Print

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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/raspberry-angel-food-cake-recipe/