Savor the light, fruity bliss of Raspberry Angel Food Cake, a refreshing twist on a classic dessert with vibrant raspberry flavor. Perfect for summer gatherings, holidays, or casual treats, this airy raspberry cake is easy to make and impresses every time. Create this light fruity dessert and enjoy the delicate, sweet joy of fluffy angel cakes!
Why You’ll Love Raspberry Angel Food Cake
- Light Texture: Airy and fluffy for perfect airy raspberry cakes.
- Fruity Burst: Raspberries add zest to light fruity desserts.
- Low-Fat: No butter or oil for healthier fluffy angel cakes.
- Easy Prep: Simple steps for stunning airy raspberry cakes.
- Versatile: Ideal for any occasion with light fruity desserts.
Ingredients for Raspberry Angel Food Cake
Here’s what you need for this light fruity dessert (serves 10–12):
- 1 box (16 oz/453g) angel food cake mix
- 1 cup (150g) fresh raspberries (or frozen, thawed, drained)
- ½ cup (120ml) water
- 2 tbsp (30ml) lemon juice (optional, for citrus zest)
- 1 tsp (5ml) vanilla extract
- ¼ cup (50g) sugar
- Optional: Powdered sugar for dusting, whipped cream for topping
Equipment
- Angel food cake pan (tube pan)
- Mixing bowl
- Hand or stand mixer
- Spatula
- Cooling rack or bottle
- Knife
Ingredient Tips
- Cake Mix: Store-bought for quick airy raspberry cakes.
- Raspberries: Fresh for vibrant light fruity desserts.
- Lemon Juice: Enhances tang in fluffy angel cakes.
- Sugar: Lightly sweetens raspberries for airy raspberry cakes.
- Whipped Cream: Adds creaminess to light fruity desserts.
Directions for Raspberry Angel Food Cake
Let’s make this airy raspberry cake—light, fruity perfection!
Preheat Oven
I preheat the oven to 350°F (175°C) and lightly grease a tube pan, leaving it unfloured for a perfect rise in this light fruity dessert.
Prepare Batter
I mix the angel food cake mix with ½ cup water, 2 tbsp lemon juice, and 1 tsp vanilla extract, beating on high for 2 minutes until stiff peaks form for a fluffy angel cake.
Add Raspberries
I gently fold in 1 cup raspberries and ¼ cup sugar with a spatula, avoiding overmixing to keep berries intact for a vibrant airy raspberry cake.
Bake Cake
I pour the batter into the pan, tap to remove air bubbles, and bake for 35–40 minutes until golden and a toothpick comes out clean for a perfect light fruity dessert.
Cool and Serve
I invert the cake onto a rack or bottle to cool for 1 hour. I run a knife around the edges, transfer to a platter, dust with powdered sugar, and top with whipped cream for a stunning fluffy angel cake.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Cool Time: 1 hour
- Total Time: ~1 hour 50 minutes
- Servings: 10–12
- Calories: ~150–200 kcal per serving
- Macros per Serving: 35g carbs, 3g protein, 0–2g fat, 2–3g fiber
Variations for Raspberry Angel Food Cake
Try these spins on this light fruity dessert:
- Berry Mix: Add blueberries, inspired by LaylaCooks’ Cucumber Blueberry Feta Salad, for mixed airy raspberry cakes.
- Citrus Twist: Use orange zest for zesty fluffy angel cakes.
- Chocolate Drizzle: Add chocolate sauce for rich light fruity desserts.
- Mini Cakes: Bake in muffin tins for petite airy raspberry cakes.
- Glaze: Drizzle lemon glaze for tangy fluffy angel cakes.
Serving Ideas:
- Pair with LaylaCooks’ Vanilla Raspberry Iced Latte for a cool drink.
- Serve with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
- Enjoy with LaylaCooks’ Cucumber Mint Agua Fresca for refreshment.
Storage
- I store airy raspberry cakes in an airtight container at room temperature for 1–2 days or in the fridge for up to 5 days.
- I freeze slices, wrapped tightly, for up to 3 months, thawing overnight for fresh fluffy angel cakes.
- I store toppings separately.
Serving Tips
- Presentation: Serve light fruity desserts on a colorful platter.
- Garnish: Top with raspberries for vibrant airy raspberry cakes.
- Pairing: Enjoy with LaylaCooks’ Cucumber Mint Agua Fresca or tea.
- Portion Size: 1 slice per person for fluffy angel cakes.
- Occasions: Perfect for summer parties, holidays, or family dinners.
FAQs About Raspberry Angel Food Cake
Here are answers to common questions about this dish:
Can I use frozen raspberries?
Yes, thaw and drain for airy raspberry cakes.
Can I make it from scratch?
Yes, use egg whites and flour for homemade fluffy angel cakes.
Do I need to refrigerate it?
Optional, but fridge extends life for light fruity desserts.
Can I skip lemon juice?
Yes, it’s optional for airy raspberry cakes.
What pairs well?
Berries or compote complement fluffy angel cakes.
More Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Raspberry Angel Food Cake is a light, fruity delight, blending airy cake with tangy raspberries for any occasion. This airy raspberry cake, with its fluffy texture and vibrant berries, is perfect for celebrations. Create this light fruity dessert and enjoy the sweet, delicate joy of fluffy angel cakes!
Raspberry Angel Food Cake
Ingredients
- 1 box 16 oz/453g angel food cake mix
- 1 cup 150g fresh raspberries (or frozen, thawed, drained)
- ½ cup 120ml water
- 2 tbsp 30ml lemon juice (optional, for citrus zest)
- 1 tsp 5ml vanilla extract
- ¼ cup 50g sugar
- Optional: Powdered sugar for dusting whipped cream for topping
Instructions
Preheat Oven
- I preheat the oven to 350°F (175°C) and lightly grease a tube pan, leaving it unfloured for a perfect rise in this light fruity dessert.
Prepare Batter
- I mix the angel food cake mix with ½ cup water, 2 tbsp lemon juice, and 1 tsp vanilla extract, beating on high for 2 minutes until stiff peaks form for a fluffy angel cake.
Add Raspberries
- I gently fold in 1 cup raspberries and ¼ cup sugar with a spatula, avoiding overmixing to keep berries intact for a vibrant airy raspberry cake.
Bake Cake
- I pour the batter into the pan, tap to remove air bubbles, and bake for 35–40 minutes until golden and a toothpick comes out clean for a perfect light fruity dessert.
Cool and Serve
- I invert the cake onto a rack or bottle to cool for 1 hour. I run a knife around the edges, transfer to a platter, dust with powdered sugar, and top with whipped cream for a stunning fluffy angel cake.
Notes
- If I use frozen berries, I toss them with a little flour first so they don’t all sink to the bottom. It helps keep the raspberries evenly spread through the cake.
- I always make sure to dry the berries first. Too much moisture can affect how the cake bakes.
- A silicone bundt pan works best for me. It makes removing the cake so much easier.
- I like to sprinkle the berries gently between two layers of batter. It creates a soft swirl of fruit when I slice into the cake.
- Sometimes I use a food processor to puree the raspberries. Then I strain out the seeds with a fine mesh strainer to get a smooth, vibrant glaze.
- For clean slices, I always reach for a serrated knife. It cuts through the soft cake without squishing it.
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