There’s a delicate, cloudlike charm to Raspberry Angel Food Cake that makes it one of those desserts you want to bake on a sunny weekend or bring to a summer potluck. Light as air, with a pale golden top and flecks of ruby raspberry peeking through, this cake smells faintly sweet and floral as it bakes — a fragrance that fills the kitchen and makes folks wander in asking, “What’s that?” Raspberry Angel Food Cake feels both nostalgic and a little fancy: it’s the kind of thing your grandmother might have served with tea, but it also stands proud beside champagne for a special celebration.
I often reach for this recipe when I want something refreshing after a heavy meal, or when I need a dessert that’s impressive without being fussy. The sponge is feather-light, the raspberries add bright, tangy pockets, and a dusting of powdered sugar turns every slice into a pretty little moment. If you love airy confections that aren’t overly sweet, Raspberry Angel Food Cake will likely become a favorite.
(If you enjoy light brunch sweets, you might also love these breakfast pancake poppers for a savory-sweet pairing: https://desiremeals.com/breakfast-pancake-poppers-youll-crave-every-morning/.)
Why you’ll love this recipe
- It’s unbelievably light — like eating a raspberry-scented cloud.
- The raspberries cut the sweetness and add a fresh, slightly tart bite.
- It’s surprisingly simple: a few ingredients, one bowl for the egg whites, and you’re mostly folding.
- It’s versatile enough for breakfast, brunch, or a dessert centerpiece.
- It brings a nostalgic, comforting feel without being heavy or rich.
If you’re someone who prefers dessert that leaves you satisfied but not weighed down, this Raspberry Angel Food Cake hits the sweet spot.
How to make Raspberry Angel Food Cake
First, set the mood by preheating your oven and gathering ingredients — angel food cake needs gentle care, especially with whipped egg whites. Start by sifting the dry components so they’re lump-free and light; this helps keep the cake airy. Next, whip the egg whites until they’re frothy, add the cream of tartar and salt to stabilize them, and then bring them up to stiff peaks by gradually adding sugar. Once the whites are glossy and hold shape, gently fold in the flour mixture and vanilla, taking care not to deflate the batter. When you add fresh raspberries, fold just enough to distribute them without crushing — those whole berries are what give the cake its jewel-like pockets of flavor. Pour the batter into an ungreased angel food pan and bake until the top turns golden and springs back when touched. Finally, invert the pan to cool completely — this keeps the cake from collapsing — and dust with powdered sugar before serving.
A few friendly notes as you work: when the egg whites first foam, the kitchen starts to smell faintly sweet and alive; when you fold, use a gentle hand and a wide spatula; and once the cake is out of the oven, patience is key — cooling fully while inverted preserves that classic airy texture.
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Powdered sugar for dusting
Cake flour keeps the crumb tender and light; its lower protein content prevents the sponge from becoming chewy. Granulated sugar both sweetens and helps stabilize the whipped egg whites as you fold it in gradually. Egg whites are the star here — whipped into volume, they provide the structure and lift without any added fat. Cream of tartar acts as an acid to stabilize the foam and help you reach stiff, glossy peaks. Vanilla adds warmth and depth, while fresh raspberries bring acidity, color, and bursts of fresh flavor.
Substitutes and notes: If you don’t have cake flour, you can make a quick substitute by removing 2 tablespoons of all-purpose flour from each cup and replacing them with 2 tablespoons of cornstarch, then sifting well. Frozen raspberries will work in a pinch, but thaw and drain them slightly on paper towels to avoid excess moisture that could weigh down the batter. If you prefer a hint of floral aroma, a teaspoon of lemon zest folded in with the vanilla complements the raspberries nicely.
Directions
Begin by preheating the oven to 350°F (175°C). This gives the oven time to come to temperature while you prepare the batter, and the consistent heat helps the cake rise evenly.
In a small bowl, sift together the cake flour and half of the granulated sugar. Sifting breaks up any lumps and ensures the dry ingredients are evenly mixed; this is key for keeping the batter light. Set the mixture aside so it’s ready when your egg whites reach the right stage.
