The first burst of summer fruit always brings a smile to my face, but nothing quite compares to the sweet tang of fresh raspberries. As soon as those vibrant berries start appearing at the market, I know it’s time to whip up my favorite Raspberry Angel Food Cake. This delightful treat not only dazzles with its light, airy texture but also plays perfectly with the subtle sweetness of the raspberries, making it a standout at any gathering or simply as a well-deserved dessert after dinner.
What I love most about this cake is how effortlessly impressive it looks on the table, yet it’s surprisingly simple to make. With just a handful of ingredients and a few steps, you can create a show-stopping dessert that leaves your friends and family in awe. Best of all, it’s a guilt-free pleasure—light, fluffy, and bursting with flavor! Join me in this delightful journey to make a Raspberry Angel Food Cake that’s bound to become your new go-to sweet treat.
Why is Raspberry Angel Food Cake so special?
Light and Airy Texture: This cake boasts a delightful fluffiness, making it melt in your mouth with every bite.
Bursting with Flavor: The fresh raspberries provide a tangy balance to the sweet cake, creating a harmonious blend that will please your palate.
Guilt-Free Enjoyment: With minimal fat and a light composition, it’s a treat that you can indulge in without the guilt!
Crowd-Pleaser: Perfect for gatherings, this dessert looks stunning and is sure to impress guests of all ages.
Quick to Make: With a prep time of just 15 minutes, you’ll be enjoying this delicious cake in no time.
Versatile Delight: Pair it with whipped cream or ice cream for an extra touch, or serve it as is for a light finish to any meal!
Raspberry Angel Food Cake Ingredients
• Get ready to create something delightful!
For the Cake
- 12 egg whites – Ensure they are at room temperature for the best volume.
- 1¼ cup cake flour or all-purpose flour – Either will work, but cake flour gives a lighter texture.
- 1¼ cups caster sugar – This fine sugar dissolves easily, ensuring a smooth batter.
- ¼ teaspoon salt – A pinch highlights the sweetness of the cake.
- 1 teaspoon cream of tartar – Stabilizes the egg whites for that perfect fluffy rise.
- 3 vanilla bean seeds only – Fresh beans add an incredible depth of flavor.
- 6 ounces raspberries minus six – These will infuse the cake with a lovely berry taste.
For the Glaze
- 1 cup powdered sugar – Creates the perfect sweet glaze consistency.
- 6 raspberries slightly crushed – Adds a vibrant color and lively flavor to the glaze.
- 1 tablespoon lemon juice – Enhances the glaze and balances the sweetness; adjust to taste.
Enjoy crafting your Raspberry Angel Food Cake, a true celebration of summer flavors!
How to Make Raspberry Angel Food Cake
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Preheat the oven to 350°F (175°C). This ensures your cake will bake evenly, giving it that beautiful rise and tender crumb.
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Prepare a bundt pan by spraying it with cooking spray and setting it aside. This step is crucial to prevent the cake from sticking during the baking process.
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Sift together the flour, ½ cup of sugar, and salt in a large bowl. For the best results, repeat the sifting process three times to incorporate air, making your cake even fluffier.
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Beat the egg whites in a stand mixer fitted with a whisk attachment on medium speed until frothy. This should take about 1-2 minutes, providing the aeration needed for a light cake.
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Add the cream of tartar and vanilla bean seeds to the egg whites. Increase the speed to medium-high and beat until soft peaks form, which usually takes another 2-3 minutes.
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Gradually incorporate the remaining sugar, adding a few tablespoons at a time. Continue beating until all the sugar is dissolved and the mixture becomes glossy.
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Fold in the flour mixture in three additions using a spatula. Be gentle to maintain the volume, and ensure everything is well combined for a uniform batter.
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Layer half the batter into the prepared bundt pan, then evenly distribute the raspberries on top. Spoon the rest of the batter over the raspberries, leveling the top with a spatula for an even bake.
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Bake the cake for 35 to 40 minutes, or until the top is golden and springs back when lightly touched. This is crucial for that perfect spongy texture!
