If you’re craving something airy, elegant, and naturally sweet, this Raspberry Angel Food Cake is exactly what your dessert table needs. With its cloud-like texture and bright raspberry topping, this classic cake feels special yet surprisingly simple to make. In this article, you’ll learn how to bake a perfectly fluffy Raspberry Angel Food Cake from scratch, how to keep it tall and tender, and how to serve it beautifully with fresh raspberries and whipped cream.
A Light Dessert That Feels Like Summer
There’s something magical about a cake that feels like a cloud. The first time I made Raspberry Angel Food Cake, Grandma watched carefully as I whipped twelve egg whites into glossy peaks. She believed desserts should feel joyful, not heavy. When I folded in the flour gently, she nodded with approval.
This Raspberry Angel Food Cake quickly became our warm-weather favorite. It’s delicate but full of flavor. The bright raspberries cut through the sweetness, while the vanilla and almond extracts add depth. When you slice into it, you see that beautiful airy crumb that only angel food cake can deliver.
I love that this cake looks elegant enough for a celebration but feels light enough for a weekday treat. If you enjoy fruity desserts like our Strawberry Crunch Tres Leches Mini Cakes, this one offers that same fresh berry energy in a lighter form.
Raspberry Angel Food Cake isn’t just dessert. It’s sunshine on a plate.
Ingredients for Raspberry Angel Food Cake
What You’ll Need
- 1 cup cake flour
- 1 ½ cups granulated sugar, divided
- 12 large egg whites, room temperature
- 1 ½ tsp cream of tartar
- ¼ tsp salt
- 2 tsp vanilla extract
- ½ tsp almond extract (optional)
For the Raspberry Topping
- 1 ½ cups fresh raspberries (plus extra for garnish)
- 2–3 tbsp granulated sugar
- 1 tsp lemon juice
- Optional: Whipped cream for serving
Angel food cake depends on whipped egg whites for structure. Cream of tartar stabilizes them, helping the cake rise tall. Cake flour keeps the crumb tender and delicate.
If you love fruit-forward desserts like our Carlota de Limon Recipe, you’ll appreciate how the raspberry topping adds brightness without overwhelming the cake.
Ingredient Tips
- Make sure egg whites are room temperature for maximum volume.
- Do not grease the tube pan. The batter needs to cling to the sides to rise properly.
- Sift flour carefully to prevent deflating the egg whites.
How to Make Raspberry Angel Food Cake
Step-by-Step Instructions
Step 1: Preheat & Prepare Pan
Preheat oven to 350°F (175°C). Leave your tube pan ungreased.
Step 2: Sift Dry Ingredients
Sift cake flour and ¾ cup sugar together. Set aside.
Step 3: Beat Egg Whites
In a large clean bowl, beat egg whites with cream of tartar and salt on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time. Continue beating until stiff, glossy peaks form. Add vanilla and almond extract.
Step 4: Fold in Flour
Gently fold flour mixture into egg whites in three additions. Use a rubber spatula and fold carefully to maintain volume.
Step 5: Bake the Cake
Pour batter into the ungreased tube pan. Bake 35–40 minutes until golden and a toothpick comes out clean. Immediately invert the pan and cool completely upside down.
Step 6: Prepare Raspberry Topping
Combine raspberries, sugar, and lemon juice. Lightly mash and let sit 10–15 minutes to create syrup.
Step 7: Serve
Remove cake carefully from pan. Top with raspberries and syrup. Add whipped cream if desired.
If you enjoy classic baked desserts like our Pan de Elote, this Raspberry Angel Food Cake offers a lighter but equally comforting option.
Serving, Variations, and Storage
How to Serve Raspberry Angel Food Cake
Serve thick slices topped with fresh raspberry syrup. For gatherings, garnish with extra berries and a light dusting of powdered sugar. The airy texture pairs beautifully with:
- Fresh whipped cream
- Vanilla Greek yogurt
- A scoop of lemon sorbet
- Toasted sliced almonds
The contrast between fluffy cake and juicy raspberries makes every bite balanced and refreshing.
Flavor Variations
- Lemon Raspberry: Add 1 tsp lemon zest to batter.
- Berry Mix: Use blackberries and strawberries with raspberries.
- Chocolate Drizzle: Add melted dark chocolate over slices.
Storage Tips
- Store covered at room temperature for 2 days.
- Refrigerate up to 4 days.
- Freeze slices wrapped tightly for up to 2 months.
FAQs About Raspberry Angel Food Cake
Can you add fruit to an angel food cake?
Yes, but fold gently. Fresh berries work best as toppings rather than mixed into batter.
What flavors pair well with raspberry?
Vanilla, almond, lemon, chocolate, and cream pair beautifully with raspberry.
What exactly is angel cake?
Angel cake, or angel food cake, is a fat-free sponge cake made with whipped egg whites and no butter or oil.
Can you add raspberries to cake mix?
Yes. Toss raspberries lightly in flour before folding into batter to prevent sinking.
Raspberry Angel Food Cake – Light, Fluffy & Delicious
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
Light and fluffy raspberry angel food cake topped with fresh raspberry syrup. A delicate, airy dessert perfect for summer.
Ingredients
1 cup cake flour
1 1/2 cups granulated sugar, divided
12 large egg whites
1 1/2 tsp cream of tartar
1/4 tsp salt
2 tsp vanilla extract
1/2 tsp almond extract (optional)
1 1/2 cups fresh raspberries
2–3 tbsp sugar
1 tsp lemon juice
Instructions
1. Preheat oven to 350°F and leave tube pan ungreased.
2. Sift flour and 3/4 cup sugar together.
3. Beat egg whites with cream of tartar and salt until soft peaks form.
4. Gradually add remaining sugar and beat until stiff peaks form.
5. Fold flour mixture gently into egg whites.
6. Pour into pan and bake 35-40 minutes.
7. Invert pan and cool completely.
8. Prepare raspberry topping and serve.
Notes
Do not grease the pan.
Ensure egg whites are room temperature.
Fold gently to maintain volume.