Introduction

Raspberry Angel Food Cake is a light and airy dessert that combines the delicate sweetness of angel food cake with the fresh, tangy burst of raspberries. It’s a perfect treat for spring and summer gatherings or any time you crave something refreshing yet indulgent.

A round cake sliced to show three visible parts, each with two layers: a light golden outer sponge layer and a thick inner layer of fluffy pink filling. The cake is covered in a thick white powdered sugar coating with a textured surface. It sits on a white plate with a delicate floral pattern and a gold rim. In the background, there is a blurry white teapot and a white plate holding several fresh raspberries, all placed on a white marbled surface. A woman's hand is seen reaching from the right side. photo taken with an iphone --ar 4:5 --v 7

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)
Powdered sugar, for dusting (optional)
Whipped cream, for topping (optional)

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 ensure the cake rises properly.
Step 2: Prepare the cake mix according to the box instructions. Typically, combine the cake mix with water, lemon juice, and vanilla extract. Beat the mixture on high speed for about 2 minutes until stiff peaks form.
Step 3: Gently fold in the raspberries and the sugar with a spatula. Be careful not to overmix to avoid crushing the berries.
Step 4: Pour the batter into the prepared pan. Tap the pan gently to remove any air bubbles. Bake for 35-40 minutes or until the cake is golden brown on top and a toothpick inserted in the center comes out clean.
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.
Step 6: Once cooled, run a knife carefully around the edges to loosen the cake. Remove it gently from the pan and transfer to a serving platter. Dust with powdered sugar and serve with whipped cream if desired.

Tips & Variations

Use fresh raspberries for the best texture, but frozen berries work well if thawed and drained thoroughly.
For a more intense flavor, add an extra teaspoon of vanilla or a tablespoon of orange zest to the batter.
If you prefer a less sweet cake, reduce the sugar added to the raspberries or omit the dusting of powdered sugar.
Try topping the cake with a mix of berries or a drizzle of raspberry sauce for an elegant presentation.

Storage

Store leftover cake covered in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. To reheat, let the cake come to room temperature or enjoy it chilled if preferred. Avoid freezing as the delicate texture may be compromised.

How to Serve

A round cake with a light golden crust dusted heavily with white powdered sugar on top and sides, cut into several thick slices revealing a soft, fluffy pink layer inside with a small red berry embedded near the bottom; the cake sits on a white plate with a delicate gold trim, placed on a white marbled surface with a folded floral cloth nearby, while raspberries and a white teapot with floral design sit blurred in the background; a woman's hand is slightly visible reaching over the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries in this recipe?

Yes, you can use frozen raspberries as long as they are fully thawed and drained to avoid adding extra moisture to the batter, which could affect the cake’s texture.

Do I need to grease and flour the angel food cake pan?

No, it’s important to only lightly grease the pan without flouring it. This helps the cake cling to the sides and rise properly, giving it the characteristic light and airy texture.