In a large bowl, beat the egg whites until frothy, then add the cream of tartar and salt. Start on medium speed and watch the whites turn from cloudy to glossy bubbles — this is when the kitchen starts to smell just a touch sweet and you know you’re getting close. Continue beating until soft peaks form; the peaks should lift but curl over gently.
Gradually add the remaining sugar, beating until stiff peaks form. Add the sugar a tablespoon at a time so it dissolves fully, and keep beating until the mixture holds a firm, glossy peak that doesn’t slump. A quick test is to rub a bit between your fingers — if it feels gritty, beat a little longer.
Fold in the flour mixture and vanilla extract gently. Use a large spatula and scoop from the bottom up, turning the bowl as you go; don’t overmix — that’s the easiest way to lose the volume you worked for. The batter will be thick but airy; don’t worry if it looks slightly uneven at first.
Add fresh raspberries to the batter and fold carefully to avoid breaking the berries. I like to drop the raspberries in handfuls and fold just enough to distribute them so the color stays pretty and you get whole berry pockets in slices.
Pour the batter into an ungreased angel food cake pan. Angel food cake needs to cling to the pan’s sides as it climbs, so don’t grease it. Smooth the top lightly with the spatula if needed and give the pan a gentle tap to settle the batter.
Bake for 35-40 minutes or until the top is golden and springs back when touched. You’ll notice the edges turn golden first and the top will be springy; avoid opening the oven too early because rapid temperature change can make it collapse.
Invert the pan to cool completely before removing the cake. Flip the pan upside down on a bottle or the oven rack and let it cool fully — this keeps it from deflating. Once cool, run a thin knife around the edges and the center tube, then carefully loosen and lift the cake out.
Dust with powdered sugar before serving. A light sift of powdered sugar brightens the top and adds a pretty finishing touch without adding heaviness.
How to serve Raspberry Angel Food Cake
Serve Raspberry Angel Food Cake on its own for a simple, elegant dessert, or dress it up with lightly sweetened whipped cream and extra raspberries piled on top. For brunch, slice it thinly and pair with lemon curd or yogurt for a refreshing contrast. It’s lovely alongside a fruit salad or a scoop of vanilla bean ice cream when you want to make it feel indulgent.
Visually, this cake looks beautiful: the pale, airy crumb contrasts with pink pockets of raspberry and the powdered sugar creates a soft, snowy finish. Texturally, expect melt-in-your-mouth softness with occasional bursting raspberries that add a lively tang. Consider serving with a pot of tea or a light sparkling wine for a special touch. If you’re planning a dessert table, Raspberry Angel Food Cake pairs nicely with richer bars like caramel apple cheesecake bars to balance the menu (a nice reference is here: https://desiremeals.com/caramel-apple-cheesecake-bars/).
How to store Raspberry Angel Food Cake
Store leftover slices in an airtight container in the refrigerator for up to 3 days; the cake keeps best chilled because the raspberries can make the crumb slightly more fragile at room temperature. If you want to keep it longer, wrap slices individually in plastic wrap and place them in a freezer-safe bag for up to 1 month. Thaw overnight in the refrigerator and bring to room temperature before serving.
For a quick refresh, warm a slice in the microwave for 6–10 seconds to take the chill off, or reheat in a 300°F oven for 5–7 minutes to revive a slightly crisp edge. If you’re serving cold with whipped cream, keep it refrigerated until just before plating so the textures remain distinct.
Tips for perfect Raspberry Angel Food Cake
- Separate eggs while cold and whip the whites at room temperature for better volume; room-temperature whites reach stiff peaks more reliably.
- Make sure no yolk gets into the whites — even a little fat prevents proper whipping.
- Add the sugar slowly; rushing this step can deflate the foam.
- Use a gentle folding motion and a large spatula to keep as much air in the batter as possible.
- Don’t grease the pan — angel food cakes need to cling to the pan’s sides so they can climb and stay tall.
- Cool the cake inverted; cooling upright will cause it to collapse and become dense.
- If using frozen raspberries, drain excess moisture to avoid soggy batter.
These small steps make a big difference in the cake’s final texture and appearance. After making this cake a few times, you’ll develop a feel for the batter’s perfect fluffiness.
