Layered Angel Food Cake with Fresh Berries and Cream Cheese Frosting Recipe

Introduction

This layered angel food cake is a light and fluffy dessert perfect for showcasing fresh berries. With a creamy whipped cream and cream cheese frosting, it’s both elegant and refreshing, ideal for gatherings or a special treat at home.

Ingredients

• 10 large egg whites, freshly separated and at room temperature (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)
• 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)
• 1 pint fresh blueberries
• 1 pint fresh raspberries
• 1 pint fresh blackberries
• 1 lb fresh strawberries, sliced in half

Instructions

1. Step 1: Preheat your oven to 325°F (162°C). Line three 7-inch or 8-inch cake pans with parchment paper, ensuring not to grease the pans. If you accidentally greased them, wash and dry thoroughly before lining.
2. Step 2: In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, lemon juice, warm water, cream of tartar, and lemon zest. Whisk on low speed for 1 minute to blend.
3. Step 3: Gradually add the granulated sugar while increasing the mixer speed to medium-high. Continue whisking until soft peaks form and the mixture has roughly quadrupled in volume.
4. Step 4: Sift together cake flour, powdered sugar, and salt. Gently fold the dry ingredients into the egg white mixture in two additions using a rubber spatula. Fold just until no flour streaks remain; small lumps are okay.
5. Step 5: Divide the batter evenly among the prepared pans, smoothing the tops with the spatula. Bake for 22-25 minutes or until a toothpick inserted comes out clean and the tops are lightly browned. Avoid opening the oven door during baking.
6. Step 6: After baking, place the cake pans upside down on a metal rack to cool inside the pans completely. Once cool, run an offset spatula around the edges and carefully remove the cake layers.
7. Step 7: For the frosting, chill your mixing bowl and whisk attachment in the freezer for 30 minutes.
8. Step 8: Beat the cold cream cheese in the chilled bowl on medium speed until smooth. Add powdered sugar gradually, starting on low speed then increasing to medium-high, mixing for about 1 minute until fully incorporated.
9. Step 9: Stir in vanilla extract. Slowly add cold heavy cream in about four additions while mixing on medium-high. Watch carefully—stop as soon as the mixture thickens and forms soft peaks to avoid over-whipping.
10. Step 10: Perform a whisk test by dipping the whisk into the frosting and flipping it upside down; it should hold a peak. If not, mix in short intervals until it does. Cover and refrigerate until ready to assemble.
11. Step 11: Assemble the cake on a greaseproof cake board. Use a small dollop of frosting to secure the first layer upside down on the board.
12. Step 12: Spread a thick layer of whipped cream frosting on the first cake layer, then sprinkle with about one-third of the fresh berries. Repeat with the remaining layers.
13. Step 13: Decorate the top of the cake with the remaining berries and dust lightly with powdered sugar before serving.

Tips & Variations

• For more volume in your whipped cream frosting, ensure all equipment and ingredients are well chilled before whipping.
• Swap out the berries for seasonal fruits like peaches or kiwi for a different twist.
• If you prefer a tangier frosting, add a teaspoon of lemon zest or a splash of lemon juice to the cream cheese mixture.
• Use cake flour rather than all-purpose flour to maintain the tender, light texture of the angel food cake.

Storage

Store the assembled cake in the refrigerator, covered loosely with plastic wrap or a cake dome, for up to 3 days. Because of the whipped cream frosting, it’s best enjoyed fresh. When ready to serve, let it sit at room temperature for 10-15 minutes for optimal texture. Do not freeze this cake as the whipped cream may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the angel food cake layers ahead of time?

Yes, you can bake the layers up to 2 days in advance. Store them wrapped tightly in plastic wrap at room temperature or refrigerate. Allow them to come to room temperature before frosting.

What if I don’t have cream of tartar?

Cream of tartar helps stabilize the egg whites. If you don’t have it, you can substitute with an equal amount of white vinegar or lemon juice to achieve similar results.

