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Raspberry Angel Food Cake Recipe

★★★★★

4.6 from 137 reviews
  • Author: Victor
  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Raspberry Angel Food Cake is a light and airy dessert perfect for any occasion. Featuring a classic angel food cake base mixed gently with fresh raspberries, it offers a delicate sweetness and a burst of fruity flavor. The cake is baked to golden perfection, inverted to cool for maximum fluffiness, and can be served with a dusting of powdered sugar and a dollop of whipped cream for extra indulgence.

Ingredients

Scale

Angel Food Cake

  • 1 box of angel food cake mix (or homemade angel food cake 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 raspberries, 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 an angel food cake pan (tube pan), making sure not to flour it, to allow the cake to rise properly.
  2. Prepare the Cake Mix: In a mixing bowl, combine the angel food cake mix with water, lemon juice, and vanilla extract as per the box instructions or recipe. Using a hand mixer or stand mixer, beat the mixture on high speed for about 2 minutes until stiff peaks form.
  3. Incorporate the Raspberries: Gently fold the raspberries into the cake batter using a spatula. Take care not to overmix to avoid crushing the berries and compromising 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 in the preheated oven 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: 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 to maintain its airy structure.
  6. Remove from the Pan: Once cooled, carefully run a knife around the edges of the pan. Gently lift the cake out and place it on a serving platter. Optionally, dust with powdered sugar and serve with whipped cream.

Notes

  • Use fresh raspberries if possible for the best texture and flavor, but frozen thawed raspberries work well too.
  • Do not flour the pan to ensure the cake rises properly and maintains its light texture.
  • Folding the raspberries gently is key to keeping their shape and preventing the batter from turning pink and watery.
  • Cooling the cake upside down is essential to prevent it from collapsing.
  • Add a dusting of powdered sugar or whipped cream for an elegant finish.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Raspberry Angel Food Cake, light dessert, angel food cake with berries, berry cake, airy cake, fruit dessert

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Find it online: https://tastywithvictor.com/raspberry-angel-food-cake-recipe-3/