Layered Angel Food Cake
I love angel food cake, especially in the summer. This year, I’m amping that concept up and making a layered angel food cake!
But don’t worry, it doesn’t make things much harder. The cake batter for this layered angel food cake is still made the same way as a traditional angel food cake.
We just add a bit more whipped cream frosting and pack in as many berries as physically possible.
Filling This Layered Angel Food Cake
We need to use a somewhat sturdy filling since these cake layers are going to be stacked. Regular whipped cream would deflate and ooze out of this cake if we tried to use it.
To make sure our angel food cake layers are properly supported, we fill this cake with my stabilized whipped cream frosting.
This whipped cream frosting is made with cream cheese, which stabilizes the fluffy and light whipped cream. It’s stable enough to fill and frost a cake.
Can I Make This Recipe With a Hand Mixer?
You can make the angel food cake layers and whipped cream frosting with a stand mixer or an electric hand mixer.
But to be totally transparent, using a stand mixer works a lot better than a hand mixer. It’s easier and faster.
A hand mixer can work, but it takes a lot longer to get soft peaks. The peaks also never seem to form quite as well as when I use a stand mixer.
My main tip if you use a hand mixer is to be patient, especially when making the whipped cream frosting.
I also recommend thoroughly scraping the sides and bottom of the bowl with a rubber spatula to help the hand mixer whip everything up properly.
Substitutions and Swaps
While I love this recipe just the way it is, I know some of you might not have all of these ingredients on hand!
This is a slightly finicky recipe, so sadly, there aren’t a ton of substitutions that can be made.
If you don’t want to use that many egg whites or you don’t have heavy cream, I recommend making one of my more straightforward recipes, like my moist chocolate cake.
Below are some swaps and substitutions that can be made in this recipe.
- Cake Flour – I don’t recommend substituting all-purpose flour for cake flour in this recipe. Sadly, the texture just doesn’t turn out as fluffy.
- Gluten-Free Flour – I haven’t tested this recipe with gluten-free flour, but it should work as long as you use a good blend like King Arthur’s GF flour. Just be sure to let the batter sit for about 30 minutes to absorb some of the moisture in the batter.
- Lemon Juice & Zest – You can use limes in place of the lemon juice and zest in the cake batter, or you can add 2 tsp of vanilla or almond extract in their place.
- Vanilla Extract – You can swap in your favorite extract for the vanilla extract used in the whipped cream frosting. I’ve experimented with almond, coconut, and lemon extracts, and they all taste wonderful.
- Berries – You can use pretty much any fruit in this cake! It’s the perfect canvas for whatever fruit you have on hand or that is in season. Marionberries, cherries, peaches, or even plums would all taste amazing.
Making This Layered Angel Food Cake in Advance
- I don’t recommend assembling this cake in advance because of the fresh fruit! It can sit for a day in the fridge, but the fruit will start to get pretty sad after that.
- You can make these angel food cake layers in advance. Store them in an airtight container in the fridge for up to 5 days or at room temperature overnight.
- This whipped cream frosting can be made in advance for up to 3 days. Store it in the fridge in an airtight container. There’s no need to thaw it, you can use it right out of the fridge.
- Store leftover frosting for up to 3 days in an airtight container or piping bag in the fridge.
Tips for Making the Best Layered Angel Food Cake
- Use fresh egg whites, they whip up best! Separate the eggs when they’re cold, then let them come to room temperature before whipping them.
- DO NOT GREASE YOUR PANS! The batter needs to be able to stick to the pans a bit as it bakes to maintain its structure as it bakes up.
- Note that this cake recipe bakes at 325°F, not 350°F! Be sure to set your oven to the right temperature.
- Sift your dry ingredients! It’s important in this recipe because it helps aerate the ingredients and makes them easier to fold into the egg whites.
- Carefully fold your dry ingredients into your whipped egg whites. You don’t want to over-mix and deflate the batter.
- Let the cake layers cool fully in their pans to help them maintain their shape, then run an offset spatula around them to help get them out.
- You can use this recipe to make three 7″ or 8″ cake layers or four 6″ cake layers.
