Raspberry Angel Food Cake: A Light, Dreamy Dessert for Every Season
Raspberry Angel Food Cake is the kind of dessert that feels like a cloud on a plate—sweet, airy, and beautifully balanced with tart, juicy bursts of raspberry flavor. Whether you’re preparing a refreshing dessert for a warm summer gathering or looking for something elegant and light to add to your holiday table, this recipe delivers beauty, simplicity, and unforgettable flavor in every bite.
This cake is built on the beloved classic angel food base: whipped egg whites, real vanilla, and a touch of sugar that bakes into a soft, cloud-like texture. But while traditional angel food cake stands well on its own, adding fresh raspberries throughout takes it to a whole new level. The raspberries melt slightly as the cake bakes, creating pockets of vibrant color and tangy fruit that contrast perfectly with the sweetness of the cake. It’s the perfect upgrade to a timeless favorite.
In this article, you’ll find everything you need to make the perfect Raspberry Angel Food Cake at home—from ingredients to instructions, plus expert tips, clever variations, and serving inspiration. Everything is original, SEO-optimized, and written to help even a first-time baker create a stunning dessert.
Why You’ll Love This Raspberry Angel Food Cake
There are dozens of cake recipes you can try, but Raspberry Angel Food Cake stands out for so many reasons. Here’s why it’s a favorite among home bakers and food bloggers alike:
1. It’s Impressively Light Yet Flavor-Packed
Angel food cake gets its signature texture from whipped egg whites, giving the cake an airy crumb that practically melts on the tongue. The raspberries add a natural tartness that keeps the cake balanced and irresistibly fresh.
2. Perfect for Any Occasion
This cake fits into nearly every event or meal:
- Baby showers
- Summer picnics
- Valentine’s Day
- Mother’s Day
- Holiday desserts
- Light after-dinner treat
- Brunch centerpiece
It looks gorgeous and festive, even without elaborate decorating.
3. Low-Fat, Lower-Calorie Dessert Option
Angel food cake is naturally lower in fat since it uses egg whites rather than butter or oil. Combined with fresh fruit, it becomes a dessert that feels indulgent without being heavy.
4. Minimal Ingredients, Maximum Impact
Despite tasting bakery-level fancy, this cake relies on affordable, everyday ingredients—flour, sugar, egg whites, and fresh berries.
Ingredients for Raspberry Angel Food Cake
To make this dessert, you only need simple, fresh ingredients that are easy to find and easy to work with.
– 1 ½ cups egg whites (about 10–12 large eggs)
– 1 cup cake flour, sifted
– 1 ¼ cups granulated sugar, divided
– 1 tsp cream of tartar
– 1 tsp vanilla extract
– ¼ tsp almond extract (optional but recommended)
– ¼ tsp salt
– 1 ½ cups fresh raspberries
– Powdered sugar (optional for dusting)
Instructions
Follow these step-by-step instructions to bake the perfect Raspberry Angel Food Cake.
1. Preheat the Oven
Set your oven to 350°F (175°C) and make sure the rack is placed in the lower-middle position.
2. Prepare Your Angel Food Cake Pan
Use an ungreased tube pan—this allows the cake to cling to the sides as it rises. Greasing would cause the cake to collapse.
3. Sift the Dry Ingredients
In a mixing bowl, whisk together the cake flour and ½ cup of the sugar. Sift this mixture at least three times to ensure a light, lump-free texture.
4. Whip the Egg Whites
In a clean stand mixer bowl (or use a hand mixer), add egg whites, cream of tartar, and salt.
Beat on medium until soft peaks form.
5. Add the Sugar Gradually
Slowly add the remaining ¾ cup sugar, about 1 tablespoon at a time, while mixing. Continue whipping until stiff, glossy peaks form.
6. Add the Vanilla and Almond Extract
Mix just until incorporated—do not overbeat.
7. Fold in the Flour Mixture
Use a large spatula to gently fold in the flour mixture in four additions.
Do not stir; use a folding motion to keep the batter airy.
8. Add the Raspberries
Toss raspberries lightly in a tablespoon of flour, then scatter them over the surface of the batter.
Gently fold them in with as few strokes as possible.
9. Bake the Cake
Pour the batter into the tube pan and smooth the top.
Bake for 38–42 minutes, or until golden and springy.
10. Invert to Cool
Turn the pan upside-down immediately after removing it from the oven.
Cool for 1–2 hours.
11. Release and Serve
Run a knife around the edges and gently lift the cake out.
Dust with powdered sugar and add extra raspberries before serving.
Expert Tips for Success
Don’t Use a Nonstick Pan
Angel food cake needs to grip the sides of the pan to rise properly.
Sift, Sift, and Sift Again
Sifting removes clumps and incorporates air.
Room Temperature Egg Whites Whip Better
Cold whites won’t reach maximum volume.
Avoid Fat at All Costs
A tiny bit of yolk or grease can ruin the batter’s ability to whip.
Fold Gently
Rough mixing will deflate your batter.
Variations
Lemon Raspberry Angel Food Cake
Add 1 tablespoon of lemon zest to the batter.
Chocolate Raspberry Angel Food Cake
Fold in 2 tablespoons of cocoa powder with the flour mix.
Mixed Berry Angel Food Cake
Use half raspberries, half blueberries or strawberries.
Raspberry Swirl Sauce Topping
Simmer raspberries with sugar until thick. Spoon over slices.
Serving Suggestions
- Serve with whipped cream or vanilla bean yogurt.
- Add fresh mint for color and aroma.
- Spoon warm raspberry coulis over each slice.
- Serve with fresh berries for a summer brunch.
- Pair with ice cream for a more indulgent dessert.
Fun Facts and History
Angel food cake dates back to the 1800s in the United States, where it gained popularity for its unique texture and presentation. It was often served at celebrations because it symbolized purity, lightness, and joy. Today, variations like Raspberry Angel Food Cake keep the tradition alive by blending classic technique with modern flavor combinations.
This recipe, though simple, reflects a long history of American baking traditions, especially in summer and holiday seasons when berries are abundant and celebrations flourish. The airy texture and low-fat nature of angel food cake have helped it remain a favorite for generations.
Raspberry Angel Food Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- Sift flour with 1/2 cup sugar three times.
- Beat egg whites with cream of tartar and salt to soft peaks.
- Gradually add remaining sugar until stiff glossy peaks form.
- Fold in extracts, then gently fold in flour mixture.
- Toss raspberries with a little flour and fold into batter.
- Pour into an ungreased tube pan and smooth top.
- Bake 38–42 minutes until golden and springy.
- Invert pan to cool completely before removing and serving.
