Angel Food Cake Desserts: 15 Cloud-Light Holiday Treats Grandma Made for Company

Angel food cake desserts are the sweet secret of holiday hosts who know their guests are already full. After turkey, ham and three kinds of potatoes, nobody wants a heavy dessert. That is exactly why grandma kept an angel food cake in the pantry. It is light as a cloud, made with egg whites instead of butter, and with a little fruit and cream it looks like you worked all day. Below you will find the best angel food cake desserts: church potluck classics, Christmas morning ideas and quick shortcuts that start with a store-bought cake. Which one will be on your table this year..

Heaven on Earth Cake, the Star of Angel Food Cake Desserts

Heaven on Earth cake is the church potluck classic that keeps coming back. It layers angel food cake cubes with cherry pie filling, vanilla pudding and whipped cream, and a video of it from The Kitchn drew more than 800 reactions on MSN, while one small YouTube channel’s version passed 399,000 views. You can make it with a store-bought cake in 15 minutes, and it is even better the next day. Have you had it at a church supper..

You will need: 1 angel food cake (cut in 1 inch cubes), 1 can (21 oz) cherry pie filling, 1 box (3.4 oz) instant vanilla pudding, 1 1/2 cups cold milk, 1 cup sour cream, 1 tub (8 oz) whipped topping, 1/4 cup toasted sliced almonds.

How to make it: 1. Whisk the pudding, milk and sour cream until thick. 2. Spread half the cake cubes in a trifle bowl or 9×13 dish. 3. Spoon over two thirds of the cherry filling. 4. Add the rest of the cake and spread the pudding on top. 5. Cover with whipped topping and dot with the remaining cherries. 6. Sprinkle with almonds and chill at least 4 hours.

Strawberry Trifle, the Prettiest of Angel Food Cake Desserts

Of all the angel food cake desserts, the strawberry trifle may be the prettiest. Cubes of cake, sweet sliced strawberries and clouds of cream stack up in a glass bowl, and every layer shows. It is a make-ahead dream: assemble it in the morning and it only gets better by dinner. A store-bought cake works perfectly here. Do you build yours in a big bowl or little cups?

You will need: 1 angel food cake (store-bought or homemade, cut in cubes), 2 lb strawberries (sliced), 1/4 cup sugar, 1 box (3.4 oz) instant vanilla pudding, 2 cups cold milk, 1 tub (8 oz) whipped topping or 2 cups whipped cream.

How to make it: 1. Toss the strawberries with the sugar and let them sit 15 minutes. 2. Whisk the pudding with the milk until thick. 3. Fold half the whipped topping into the pudding. 4. Layer cake cubes, strawberries and pudding cream in a trifle bowl. 5. Repeat and finish with whipped topping and berries. 6. Chill at least 2 hours, up to 8.

Chocolate Angel Food Roll With Whipped Cream

Angel food batter is light enough to bake in a thin sheet and roll up like a jelly roll. Add cocoa to the batter, roll it while warm in a towel dusted with powdered sugar, then fill it with sweetened whipped cream. It looks bakery fancy but it is mostly patience. Slice it thick for Christmas dessert plates. Have you ever tried rolling a cake?

You will need: 1 box (16 oz) angel food cake mix, 1/4 cup cocoa powder, water as the box directs, powdered sugar for the towel, 2 cups heavy cream, 1/4 cup powdered sugar, 1 tsp vanilla, chocolate shavings.

How to make it: 1. Heat the oven to 350 F and line a 10×15 jelly roll pan with parchment. 2. Mix the cake mix, cocoa and water as directed and spread in the pan. 3. Bake 15 to 18 minutes until springy. 4. Turn onto a towel dusted with powdered sugar, roll up and cool. 5. Whip the cream with sugar and vanilla, unroll the cake and spread. 6. Roll again, chill 1 hour and add chocolate shavings.

Lemon Angel Food Cake With Lemon Curd Glaze

Bright, tangy and so easy. A spoon of lemon zest in the batter and a glaze made from jarred or homemade lemon curd turn plain angel food cake into a dessert that tastes like spring in December. Among angel food cake desserts, it is the perfect palate cleanser after a heavy holiday meal. Add a few fresh berries for color. Are you a lemon dessert person?

You will need: 1 angel food cake, 1/2 cup lemon curd, 1 cup powdered sugar, 1 to 2 tbsp lemon juice, zest of 1 lemon, fresh lemon slices or berries to decorate.

How to make it: 1. Set the cake on a serving plate. 2. Warm the lemon curd for 15 seconds in the microwave. 3. Whisk in the powdered sugar and enough lemon juice to make a pourable glaze. 4. Spoon it over the top so it drips down the sides. 5. Sprinkle with lemon zest. 6. Let it set 20 minutes and decorate with lemon slices.

Peppermint Cake, Christmas Angel Food Cake Desserts at Their Best

This is the Christmas version of angel food cake desserts that many people remember from church cookbooks. Frost a white angel food cake with fluffy peppermint whipped cream tinted the palest pink, then shower it with crushed candy canes right before serving. It is cool, light and festive, and it slices beautifully. Add the candy at the last minute so it stays crunchy. Candy canes or peppermint candies?