Layered Angel Food Cake with Fresh Berries and Cream Cheese Frosting Recipe

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★★★★★

4.5 from 111 reviews

• Author: anna
• Total Time: 1 hour 22 minutes
• Yield: 16 servings 1x
• Diet: Vegetarian

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Description

This Layered Angel Food Cake recipe features light and airy angel food cake layers combined with a rich, whipped cream frosting enhanced by cream cheese. Tossed with fresh mixed berries like blueberries, raspberries, blackberries, and strawberries, this cake is a refreshing and elegant dessert perfect for any occasion. The cake layers are baked to a delicate golden finish and assembled with luscious cream cheese whipped cream and vibrant seasonal fruit, resulting in a stunning multi-layered dessert that’s as beautiful as it is delicious.

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Ingredients

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Angel Food Cake Layers

• 10 large egg whites, freshly separated and at room temperature (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)

Whipped Cream Frosting with Cream Cheese

• 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)

Fruit Topping

• 1 pint fresh blueberries
• 1 pint fresh raspberries
• 1 pint fresh blackberries
• 1 lb fresh strawberries, sliced in half

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Instructions

1. Prepare Cake Pans: Preheat the oven to 325°F (162°C) and line three 7-inch or 8-inch cake pans with parchment paper. Do not grease the pans, and if any grease is present, wash and dry the pans thoroughly before lining.
2. Mix Wet Ingredients: In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, fresh lemon juice, warm water, cream of tartar, and lemon zest. Mix on low speed for 1 minute to blend.
3. Whip Egg Whites: Gradually add granulated sugar while increasing the mixer speed to medium-high. Continue whipping until soft peaks form and the mixture has roughly quadrupled in volume.
4. Fold in Dry Ingredients: Sift together cake flour, powdered sugar, and salt. Gently fold the sifted dry ingredients into the whipped egg whites in two additions using a rubber spatula. Fold just until no streaks of flour remain, allowing some small lumps.
5. Divide and Bake: Evenly divide the batter between the prepared pans, smoothing the tops with a spatula. Bake for 22-25 minutes until a toothpick inserted comes out clean and the tops are lightly browned. Avoid opening the oven door during baking to prevent deflation.
6. Cool Cake Layers: Invert the cake pans onto a metal cooling rack and let the layers cool completely while still in their pans. Once cooled, run an offset spatula around the edges to loosen, then remove the layers.
7. Chill Equipment for Frosting: Place your mixing bowl and whisk attachment in the freezer for 30 minutes to prepare for the whipped cream frosting.
8. Make Cream Cheese Frosting: Beat cold cream cheese in the chilled bowl on medium speed until smooth. Add powdered sugar and mix on low to begin, increasing speed to medium-high until incorporated. Add vanilla extract, then gradually pour in cold heavy cream in about four additions while mixing on medium-high.
9. Whip Frosting to Peaks: Continue mixing the frosting closely watching its consistency. Stop as soon as it forms stiff peaks and passes the whisk test—the peak should hold when the whisk is flipped upside down. Avoid over-mixing to prevent soupy texture.
10. Assemble the Cake: Place the first cake layer upside down on a greaseproof cake board, securing it with a small dollop of whipped cream frosting. Spread a thick layer of frosting on the cake, then top with about one-third of the mixed berries. Repeat layering with remaining cake layers and berries.
11. Decorate and Serve: Finish by decorating the top of the cake with the remaining berries and dust lightly with powdered sugar. Chill if desired, then serve and enjoy your fresh, layered angel food cake.

Notes

• Do not grease the angel food cake pans; grease will prevent the batter from climbing the sides and fluffing properly.
• Use room temperature egg whites to achieve maximum volume when whipping.
• Chilling the mixing bowl and whisk helps the heavy cream to whip more efficiently and stabilize the frosting.
• Gradually adding the heavy cream and mixing slowly prevents splattering and ensures smooth incorporation.
• Be careful not to over-whip the frosting; it will break down and become runny if over mixed.
• Using fresh seasonal berries adds natural sweetness and vibrant color to the cake.
• Keep the cake refrigerated if not serving immediately to maintain freshness of the whipped cream frosting.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Angel Food Cake, Layered Cake, Whipped Cream Frosting, Cream Cheese Frosting, Mixed Berry Cake, Light Dessert, Summer Cake, Fruit Cake