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Raspberry Angel Food Cake Recipe

★★★★★

4.9 from 89 reviews
  • Author: Marina
  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Raspberry Angel Food Cake is a light, airy dessert made with angel food cake mix and fresh raspberries. Enhanced with lemon juice and vanilla extract, it offers a refreshing citrus twist and a burst of berry flavor. The cake is baked to a delicate golden brown and traditionally cooled upside down to preserve its fluffy texture, making it a perfect treat for any occasion.

Ingredients

Scale

Cake Ingredients

  • 1 box of angel food cake mix
  • 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 serving

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 proper rise of the cake.
  2. Prepare the Cake Mix: Using a hand or stand mixer, combine the angel food cake mix with water, lemon juice, and vanilla extract following the box instructions. Beat at high speed for about 2 minutes until stiff peaks form, ensuring a light and airy batter.
  3. Incorporate the Raspberries: Gently fold in the raspberries into the batter with a spatula, being careful not to overmix to avoid crushing the berries and altering the cake texture.
  4. Bake the Cake: Pour the batter into the prepared pan, tap gently to release air bubbles, then bake for 35–40 minutes or until the top is golden brown and a toothpick inserted 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 for about 1 hour, preserving its airy structure.
  6. Remove from the Pan: Once cooled, run a knife around the edges to loosen the cake, then carefully remove and transfer it to a serving platter.

Notes

  • Do not overmix the raspberries into the batter to keep their texture intact.
  • Cooling the cake upside down maintains its fluffy and airy texture.
  • Use fresh raspberries when possible; if using frozen, ensure they are fully thawed and drained to prevent excess moisture.
  • Start checking the cake for doneness at 35 minutes as ovens vary.
  • Dust the finished cake with powdered sugar or serve with whipped cream for extra indulgence.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Raspberry Angel Food Cake, Light Cake, Berry Dessert, Angel Food Cake Recipe, Easy Cake Recipe, Lemon Vanilla Cake

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