Raspberry Angel Food Cake Recipe

Introduction

Raspberry Angel Food Cake is a light and airy dessert that pairs perfectly with the sweet-tart flavor of fresh raspberries. This delightful cake is simple to make and makes a refreshing treat for any occasion.

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) but do not flour it to allow the cake to rise properly.
2. Step 2: Prepare the cake mix according to the box instructions. Typically, combine the cake mix with water, lemon juice, and vanilla extract. Beat with a mixer at high speed for about 2 minutes until stiff peaks form.
3. Step 3: Gently fold the raspberries into the batter using a spatula, taking care not to crush them or overmix.
4. Step 4: Pour the batter into the prepared pan, tap gently to remove air bubbles, and bake for 35-40 minutes until 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 it cool completely for about 1 hour.
6. Step 6: Once cooled, 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

• Dust the finished cake with powdered sugar and top with whipped cream to enhance its flavor and presentation.
• If using frozen raspberries, be sure to fully thaw and drain them to prevent excess moisture in the batter.
• For a citrus twist, add extra lemon zest to the batter along with the lemon juice.

Storage

Store leftover cake in an airtight container at room temperature for up to 2 days. To keep it longer, refrigerate for up to 5 days. Reheat gently in the microwave for a few seconds if desired, or serve chilled with fresh toppings.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries instead of raspberries?

Yes, you can substitute raspberries with strawberries, blueberries, or blackberries. Just fold them gently into the batter to avoid crushing.

Do I need to grease and flour the pan?

Greasing the pan lightly is enough. Do not flour the pan, as angel food cakes need to cling to the pan to rise properly.

Raspberry Angel Food Cake Recipe

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★★★★★

4.9 from 133 reviews

This Raspberry Angel Food Cake recipe blends the light, airy texture of classic angel food cake with the fresh, tangy sweetness of raspberries. Enhanced with subtle hints of lemon and vanilla, this delightful dessert is perfect for any occasion. The cake is baked to a golden perfection and served cool, making it a refreshing treat bursting with flavor and elegance.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 1 hour 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Angel Food Cake Mix

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

Fruit and Sweetener

• 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 (as a topping)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease an angel food cake pan (tube pan) but avoid flouring it to ensure proper rising of the cake.
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 the mixture on high speed with a hand or stand mixer for about 2 minutes until stiff peaks form, indicating a light and airy batter.
3. Incorporate the Raspberries: Gently fold the raspberries into the batter using a spatula, being careful not to crush the berries to maintain texture and freshness within the cake.
4. Bake the Cake: Pour the batter into the prepared cake pan. Tap the pan gently to eliminate any air bubbles. Bake for 35-40 minutes or until the cake is golden brown on top. Test doneness by inserting a toothpick; it should come out clean.
5. Cool the Cake: Remove the cake from the oven and invert the pan onto a cooling rack or bottle to cool completely for about 1 hour. This prevents the cake from collapsing and keeps its airy structure.
6. Remove from the Pan: Once cooled, run a knife gently around the edges to loosen the cake. Carefully remove it from the pan and place it on a serving platter. Optionally, dust with powdered sugar and serve with whipped cream for an extra special touch.

Notes

• Use fresh raspberries for best flavor, though thawed frozen raspberries work well too.
• Do not flour the cake pan, as angel food cake relies on the pan’s surface to climb and rise properly.
• Be gentle when folding in the raspberries to avoid breaking them and coloring the batter.
• Inverting the cake while cooling is essential to maintain its height and fluffiness.
• This cake pairs beautifully with whipped cream or a light dusting of powdered sugar.

Keywords: raspberry angel food cake, light dessert, berry cake, angel food cake recipe, fruity cake