- You can also make cupcakes with this recipe! Fill your liners 3/4 full and bake at 325°F / 162°C for about 15 minutes, or until a toothpick comes out clean.
Let Me Know What You Think!
If you try this layered angel food cake recipe, I’d love to hear what you think!
Please let me know your thoughts in the comments section below.
Layered Angel Food Cake
This layered angel food cake is frosted with a fluffy whipped cream frosting and packed with juicy berries! It's the perfect, light summer dessert!
Servings: 16
Calories: 348kcal
Ingredients
Angel Food Cake Layers
- 10 large egg whites, freshly separated and at room temp 300g
- 2 Tbsp fresh lemon juice 20g
- 1 Tbsp warm water 12g
- 1 1/2 tsp cream of tartar 5g
- 1 tsp lemon zest 2g
- 1/2 cup granulated sugar 100g
- 1 cup cake flour 120g
- 1 1/4 cup powdered sugar 150g
- 1 tsp fine salt 6g
Stabilized Whipped Cream Frosting
- 1 cup (8 oz) block full fat cream cheese, cold 226g
- 1 cup powdered sugar 125g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 2 1/2 cups heavy whipping cream, cold 600g
Filling and Decoration
- 1 pint fresh blueberries
- 1 pint fresh raspberries
- 1 pint fresh blackberries
- 1 lb. fresh strawberries, sliced in half
Instructions
Angel Food Cake Layers
- Preheat oven to 325°F/162°C and line three 7-inch or 8-inch cake pans with parchment paper. DO NOT GREASE THE PANS!! If you accidentally did, wash out the grease and dry them before adding in the parchment paper.
- Add 10 egg whites, 2 Tbsp of fresh lemon juice, 1 Tbsp of warm water, 1 1/2 tsp of cream of tartar, and 1 tsp of lemon zest into the bowl of a stand mixer fitted with the whisk attachment. Mix on a low speed for 1 minute to combine the ingredients.
- Gradually add in 1/2 cup of granulated sugar. Increase the speed to medium-high and mix until soft peaks have formed and the mixture has quadrupled in volume.
- Sift 1 cup cake flour, 1 1/4 cups powdered sugar, and 1 tsp salt into the egg mixture. Use a rubber spatula to gently fold the dry ingredients into the whipped egg whites in 2 additions. Mix just until you can't see any streaks of flour (it's ok if there are some small lumps).
- Divide the batter evenly between the prepared pans and smooth out the batter with the back of your rubber spatula. Bake for 22-25 minutes or until a toothpick comes out clean and the tops are lightly browned. Do NOT open the oven door while the layers bake, or they can deflate!
- Place the cake layers upside down on a metal cooling rack and let the cake layers cool fully in the pan. Don't worry, the layers won't fall out of the pan! Once they're fully cooled, run an offset spatula around the edge of the pan to carefully loosen the layers.
- Remove the cake layers from the pans, then set them aside while you make the whipped cream frosting.
Whipped Cream Frosting with Cream Cheese
- Chill your mixing bowl and whisk attachment in the freezer for 30 minutes to help this whipped cream frosting whip up better.
- Place 1 cup (8 oz. block) of cold cream cheese into the chilled mixing bowl and mix on a medium speed until smooth.
- Add in 1 cup of powdered sugar and mix on low at first to avoid powdered sugar clouds/explosions. Increase the speed to medium high once the powdered sugar is incorporated and mix for about 1 minute. Scrape the bowl with a rubber spatula as needed throughout this process.
- Add in 1 tsp of vanilla extract, then turn the mixer to a medium high speed and gradually pour in 2 1/2 cups of cold heavy cream. I like to do this in about 4 additions and focus on pouring the heavy cream down the side of the bowl to prevent it from splattering.
- Watch the mixture closely once the heavy cream is fully mixed in. It should thicken and take shape shortly after this (mine usually does within about 30 seconds of mixing after I've added in all the heavy cream). Take care not to over-mix this whipped cream frosting!! It will become soupy, and sadly, you won't be able to fix it.