Variations
- Raspberry-Lemon Angel Food Cake: Add 1 teaspoon of lemon zest to the batter and serve with lemon curd for a bright, citrusy contrast. The lemon lifts the raspberry flavor and makes the cake taste even lighter.
- Raspberry-Almond Twist: Replace half a teaspoon of vanilla with almond extract and sprinkle sliced almonds over the top after dusting with powdered sugar. The nutty aroma pairs beautifully with the berries.
- Gluten-Free Version: Use a gluten-free cake flour blend designed as a 1:1 substitute and sift it well. Texture may vary slightly, but folding gently and ensuring well-whipped whites preserves the lightness.
- Reduced-Sugar Option: Cut the granulated sugar by 1/4 cup and add a tablespoon of honey or maple syrup to the batter for balance; the cake will be slightly less sweet but still tender and flavorful.
- Vegan-Inspired (Eggless): Traditional angel food cake relies on egg whites, so a true vegan substitute is tough, but you can make a light aquafaba-based sponge by whipping chickpea brine (aquafaba) with cream of tartar and following similar steps; expect differences in texture, but it’s a good experiment for egg-free diets.
Each variation keeps the spirit of Raspberry Angel Food Cake while offering new flavors or accommodating dietary needs.
FAQs
Q: Can I use frozen raspberries instead of fresh?
A: Yes — frozen raspberries will work, but thaw and drain them on paper towels first so extra moisture doesn’t weigh down the batter. Toss them lightly in a tablespoon of flour before folding in to help prevent them from sinking. The flavor will still be bright, though fresh berries give the best texture.
Q: What causes an angel food cake to collapse?
A: The most common reasons are under-whipped egg whites, overmixing after adding the flour, or removing the cake from the pan before it has cooled inverted. Be sure you reach stiff peaks, fold gently, and cool upside down to keep the structure intact.
Q: Can I make this without a tube pan?
A: An angel food cake pan (tube pan) helps the cake climb and cool properly, but if you don’t have one, use the tallest, narrowest pan you have and expect a slight difference in rise. Avoid greasing any pan surfaces and cool the cake upside down on a bottle or sturdy jar if necessary.
Q: How do I know when the cake is done?
A: The top should be lightly golden and spring back when gently touched. A toothpick inserted into the cake won’t come out clean because of the raspberries, but the general springiness and a golden hue are good indicators. If the top looks pale and wet, give it a few more minutes.
Q: Can I add a glaze or frosting to the cake?
A: A light glaze made from powdered sugar and a touch of lemon juice or milk can add sweetness without weighing the cake down. Avoid heavy frostings — they’ll mask the cake’s airy texture. A dollop of whipped cream and extra raspberries is often the nicest accompaniment.
Conclusion
I hope this Raspberry Angel Food Cake inspires you to bake something airy, bright, and a little nostalgic. If you love the idea of adding delicate floral or fruity accents, these Raspberry Rose Angel Food Dream Cake notes offer beautiful variations and inspiration: Raspberry Rose Angel Food Dream Cake | ZoëBakes. And if you enjoy creamy raspberry layers, take a look at this nearby riff on the flavor profile for more ideas: Heavenly Raspberry Cream Angel Food Cake Dessert – Mel’s ….
If you love this Raspberry Angel Food Cake, save it for later or share it with someone who’d enjoy it too. And if you try a variation, come back and tell me which one became your new favorite — I always love hearing how people make recipes their own.
Print
Raspberry Angel Food Cake
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A light and airy dessert featuring fresh raspberries for a delightful burst of flavor.
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, sift together the cake flour and half of the granulated sugar.
- In a large bowl, beat the egg whites until frothy, then add the cream of tartar and salt.
- Gradually add the remaining sugar, beating until stiff peaks form.
- Fold in the flour mixture and vanilla extract gently.
- Add fresh raspberries and fold carefully to avoid breaking them.
- Pour the batter into an ungreased angel food cake pan and smooth the top.
- Bake for 35-40 minutes or until the top is golden and springs back when touched.
- Invert the pan to cool completely before removing the cake.
- Dust with powdered sugar before serving.
Notes
For best results, store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 16g
- Sodium: 80mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