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Cool the cake by letting it stand in the pan for 5 minutes. Then, invert it onto a cooling rack to allow it to cool completely before glazing.
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Mix the glaze by combining powdered sugar, crushed raspberries, and lemon juice in a small bowl. Stir until glossy and lump-free, aiming for a thick yet pourable consistency.
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Pour the raspberry glaze over the cooled cake and let it stand for 15 minutes before slicing and serving. This adds a beautiful finish to the cake!
Optional: For an extra touch, serve with a dollop of whipped cream on the side.
Exact quantities are listed in the recipe card below.
Expert Tips for Raspberry Angel Food Cake
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Egg Whites Matter: Use room temperature egg whites for the best volume and texture. Cold egg whites may not whip up properly, resulting in a denser cake.
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Sifting Success: Sifting your flour, sugar, and salt multiple times helps incorporate air, leading to a lighter crumb in your Raspberry Angel Food Cake.
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Gentle Folding: When incorporating the flour mixture, fold gently. This prevents deflation of the batter, keeping that airy texture that makes this cake special.
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Correct Baking Time: Don’t open the oven door too early. Checking for doneness at the 35-minute mark will help you avoid an undercooked or overcooked cake.
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Cooling Tips: After baking, let the cake cool in the pan briefly before inverting. This step helps to maintain its shape and prevents it from breaking apart.
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Glaze Consistency: Aim for a thick yet pourable glaze. If it’s too thick, add an extra splash of lemon juice to achieve the right consistency!
How to Store and Freeze Raspberry Angel Food Cake
Room Temperature: Store the cake for up to 2 days at room temperature. Cover it loosely with plastic wrap to maintain moisture while allowing airflow.
Fridge: To extend freshness, keep the cake in the fridge for up to 5 days. Place it in an airtight container to prevent it from drying out.
Freezer: For longer storage, wrap slices of the Raspberry Angel Food Cake tightly in plastic wrap and aluminum foil. They can be frozen for up to 3 months.
Reheating: Thaw frozen slices in the fridge overnight or at room temperature for a few hours. Enjoy chilled or let it come to room temperature before serving for the best texture!
Make Ahead Options
These Raspberry Angel Food Cakes are perfect for busy home cooks looking to save time! You can prepare the cake batter up to 24 hours in advance. Just mix the batter as directed and cover the bowl tightly with plastic wrap; refrigerating helps maintain its fluffy texture. For an even quicker assembly, you can wash and prep the raspberries up to 3 days ahead, storing them in an airtight container in the refrigerator. When you’re ready to bake, simply pour the batter into the bundt pan with the raspberries and bake as usual, ensuring a delightful dessert with minimal last-minute effort. Just like fresh-baked, it’ll be just as delicious!
Raspberry Angel Food Cake Variations
Feel free to get creative and tailor this delightful cake to suit your taste preferences!
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Gluten-Free: Substitute the cake flour with a gluten-free blend for a delicious option that everyone can enjoy. Choose a blend designed for baking to maintain that airy texture!
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Berry Medley: Swap out raspberries for a mix of berries like blueberries, strawberries, or blackberries for a colorful twist. Each berry brings its own unique flavor that will elevate your cake even more.
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Citrus Zest: Add the zest of a lemon or an orange to the batter for an additional zing. This brightens the flavor and adds a refreshing, aromatic note that complements the berries splendidly.
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Nutty Crunch: Fold in ½ cup of finely chopped almonds or walnuts into the batter for added texture. This gives a delightful crunch that contrasts with the soft cake, creating a satisfying eating experience.
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Chocolate Drizzle: Melt chocolate and drizzle it over the glaze for a luxurious touch. The rich chocolate adds a decadent flavor balance that makes this cake irresistible!
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Herbal Infusion: Incorporate fresh mint or basil into the glaze for a surprise twist. The herbaceous notes enhance the fruity flavors, making every bite a new experience.
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Lemon Gloss: Instead of raspberry glaze, use a simple lemon glaze made with powdered sugar and lemon juice. The tartness beautifully complements the sweet cake, making it extra delicious!
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Spiced Variation: Add a pinch of cinnamon or nutmeg to the flour mixture for a warm, spiced flavor that perfectly suits the sweetness of the cake. It’s a comforting twist that can make it feel cozy!
What to Serve with Raspberry Angel Food Cake?
Imagine a warm, sunlit afternoon, the sweet scent of raspberries lingering in the air, as you indulge in a slice of this heavenly cake.
- Whipped Cream: Lightly sweetened whipped cream adds a creamy contrast that enhances the cake’s airy texture.
- Fresh Berries: A medley of fresh berries adds color and freshness, complementing the raspberry flavor beautifully.
- Coconut Sorbet: The tropical notes of coconut sorbet create a refreshing palate cleanser alongside the sweetness of the cake.
- Mint Tea: A warm cup of herbal mint tea provides a calming balance to the light and fluffy dessert.
- Lemon Curd: The zing of tart lemon curd pairs marvelously, bringing out the cake’s fruity notes while cutting through sweetness.
- Chocolate Sauce: A drizzle of rich chocolate sauce offers a decadent touch, creating a delightful contrast to the cake’s lightness.
- Pistachio Ice Cream: Creamy, nutty pistachio ice cream adds a unique flavor that works surprisingly well with the raspberry.
- Prosecco: Bubbly prosecco refreshes the palate while elevating the dessert experience, making it perfect for celebrations.
- Coffee: A well-brewed cup of coffee introduces rich flavors that perfectly balance the sweet and light nature of the cake.
- Vanilla Bean Gelato: Creamy gelato adds a luxurious feel while the vanilla enhances the cake’s comforting notes.
Raspberry Angel Food Cake Recipe FAQs
What type of raspberries are best for the Raspberry Angel Food Cake?
Absolutely! Fresh raspberries are ideal, but make sure to select firm, plump berries with a vibrant color. Avoid those with dark spots or mushiness, as they may affect the flavor and moisture of your cake.
How should I store the Raspberry Angel Food Cake?
For short-term storage, keep your cake at room temperature for up to 2 days, loosely covered with plastic wrap. For longer storage, transfer it into an airtight container and refrigerate for up to 5 days to maintain its freshness and texture.
Can I freeze slices of Raspberry Angel Food Cake?
Yes, indeed! To freeze, wrap individual slices tightly in plastic wrap, then in aluminum foil for added protection. They will stay fresh for up to 3 months. To enjoy, thaw slices in the refrigerator overnight or at room temperature for a few hours before serving.
What if my cake doesn’t rise properly?
The most common reason for an underwhelming rise is not beating the egg whites to the right consistency. For best results, ensure you’re whipping until soft peaks form—this typically takes about 4-5 minutes on medium-high speed. Additionally, be gentle when folding in the flour mixture to keep your batter airy!
Is this Raspberry Angel Food Cake safe for people with nut allergies?
Absolutely! The cake does not contain any nuts in its ingredients. However, it’s always wise to double-check all ingredient labels, especially for allergens, as cross-contamination can occur. If you’re baking for someone with severe allergies, ensure your kitchen tools and surfaces are free from any nut residue.
Heavenly Raspberry Angel Food Cake for Light, Sweet Bliss
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Prepare a bundt pan by spraying it with cooking spray.
- Sift together the flour, 0.5 cup of sugar, and salt in a large bowl.
- Beat the egg whites in a stand mixer until frothy for 1-2 minutes.
- Add cream of tartar and vanilla bean seeds, and beat until soft peaks form.
- Gradually incorporate the remaining sugar, beating until dissolved and glossy.
- Fold in the flour mixture in three additions using a spatula.
- Layer half the batter into the bundt pan, distribute raspberries, and spoon the rest of the batter on top.
- Bake the cake for 35 to 40 minutes until golden and springs back when touched.
- Cool the cake in the pan for 5 minutes before inverting it onto a cooling rack.
- Mix the glaze by combining powdered sugar, crushed raspberries, and lemon juice.
- Pour the raspberry glaze over the cooled cake and let it stand for 15 minutes before serving.