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Raspberry Angel Food Cake Recipe

★★★★★

4.6 from 128 reviews
  • Author: Lily
  • Total Time: 1 hour 55 minutes
  • Yield: 10-12 servings 1x
  • Diet: Vegetarian

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.

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 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

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

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