Raspberry Angel Food Cake Recipe

Introduction

Raspberry Angel Food Cake is a light and airy dessert that combines the delicate sweetness of angel food cake with the fresh, tart flavor of raspberries. This refreshing treat is perfect for spring and summer gatherings or any time you crave a fruity, fluffy delight.

Ingredients

• 1 box of angel food cake mix (or homemade ingredients for angel food cake)
• 1 cup fresh raspberries (or frozen, thawed and drained)
• 1/2 cup water
• 2 tbsp lemon juice (optional, for added citrus flavor)
• 1 tsp vanilla extract
• 1/4 cup 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 an angel food cake pan or tube pan, but do not flour it to allow the cake to rise properly.
2. Step 2: Prepare the cake mix according to the package instructions, combining it with water, lemon juice, and vanilla extract. Beat on high speed for about 2 minutes until stiff peaks form.
3. Step 3: Gently fold the fresh or thawed raspberries into the batter using a spatula. Avoid overmixing to keep the berries intact.
4. Step 4: Pour the batter into the prepared pan, tapping it gently to remove any air bubbles. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
5. Step 5: Remove the cake from the oven and invert the pan onto a cooling rack or bottle. Let the cake cool completely for about 1 hour.
6. Step 6: Run a knife around the edges to loosen the cake, then carefully remove it from the pan. Transfer to a serving platter and optionally dust with powdered sugar and top with whipped cream before serving.

Tips & Variations

• For a more pronounced tartness, increase the lemon juice to 3 tablespoons.
• Try adding a handful of chopped fresh mint to the raspberries for a refreshing twist.
• If using frozen raspberries, make sure they are completely thawed and drained to avoid extra moisture.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special dessert.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate for up to 4 days. Reheat slightly in the microwave if desired, or serve chilled with whipped cream for a refreshing treat.

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 make sure they are fully thawed and drained to avoid adding extra moisture that could affect the cake’s texture.

What if I don’t have an angel food cake mix?

You can make an angel food cake from scratch using egg whites, sugar, flour, and cream of tartar. This requires more time and technique, but homemade mixes can yield excellent results.

Raspberry Angel Food Cake Recipe

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★★★★★

4.7 from 133 reviews

• Author: Olivia
• Total Time: 1 hour 55 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

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Description

This Raspberry Angel Food Cake is a light, airy dessert made from angel food cake mix combined with fresh raspberries. The berries enhance the cake with a refreshing burst of flavor and natural sweetness. Finished with a dusting of powdered sugar and optional whipped cream topping, this cake is perfect for a delicate and elegant treat.

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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)

Topping (Optional)

• 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 leave it unfloured to ensure the cake rises properly.
2. Prepare the Cake Mix: If using a store-bought angel food cake mix, combine the cake mix with water, lemon juice, and vanilla extract according to the package directions. Beat the mixture with a hand or stand mixer at high speed for about 2 minutes until stiff peaks form.
3. Incorporate the Raspberries: Gently fold in the raspberries and sugar into the batter using a spatula. Be careful not to overmix to avoid crushing the berries and affecting the cake’s texture.
4. Bake the Cake: Pour the batter into the prepared cake pan. Tap the pan gently to remove any air bubbles and 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 it onto a cooling rack or bottle to cool completely for about 1 hour. This helps maintain the cake’s structure and prevents it from collapsing.
6. Remove from the Pan: Once cooled, run a knife carefully around the edges to loosen the cake, then gently remove it from the pan and transfer to a serving platter. Dust with powdered sugar and serve with whipped cream if desired.

Notes

• Use fresh or properly thawed frozen raspberries to maintain the best texture and flavor in the cake.
• Do not flour the pan; this allows the cake to adhere to the pan sides and rise properly.
• Cooling the cake upside down prevents it from deflating and keeps it fluffy.
• For a citrus twist, add lemon zest along with the lemon juice.
• Reserve some raspberries for garnish when serving for a pretty presentation.

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

Keywords: Raspberry Angel Food Cake, Angel Food Cake with Berries, Light Dessert, Fresh Raspberry Cake, Easy Angel Food Cake Recipe