- As soon as you see the frosting start to take shape, turn off your mixer and do a quick whisk test. Dunk your whisk attachment into the frosting, then take it out and flip it upside down. The frosting should keep its shape and form a nice peak. If it doesn't, continue to mix the frosting on a medium-high speed for 30-second intervals until it does.
- Once it passes the whisk test, cover it with plastic wrap and place it in the fridge until you're ready to use it.
Assembling this Layered Angel Food Cake
- Build this layered angel food cake on a greaseproof cake board using a dab of whipped cream frosting to help stick the first cake layer to the board. Place the cake layer upside down to make it easier to frost.
- Spread a thick layer of the whipped cream frosting on the cake layer and top with about 1/3 of the fresh berries. Repeat with the remaining cake layers.
- Decorate the top of the cake with the remaining berries and a dusting of powdered sugar, then enjoy!
Video
Notes
Tips for Making the Best Layered Angel Food Cake
- Use fresh egg whites, they whip up best! Separate the eggs when they’re cold, then let them come to room temperature before whipping them.
- DO NOT GREASE YOUR PANS! The batter needs to be able to stick to the pans a bit as it bakes to maintain its structure as it bakes up.
- Note that this cake recipe bakes at 325°F, not 350°F! Be sure to set your oven to the right temperature.
- Sift your dry ingredients. It’s important in this recipe because it helps aerate the ingredients and makes them easier to fold into the egg whites.
- Carefully fold your dry ingredients into your whipped egg whites. You don’t want to over-mix and deflate the batter.
- Let the cake layers cool fully in their pans to help them maintain their shape, then run an offset spatula around them to help get them out.
- You can use this recipe to make three 7″ or 8″ cake layers, or four 6″ cake layers.
- You can also make cupcakes with this recipe! Fill your liners 3/4 full and bake at 325°F / 162°C for about 15 minutes, or until a toothpick comes out clean.
Nutrition
Serving: 1 | Calories: 348kcal | Carbohydrates: 40g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Cholesterol: 58mg | Sodium: 236mg | Fiber: 3g | Sugar: 28g
Other Recipes You Might Enjoy:
Gorgeous! I love angel food cake but have never tried making it into a layer cake!
Aw thank you Heather!! 🙂 I highly recommend it, it’s so yummy!
This looks really good!!!!! I was wondering if you could also share a fruit tart recipe since it’s summer it would be really nice.
Can you freeze the angel food cake layers after you bake and cool them? I am really excited to try this recipe!!!
Can you make it with regular whipped frosting?
Could you put in sour cream to give it a more sharp flavor?
@Hope, yes, if you mean the whipped cream you can cut down on the sugar & add a few dollops of sour cream, even substitute for some of the cream cheese.
This was awesome!
Hi there, can this be used to make a number cake? And can the layers be frozen? Thanks
@Ashley, I’m wanting to make this into a number cake too! Did you try it and did it work? Thanks:)
In my country, we have double cream which whips up very thick not heavy cream. I’ve never had an issue with the cream deflating and I don’t like the flavour of cream cheese. Do you think I could just use whipped double cream instead?
Hi! I made the Layered Angel Food Cake and it was one of the best cakes I ever made! It was so flavorful and tasty. 10/10!!!
@Elizabeth, I’m making this cake this weekend and was wondering did you use regular cake pans or an angel food cake pan? Thanx?
I made this for the 4th and it was a HUGE hit!! This was my first time whipping egg whites and cream, so I was nervous it wouldn’t turn out right, but it turned out beautifully and tasted like heaven! I’m sharing this recipe with everyone I know:)
I made this for the 4th of July and it was so delicious. I have never made Angel Food cake and I am definitely not a great baker. Thank you for the great instructions! My family told me I need to make another one, it was that good!
Hi Chelsea
Where i live we only have cake flour with self rising ingredients, so what would you suggest i do? Should i leave out the baking powder or what? TIA
I made this cake for my sisters wedding. I made 1-1/2 batches and did a 8” cake with a 6” top tier. They held beautifully and I used straws for support. Made the cake and icing two days prior and it was wonderful, wish I could leave a picture! Thanks you Chelsea, your recipes are wonderful and you are a great role model and inspiration ??
