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Raspberry Angel Food Cake Recipe

★★★★★

4.7 from 126 reviews
  • Author: Ella
  • Total Time: 1 hour 55 minutes (including cooling time)
  • Yield: 10-12 servings 1x
  • Diet: Low Fat

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.

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 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 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

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