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Raspberry Angel Food Cake Recipe

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★★★★★

4.5 from 74 reviews

This Raspberry Angel Food Cake is a light, fluffy dessert made with classic angel food cake batter enhanced with fresh raspberries, lemon juice, and vanilla extract. The cake is baked to golden perfection, delivering a delicate sweetness combined with the natural tartness of raspberries. Perfect for a refreshing treat, it can be topped with whipped cream and dusted with powdered sugar for added elegance.

Ingredients

Scale

Cake Batter

  • 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, for added citrus flavor)
  • 1 tsp of vanilla extract (for a richer taste)

Filling and Topping

  • 1 cup of fresh raspberries (or frozen raspberries, thawed and drained)
  • 1/4 cup of sugar (to lightly sweeten the raspberries)
  • Powdered sugar (optional, for dusting)
  • Whipped cream (optional, for topping)

Instructions

  1. Preheat the Oven: 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 to rise properly.
  2. Prepare the Cake Mix: If using a store-bought angel food cake mix, combine the mix with water, lemon juice, and vanilla extract as directed on the box. Beat the mixture with a hand or stand mixer at high speed for about 2 minutes until stiff peaks form.
  3. Incorporate the Raspberries: Gently fold the raspberries mixed with sugar into the batter using a spatula. Take care not to overmix to avoid crushing the berries and altering the cake’s texture.
  4. Bake the Cake: Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any trapped air bubbles. Bake for 35 to 40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  5. Cool the Cake: Remove the cake from the oven and invert the pan onto a cooling rack or bottle to cool completely, about 1 hour. This prevents the cake from collapsing.
  6. Remove from the Pan: Once cooled, carefully run a knife around the edges to loosen the cake. Gently remove it from the pan and transfer to a serving platter. Optionally dust with powdered sugar and top with whipped cream before serving.

Notes

  • For best results, use fresh raspberries to maintain texture, but frozen, thawed raspberries also work well if drained thoroughly.
  • Do not flour the pan when greasing to allow the angel food cake to rise properly.
  • Folding the raspberries gently prevents the batter from turning pink and keeps the texture light.
  • Cooling the cake inverted is crucial to prevent it from deflating.
  • This cake pairs beautifully with a dollop of whipped cream or a sprinkle of powdered sugar for extra sweetness.

Keywords: angel food cake, raspberry cake, light dessert, fruit cake, baking, fluffy cake, summer dessert

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