Raspberry Angel Food Cake Recipe

Introduction

Raspberry Angel Food Cake is a light, airy dessert that perfectly balances sweet and tart flavors. With fresh raspberries folded into a fluffy angel food base, it’s an ideal treat for spring and summer gatherings or any occasion that calls for a delicate, refreshing cake.

Ingredients

• 1 box of angel food cake mix (or homemade ingredients for angel food cake)
• 1 cup of fresh raspberries (or frozen raspberries, thawed and drained)
• 1/2 cup of water
• 2 tbsp of lemon juice (optional, for added citrus flavor)
• 1 tsp of vanilla extract (for a richer taste)
• 1/4 cup of sugar (to lightly sweeten the raspberries)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease an angel food cake pan (tube pan) but do not flour it, as this will help the cake rise properly.
2. Step 2: Prepare the cake mix according to the instructions on the box. Typically, combine the cake mix with water, lemon juice, and vanilla extract. Beat at high speed for about 2 minutes until stiff peaks form.
3. Step 3: Gently fold the raspberries into the batter with a spatula, being careful not to crush them to maintain the cake’s texture.
4. Step 4: Pour the batter into the prepared pan, tapping gently to release any air bubbles. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
5. Step 5: Remove the cake from the oven and invert the pan onto a cooling rack or bottle. Let it cool completely for about 1 hour.
6. Step 6: Once cool, run a knife around the edges to loosen the cake, then carefully remove it from the pan and transfer to a serving platter.

Tips & Variations

• For extra flavor, dust the finished cake with powdered sugar and serve with whipped cream on the side.
• If you prefer a sweeter burst, gently toss the raspberries with sugar before folding them in.
• Use frozen raspberries if fresh are not available; just make sure to thaw and drain well to avoid extra moisture.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it wrapped tightly in plastic wrap for up to 5 days. To enjoy, bring to room temperature before serving. The cake is best eaten fresh, but leftovers can be lightly warmed in the oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh or frozen raspberries?

Both work well. If using frozen raspberries, be sure to thaw them completely and drain any excess liquid to prevent the batter from becoming watery.

Do I need to grease and flour the pan?

You should lightly grease the angel food cake pan but avoid flouring it. This helps the cake climb and rise properly during baking, giving it its characteristic light texture.

Raspberry Angel Food Cake Recipe

Print Recipe

★★★★★

4.9 from 116 reviews

This Raspberry Angel Food Cake is a light and airy dessert that combines the delicate sweetness of angel food cake with the fresh, tangy flavor of raspberries. Featuring simple ingredients and easy preparation, it’s a perfect treat for any occasion, garnished with powdered sugar and whipped cream for extra indulgence.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 55 minutes
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Angel Food Cake

• 1 box of angel food cake mix (or homemade recipe equivalent)
• 1/2 cup water
• 2 tbsp lemon juice (optional, for added citrus flavor)
• 1 tsp vanilla extract

Raspberry Mixture

• 1 cup fresh raspberries (or frozen raspberries, thawed and drained)
• 1/4 cup sugar

Toppings (Optional)

• Powdered sugar for dusting
• Whipped cream

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease an angel food cake pan or tube pan without flouring it, ensuring the cake will rise properly during baking.
2. Prepare the Cake Mix: In a mixing bowl, combine the angel food cake mix with water, lemon juice, and vanilla extract. Using a hand or stand mixer, beat at high speed for about 2 minutes until stiff peaks form to incorporate air and achieve a fluffy batter.
3. Incorporate the Raspberries: Gently fold the raspberries into the batter with a spatula, taking care not to overmix as crushing the berries can compromise the cake’s texture and appearance.
4. Bake the Cake: Pour the batter into the prepared pan, tapping gently to release air bubbles. Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted comes out clean, indicating the cake is fully baked.
5. Cool the Cake: Remove the cake from the oven and immediately invert the pan onto a cooling rack or bottle to hang and cool completely for about 1 hour, which helps maintain the cake’s structure and fluffiness.
6. Remove from the Pan: Once cooled, carefully run a knife around the edges of the pan to loosen the cake. Gently lift the cake out and transfer it to a serving platter. Dust with powdered sugar and serve with whipped cream if desired.

Notes

• For best results, avoid flouring the pan to help the cake climb the sides and rise properly.
• Use fresh or completely thawed and drained frozen raspberries to prevent excess moisture in the batter.
• Folding in the berries gently preserves their shape and prevents streaking in the batter.
• Cooling the cake upside down preserves its height and light texture.
• Optional lemon juice adds a subtle citrus flavor that brightens the cake.

Keywords: angel food cake, raspberry cake, light dessert, airy cake, fruit cake, easy cake recipe, summer dessert