Party Angel Food Cake

Rainbow sprinkles, crunchy hazelnuts, and smooth chocolate ganache makes this a PARTY angel food cake.

Rainbow sprinkles, crunchy hazelnuts, and smooth chocolate ganache makes this fluffy angel food cake a huge party!

Prepare your eyes! Your tastebuds! Your stomach!

I’ve been working on perfecting angel food cake for the past few months and to finally reveal my beloved recipe, I obviously had to add some flair.

Sally sprinkle style.

Rainbow sprinkles, crunchy hazelnuts, and smooth chocolate ganache makes this fluffy angel food cake a huge party!

Do you like angel food cake? I personally love it with strawberries and whipped cream. No more, no less. That’s how my mom always made it. When my friends at Diamond of California asked me to prepare a fun sprinkle-loaded cake, I combined my (1) determination to perfect angel food cake (2) monstrous craving for chocolate and (3) obsession with all things rainbow. PS: these sprinkles are from Sweetapolita!

You might be an angel food cake purist, but if you’re not, this recipe is for you! Today I’m sharing the fluffiest angel food cake. So fluffy that it’s like bouncing on clouds with a huge smile and a fork in hand. In a totally non-creepy way of course. To this light-as-air cake, I added rainbow sprinkles, rich chocolate ganache, and crunchy hazelnuts.

I didn’t know how else to describe this recipe other than the word PARTY.

Rainbow sprinkles, crunchy hazelnuts, and smooth chocolate ganache makes this fluffy angel food cake a huge party!

Angel food cake is nothing to take lightly. This cake is so particular! I don’t want to intimidate you, I simply want to encourage you to try something new and exciting. And I’m here to help guide you! Let me tell you a few things I’ve learned.

First, angel food cake is mostly all egg whites. Beaten egg whites, whipped to fluffy oblivion. Make sure there are no yolks whatsoever. None! There’s no baking powder or soda– rather, angel food cake depends on air and steam for leavening.

There’s also flour, salt, sugar, cream of tartar, and vanilla. That’s it. For an extraordinarily fluffy cake, use cake flour, which is the lightest of all flour varieties. All-purpose flour produces a dense, almost bread-like texture. In a pinch, you can use this cake flour substitute.

I’ve also learned that it’s important to aerate the ingredients to obtain that soft sponge cake texture. By aerate, I mean fluff up the flour and sugar. You know, make it lighter. Process the sugar in a food processor until powdery, then process the flour and salt. Pulse it just a few times to incorporate air. The aerated ingredients will dissolve quicker in the whipped egg whites. Meaning– the egg whites won’t deflate and lose their shape.

Look at this fluffball batter!

Rainbow sprinkles, crunchy hazelnuts, and smooth chocolate ganache makes this fluffy angel food cake a huge party!

It’s like marshmallows, unicorns, and puffy pillows all in one.

Rainbow sprinkles, crunchy hazelnuts, and smooth chocolate ganache makes this fluffy angel food cake a huge party!

Rainbow sprinkles, crunchy hazelnuts, and smooth chocolate ganache makes this fluffy angel food cake a huge party!

It’s nearly impossible waiting for this cake to cool! Actually, one thing about cooling. Make sure you cool the cake upside down. Angel food cake is so light that it can be crushed by its own weight. Always cool it upside down.

Onto the chocolate ganache! Unlike angel food cake, chocolate ganache requires little thought or work. It’s only 2 ingredients: chocolate and heavy cream (or heavy whipping cream/double cream). Use pure chocolate. With only two ingredients, it’s important to make sure they are quality. I use semi-sweet chocolate for a dark chocolate flavor; use milk chocolate for a sweeter ganache. But trust me– dark semi-sweet is ridiculously good with this light angel food cake!

Rainbow sprinkles, crunchy hazelnuts, and smooth chocolate ganache makes this fluffy angel food cake a huge party!

And finally, a garnish of sprinkles and hazelnuts are the final invitees to the angel food cake party. It’s never a party without some confetti right?? For added flavor, toast those hazelnuts.

This cake is a texture lover’s dream come true. Light cake, silky smooth dark chocolate ganache, crunchy hazelnuts, and sweet sprinkles. It’s a party like no other.


Party Angel Food Cake

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 4 hours, 10 minutes
  • Yield: serves 10-12
  • Category: Cake
  • Method: Baking
  • Cuisine: American


Rainbow sprinkles, crunchy hazelnuts, and smooth chocolate ganache makes this fluffy angel food cake a huge party!



