Introduction

Raspberry Angel Food Cake is a light and airy dessert that combines the delicate texture of angel food cake with the fresh, tangy burst of raspberries. It’s a perfect treat for warm days or any time you want a refreshing, fruity dessert.

Raspberry Angel Food Cake Recipe - Recipe Image

Ingredients

1 box of angel food cake mix (or homemade angel food cake ingredients)
1 cup of fresh raspberries (or frozen raspberries, thawed and drained)
1/2 cup of water
2 tablespoons of lemon juice (optional, for added citrus flavor)
1 teaspoon of vanilla extract (for a richer taste)
1/4 cup of sugar (to lightly sweeten the raspberries)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease an angel food cake pan (tube pan) without flouring it to help the cake rise properly.
Step 2: Prepare the angel food cake mix according to package instructions. Usually, combine the mix with water, lemon juice, and vanilla extract, then beat at high speed for about 2 minutes until stiff peaks form.
Step 3: Gently fold the raspberries into the batter with a spatula, taking care not to crush them and ruin the cake’s texture.
Step 4: Pour the batter into the prepared pan. Tap it lightly to remove air bubbles, then bake for 35–40 minutes until the top is golden and a toothpick inserted in the center comes out clean.
Step 5: Remove the cake from the oven and immediately invert the pan onto a cooling rack or bottle to cool completely for about 1 hour.
Step 6: Once cool, run a knife around the edges to loosen the cake and carefully remove it from the pan. Transfer to a serving platter.

Tips & Variations

For extra flavor, dust the finished cake with powdered sugar and serve with a dollop of whipped cream.
You can substitute lemon juice with orange juice for a different citrus note.
Use fresh raspberries for the best texture, but frozen ones work well if thawed and drained.
To prevent berries from sinking, toss them lightly in a tablespoon of flour before folding into the batter.

Storage

Store the cake covered in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 4 days; allow it to come to room temperature before serving. Leftover cake can be gently reheated in a warm oven for a few minutes but is best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without lemon juice?

Yes, lemon juice adds a subtle citrus brightness, but it’s optional. The cake will still be delicious without it.

How do I prevent the raspberries from sinking to the bottom?

Coating the raspberries lightly with flour before folding them into the batter helps keep them suspended evenly throughout the cake.

Raspberry Angel Food Cake Recipe

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★★★★★

4.7 from 97 reviews

This Raspberry Angel Food Cake is a light and airy dessert that combines the delicate sweetness of angel food cake with the bright, fresh flavor of raspberries. Made with a simple cake mix and fresh ingredients, it’s perfect for a refreshing treat that’s easy to prepare and elegant to serve.

Author: Maya
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 55 minutes
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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)

Filling and Topping

1 cup of fresh raspberries (or frozen raspberries, thawed and drained)
1/4 cup of sugar (to lightly sweeten the raspberries)
Powdered sugar for dusting (optional)
Whipped cream for topping (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease your angel food cake pan or tube pan but do not flour it to help the cake rise properly.
Prepare the Cake Mix: Mix the angel food cake mix with water, lemon juice, and vanilla extract according to the package or recipe instructions. Beat the mixture at high speed for about 2 minutes until stiff peaks form.
Incorporate the Raspberries: Gently fold the raspberries into the batter using a spatula, taking care not to overmix and crush the berries, preserving the texture.
Bake the Cake: Pour the batter into the prepared cake pan, tap gently to release any air bubbles, and bake for 35-40 minutes until the cake is golden brown. Check doneness with a toothpick which should come out clean.
Cool the Cake: Remove the cake from the oven and immediately invert the pan onto a cooling rack or bottle to cool completely for about 1 hour. This prevents the cake from collapsing.
Remove from the Pan: Once fully cooled, carefully loosen the edges with a knife and gently remove the cake from the pan. Transfer to a serving platter.
Serve: Optionally dust with powdered sugar and serve with whipped cream for an enhanced presentation and taste.

Notes

Do not flour the pan, as angel food cakes rely on the pan’s texture to climb and rise properly.
Use fresh or properly thawed and drained frozen raspberries to prevent extra moisture in the batter.
Folding raspberries gently avoids crushing them, maintaining a pleasant texture in the cake.
Cooling the cake inverted is crucial to keep its structure from collapsing as it cools.
For a flavor variation, add lemon zest along with lemon juice for extra citrus brightness.
Serve slightly chilled or at room temperature for best flavor.

Keywords: raspberry angel food cake, light dessert, angel food cake recipe, berry dessert, easy cake recipe, summer cake, fruit cake