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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.

Ingredients

Scale

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

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