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Light, fluffy, and bursting with sprinkles, this Light Funfetti Angel Food Cake is the ultimate celebration dessert. Whether you’re throwing a birthday bash, need a cheerful centerpiece for a brunch table, or simply want a dessert that brings smiles, this cake checks all the boxes. It has the signature airy texture of angel food cake, dotted with colorful bits of funfetti, and topped with a cloud of whipped cream and more sprinkles for that perfect sweet finish.

This is a cake that feels indulgent without being heavy. It’s naturally low in fat, thanks to its base of whipped egg whites, and the pops of color from the sprinkles make it a visual treat as much as a delicious one. If you’re looking for a dessert that’s both light and festive, you just found your new go-to!

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Why You’ll Love This Light Funfetti Angel Food Cake

This cake is a celebration in every bite. Not only is it incredibly easy to make, but it also looks like you spent hours crafting it. The light texture is perfect for warmer months, and the funfetti adds a nostalgic, joyful vibe reminiscent of childhood birthdays. Plus, it doesn’t require any butter or oil, making it a lighter alternative to traditional frosted cakes without skimping on flavor or appearance.

Whether you’re baking for a crowd or just for yourself, it’s guaranteed to make you smile.

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Can I Use Any Kind of Sprinkles for Angel Food Cake?

Great question! While most sprinkles will work, the best type for baking inside the cake are “jimmies” — the longer, softer sprinkles that don’t bleed too much color when baked. Avoid using nonpareils (the tiny round ones) inside the batter, as they tend to melt and run, creating streaks rather than distinct colorful dots.

You can get creative with the colors to match a theme — think red, white, and blue for the 4th of July, or pastel tones for Easter. Just make sure to fold them in gently so you don’t deflate the airy batter.

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Ingredients for the Light Funfetti Angel Food Cake

Each ingredient in this recipe has a role in achieving the perfect light and fluffy texture that angel food cake is known for, while still making it festive with that funfetti flair.

• Egg whites: The backbone of angel food cake, whipped to stiff peaks to create that iconic airy structure.
• Granulated sugar: Sweetens the cake and helps stabilize the whipped egg whites.
• Cake flour: Provides just the right amount of structure without weighing the cake down.
• Cream of tartar: An essential stabilizer for the egg whites to help them maintain volume.
• Vanilla extract: Adds depth and warmth to the flavor.
• Almond extract: Optional, but a tiny splash enhances the overall sweetness with a nutty undertone.
• Salt: Balances the sweetness.
• Rainbow sprinkles (jimmies): The funfetti element! Folded in for a pop of color in every bite.

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How To Make the Light Funfetti Angel Food Cake

Step 1: Prep the Pan and Ingredients

Make sure your tube pan is ungreased and completely clean — any residue can deflate the egg whites. Preheat your oven to 350°F (175°C).

Step 2: Whip the Egg Whites

In a large mixing bowl, beat the egg whites with cream of tartar and salt until soft peaks form. Gradually add sugar while beating until stiff peaks form. Don’t overbeat — you want a glossy finish, not grainy.

Step 3: Add Flavor

Gently fold in the vanilla and almond extracts with a spatula, taking care not to deflate the mixture.

Step 4: Sift and Fold

Sift the cake flour over the egg white mixture in three additions, gently folding each time. Once incorporated, sprinkle the jimmies over and fold just until evenly distributed.

Step 5: Bake

Pour the batter into the tube pan and smooth the top with a spatula. Bake for 35-40 minutes, or until the top is golden and springs back lightly to the touch.

Step 6: Cool Inverted

Invert the pan over a bottle or cooling rack and let it cool completely upside down. This helps maintain the cake’s height and fluffy texture.

Step 7: Frost and Decorate

Once cooled, gently loosen the cake from the pan with a thin knife. Frost with whipped topping or a light glaze and finish with more sprinkles for that signature funfetti look.

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Serving and Storing This Light Funfetti Angel Food Cake

This cake serves about 10-12 people, making it ideal for parties, potlucks, or as a cheerful dessert to share with the family. Its light texture makes it great on its own or paired with fruits and whipped topping.

To store, cover the cake loosely with plastic wrap or place it in an airtight cake container. It will keep well at room temperature for up to 2 days, or you can refrigerate it for up to 5 days. If frosted with whipped cream, refrigeration is best to maintain freshness.

For longer storage, you can freeze slices wrapped individually in plastic wrap and foil for up to 1 month. Thaw at room temperature for a quick, festive treat any time.

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What to Serve With Light Funfetti Angel Food Cake?

Fresh Berries

Strawberries, raspberries, or blueberries add a bright and juicy contrast to the cake’s sweetness.

Whipped Cream or Coconut Whip

A fluffy topping makes every slice even more indulgent.

Vanilla Ice Cream

The cold creaminess of vanilla ice cream pairs beautifully with the airy cake.

Lemon Curd

A dollop of tart lemon curd adds a citrusy zing that balances the sugar.

Chocolate Drizzle

Drizzle melted dark or white chocolate over slices for a fun twist.

Fruit Compote

Warm fruit compote (like cherry or peach) can add depth and comfort, perfect for cooler months.

Edible Flowers or Mint

For an elegant touch, garnish with edible flowers or fresh mint sprigs when serving.

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Frequently Asked Questions

Can I make this cake without a tube pan?

A tube pan is ideal for angel food cake because it helps the cake rise evenly and cling to the sides as it bakes. If you don’t have one, you can try a loaf pan lined with parchment, but the texture and height might not be the same.

Can I use boxed egg whites instead of fresh?

Yes, pasteurized boxed egg whites can work, but make sure the packaging says they’re suitable for whipping. Fresh egg whites tend to give better volume and stability.

Why did my cake collapse?

This often happens if the egg whites were under- or over-whipped, or if the cake wasn’t cooled upside down. Proper whipping and cooling are key to that tall, fluffy structure.

Can I add different flavors to this cake?

Absolutely! Swap the vanilla and almond extracts with citrus zest, coconut extract, or even a touch of maple or lavender extract for a creative twist.

Is this recipe gluten-free?

As written, it uses cake flour which contains gluten. For a gluten-free version, try a gluten-free flour blend made specifically for cakes and be sure it’s sifted well.

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you go with the classic sprinkles or try a theme color? Maybe you added citrus or a flavored glaze?

I love hearing how others make these recipes their own. Questions are welcome too — let’s help each other bake smarter.

For more festive dessert inspiration, follow my Pinterest here.

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Conclusion

This Light Funfetti Angel Food Cake is proof that dessert can be both fun and light. With its airy texture, colorful sprinkles, and customizable topping options, it’s the perfect treat for birthdays, brunches, or any time you want to add a little joy to the table. Easy to make, beautiful to serve, and absolutely delightful to eat — this cake will brighten any day!

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