Raspberry Angel Food Cake Recipe

Introduction

This Raspberry Angel Food Cake is a light and airy dessert that combines the delicate sweetness of angel food cake with the fresh, tart flavor of raspberries. It’s perfect for those warm days when you want something refreshing yet satisfying.

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

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease an angel food cake pan (tube pan) without flouring it to allow the cake to rise properly.
2. Step 2: Prepare the cake mix by following the package instructions, usually combining the mix with water, lemon juice, and vanilla extract. Use a hand or stand mixer to beat the mixture at high speed for about 2 minutes until stiff peaks form.
3. Step 3: In a small bowl, gently toss the raspberries with sugar to lightly sweeten them. Then carefully fold the raspberries into the batter using a spatula, taking care not to crush the berries.
4. Step 4: Pour the batter into the prepared cake pan, tapping it gently to release any air bubbles. Bake for 35-40 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean.
5. Step 5: 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 helps maintain the cake’s structure.
6. Step 6: Once cooled, run a knife around the edges of the pan to loosen the cake. Carefully remove it from the pan and transfer to a serving platter. Optionally dust with powdered sugar and serve with whipped cream.

Tips & Variations

• For a citrusy twist, you can increase the lemon juice or add some lemon zest to both the batter and the raspberries.
• Try using other berries like blueberries or blackberries if raspberries aren’t available.
• To make the cake extra moist, serve with a light berry sauce or a dollop of fresh whipped cream.
• If using frozen raspberries, ensure they are fully thawed and drained to avoid adding extra moisture to the batter.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh but can be gently reheated at room temperature to restore its softness. Avoid freezing, as it may affect the texture of the airy cake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade angel food cake instead of the mix?

Yes, you can. Just prepare your homemade angel food cake batter according to your recipe and fold the raspberries in before baking as instructed.

How do I prevent the raspberries from sinking to the bottom?

Lightly tossing the raspberries with sugar before folding them into the batter can help prevent them from sinking. Also, gently fold the berries to distribute them evenly without breaking.

Raspberry Angel Food Cake Recipe

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4.9 from 122 reviews

This Raspberry Angel Food Cake is a light, airy, and refreshing dessert featuring a classic angel food cake base studded with fresh raspberries. Enhanced with a hint of lemon juice and vanilla, the cake is baked to golden perfection, offering a delicate sweetness balanced by the tartness of raspberries. It’s a delightful treat perfect for spring or summer gatherings and can be elegantly finished with a dusting of powdered sugar and a dollop of whipped cream.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 1 hour 55 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Angel Food Cake

• 1 box angel food cake mix (or homemade equivalent)
• 1/2 cup water
• 2 tbsp lemon juice (optional, for added citrus flavor)
• 1 tsp vanilla extract

Fruit

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

Optional Toppings

• Powdered sugar for dusting
• Whipped cream for topping

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C). Lightly grease an angel food cake pan (tube pan) without flouring it to ensure the cake rises 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. Beat the mixture with a hand or stand mixer on high speed for about 2 minutes until stiff peaks form.
3. Incorporate the Raspberries: Gently fold the raspberries and sugar into the angel food cake batter with a spatula, taking care not to crush the berries and disrupt the airy texture.
4. Bake the Cake: Pour the batter into the prepared pan and tap gently to release air bubbles. Bake for 35-40 minutes or until the cake is golden on top and a toothpick inserted in the center comes out clean.
5. Cool the Cake: Remove the cake from the oven and immediately invert the pan onto a cooling rack or bottle. Allow the cake to cool completely for about 1 hour to maintain its structure.
6. Remove from the Pan: Once cool, run a knife around the edges to loosen the cake. Carefully remove it from the pan and transfer to a serving platter. Optionally dust with powdered sugar and serve with whipped cream.

Notes

• Do not flour the cake pan; this helps the angel food cake rise properly.
• Use fresh or properly thawed raspberries to avoid excess moisture in the batter.
• Folding the berries gently is crucial to prevent crushing and maintain the cake’s light texture.
• Inverting the cake pan while cooling prevents the delicate cake from collapsing.
• Optional lemon juice adds a subtle tang that enhances the flavor profile.
• For a dairy-free version, omit whipped cream or use a plant-based alternative.

Keywords: Angel Food Cake, Raspberry Dessert, Light Cake, Summer Cake, Fruit Cake, Angel Food Cake Recipe