Raspberry Angel Food Cake Recipe

Introduction

Raspberry Angel Food Cake is a light, airy dessert that combines the sweet fluffiness of angel food cake with the fresh, vibrant flavor of raspberries. Perfect for warm days or any time you want a refreshing treat, this cake is both simple to make and delightful to eat.

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 help the cake 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 at high speed for about 2 minutes until stiff peaks form.
3. Step 3: Gently fold the raspberries and sugar into the batter with a spatula. Be careful not to overmix to avoid crushing the berries.
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 from the oven and invert the pan onto a cooling rack or bottle. Let the cake cool completely for about 1 hour.
6. Step 6: Once cooled, run a knife around the edges to loosen, then gently remove the cake and transfer it to a serving platter.

Tips & Variations

• Use fresh raspberries for best texture; if using frozen, make sure they are fully thawed and drained.
• Do not overmix the batter after adding raspberries to keep the cake light and airy.
• Try topping the cake with whipped cream, additional fresh raspberries, berry compote, or a lemon glaze for extra flavor.
• Cool the cake upside down to maintain its light texture and prevent collapsing.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerated, bring to room temperature before serving for the best texture. Leftovers can be enjoyed cold or warmed slightly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but be sure to thaw and drain them well to avoid adding extra moisture that could affect the cake’s texture.

Why do I need to cool the cake upside down?

Cooling angel food cake upside down prevents it from collapsing as it cools by supporting its airy structure and maintaining its height and fluffiness.

Raspberry Angel Food Cake Recipe

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★★★★★

5 from 84 reviews

This Raspberry Angel Food Cake is a light and airy dessert that combines the delicate sweetness of angel food cake with the fresh, tart burst of raspberries. Perfect for summer gatherings or a refreshing treat, this cake is easy to make and beautifully adorned with fresh berries, offering a moist yet fluffy texture and a hint of citrus from optional lemon juice.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the 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
• 1 cup fresh raspberries (or thawed and drained frozen raspberries)

For Serving (Optional)

• Powdered sugar for dusting
• Whipped cream or Cool Whip
• Berry compote (optional)
• Lemon glaze (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease an angel food cake pan or tube pan without flouring it, to help the cake rise properly.
2. Prepare the Cake Mix: Combine the angel food cake mix with water, lemon juice, and vanilla extract. Using a hand mixer or stand mixer, beat at high speed for about 2 minutes until stiff peaks form, indicating the batter is light and airy.
3. Incorporate the Raspberries: Gently fold the fresh or thawed raspberries into the batter with a spatula, taking care not to overmix or crush the berries to maintain texture.
4. Bake the Cake: Pour the batter into the prepared pan. Tap gently to release air bubbles. Bake for 35-40 minutes, until the cake is golden brown and a toothpick inserted comes out clean.
5. Cool the Cake: Immediately invert the cake pan onto a cooling rack or bottle to cool completely for about 1 hour, which preserves its airy structure.
6. Remove from the Pan: 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.
7. Serve: Optionally dust with powdered sugar, garnish with fresh raspberries, whipped cream, berry compote, or lemon glaze as desired.

Notes

• Do not overmix the batter when folding in raspberries to avoid crushing them.
• Always cool the angel food cake upside down to maintain its fluffy texture.
• Use fresh raspberries if possible; if using frozen, make sure they are thawed and well-drained.
• Begin checking for doneness at 35 minutes to prevent overbaking.
• Ensure the cake pan is not floured to allow proper rising of the cake.

Keywords: Raspberry angel food cake, light dessert, fruity cake, summer dessert, angel food cake recipe