Introduction

This Raspberry Angel Food Cake is a light and airy dessert perfect for any occasion. Bursting with fresh raspberries and subtle hints of lemon and vanilla, it offers a refreshing twist on a classic treat.

Raspberry Angel Food Cake Recipe - Recipe Image

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)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease an angel food cake pan (tube pan) without flouring it to help the cake rise properly.
Step 2: Prepare the cake mix according to the box instructions, combining it with water, lemon juice, and vanilla extract. Beat at high speed for about 2 minutes until stiff peaks form.
Step 3: Gently fold the raspberries into the batter using a spatula, being careful not to crush them.
Step 4: Pour the batter into the prepared pan, tap gently to remove air bubbles, and bake for 35-40 minutes until golden brown and a toothpick comes out clean.
Step 5: Remove the cake from the oven and invert the pan onto a cooling rack or bottle. Let it cool completely for about 1 hour.
Step 6: Run a knife around the edges to loosen the cake, then gently remove it from the pan and transfer to a serving platter.

Tips & Variations

Use fresh raspberries when in season for the best flavor, or thaw frozen ones completely and drain excess moisture.
For extra sweetness, dust the finished cake with powdered sugar or serve with whipped cream.
Add a teaspoon of almond extract along with vanilla for a different flavor profile.
If you prefer, substitute lemon juice with orange juice for a milder citrus note.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, keep it in an airtight container in the refrigerator for up to 4 days. Allow to come to room temperature before serving, or warm slightly for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries in this cake?

Yes, you can use frozen raspberries. Just be sure to thaw and drain them thoroughly to avoid excess moisture in the batter.

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

You can make angel food cake from scratch using egg whites, sugar, cake flour, and cream of tartar. Just follow a trusted recipe to prepare the batter before adding raspberries.

Raspberry Angel Food Cake Recipe

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4.8 from 219 reviews

This Raspberry Angel Food Cake is a light and airy dessert featuring a classic angel food cake base infused with fresh raspberries and subtle hints of lemon and vanilla. Perfectly golden and fluffy, it offers a refreshing burst of berry flavor complemented by a delicate sweetness, making it an ideal treat for any occasion.

Author: Bella
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour 10 minutes
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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

Raspberry Mixture

1 cup of fresh raspberries (or frozen raspberries, thawed and drained)
1/4 cup of sugar (to lightly sweeten the raspberries)

Toppings (Optional)

Powdered sugar for dusting
Whipped cream

Instructions

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 the cake rises properly.
Prepare the Cake Mix: Follow the instructions on the angel food cake mix box. Usually, combine the mix with water, lemon juice, and vanilla extract. Beat the mixture on high speed with a hand or stand mixer for about 2 minutes until stiff peaks form, indicating the mixture is aerated and ready.
Incorporate the Raspberries: Gently fold in the raspberries into the batter using a spatula. Be careful not to overmix to prevent crushing the berries and altering the cake’s texture.
Bake the Cake: Pour the batter into the prepared cake pan. Tap the pan gently to remove any air bubbles. Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool the Cake: After baking, remove the cake from the oven and invert the pan over a cooling rack or a bottle to cool completely, about 1 hour. This helps maintain the cake’s volume and texture.
Remove from the Pan: Once cooled, carefully run a knife around the edges to loosen the cake, then gently remove it from the pan and transfer to a serving platter. Optionally, dust with powdered sugar and serve with whipped cream.

Notes

Do not flour the angel food cake pan, as this can prevent the cake from rising properly.
Be gentle when folding in raspberries to avoid breaking them and turning the batter purple.
Cooling the cake upside down preserves its light and airy texture.
For a more intense raspberry flavor, you can macerate the raspberries with sugar for 10 minutes before folding them into the batter.
If using frozen raspberries, ensure they are completely thawed and drained to avoid excess moisture in the batter.

Keywords: raspberry angel food cake, light dessert, berry cake, angel food cake recipe, fruity cake, baked dessert