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Raspberry Angel Food Cake Recipe

★★★★★

4.8 from 107 reviews
  • Author: Marina
  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Raspberry Angel Food Cake is a light and airy dessert featuring a delicate angel food cake base studded with fresh raspberries. The cake is gently flavored with lemon juice and vanilla extract, creating a refreshing and flavorful treat perfect for any occasion. Topped with optional powdered sugar and whipped cream, this cake is both elegant and simple to make, combining the sweetness of raspberries with a fluffy, moist texture.

Ingredients

Scale

Angel Food Cake

  • 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)

Raspberry Mixture

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

Optional Toppings

  • Powdered sugar for dusting
  • Whipped cream for topping

Instructions

  1. 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.
  2. Prepare the Cake Mix: Follow the package instructions for the angel food cake mix. Typically, combine the cake mix, water, lemon juice, and vanilla extract. Beat the mixture at high speed with a hand or stand mixer for about 2 minutes until stiff peaks form.
  3. Prepare the Raspberries: Gently toss the raspberries with 1/4 cup of sugar to lightly sweeten them and let sit briefly to macerate.
  4. Incorporate the Raspberries: Carefully fold the sugared raspberries into the angel food cake batter using a spatula, taking care not to crush the berries to preserve texture.
  5. Bake the Cake: Pour the batter into the prepared pan, gently tap it to release any air bubbles. Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a toothpick inserted into the cake comes out clean.
  6. 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, about 1 hour. This helps maintain the cake’s structure.
  7. Remove from the Pan: After cooling, run a knife carefully around the edges to loosen the cake. Gently remove it from the pan and transfer to a serving platter.
  8. Serve: Optionally dust with powdered sugar and serve with whipped cream for an elegant finish.

Notes

  • Do not flour the cake pan to ensure proper rising of the angel food cake.
  • Be gentle when folding in the raspberries to avoid crushing them and discoloring the batter.
  • Inverting the cake pan to cool the cake helps prevent it from collapsing.
  • Use fresh or thawed frozen raspberries based on availability.
  • Optional lemon juice enhances the flavor but can be omitted if preferred.
  • Powdered sugar and whipped cream toppings add sweetness and creaminess to the dessert.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: angel food cake, raspberry dessert, light cake, lemon vanilla cake, berry cake, fluffy cake, summer dessert

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Find it online: https://marinamontclair.com/raspberry-angel-food-cake-recipe-2/