Raspberry Angel Food Cake Recipe

Introduction

Raspberry Angel Food Cake is a light and airy dessert perfect for any occasion. It combines the delicate sweetness of angel food cake with the bright, fresh flavor of raspberries, making each bite refreshing and delightful.

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

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease your angel food cake pan (tube pan) without flouring it to help the cake rise properly.
2. Step 2: Prepare the cake mix according to the package instructions. Combine the mix with water, lemon juice, and vanilla extract, then beat at high speed for about 2 minutes until stiff peaks form.
3. Step 3: Gently fold the raspberries into the batter using a spatula, being careful not to crush the berries.
4. Step 4: Pour the batter into the prepared pan, tap gently to remove air bubbles, and bake for 35-40 minutes 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 and transfer to a serving platter.

Tips & Variations

• Use fresh raspberries for better texture; if using frozen, be sure to thaw and drain well to avoid sogginess.
• Don’t overmix the batter after adding raspberries to keep the cake light and fluffy.
• Cool the cake upside down to preserve its airy structure and prevent it from collapsing.
• For extra flair, dust with powdered sugar or serve with whipped cream on top.

Storage

Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. When refrigerated, bring the cake to room temperature before serving. Avoid freezing as it may alter the texture of the delicate cake and raspberries.

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 to thaw and drain them thoroughly to prevent excess moisture that can affect the cake’s texture.

How do I know when the angel food cake is done baking?

The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean. The cake should also spring back when lightly touched.

Raspberry Angel Food Cake Recipe

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★★★★★

4.6 from 128 reviews

• Author: Lily
• 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 that combines the delicate sweetness of angel food cake with the fresh, tangy burst of raspberries. Using either a box mix or homemade batter, this cake is infused with lemon juice and vanilla for added depth of flavor, then baked to a golden perfection. Perfect for a refreshing treat, it can be dusted with powdered sugar and served with whipped cream for an elegant finish.

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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 Mix

• 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

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease your angel food cake pan (tube pan) but avoid flouring it to ensure the cake rises properly and maintains its light texture.
2. Prepare the Cake Mix: In a mixing bowl, combine the angel food cake mix with water, lemon juice, and vanilla extract according to package instructions or your homemade recipe. Beat the mixture on high speed with a hand or stand mixer for about 2 minutes until stiff peaks form, giving the batter its characteristic airy structure.
3. Incorporate the Raspberries: Gently fold the raspberries and the sugar mixture into the batter using a spatula. Be careful not to overmix to prevent crushing the berries, which can affect both texture and appearance.
4. Bake the Cake: Pour the batter into the prepared pan, tap it lightly to release any trapped air bubbles, and bake in the preheated oven for 35-40 minutes. The cake is done when the top is golden brown and a toothpick inserted comes out clean.
5. Cool the Cake: Once baked, immediately invert the pan onto a cooling rack or a bottle to maintain the cake’s airy structure. Allow it to cool completely for about 1 hour.
6. Remove from the Pan: Carefully run a knife around the edge of the cake to loosen it from the pan. Gently remove the cake and transfer it to a serving platter. Optionally, dust with powdered sugar and top with whipped cream before serving.

Notes

• Don’t overmix the batter after adding raspberries to preserve the cake’s light texture.
• Always cool the angel food cake upside down to prevent it from collapsing.
• Use fresh raspberries when possible, as they hold their shape better during baking.
• If using frozen raspberries, make sure they are fully thawed and well-drained to avoid excess moisture in the batter.
• Start checking the cake’s doneness at 35 minutes as oven temperatures can vary.

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

Keywords: Angel Food Cake, Raspberry Cake, Light Dessert, Summer Cake, Fruity Cake, Angel Food Cake Mix, Easy Cake Recipes