Introduction

Raspberry Angel Food Cake is a light and airy dessert that combines the delicate sweetness of angel food cake with the fresh, vibrant flavor of raspberries. This simple yet elegant treat is perfect for warm days or any occasion that calls for a refreshing dessert.

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 your angel food cake pan (tube pan) but do not flour it to help the cake rise properly.
Step 2: Prepare the cake mix according to the package instructions. Combine the mix with water, lemon juice, and vanilla extract, then beat on high speed for about 2 minutes until stiff peaks form.
Step 3: Gently fold the raspberries into the batter with a spatula, taking care not to crush them to maintain the cake’s texture.
Step 4: Pour the batter into the prepared pan, tap it gently to release any air bubbles, and bake for 35-40 minutes until the top is golden brown and a toothpick inserted comes out clean.
Step 5: Remove the cake from the oven and invert the pan onto a cooling rack or bottle. Let the cake cool completely for about 1 hour.
Step 6: Once cooled, run a knife around the edges to loosen the cake. Carefully remove it from the pan and transfer to a serving platter.

Tips & Variations

For extra sweetness and presentation, dust the cooled cake with powdered sugar and serve with whipped cream.
Swap raspberries for other berries like blueberries or blackberries for a different flavor.
If using frozen raspberries, make sure to thaw and drain them well to avoid excess moisture in the batter.

Storage

Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. To keep the cake moist, wrap it loosely in plastic wrap. Reheat slightly in a warm oven if desired, but it is best enjoyed fresh or chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake from scratch without a mix?

Yes, you can prepare angel food cake from scratch using egg whites, sugar, flour, and cream of tartar. Follow a trusted angel food cake recipe and then fold in the raspberries as directed.

What’s the best way to avoid crushing the raspberries in the batter?

Use a gentle folding motion with a spatula and add the berries at the very end of mixing. Avoid stirring vigorously to keep them intact.

Raspberry Angel Food Cake Recipe

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Raspberry Angel Food Cake is a light and airy dessert that combines the fluffy texture of angel food cake with the fresh, tangy burst of raspberries. This simple yet elegant cake is perfect for any occasion, offering a refreshing and low-fat treat that can be easily enhanced with a dusting of powdered sugar and whipped cream. The addition of lemon juice and vanilla extract adds a subtle depth of flavor, making this cake both delightful and visually appealing.

Author: Lena
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour 55 minutes
Yield: 10–12 servings 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Angel Food Cake

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

Raspberry Mixture

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

Toppings (Optional)

Powdered sugar for dusting
Whipped cream

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Lightly grease your angel food cake pan (tube pan) but do not flour it to ensure the cake rises properly during baking.
Prepare the Cake Mix: If using a store-bought angel food cake mix, follow the box instructions by combining the cake mix with water, lemon juice (if using), and vanilla extract. Beat the mixture on high speed with a hand or stand mixer for about 2 minutes until stiff peaks form, indicating the batter is airy and ready.
Incorporate the Raspberries: Gently fold in the raspberries and sugar into the batter using a spatula. Be careful not to overmix to avoid crushing the berries and altering the texture of the cake.
Bake the Cake: Pour the batter into the prepared cake pan. Tap the pan gently on the counter to remove air bubbles. Bake in the preheated oven for 35-40 minutes or until the cake turns golden brown on top. Insert a toothpick in the center; if it comes out clean, the cake is done.
Cool the Cake: Once baked, remove the cake from the oven and immediately invert the pan onto a cooling rack or bottle to cool completely for about 1 hour. This prevents the delicate cake from collapsing.
Remove from the Pan: After cooling, carefully run a knife around the edges of the pan to loosen the cake. Gently remove it and transfer to a serving platter. Optionally, dust with powdered sugar and serve with whipped cream for added indulgence.

Notes

Do not flour the cake pan as this can inhibit the rise of the angel food cake.
Use fresh or properly thawed and drained frozen raspberries to avoid excess moisture in the batter.
Folding the raspberries gently into the batter is crucial to maintain the cake’s fluffy texture.
Inverting the cake while cooling helps maintain its height and lightness.
The optional lemon juice enhances the flavor but can be omitted if desired.
Serve with whipped cream for a creamy contrast or dust with powdered sugar for a simple finish.

Keywords: Angel Food Cake, Raspberry Cake, Light Dessert, Low Fat Cake, Baked Dessert, Fruit Cake, Summer Cake