Introduction

This Raspberry Angel Food Cake is a light and airy dessert that combines the delicate sweetness of angel food cake with the fresh tartness of raspberries. It’s perfect for a refreshing treat or a special occasion when you want something both elegant and simple.

Raspberry Angel Food Cake Recipe - Recipe Image

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

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 helps the cake rise properly.
Step 2: Prepare the cake mix according to the box instructions. Typically, mix the cake mix with water, lemon juice, and vanilla extract. Beat on high speed for about 2 minutes until stiff peaks form.
Step 3: Gently fold the raspberries into the batter using a spatula. Avoid overmixing to prevent crushing the berries and affecting the cake’s texture.
Step 4: Pour the batter into the prepared pan. Tap the pan lightly to release any air bubbles.
Step 5: Bake for 35-40 minutes, or until the top is golden brown. Test doneness by inserting a toothpick; it should come out clean.
Step 6: Remove the cake from the oven and immediately invert the pan onto a cooling rack or bottle to cool completely for about 1 hour.
Step 7: Once cooled, 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 an extra touch, dust the cooled cake with powdered sugar or top with whipped cream before serving.
Use fresh raspberries if possible, but frozen raspberries work well when properly thawed and drained.
If you like a little more citrus, increase the lemon juice slightly for a brighter flavor.

Storage

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Keep it in an airtight container to maintain moisture. When refrigerated, allow the cake to come to room temperature before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well as long as you thaw and drain them thoroughly to avoid excess moisture in the batter.

Why should I not flour the pan when preparing angel food cake?

Not flouring the pan allows the batter to cling to the sides as it rises, helping the cake maintain its height and light texture.

Raspberry Angel Food Cake Recipe

Print Recipe

★★★★★

5 from 145 reviews

This Raspberry Angel Food Cake is a light and airy dessert featuring a classic angel food cake base enhanced with fresh raspberries for a burst of natural sweetness. The cake is gently folded with raspberries and baked to a golden perfection, making a refreshing and elegant treat perfect for any occasion. Topped optionally with powdered sugar and whipped cream, this cake combines simplicity with delightful flavor and texture.

Author: Elias
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour 55 minutes
Yield: 10–12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Angel Food Cake

1 box of angel food cake mix (or homemade ingredients for angel food cake)
1/2 cup of water
2 tbsp of lemon juice (optional)
1 tsp of vanilla extract

Raspberries

1 cup of fresh raspberries (or frozen raspberries, thawed and drained)
1/4 cup of sugar (to lightly sweeten the raspberries)

Optional Toppings

Powdered sugar for dusting
Whipped cream as a topping

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease your angel food cake pan (tube pan) without flouring it to ensure proper rising of the cake.
Prepare the Cake Mix: If using a store-bought angel food cake mix, combine the cake mix with water, lemon juice, and vanilla extract as per the box instructions. Beat the mixture on high speed with a hand or stand mixer for about 2 minutes until stiff peaks form.
Incorporate the Raspberries: Gently fold the fresh or thawed raspberries into the angel food cake batter with a spatula, being careful not to crush the berries to maintain texture.
Bake the Cake: Pour the batter into the prepared cake pan, tap gently to release air bubbles, and bake for 35-40 minutes until the cake is golden brown and a toothpick inserted comes out clean.
Cool the Cake: Remove the cake from the oven and invert the pan onto a cooling rack or bottle to allow the cake to cool completely for about 1 hour.
Remove from the Pan: Once cooled, run a knife carefully around the edges of the pan to loosen the cake and gently remove it. Transfer the cake to a serving platter.
Optional Serving: Dust with powdered sugar and top with whipped cream if desired before serving.

Notes

Use fresh raspberries for the best texture, but frozen raspberries can be used if thawed and drained properly.
Do not flour the pan to help the cake rise properly.
Be gentle when folding raspberries into the batter to avoid crushing.
Inverting the cake while cooling helps maintain its height and airy texture.
For added flavor, lemon juice is optional but recommended.

Keywords: angel food cake, raspberry angel food cake, light dessert, baked cake, fruity cake, airy cake, summer dessert