This Raspberry Angel Food Cake is a light, airy dessert bursting with fresh raspberry flavor. The delicate, fluffy cake pairs beautifully with a sweet raspberry sauce and a dollop of whipped cream, making it a perfect treat for spring and summer gatherings, birthdays, or holiday celebrations.
Why You’ll Love This Recipe
- Light & Fluffy Texture – Angel food cake is naturally airy and soft.
- Refreshing Raspberry Flavor – A sweet-tart contrast to the delicate cake.
- No Butter or Oil – A lower-fat dessert option that still tastes indulgent.
- Versatile & Customizable – Can be served with fresh fruit, whipped cream, or a drizzle of chocolate.
- Perfect for Any Occasion – Elegant yet simple, great for brunch, birthdays, or afternoon tea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Angel Food Cake:
- Egg whites (room temperature)
- Granulated sugar
- Cake flour (sifted)
- Cream of tartar
- Vanilla extract
- Almond extract (optional)
- Salt
For the Raspberry Sauce:
- Fresh or frozen raspberries
- Granulated sugar
- Lemon juice
- Cornstarch
For Garnish:
- Fresh raspberries
- Whipped cream
- Powdered sugar
- Mint leaves (optional)
Directions
Step 1: Make the Angel Food Cake
- Preheat & Prepare Pan – Preheat oven to 350°F (175°C). Do not grease the angel food cake pan.
- Whip the Egg Whites – In a large bowl, beat egg whites until foamy. Add cream of tartar and salt, then continue beating until soft peaks form.
- Gradually Add Sugar – Slowly add sugar while beating until stiff, glossy peaks form.
- Fold in Dry Ingredients – Sift cake flour over the egg whites in small amounts, gently folding after each addition. Stir in vanilla and almond extract.
- Bake the Cake – Pour batter into an ungreased angel food cake pan. Bake for 35-40 minutes until golden brown and a toothpick inserted comes out clean.
- Cool Upside Down – Immediately invert the pan and cool completely before removing the cake.
Step 2: Prepare the Raspberry Sauce
- Cook the Raspberries – In a saucepan, heat raspberries, sugar, and lemon juice over medium heat.
- Thicken the Sauce – Stir in cornstarch and simmer until the sauce thickens slightly. Let cool before serving.
Step 3: Assemble & Serve
- Slice the Cake – Carefully remove the cooled cake from the pan and slice.
- Drizzle Raspberry Sauce – Spoon raspberry sauce over each slice.
- Garnish & Enjoy – Top with fresh raspberries, whipped cream, and a dusting of powdered sugar.
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Cooling Time: 1 hour
Variations
- Chocolate Raspberry Angel Food Cake – Drizzle with melted dark chocolate.
- Berry Mix Topping – Use a mix of raspberries, blueberries, and strawberries.
- Lemon Raspberry Cake – Add lemon zest to the batter for a citrusy twist.
- Gluten-Free Version – Use a gluten-free cake flour blend.
Storage/Reheating
- Refrigeration: Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freezing: Freeze slices individually wrapped for up to 2 months. Thaw before serving.
- Serving Tip: Serve chilled or at room temperature for the best texture.
FAQs
Can I use frozen raspberries for the sauce?
Yes! Just thaw and drain them before cooking.
Why do I have to cool the cake upside down?
This prevents the cake from collapsing and helps maintain its airy texture.
Can I use all-purpose flour instead of cake flour?
Yes, but sift it multiple times to make it lighter.
How do I keep my cake from deflating?
Be gentle when folding in the flour, and don’t overmix.
Can I make this in a regular cake pan?
It’s best to use an angel food cake pan for proper rising, but a tube pan may work.
How do I slice angel food cake without squishing it?
Use a serrated knife and gently saw through the cake instead of pressing down.
Can I add whole raspberries to the batter?
No, as they are too heavy and will sink. Use them as a topping instead.
Can I use whipped cream cheese frosting instead of whipped cream?
Yes! A light cream cheese frosting pairs well with the raspberry sauce.
How do I make the raspberry sauce smoother?
Strain the sauce through a fine-mesh sieve to remove seeds.
What’s the best way to decorate this cake for a party?
Top with edible flowers, mint leaves, and extra raspberries for a stunning presentation.
Conclusion
This Raspberry Angel Food Cake is a light and airy dessert that’s bursting with fresh fruit flavor. With its fluffy texture and sweet-tart raspberry sauce, it’s the perfect cake for any occasion. Try it today for a refreshing, delicious treat!
PrintRaspberry Angel Food Cake
A Raspberry Angel Food Cake is a light and airy dessert that combines the delicate texture of angel food cake with the sweet-tart flavor of raspberries. This delightful treat is perfect for any occasion and can be made using either fresh or frozen raspberries.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake:
- 1 cup (120 grams) cake flour
- 1 â…” cups (366 grams) granulated sugar, divided
- 1 ¾ cups (about 400 grams) large egg whites (from 12 or 13 eggs), at room temperature
- ½ teaspoon kosher salt
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract or vanilla bean paste
For the Raspberry Sauce:
- 10 ounces frozen raspberries
- ½ cup water
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
For the Whipped Cream:
- 1 ½ cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup fresh raspberries
Instructions
1. Prepare the Raspberry Sauce:
- In a saucepan over medium heat, combine the frozen raspberries, water, sugar, and cornstarch. Stir continuously until the mixture boils and thickens, approximately 5 minutes.
- Remove from heat and strain through a fine-mesh sieve to remove seeds. Set the sauce aside to cool.
2. Prepare the Cake:
- Preheat your oven to 300°F (150°C).
- Sift the cake flour with â…” cup of the granulated sugar onto a piece of waxed or parchment paper three times.
- In a large mixing bowl, beat the egg whites with the salt and cream of tartar until foamy.
- Gradually add the remaining granulated sugar, about 1 tablespoon at a time, beating continuously until stiff peaks form.
- Gently fold in the vanilla extract.
- Sift about ¼ cup of the flour mixture over the beaten egg whites and fold in gently. Repeat until all the flour mixture is incorporated.
- Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
- Bake for 50 to 60 minutes, or until the cake is golden brown and springs back when lightly pressed.
- Immediately invert the pan onto a funnel or bottle and let the cake cool completely upside down.
3. Prepare the Whipped Cream:
- In a large mixing bowl, beat the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- Gently fold in the fresh raspberries.
4. Assemble the Cake:
- Once the cake has cooled, run a knife around the edges to loosen it from the pan and remove it.
- Place the cake on a serving platter.
- Drizzle the raspberry sauce over the top of the cake, allowing it to drip down the sides.
- Serve slices of the cake with a dollop of raspberry whipped cream.
Notes
- Egg Whites: Ensure that no yolk is mixed with the egg whites, as this can prevent them from whipping properly.
- Cooling: Cooling the cake upside down helps maintain its structure and prevents it from collapsing.
- Variations: For a different flavor profile, consider adding a teaspoon of almond extract to the cake batter.