Raspberry Angel Food Cake: A Sweet Treat for Any Occasion
Is there anything more delightful than the soft, pillowy texture of an angel food cake? