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Raspberry Angel Food Cake Recipe

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4.5 from 81 reviews

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.

Ingredients

Scale

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

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