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This Layered Angel Food Cake is baked in a 9 X 13 pan, then split and filled with a cream cheese filling makes a beautiful cake that has more pizzazz than your standard angel food cake!
Layered Angel Food Cake has a creamy middle layer of cream cheese and covered with a whipped topping.
Topped with cherries makes a beautiful presentation.
Other pie fillings can be used to fit your own tastes, I just prefer the stunning contrast of the white and red.
This can be made with either a box mix or by making your own.
I use a box mix because I hate the thoughts of wasting so many egg yolks or looking for a use for them.
There is no rule that says you must bake an angel food cake in a tube pan.
It can be made in a 9 X 13!
It will take less time to bake and it will require some patience and gentle effort to get it out of the pan.
In retrospect, I probably should have used parchment paper or wax paper on the bottom of the pan.
The cake pan must be lightly greased AND floured to pull this off.
Even if you choose to use a baking spray, I strongly encourage you to coat that with flour.
Angel food cake likes to stick to every single pan used. In a tube pan, it gets its height from sticking and crawling up the sides of the pan.
There is no need to cool this version of angel food cake upside down. But, you will want to run a knife along the sides of the cake before attempting to remove it.
Once the sides are free, reach down with your fingers to the bottom of the cake on a short side of the pan and begin to gently loosen the bottom of the cake.
There will be a layer of crumbs that stick to the bottom of the pan no matter what you do, so no worries if that happened.
If it didn’t happen, kudos! Let me know your secret! I struggle with this.
The best way to cut this into 2 layers is to use a long serrated bread knife and use long and gently strokes to get all the way through the cake.
Big chunks might break off, just put them back where they came from. Your filling will hold it all together.
You can put this back into the pan you baked it in and finish it there, or you can serve it from a cookie sheet, which is what I do.
It allows me to cut off the hard and rubbery edges I sometimes get.
When slicing Angel Food Layer Cake for serving, use the same serrated knife in gentle long strokes. Add the pie filling to the top after slicing.
Store this in the refrigerator.
Angel Food Layer Cake
- Preheat an oven to 350°F.
- Lightly grease and flour a 9 X 13 pan.
- Prepare cake mix as directed on package, or prepare an angel food cake recipe.
- Spread cake batter evenly into prepared cake pan.
- Bake for 20 to 30 minutes, or just until the cake top is golden brown.
- Remove cake from oven and allow to cool completely. 3 to 4 hours.
- Once the cake is cooled, carefully remove from the pan by loosening the edges with a knife, Once the edges are loosened, begin pulling the cake (very gently) from the bottom of the pan.
- Cut cake into two layers using a serrated knife.
- In a mixing bowl, combine cream cheese and powdered sugar. This will be stiff. Add 1 cup of whipped topping and mix until well blended.
- Separate cake layers.
- Spread cream cheese mixture over the bottom half of the cake and replace the top layer.
- Cover cake with remaining whipped topping.
- Covering with cherry pie filling, or serve it on the side and allow people to use as much or as little cherry pie filling as desired.
- As with any angel food cake, this one will get “chewier” the older it gets, so its best eaten the day it is made or one day later.
- Refrigerate until serving.
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