Raspberry Angel Food Cake Recipe
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.
- 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
Find it online: https://messykitchenmagic.com/raspberry-angel-food-cake-recipe/