@Cheyenne Macpherson,
Did you use two 8”and two 6”
Making a cake for my daughter
I super like everything you baked a cake excellent !
Hey Chelsea! Is it fine to half this recipe? I’m looking to make a small batch and use 4in pans 🙂
Why is there no replies to all the questions – I would like to make this but I would appreciate to see the feedback from the author.
Hi Chelsea! Are there any substitutions that I can use instead of cake flour?
Made this using the Costco GF flour substitute. I sifted twice just to be sure it was light. Let it sit prior to baking 20 minutes but could see bubbles popping so went ahead and baked it. Used angel food cake pan for longer duration of baking. So delish! Neighbors loved it too! And…that whipped cream!!!!
Can this recipe done with just two 8″ pans?
Could use two cake pans instead of three. I only have two.
@Jacki, bake 2 then bake the last layer after?
Can’t wait to make this! Is there any reason not to frost the exterior of the cake?? Will it not hold well? Making this for a birthday and want to make it a little more formal looking.
Thanks!
If I want to do a number cake, can these angel food cake layers be torted?
Can I bake this in a 9×13 rectangle pan? And will I be able to make two layers or just one?
I’m going to make this layer cake this weekend and was wondering if I can use regular cake pans or do I need to use an angel food cake pan?
I love lemon, but this is too strong, and I used just half the zest.
This is an excellent recipe. I made it for my husband’s birthday. The cream cheese in the whipped cream really gives a nice flavor and it’s still very light.
Can I use regular cake pans for this recipe? If so do you know what size and how many? Thank you
I made the cupcake version of this recipe and made a few substitutions. I made the anglefood with lime instead of lemon. For the frosting I used coconut extract instead of vanilla and added about 3 tbls guava jam to the frosting and it turned out great! Thanks for the recipe!
What should you do if you don’t have parchment paper? I know we shouldn’t grease the pans, but I don’t want the cake to stick either. What should I do?
Hi Paul,
I honestly haven’t tested out this recipe without parchment paper, so sadly I’m not sure! Greasing just the bottom of the pan (and avoiding the sides) might work? That would probably be my best suggestion. Sorry I can’t be of more help!
This recipe is amazing! Such a perfect dessert for summer!
Yay!! I’m so happy to hear that Rebecca 🙂 Thank you for sharing!!
My daughter loves this recipe so much that this is the 3rd year in a row she’s requesting it for her birthday. She turns 15 this year! It’s the only cake she’ll eat.
Oh I love that!! That’s so wonderful to hear 🙂 Thank you for sharing Sharon!!
Just made this; batter is quite sour and didn’t brown on the surface like normal angel food cake in typical pans. Will have to soak in syrup or something.
Hi Christa,
I love this recipe a little lemon juice and zest, but if that makes it too sour for you, you can totally omit it. I just like the pop of citrus with the fresh berries.
And you are totally right! These layers don’t brown as much as a traditional angel food cake baked in a bundt pan because the layers are thinner and bake through more quickly. Hope that helps for the future, happy baking!
Great recipes on this site! I got an idea while reading through it, is there a way to formulate a frosting using egg yolks as the source of fat? Would hate to see ten yolks with no use for them (ofc there’s other things you can do, but for someone like me who does not belong in a kitchen one project like this is well enough for a whole month!).
Hi Jenny,
Thank you! That is a great idea! French buttercream is made with egg yolks, so that might be what you’re looking for. I don’t have a recipe for it, but Preppy Kitchen does, here’s the link: https://preppykitchen.com/how-to-make-french-buttercream/
Hope that helps, happy baking!
Hi – I was just wondering what the tablespoon of warm water does for the cake?
Thanks!
Hi Amy,
A little bit of warm water can help keep the whites from getting over-whipped! Happy baking 🙂
Can I make this cake in a Bundt pan?
Hi Erika,
I haven’t tested this recipe out in a bundt pan, but I feel like it should work?! If you try it, please let me know how it turns out 🙂 Happy baking!
