Raspberry Angel Food Cake Recipe

Introduction

Raspberry Angel Food Cake is a light and airy dessert that perfectly balances sweetness with the fresh, tangy flavor of raspberries. Easy to make and beautifully elegant, it’s a wonderful treat for any occasion.

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)
• Powdered sugar (optional, for dusting)
• Whipped cream (optional, for topping)

Instructions

1. Step 1: Preheat 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. Step 2: Prepare the cake mix according to the box instructions, combining the mix with water, lemon juice, and vanilla extract. Beat at high speed for about 2 minutes until stiff peaks form.
3. Step 3: Gently fold the raspberries into the batter using a spatula, being careful not to crush them.
4. Step 4: Pour the batter into the prepared pan, tap lightly to remove air bubbles, and bake for 35–40 minutes or until golden brown and a toothpick comes out clean.
5. Step 5: Remove from oven and invert the pan onto a cooling rack or bottle. Allow the cake to cool completely for about 1 hour.
6. Step 6: Once cooled, run a knife around the edges to loosen the cake, then carefully remove it from the pan and transfer to a serving platter.

Tips & Variations

• Use fresh raspberries for best texture; if using frozen, make sure they are fully thawed and drained.
• Do not overmix once raspberries are added to keep the cake light and airy.
• Cool the cake upside down to preserve its structure and prevent collapsing.
• Serve with whipped cream, a dusting of powdered sugar, or a drizzle of lemon glaze for extra flavor.

Storage

Store the Raspberry Angel Food Cake in an airtight container at room temperature for 1-2 days. For longer freshness, refrigerate it for up to 4-5 days. You can also freeze the cake by wrapping it tightly and freezing for 2-3 months. Store toppings separately to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but be sure to thaw and drain them well to avoid excess moisture that can affect the cake’s texture.

Why do I need to cool the cake upside down?

Cooling the cake upside down prevents it from collapsing and helps maintain its light, airy texture by allowing gravity to support its structure as it cools.

Raspberry Angel Food Cake Recipe

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★★★★★

4.7 from 126 reviews

• Author: Ella
• Total Time: 1 hour 55 minutes (including cooling time)
• Yield: 10–12 servings 1x
• Diet: Low Fat

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Description

This Raspberry Angel Food Cake is a light and airy dessert that combines the delicate sweetness of angel food cake with the fresh, vibrant flavor of raspberries. Made with simple ingredients including a box of angel food cake mix, fresh raspberries, and a hint of citrus from lemon juice, this cake is perfect for a refreshing treat. It’s low in fat, high in fiber, and offers a wonderful balance of sweetness and tartness, making it both delicious and somewhat healthy.

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Ingredients

Scale 1x2x3x

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 serving

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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 rising of the cake.
2. Prepare the Cake Mix: Follow the instructions on the angel food cake mix box. Typically, combine the cake mix with water, lemon juice, and vanilla extract. Beat the mixture with a hand or stand mixer at high speed for about 2 minutes until stiff peaks form, which helps achieve the light and airy texture.
3. Incorporate the Raspberries: Gently fold the raspberries into the batter using a spatula. Be careful not to overmix to avoid crushing the berries, which can alter the cake’s texture and appearance.
4. Bake the Cake: Pour the batter into the prepared cake pan. Tap the pan gently to release any trapped air bubbles. Bake for 35-40 minutes or until the cake is golden brown on top 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, about 1 hour. Cooling upside down preserves the cake’s airy structure and prevents collapse.
6. Remove from the Pan: Once cooled, run a knife carefully around the edges to loosen the cake and gently remove it from the pan. Transfer to a serving platter.

Notes

• Do not overmix the raspberries with the batter; fold gently to keep the texture light.
• Always cool angel food cakes upside down to maintain their fluffy structure.
• Use fresh raspberries if possible, as they hold up better during baking than frozen ones.
• Start checking the cake for doneness at 35 minutes since oven temperatures may vary.
• Store toppings like whipped cream separately to preserve their texture.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Raspberry Angel Food Cake, Light Dessert, Berry Cake, Low Fat Dessert, Easy Angel Food Cake, Summer Cake, Fresh Raspberries