Raspberry Angel Food Cake Recipe

Introduction

Raspberry Angel Food Cake is a light and airy dessert that perfectly combines fluffy cake with the fresh, sweet-tart flavor of raspberries. This delightful treat is simple to make and ideal for a refreshing finish to any meal.

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 an angel food cake pan (tube pan) without flouring it, to ensure proper rising.
2. Step 2: Prepare the cake mix according to the package instructions. Typically, combine the cake mix with water, lemon juice, and vanilla extract. Beat at high speed for about 2 minutes until stiff peaks form.
3. Step 3: Gently fold the raspberries and sugar into the batter using a spatula. Take care not to overmix to avoid crushing the berries.
4. Step 4: Pour the batter into the prepared pan. Tap the pan lightly to release air bubbles. 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 immediately invert the pan onto a cooling rack or bottle. Let it cool completely for about 1 hour.
6. Step 6: Once cooled, run a knife around the edges to loosen the cake and carefully remove it from the pan. Transfer to a serving platter and enjoy.

Tips & Variations

• Use fresh raspberries for best texture. If using frozen, be sure to thaw and drain them well to prevent excess moisture.
• Cool the cake upside down to maintain its airy structure and prevent collapse.
• Dust with powdered sugar or top with whipped cream for an extra special touch.
• Try adding a teaspoon of almond extract for a subtle nutty flavor twist.

Storage

Store the Raspberry Angel Food Cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 4 days. Reheat lightly in the microwave or enjoy chilled. Avoid freezing, as it may affect the cake’s light texture.

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 avoid excess moisture that could make the cake soggy.

Why do I need to cool the cake upside down?

Cooling angel food cake upside down prevents it from collapsing and helps maintain its light, fluffy texture by allowing gravity to keep it stretched while it cools.

Raspberry Angel Food Cake Recipe

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★★★★★

4.8 from 103 reviews

This Raspberry Angel Food Cake is a light, fluffy, and fruity dessert that combines the airy texture of classic angel food cake with the fresh sweetness of raspberries. Enhanced with a touch of lemon juice and vanilla, this cake offers a refreshing citrus flavor and a delicate berry twist, perfect for a summer treat or a simple elegant dessert.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 1 hour 55 minutes
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Angel Food Cake Base

• 1 box of angel food cake mix (or homemade equivalent ingredients)
• 1/2 cup water
• 2 tbsp lemon juice (optional, for added citrus flavor)
• 1 tsp vanilla extract

Raspberry Mixture

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

Optional Toppings

• Powdered sugar (for dusting)
• Whipped cream (for serving)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease your angel food cake pan (tube pan) but do not flour it to ensure proper rise.
2. Prepare the Cake Mix: Follow the instructions on the angel food cake mix box. Typically, combine the cake mix with water, lemon juice, and vanilla extract. Beat at high speed with a hand or stand mixer for about 2 minutes until stiff peaks form.
3. Sweeten and Fold in Raspberries: Lightly sweeten raspberries by tossing them with 1/4 cup sugar. Gently fold the raspberries into the batter with a spatula, careful not to crush the berries.
4. Bake the Cake: Pour the batter into the prepared pan. Tap the pan gently to release air bubbles. Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted comes out clean.
5. Cool the Cake Upside Down: Remove the cake from the oven and immediately invert the pan onto a cooling rack or bottle to cool completely, about 1 hour; this helps maintain the airy texture.
6. Remove from Pan and Serve: When fully cooled, run a knife around the pan edges to loosen the cake. Carefully remove it and transfer to a serving platter. Optionally dust with powdered sugar and serve with whipped cream.

Notes

• Do not overmix the raspberries into the batter to avoid crushing and affecting the texture.
• Always cool angel food cake upside down to preserve its light structure.
• Use fresh raspberries for best results; if using frozen, ensure they are fully thawed and drained.
• Begin checking the cake for doneness at 35 minutes to avoid overbaking.

Keywords: Angel food cake, raspberry dessert, light cake, fruit cake, airy cake, summer dessert, low fat dessert