You will need: 1 angel food cake, 2 cups heavy cream, 1/3 cup powdered sugar, 1/2 tsp peppermint extract, 1 drop red food color, 1/2 cup crushed candy canes or peppermint candies.

How to make it: 1. Chill the bowl and beaters for 10 minutes. 2. Whip the cream with the powdered sugar to soft peaks. 3. Add the peppermint extract and food color and whip to stiff peaks. 4. Frost the top and sides of the cake. 5. Chill up to 4 hours. 6. Sprinkle with crushed candy just before serving.

Toasted Angel Food Slices With Warm Berries

Day-old cake makes some of the best angel food cake desserts, and it gets a second life in a skillet. Butter the slices, toast them until the edges turn golden and crisp, then spoon warm berry compote over the top. The outside crunches and the inside stays soft. It takes 10 minutes and works with frozen berries all winter long. Have you ever toasted cake?

You will need: 4 thick slices angel food cake, 2 tbsp softened butter, 2 cups mixed berries (fresh or frozen), 2 tbsp sugar, 1 tsp lemon juice, whipped cream to serve.

How to make it: 1. Simmer the berries, sugar and lemon juice for 5 to 7 minutes until saucy. 2. Spread butter on both sides of the cake slices. 3. Toast in a skillet over medium heat 1 to 2 minutes per side until golden. 4. Move the slices to plates. 5. Spoon the warm berries over the top. 6. Add a dollop of whipped cream.

Angel Food Cake French Toast for Christmas Morning

Angel food cake desserts are not only for after dinner; here is a fun way to use leftover cake on Christmas morning. Thick slices of angel food cake soak up a cinnamon custard and cook on a buttered griddle until golden. They puff up and stay light inside, almost like a cloud. Dust with powdered sugar and serve with berries and maple syrup. Would your kids ask for this every year?

You will need: 6 thick slices angel food cake, 3 eggs, 1/2 cup milk, 1 tsp vanilla, 1/2 tsp cinnamon, 2 tbsp butter, powdered sugar, fresh raspberries, maple syrup.

How to make it: 1. Whisk the eggs, milk, vanilla and cinnamon in a shallow dish. 2. Heat a griddle or skillet over medium heat and add butter. 3. Dip each slice quickly, turning once, so it does not get soggy. 4. Cook 2 minutes per side until golden. 5. Dust with powdered sugar. 6. Serve with raspberries and maple syrup.

Chocolate Chip Angel Food Cake

Mini chocolate chips folded into angel food batter give every slice little dots of chocolate without making the cake heavy. Use mini chips and toss them in a spoon of flour first so they do not sink. Dust the top with powdered sugar and it looks like fresh snow. It is one of those angel food cake desserts kids love. Mini chips or grated chocolate?

You will need: 1 box (16 oz) angel food cake mix plus water as directed, or 1 homemade batter, 3/4 cup mini chocolate chips, 1 tbsp flour, powdered sugar for dusting.

How to make it: 1. Heat the oven as the box directs and use an ungreased tube pan. 2. Mix the batter. 3. Toss the chips with the flour. 4. Gently fold the chips into the batter. 5. Bake as directed and cool upside down in the pan. 6. Loosen, turn out and dust with powdered sugar.

Two-Ingredient Pumpkin Cake, the Easiest Angel Food Cake Desserts

This viral shortcut needs just a box of angel food cake mix and a can of pumpkin puree. Stir them together, add a little pumpkin pie spice, and bake in a 9×13 pan. The result is light, moist and tastes like fall, with far less fat than most pumpkin cakes. Top each square with whipped cream. Would you believe it has only two main ingredients?

You will need: 1 box (16 oz) angel food cake mix, 1 can (15 oz) pumpkin puree (not pie filling), 1 tsp pumpkin pie spice, whipped cream and cinnamon to serve.

How to make it: 1. Heat the oven to 350 F and line a 9×13 pan with parchment. 2. Stir the cake mix, pumpkin and spice together until smooth; do not add water. 3. Spread in the pan. 4. Bake 25 to 30 minutes until a toothpick comes out clean. 5. Cool completely. 6. Cut into squares and top with whipped cream and cinnamon.

Pineapple Coconut Angel Food Icebox Dessert

Icebox angel food cake desserts are the kind grandma kept in the fridge for company. Cubes of angel food cake get layered with crushed pineapple and vanilla pudding cream, then topped with whipped cream and toasted coconut. It needs no oven and tastes like a tropical vacation in the middle of winter. Make it the night before. Coconut on top, yes or no?

You will need: 1 angel food cake (cubed), 1 can (20 oz) crushed pineapple (well drained), 1 box (3.4 oz) instant vanilla pudding, 1 1/2 cups cold milk, 1 tub (8 oz) whipped topping, 1/2 cup toasted shredded coconut.

How to make it: 1. Whisk the pudding and milk until thick. 2. Stir in the drained pineapple. 3. Fold in half the whipped topping. 4. Spread half the cake cubes in a 9×13 dish and cover with half the pineapple cream. 5. Repeat, then spread the rest of the whipped topping on top. 6. Sprinkle with coconut and chill at least 4 hours.

