Dessert

Raspberry Angel Food Cake Recipe

ByMarina Montclair February 10, 2026February 10, 2026

Introduction

This Raspberry Angel Food Cake is a light, airy dessert perfect for showcasing the bright flavor of fresh raspberries. The tender cake is gently swirled with a sweet raspberry mixture, creating a beautiful marbled effect and a burst of fruity sweetness in every bite.

A round sponge cake with three visible layers, the bottom and top layers are light golden-brown sponge cake with a fluffy texture. The middle layer is white whipped cream with a thick band of bright red raspberry filling. The top of the cake is covered with a thick layer of white whipped cream, dusted lightly with powdered sugar, and topped with a bunch of fresh red raspberries and green mint leaves. Some raspberries are placed around the base of the cake on a white plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cake flour
1 ½ cups granulated sugar, divided
12 large egg whites, at room temperature
1 ½ tsp cream of tartar
¼ tsp salt
2 tsp vanilla extract
1 tsp almond extract (optional)
1 cup fresh or frozen raspberries
2–3 tbsp sugar
Whipped cream for serving
Fresh raspberries for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan to ensure proper rising.
Step 2: In a small saucepan, combine raspberries and 2 to 3 tablespoons of sugar. Heat over low heat until the raspberries are soft and slightly thickened. Mash lightly, then set aside to cool.
Step 3: In a large bowl, beat the egg whites with cream of tartar and salt until soft peaks form. Gradually add ¾ cup of the sugar, continuing to beat until stiff peaks form.
Step 4: Gently fold in the vanilla extract, almond extract if using, and sifted cake flour in batches until just combined. Be careful not to deflate the batter.
Step 5: Pour half of the batter into the pan. Spoon half of the raspberry mixture over it. Repeat with the remaining batter and raspberries. Use a knife or skewer to gently swirl the raspberries through the batter.
Step 6: Bake for 35 to 40 minutes, or until the cake springs back lightly when touched.
Step 7: Invert the pan and let the cake cool completely before removing it from the pan.
Step 8: Serve the cake with whipped cream and fresh raspberries for garnish.

Tips & Variations

Use room temperature egg whites for better volume and stability in your meringue.
If fresh raspberries aren’t available, frozen raspberries work perfectly—just thaw and drain excess liquid.
For a creamier topping, try adding a dollop of mascarpone mixed with a little honey alongside the whipped cream.
If you prefer, substitute almond extract with lemon zest for a citrus twist.

Storage

Store leftover cake covered in the refrigerator for up to 3 days. Because angel food cake is delicate, keep it well wrapped to prevent it from drying out. Reheat slices briefly in the microwave if you prefer it warm, or serve chilled with whipped cream.

How to Serve

A round cake with three visible layers stands on a white plate. The bottom and top layers are light golden sponge cake, soft and airy in texture. Between them is a thick middle layer of white cream that looks fluffy and smooth, mixed with a bright red raspberry filling in the center. The top of the cake is covered with more white cream, slightly swirled, and dusted with powdered sugar. Fresh red raspberries piled on top are decorated with a small green mint leaf. Some raspberries rest on the plate around the cake, and the background shows a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make angel food cake without cream of tartar?

Cream of tartar helps stabilize the egg whites, but if you don’t have it, you can substitute with an equal amount of lemon juice or white vinegar. The cake may be slightly less stable but should still turn out well.

Why shouldn’t I grease the angel food cake pan?

Not greasing the pan allows the batter to cling to the sides as it rises, helping the cake climb and achieve its characteristic height and airy texture.