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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
Chill Equipment for Frosting: Place your mixing bowl and whisk attachment in the freezer for 30 minutes to prepare for the whipped cream frosting.
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.
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.
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.
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