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 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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastemadebyclara.com/raspberry-angel-food-cake-recipe/
