Desserts

Raspberry Angel Food Cake

Raspberry Angel Food Cake is a light, cloud-like dessert that pairs the sweet airiness of angel food cake with bursts of bright, tart raspberries. The crumb is delicate and tender, the aroma slightly sweet with a whisper of vanilla, and each bite balances soft meringue texture with juicy fruit. If you like pink variations, check this similar idea for inspiration: beautiful pink angel food cake.

Recipe Information

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12
Difficulty Level: Medium

Nutrition Information

Approximate per serving (1 of 12):

Calories per serving: 160 kcal
Protein: 3.6 g
Carbohydrates: 36 g
Fat: 0.5 g
Fiber: 1 g
Sugar: 25 g
Sodium: 50 mg

Why Make This Raspberry Angel Food Cake

This cake is airy and bright. It feels special but stays simple to make. The raspberries add fresh tartness that cuts through the sweetness. Serve it for a light summer dessert, a tea party, or any time you want something pretty and not heavy. It looks elegant when dusted with powdered sugar and topped with extra berries.

How to Make Raspberry Angel Food Cake

You make the cake by whipping egg whites to stiff peaks, folding in sifted flour and sugar, then gently adding raspberries so they don’t break. Bake in an ungreased angel food pan, cool upside down to keep height, then dust and serve. The key is gentle folding to keep the batter airy.

Ingredients:

1 cup cake flour
1 1/2 cups granulated sugar (divided)
12 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup fresh raspberries
Powdered sugar for dusting

Directions:

Step 1: Preparation

Preheat your oven to 350°F (175°C). Sift the cake flour together with 3/4 cup of the granulated sugar in a large bowl to remove lumps and aerate the flour. Make sure your mixing bowl and beaters are clean and dry — any grease will keep egg whites from whipping properly.

Step 2: Mixing

In another large bowl, combine the egg whites, cream of tartar, and salt. Beat on medium speed until soft peaks form. Gradually add the remaining 3/4 cup sugar, a tablespoon at a time, while continuing to beat until the egg whites hold stiff, glossy peaks. Beat in the vanilla. Using a rubber spatula, fold a third of the sifted flour-sugar mixture into the whites to lighten it, then fold in the rest gently until no streaks remain.

Step 3: Baking

Gently fold the fresh raspberries into the batter, trying not to crush them. Pour the batter into an ungreased angel food cake pan and smooth the top lightly. Bake at 350°F (175°C) for 35–40 minutes, until the top is golden and a toothpick inserted near the center comes out clean. Do not open the oven in the first 25 minutes to prevent collapse.

Step 4: Finishing

As soon as the cake is out of the oven, invert the pan and let it cool completely upside down (use the pan’s feet or a bottle) to maintain height. Once cool, run a thin knife around the edges to loosen the cake, remove it from the pan, and dust the top with powdered sugar. Serve as is or with whipped cream and extra raspberries.

How to Serve Raspberry Angel Food Cake

Slice with a serrated knife for clean cuts. Top slices with lightly sweetened whipped cream or a dollop of mascarpone. Add fresh raspberries or a simple berry sauce for more tartness. Serve with tea, coffee, or a glass of sparkling wine at brunch, showers, or summer dinners.

How to Store Raspberry Angel Food Cake

At room temperature: Store in an airtight container for up to 1–2 days. Keep away from direct heat.
In the refrigerator: Store covered for up to 3–4 days; chilling can make the texture slightly firmer. Bring to room temperature before serving for best texture.
Freezing: Slice and wrap individual slices tightly in plastic wrap, then foil, and freeze up to 2 months. Thaw in the fridge overnight.

Expert Tips for Perfect Raspberry Angel Food Cake

Use room-temperature egg whites for better volume.
Ensure bowls and beaters are spotless and dry; any fat will deflate whites.
Sift the flour and sugar to avoid lumps and to keep batter light.
Fold gently with a spatula using a scooping motion — avoid stirring.
If using frozen raspberries, toss them in a little flour first and fold quickly to reduce bleeding.
Do not grease the angel food pan — the batter needs to cling to the sides to rise.
Cool the cake inverted to keep it tall and fluffy.

Delicious Variations

Lemon-Raspberry: Add 1 tablespoon lemon zest to the batter and serve with lemon curd.
Chocolate Swirl: Fold in 1/4 cup of finely chopped dark chocolate or swirl in a few tablespoons of melted chocolate.
Berry Mix: Use a mix of blueberries and raspberries (use less fragile berries to reduce bleeding).
Vanilla-Almond: Replace vanilla with 1/2 teaspoon almond extract for nutty aroma.
Glazed: Drizzle a thin lemon glaze over the cooled cake for shine and extra zing.

Frequently Asked Questions

Q: My cake fell after baking. What happened?
A: Collapse often comes from underbeating or overbeating the egg whites, opening the oven too soon, or removing the cake from the pan before it cools inverted. Make sure whites hold stiff peaks, bake fully, and cool upside down.
Q: Can I use frozen raspberries?
A: Yes. Toss frozen raspberries in a teaspoon of flour to help them hold and fold them in gently. Expect some color bleed and slightly more moisture.
Q: Can I make this without a special angel food pan?
A: Angel food cake rises best in a tube pan with straight sides. A standard tube pan is fine, but avoid greasing it. If you lack a tube pan, results may vary.
Q: How do I know when the cake is done?
A: The top should be pale golden and spring back lightly when touched. A toothpick in the center should come out clean. Do not overbake, which dries the cake.
Q: Can I add cocoa or make it gluten-free?
A: You can add a few tablespoons of cocoa for a chocolate version, but reduce flour slightly. For gluten-free, use a cup-for-cup gluten-free cake flour blend; results can vary, so test with a small trial if possible.
Q: Why didn’t my egg whites whip up?
A: Temperature (room temp is best), leftover yolk, grease on tools, or a humid kitchen can prevent whipping. Use a fresh, clean metal or glass bowl and dry beaters.
Q: Can I make the cake ahead?
A: Yes. Bake and cool, then store wrapped at room temp for a day or refrigerate up to 3 days. Add fresh berries and powdered sugar just before serving.

Conclusion

This Raspberry Angel Food Cake is a simple way to make an impressive, light dessert. Its soft, airy texture and bright raspberry notes make it perfect for warm-weather gatherings or a cozy treat. For another pretty and floral take on raspberry angel food cakes, try this beautiful recipe from Zoë Bakes: Raspberry Rose Angel Food Dream Cake | ZoëBakes. Give this cake a try — it’s forgiving, elegant, and delicious.