Raspberry Angel Food Cake Recipe

Introduction

This Raspberry Angel Food Cake is a light and airy dessert bursting with fresh raspberry flavor. It’s simple to prepare and perfect for a spring or summer gathering. The tender cake pairs beautifully with the tartness of the berries for a refreshing treat.

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 an angel food cake pan (tube pan), but do not flour it to ensure proper rising.
2. Step 2: Prepare the angel food cake mix according to the box instructions. Typically, combine the mix with water, lemon juice, and vanilla extract. Beat at high speed for about 2 minutes until stiff peaks form.
3. Step 3: In a small bowl, toss the raspberries with the sugar to gently sweeten them. Carefully fold the raspberries into the cake batter with a spatula, avoiding overmixing to keep the berries intact.
4. Step 4: Pour the batter into the prepared pan. Tap the pan lightly to remove air bubbles and bake for 35-40 minutes, or until the cake is golden on top and a toothpick inserted comes out clean.
5. Step 5: Remove the cake from the oven and immediately 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 the cake. Carefully remove it from the pan and transfer to a serving platter.

Tips & Variations

• For extra flavor, lightly macerate the raspberries with sugar and a splash of lemon juice before folding them into the batter.
• Try adding a handful of white chocolate chips or shredded coconut to the batter for a unique twist.
• If fresh raspberries aren’t available, frozen ones work well—just be sure to drain them thoroughly to avoid excess moisture in the batter.

Storage

Store leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it covered in the refrigerator for up to 4 days. To refresh, let the cake come to room temperature before serving, or briefly warm slices in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a mix?

Yes, you can use your favorite homemade angel food cake recipe instead of a mix and follow the same folding and baking steps.

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

Gently fold the raspberries into the stiff batter at the very end to avoid crushing them, which helps keep them evenly distributed throughout the cake.

Raspberry Angel Food Cake Recipe

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This Raspberry Angel Food Cake is a light, airy dessert featuring delicate angel food cake infused with fresh raspberries and a touch of lemon and vanilla. Perfect for a refreshing and elegant treat, it combines the subtle sweetness of angel food cake with the tartness of raspberries, making it an ideal dessert for any occasion.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 1 hour 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Angel Food Cake Batter

• 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)

Raspberry Mixture

• 1 cup of fresh raspberries (or frozen raspberries, thawed and drained)
• 1/4 cup of sugar (to lightly sweeten the raspberries)

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Lightly grease your angel food cake pan (tube pan) but leave it unfloured to ensure the cake rises properly.
2. Prepare the Cake Mix: If you’re using a store-bought angel food cake mix, follow the instructions on the box. Typically, you’ll need to combine the cake mix with water, lemon juice, and vanilla extract. Beat the mixture with a hand or stand mixer at high speed for about 2 minutes until stiff peaks form.
3. Incorporate the Raspberries: Gently fold in the raspberries into the batter using a spatula. Be careful not to overmix as this could crush the berries and affect the texture of the cake.
4. Bake the Cake: Pour the batter into the prepared cake pan. Tap the pan gently to remove air bubbles and bake for about 35-40 minutes or until the cake is golden brown on top. A toothpick inserted into the cake should come out clean.
5. Cool the Cake: After baking, remove the cake from the oven and invert it onto a cooling rack or bottle to allow it to cool completely for about 1 hour.
6. Remove from the Pan: Once the cake has cooled, carefully run a knife around the edges to loosen it. Gently remove the cake from the pan and transfer it to a serving platter.

Notes

• Use fresh or properly thawed raspberries to avoid excess moisture in the cake batter.
• Do not flour the pan to allow the cake to rise properly and stick to the sides as it bakes upside down.
• Folding in the raspberries gently preserves their texture and prevents the batter from turning pink.
• Cooling the cake upside down prevents it from collapsing and keeps the cake fluffy.
• Optional: Serve with a dusting of powdered sugar or whipped cream for added sweetness.

Keywords: angel food cake, raspberry dessert, light cake, airy cake, berry cake, citrus, lemon, vanilla, easy cake recipe