Triple Layer Angel Food Cake
This Triple Layer Angel Food Cake with whipped cream cheese frosting and berries is a Fourth of July dessert Betsy Ross would be proud of! When I think of Fourth of July cookouts, I think of hotdogs, potato salad and of course, patriotic desserts. Can’t you picture this little baby on a picnic table surrounded by all your family and friends? This beautiful red, white and blue angel food cake is so light and airy that it is perfect for summer and everyone is going to love it!
This is a no-judgement zone.
It is so hot in Florida right now that the last thing I want to do this weekend is turn on the oven. That’s why I am completely in love with the idea of taking a store-bought cake, adding something homemade and making it your own; no fuss or baking is required! Angel Food cake is usually a crowd-pleaser because it is so tender and light. Layered with this homemade whipped cream cheese frosting, no one will know that this divine triple layer angel food cake is store-bought! If you’re more of a “make it yourself” kind of gal, that’s okay, too. This recipe will work with any angel food cake. Go on with your bad self!
The possibilities are endless with an angel food cake recipe this easy and versatile!
I love incorporating red and blue berries for a patriotic feel. However, you can make this cake on any occasion and top with coconut, chocolate shavings or even lemon curd. You can also lighten up the cream cheese frosting by using my recipe for brown sugar whipped cream or using a store-bought whipped topping.
Less time in the kitchen means more time with friends and family!
This cake only took me 20 minutes to prepare before popping in the fridge. I was feeling a little lazy rustic, so I just spooned the whipped cream frosting onto the cake. If you want to make this little beauty even prettier, opt for a piping bag.
I hope you and your family enjoy this easy dessert recipe! Happy Fourth of July!
Kelsey Renee
Ingredients
- 1 Prepared Angel Food Cake
- 1 pint of strawberries
- ½ pint of blueberries
- ½ pint of raspberries
- 3 cups heavy whipping cream
- 8 ounces of softened cream cheese
- 3 tablespoons instant vanilla pudding mix
- 3 tablespoons confectioners’ sugar
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
Instructions
- 1. Using a stand or hand held mixer (whisk attachment), whip the heavy cream, pudding mix, confectioner’s sugar and vanilla until still peaks form (about six minutes). Set whipped cream aside. If you are using a stand mixer, scrape the whipped cream into another bowl.
- 2. Continuing with your stand or hand held mixer (paddle attachment), beat cream cheese until there are no lumps remaining. Add the granulated sugar and beat until well incorporated.
- 3. Add the whipped cream mixture to the cream cheese and combine on the lowest setting or fold in by hand. Be careful not to beat the air out of the whipped cream.
- 4. Place frosting in the refrigerator until you have completed step 6.
- 5. Wash and dry the berries. Remove the stem and slice strawberries into quarters. Set aside.
- 6. Using a bread knife carefully cut the cake into 3 tier sections.
- 7. On a cake stand, spread ¼ cup of frosting as a base. Then, place the first tier of cake. Using a rubber scraper or piping bag, cover the bottom tier with 1/3 of the frosting. Then, cover with 1/3 of the berries. Repeat two more times until the cake is complete.
- 8. Place cake in refrigerator to chill for one hour or until ready to serve.
- 9. Dust with powdered sugar and enjoy!