Angel Food Cupcakes With Berry Whipped Cream

Bake angel food batter in a muffin tin and you get angel food cake desserts in a single bite, cupcakes that are almost weightless. They bake in about 15 minutes and are perfect for class parties and cookie trays. Pipe on whipped cream and top with a raspberry or blueberry. Use paper liners and fill them nearly to the top, because angel food does not rise as much in small cups. Cupcakes or a whole cake?

You will need: 1 box (16 oz) angel food cake mix plus water as directed, 24 paper liners, 2 cups heavy cream, 1/4 cup powdered sugar, 1 tsp vanilla, fresh raspberries and blueberries.

How to make it: 1. Heat the oven to 350 F and line 2 muffin tins with paper liners. 2. Mix the batter as directed. 3. Fill each liner almost to the top. 4. Bake 14 to 18 minutes until golden and springy. 5. Cool completely. 6. Whip the cream with sugar and vanilla, pipe on top and add berries.

Strawberry Shortcake, Angel Food Cake Desserts Made Simple

Strawberry shortcake does not need biscuits. Thick slices of angel food cake, juicy sugared berries and real whipped cream make a lighter version that many families serve all year. It is also one of the easiest angel food cake desserts for a crowd: set out the cake, berries and cream and let everyone build their own. Biscuits or angel food for your shortcake?

You will need: 1 angel food cake (sliced), 2 lb strawberries (sliced), 1/3 cup sugar, 2 cups heavy cream, 1/4 cup powdered sugar, 1 tsp vanilla.

How to make it: 1. Toss the strawberries with the sugar and let sit 30 minutes until juicy. 2. Whip the cream with the powdered sugar and vanilla. 3. Place a slice of cake on each plate. 4. Spoon berries and juice over the cake. 5. Add a big dollop of cream. 6. Top with more berries.

Angel Food Cake With Chocolate Ganache and Raspberries

Chocolate lovers get their own angel food cake desserts too. Two ingredients make the glossiest topping you have ever seen: warm cream and chopped chocolate. Pour the ganache over the top of an angel food cake so it drips down the sides, then pile raspberries in the center hole. It looks like it came from a bakery case, but it takes 10 minutes. Dark, milk or white chocolate?

You will need: 1 angel food cake, 4 oz semisweet chocolate (chopped), 1/2 cup heavy cream, 1 tsp corn syrup (optional, for shine), 1 cup fresh raspberries.

How to make it: 1. Set the cake on a serving plate. 2. Heat the cream until it just simmers. 3. Pour it over the chocolate and let it sit 3 minutes. 4. Stir until smooth and add the corn syrup. 5. Cool 10 minutes, then pour over the top of the cake so it drips. 6. Fill the center with raspberries.

Orange Glazed Angel Food Cake With Sugared Cranberries

For a holiday table, few angel food cake desserts look prettier: a bright orange glaze and a crown of sugared cranberries make plain angel food cake look like a centerpiece. The cranberries sparkle like frost and add a tart pop. Make them the day before so they have time to dry. The glaze is just powdered sugar, orange juice and zest. Would you put this on your Christmas table?

You will need: 1 angel food cake, 1 1/2 cups powdered sugar, 3 to 4 tbsp orange juice, zest of 1 orange, 1 cup fresh cranberries, 1/2 cup water, 1 cup sugar (divided).

How to make it: 1. Simmer 1/2 cup sugar with the water until dissolved, then cool slightly. 2. Stir in the cranberries and let soak 1 hour. 3. Drain, roll in the remaining sugar and dry on parchment for 2 hours. 4. Whisk the powdered sugar, orange juice and zest into a glaze. 5. Spoon it over the cake. 6. Top with the sugared cranberries and more zest.

Classic Homemade Angel Food Cake, the Base for All Angel Food Cake Desserts

Angel food cake recipes show up in American cookbooks from the late 1800s, and the method has barely changed: egg whites, sugar, a little flour and no butter at all, which makes it naturally low in fat. Never grease the tube pan, because the batter needs to cling to the sides to rise, and cool it upside down. Then dress it up with any of these angel food cake desserts. For more easy shortcuts, see our two-ingredient recipes, or watch The Kitchn’s Heaven on Earth cake video. Which one will you make first?

You will need: 12 large egg whites (room temperature), 1 1/2 tsp cream of tartar, 1/4 tsp salt, 1 1/2 cups sugar (divided), 1 cup cake flour, 1 1/2 tsp vanilla extract, 1/2 tsp almond extract.

How to make it: 1. Heat the oven to 350 F and set out an ungreased 10 inch tube pan. 2. Sift the flour with 3/4 cup sugar twice. 3. Beat the egg whites, cream of tartar and salt to soft peaks, then add the remaining sugar slowly until glossy. 4. Fold in the extracts, then the flour mix in 4 additions. 5. Spread in the pan and bake 35 to 40 minutes. 6. Cool upside down for 2 hours before removing.