Dessert

Raspberry Angel Food Cake Recipe

ByOlivia Monroe February 9, 2026February 9, 2026

Introduction

Raspberry Angel Food Cake is a light and airy dessert perfect for spring and summer gatherings. This delicate cake features a beautiful raspberry swirl and a fluffy texture that’s complemented by fresh whipped cream and berries.

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 and texture.
Step 2: In a small saucepan, heat the raspberries and 2–3 tablespoons of sugar over low heat until the berries are soft and the mixture slightly thickened. Mash lightly with a fork and 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 granulated sugar while 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, mixing just until combined to keep the batter airy.
Step 5: Pour half of the batter into the ungreased cake pan. Spoon half of the cooled raspberry mixture over the batter. 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 immediately and let the cake cool completely upside down to maintain its height before removing it from the pan.
Step 8: Serve the cake with whipped cream and garnish with fresh raspberries for a beautiful presentation.

Tips & Variations

For a citrus twist, add 1 teaspoon of lemon or orange zest to the batter.
If you don’t have cake flour, substitute with all-purpose flour by removing 2 tablespoons per cup and replacing them with cornstarch.
Use frozen raspberries straight from the freezer without thawing to minimize extra liquid in the batter.
Try swirling in other berries such as blueberries or blackberries for a different flavor.

Storage

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To keep the cake moist, cover it well. Reheat slices briefly at room temperature before serving or enjoy chilled with whipped cream.