Busy moms deserve a treat that feels special yet doesn’t take all day to prepare. This Raspberry Angel Food Cake is light, fluffy, and bursting with fresh fruit flavor, making it the ideal dessert. The beautiful raspberry swirl not only tastes delicious but also adds a fun pop of color that can brighten any occasion. Whether it’s a family gathering or a simple weeknight dessert, this recipe will impress everyone at the table.
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Why You Will Love This Recipe
Creating homemade desserts can be daunting, but this Raspberry Angel Food Cake simplifies the process. With minimal prep time, it’s perfect for busy schedules. The ingredients are straightforward and use items you likely already have at home. Plus, it’s a kid-friendly treat that they can help with, making it a fun activity for the whole family. The cake is naturally low in fat and wonderfully refreshing, making it a guilt-free option to satisfy your sweet tooth.
How to Make Raspberry Angel Food Cake
Ingredients
For the Cake:
- 1 cup cake flour
- 1 ½ cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 ½ tsp cream of tartar
- ¼ tsp salt
- 2 tsp vanilla extract
- 1 tsp almond extract (optional)
For the Raspberry Swirl & Topping:
- 1 cup fresh or frozen raspberries
- 2–3 tbsp sugar
- Whipped cream for serving
- Fresh raspberries for garnish
Directions
- Preheat oven to 350°F (175°C). Do not grease the angel food cake pan.
- In a small saucepan, heat raspberries with sugar over low heat until soft and slightly thickened. Mash lightly and set aside to cool.
- In a large bowl, beat egg whites with cream of tartar and salt until soft peaks form. Gradually add ¾ cup sugar while continuing to beat until stiff peaks form.
- Gently fold in vanilla, almond extract, and sifted cake flour (add in batches) until just combined.
- Pour half of the batter into the pan, then spoon half of the raspberry mixture over it. Repeat with remaining batter and raspberries. Use a knife or skewer to gently swirl the raspberries through the batter.
- Bake for 35–40 minutes, or until the cake springs back lightly when touched.
- Invert the pan and let cool completely before removing the cake.
- Serve with whipped cream and fresh raspberries.
Raspberry Angel Food Cake
A light and fluffy dessert bursting with fresh raspberry flavor, perfect for busy schedules.
- Total Time: 55 minutes
- Yield: 8 servings 1x
Ingredients
- 1 cup cake flour
- 1 ½ cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 ½ tsp cream of tartar
- ¼ tsp salt
- 2 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1 cup fresh or frozen raspberries
- 2–3 tbsp sugar
- Whipped cream for serving
- Fresh raspberries for garnish
Instructions
- Preheat oven to 350°F (175°C). Do not grease the angel food cake pan.
- In a small saucepan, heat raspberries with sugar over low heat until soft and slightly thickened. Mash lightly and set aside to cool.
- In a large bowl, beat egg whites with cream of tartar and salt until soft peaks form. Gradually add ¾ cup sugar while continuing to beat until stiff peaks form.
- Gently fold in vanilla, almond extract, and sifted cake flour (add in batches) until just combined.
- Pour half of the batter into the pan, then spoon half of the raspberry mixture over it. Repeat with remaining batter and raspberries. Use a knife or skewer to gently swirl the raspberries through the batter.
- Bake for 35–40 minutes, or until the cake springs back lightly when touched.
- Invert the pan and let cool completely before removing the cake.
- Serve with whipped cream and fresh raspberries.
Notes
For a special touch, add fresh raspberries on top for garnish. Store leftover cake in an airtight container for up to two days at room temperature or up to a week in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 15g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
How to Serve
This Raspberry Angel Food Cake makes for a delightful end to any meal. Serve it plain or with a dollop of whipped cream for extra indulgence. For a special touch, add a few fresh raspberries on top for garnish. It pairs wonderfully with a cup of coffee or tea for a sweet afternoon snack, making it a versatile option for any time of day.
How to Store
Store any leftover cake in an airtight container at room temperature for up to two days. You can also refrigerate it for up to a week. If you want to enjoy it later, freeze slices of the cake wrapped tightly in plastic wrap and placed in a zip-top bag. When ready to eat, thaw the cake at room temperature or in the refrigerator.
Tips and Variations
- For an extra flavor boost, consider adding a splash of lemon juice or zest to the batter.
- You can substitute blueberries or strawberries for the raspberries if preferred.
- If you’re short on time, store-bought whipped cream works perfectly in a pinch.
- Try adding a light dusting of powdered sugar on top before serving for a beautiful finish.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead and store it in an airtight container. Just add the toppings right before serving.
What if I don’t have an angel food cake pan?
You can use a bundt pan, but be sure to adjust the baking time and check for doneness earlier.
Can I use other types of flour?
This recipe works best with cake flour for its lightness. However, you can substitute with all-purpose flour, but the texture may be slightly denser.
Conclusion
Now that you’ve discovered how to make Raspberry Angel Food Cake, it’s time to treat your family to this delightful dessert. Easy to make and beautifully delicious, it’s sure to become a favorite in your home. Save this recipe for a busy day, and enjoy the sweet moments with your loved ones!
