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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.

Ingredients

Scale

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

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