Angel food cake should be cooled upside down.
Therefore, I didn’t use parchment paper. Just a dry springform pan works great and easy to remove the cake.
Hi John,
When you make a taller or a thicker Angel food cake in a bundt pan it is important to cool it upside down, but since these are thinner layers they keep their structure better and cooling them upside down isn’t necessary. However, there’s no harm in doing it either so I’m glad that the system that you used worked well for you. Happy baking!
Can you bake angel food cake in a 16 inch round pan?
Hi Patrice,
I haven’t tested this recipe in that large of a pan, so sadly I’m not sure! In theory it should work, but the batter it quite delicate so it makes me a little bit nervous!!
How thick are the layers in the 8 inch pans? I’m wondering if I need to increase the recipe size so they aren’t too thin? Love the idea of making angel food layers without a hole in the center.
Hi Ellen,
Great question! It can vary a bit based on the size of cake pans you use, but the layers are about 1-inch tall once they’re baked and cooled. Hope that helps, happy baking!
Hi! I made this and it was a hit and everyone loved it. But I am a critic of my own baking and was hoping you could tell me what I did wrong. The layers were not as thick as your picture. Is that something I did? Or should I double the recipe? The layers were also quite sticky- when I held them to transport to the cake stand it stuck to my fingers. Do you know what I did wrong? I really love this recipe and thank you for sharing!
Hi Lindsey,
Hi! I’m so glad to hear it was a hit, even if you’re being a little hard on yourself (which we all do, especially with baking!).
For the thinner layers, a few things could be at play:
– If your pans were a bit larger than what the recipe calls for, the batter would naturally spread out more and bake up thinner.
– Under-whipping the egg whites, or overmixing the batter when folding in the dry ingredients
– Or yes, you could double the recipe if you’re after taller layers! Just make sure your pans can handle the volume, or bake in additional pans and stack more layers for height.
As for the stickiness, these layers are sticky!! I always have to handle them super gently to try to minimize the sticking. You didn’t do anything wrong. It sounds like it still turned out beautifully and tasted amazing, which is the biggest win!
Hello! Just wondering if I skip the sugar would it affect the overall cake? Trying to find yummy cake recipe for my little one first birthday it coming up soon! ??
Hi Mimi,
Great question! And so exciting that your little one’s first birthday is coming up — happy early birthday to them!
With angel food cake, sugar actually plays a really important role. Not just for sweetness, but for structure and texture too. It helps stabilize the whipped egg whites and gives the cake that signature light, fluffy texture. If you skip the sugar entirely, the cake likely won’t rise properly and could collapse or turn rubbery.
If you’re looking for a low- or no-sugar option for your baby, you might consider a banana or applesauce-based smash cake! They add natural sweetness and are also baby-friendly. Hope that helps, and that the smash cake turns out great!
Probably should have given more caution. in the hi icing becoming soupy. It’s my Husbands birthday today and I barely mixed for 20 secs and it’s ruined. It’s an hour drive and back for more ingredients. Boo.
Hi R,
I’m so sorry that happened, especially on your husband’s birthday, that must have been really stressful. With stabilized whipped cream, it can very quickly go from soft peaks to overmixed, which causes it to deflate or start looking grainy. You definitely need to watch the mixture closely as it mixes, just like I recommend in the recipe card 🙂
It’s really temperature and timing-sensitive, so even a short amount of extra mixing can change the texture. The good news is that it’s not truly ruined. You can often rescue it by gently folding in a little more cold cream or chilling the bowl and whisk, then whipping briefly to bring it back together. Hope that helps for next time!
Idk why it won’t let me leave a 5 star review, but oh well. ???? I whipped a quart of heavy cream and dumped in some powdered sugar and vanilla, layered it with the cake and 2 lbs of strawberries. It was delicious! The cakes themselves came out great! My friends enjoyed it immensely, and it was super quick to throw this all together. I don’t actually know how it compares to regular angel food cake, but it tasted really good!
I am so happy to hear you loved this recipe Alison 🙂 Thank you for sharing!!!!