  • 1 and 3/4 cups (350g) granulated sugar
  • 1 cup + 2 Tablespoons (130g) cake flour (spoon & leveled)
  • 1/4 teaspoon salt
  • 12 large egg whites (room temperature)*
  • 1 and 1/2 teaspoons cream of tartar
  • 1 and 1/2 teaspoons pure vanilla extract
  • 2/3 cup (127g) rainbow sprinkles*

Ganache + Topping

  • 8 ounces (226g) semi-sweet chocolate, coarsely chopped*
  • 1 cup (240ml) heavy cream
  • 1/2 cup (75g) chopped hazelnuts
  • rainbow sprinkles


  1. Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
  2. Make the cake: In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the flour and salt to the food processor. Pulse 5-10 times until aerated and light.
  3. Using a handheld or stand mixer fitted with a whisk attachment, beat egg whites and cream of tartar together on medium low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar.  Whip until soft peaks form, about 5-6 minutes (see photo above for visual). Add the vanilla and beat just until combined.
  4. Sift the flour mixture into the egg white mixture. Sift slowly in 3 additions, while gently folding it in with a rubber spatula. Then, very gently fold in the sprinkles. Scrape mixture into a 10-inch angel food cake pan. (Don’t grease the pan!)
  5. Bake the cake until a toothpick inserted comes out clean, about 40-46 minutes. Make sure you rotate the pan halfway through baking. Cool the cake completely upside-down set on a wire rack, about 3 hours. Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
  6. Make the ganache: Place chopped chocolate into a large bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. Once it begins to boil, immediately remove from heat then pour over the chocolate. Stir gently and slowly using a wooden spoon until the ganache is smooth. Allow it to cool for 15 minutes. During this time, it will slowly thicken. Then pour or spoon over the cake. Top with sprinkles and hazelnuts. There will likely be leftover ganache. It’s great over ice cream!
  7. Cover leftover cake and keep at room temperature for up to 3 days or in the refrigerator for up to 1 week.


  1. Make Ahead Instructions: Prepare the angel food cake one day in advance and cover tightly at room temperature overnight. The ganache can also be prepared in advance; cover and keep in the refrigerator overnight. Then, warm up before drizzling over cake. Angel food cake can be frozen up to 3 months. Thaw overnight in the refrigerator before serving.
  2. Egg Whites: I strongly recommend using real egg whites instead of egg white substitutes or egg whites from a carton. For the extra yolks, you can make pudding (great recipe in my cookbook), hollandaise, batches of cookies, or some of these recipes.
  3. Sprinkles: Make sure you use rainbow jimmies (the long strand sprinkles) or quins (the flat circle/shaped sprinkles). I find both don’t bleed their color nearly as quickly as nonpareils (the little balls).
  4. Chocolate: Use high quality pure chocolate. Do not use cheap chocolate chips. You need the real thing here!
  5. Pan: An angel food cake pan (aka tube pan) is imperative. Do not use a bundt pan or a regular cake pan. Angel food cake’s structure and stability needs the pan’s particular specifications. Some angel food cake pans come with little feet, which makes cooling the cake upside down easy. Mine does not. I simply cool the cake upside down on a wire rack. No problems there.
  6. Adapted from Cooks Illustrated.

Keywords: confetti angel food cake, sprinkle angel food cake

Rainbow sprinkles, crunchy hazelnuts, and smooth chocolate ganache makes this fluffy angel food cake a huge party!


  1. Jessica @ Citrus Blossom Bliss says:

    So I totally knew angel food cake had no egg whites, but not that it was so darn delicate! I love the addition of a semi-sweet ganache and those darling sprinkles. They make me smile!

  2. Heather (Delicious Not Gorgeous) says:

    that batter looks so gorgeous! i’d be tempted to taste it, but maybe not with all that egg white. and i’m always down for chocolate hazelnutty things, especially with cake!

  3. Oh my gosh! This looks sooo good i can see just by the pictures that the cake looks as light as air. And the batter! I’ve never seen anything like it! So light and airy, it looks like a meringue. Sally, you really have  perfected the perfect angel food cake! Too bad i dont have a angel food cake pan. Soo sad! 🙁 

  4. Michele @ Two Raspberries says:

    LOVE this! 😉 I love the light but sticky-ness of angel food cake and I’ll take mine with chocolate drizzled over it just like the picture and some vanilla ice cream on the side! this looks delicious! happy weekend girl! 

  5. I’ve been trying to get angel food cake right for years – whisked egg white are my baking nemesis. Maybe your recipe will be the one – you’ve never let me down before. Thanks Sally!

  6. This looks fantastic, Sally! I’ve never tried an angelfood cake before so this recipe is definitely a must!

  7. Angel food cake has been on my baking bucket list forever. Adding sprinkles and ganache (swoooooon) just makes that need more urgent! Fluffiest EVER.

  8. I love angelfood cake! I know some people find it kind of boring, but I think the texture and taste and so unique, and I love the “crust” on top! I’ve never made one with sprinkles…but I’d love to try, and also maybe try to swirl some lemon curd or something in there 🙂

  9. Sally this looks so good and I bet my family will go nuts for this!

  10. Leah @ Grain Changer says:

    I’m ALL for breaking away from the “traditional” when it comes to food, and I L-O-V-E everything about this angel food cake, Sally! And that ganache? — whoa baby I’d love to face-plant in that. Totally with you on kissing my current pant size good-bye in favor of AllOfTheGanache! 😉

  11. This looks so cute and sprinkly! Do you have any good recipes/recommendations for using up all the leftover egg-yolks?



