Raspberry Angel Food Cake
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.
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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