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Raspberry Angel Food Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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