    1. pudding (great one in my upcoming book!), lemon curd, churned ice cream, a few batches of cookies, scrambled eggs with extra yolks, hollandaise!

      1. Thanks a million!

  12. Beth @ bethcakes says:

    Oh goodness, sprinkle angle food cake! This totally put a smile on my face when I saw it. I’ve never made an angel food cake, so I’m totally going to try this one. Love that silky ganache on top too!

  13. Boy, I haven’t had angel food cake in YEARS. This looks amazing. There was a story on NPR the other day about the egg shortage and how it is affecting bakers…specifically with their angel food cakes. NOW I understand!

    This would be stunning on a holiday table…Halloween, Christmas, Easter…think of the possibilities!

  14. My daughter LOVES angel food and I have been too intimidated to try it from scratch. Maybe I will now!  I cool mine inverted on an old Pepsi bottle – works great!  

  15. Looks fabulous! Melt in your mouth fabulous! 

  16. Ana | Espresso My Kitchen says:

    This angel food cake looks perfect! and that chocolate ganache looks amazing! 

  17. This looks so yummy. Any ideas of what to do with all those left over yolks? Or do you just pitch them?

    1. pudding, lemon curd, churned ice cream, a few batches of cookies, scrambled eggs with extra yolks, hollandaise!

  18. Honestly, whenever I need to cheer myself up… I turn to sprinkles lol Bad day? Sprinkle waffle. Bad day? Sprinkle yogurt parfait. Bad day? Sprinkle Chipotle (…) 

    But seriously, if I ever feel like something needs pizzazz, I go right for those little sugar crystals of joy. Good idea to aerate the flour/sugar mixture in the food processor! 

  19. Shelby @ Go Eat and Repeat says:

    What a fun cake! This is definitely a party! Yum!

  20. Hey Sally! Your recipes have been awesome lately…so creative and delicious looking! Just wondering if you have any healthy baked goods on the agenda in the near future? My bikini bod needs your help!! 😉 

    1. I have a few summer-y desserts on the horizon, but in the meantime have you tried my lightened-up zucchini bread or greek yogurt fruit tart?

  21. If a cake could ever be called “darling”, I think it’s this one. It’s so sweet looking!  Growing up I always had angel food cake plain, with nothing on it. Then I was introduced to one with a marshmallow frosting. I never looked back. Haha. The chocolate topping for this looks divine!

  22. Could I use egg whites from the cartoon? I feel like 12 whites is a lot of yoke wasted :/

    1. Use egg whites from real eggs.

  23. Chineka @ Savor The Baking says:

    I love angel food cake and that this one is so pretty!

  24. Natalie Munroe says:

    I LOVE angel food cake. It’s one of those cakes I’ll go over and slice a small piece for myself, and then go back for another, and another, and another… you get the idea. Good thing it’s slightly better for you than regular cake. haha. Still, I’ve never made one from scratch. Looks like it’s time. This one is so pretty with the sprinkles. Hurrah for angel food cake!

  25. This looks amazing!  I NEED to make this sometime!  Look at that ganache!  Just made your Grandma’s Sticky Pecan Rolls today.  So tasty! 

  26. can you use this recipe for cupcakes? 

    1. Absolutely! The bake time should be around 18-20 minutes.

  27. I always wonder if it’s really worth it to make angel food cake considering all the egg whites it takes; however, considering it’s my best friend’s birthday next weekend and I offered to make her and her boyfriend and I dinner & dessert, I think I’m going to finally break down and conquer this cake <3 thanks for sharing!

  28. This cake looks so ridiculously fun! I’ve never made angel food cake before because I’ve been a little intimidated about it now coming out of the pan…I might have to try it after seeing this, though!

  29. Erin @ Miss Scrambled Egg says:

    What an awesome treat! I love sprinkles on most everything. 🙂 

  30. Lynne Wilson says:

    Sally…I absolutely love your recipes & ALL the info you give…tried & true…thank you. Your photos & now “cooking school” is fantastic…never knew measuring soooo important…Mother & Grandmother taught me growing up…a little of this & a pinch of that!!! lol Could you do a lesson on heavy cream? I am a bit confused on even that definition….see it in recipes, but what is it & why important? Is it whipping cream, 1/2 & 1/2, or does it say heavy cream @ the store? Dr. Google has soooo many answers, I am more confused. Hugs girl & keep up the “great” work…..Lynne

    1. Thanks Lynne! Heavy cream, heavy whipping cream, and double cream are all pretty much the same with the only difference being the slight variation of milk fat %. They can pretty much all be used interchangeably in recipes.

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