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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.

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

  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 the cake rises properly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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