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Raspberry Angel Food Cake Recipe

★★★★★

4.7 from 133 reviews
  • Author: Olivia
  • Total Time: 1 hour 55 minutes
  • Yield: 10-12 servings 1x
  • Diet: Vegetarian

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.

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)

Topping (Optional)

  • 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 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

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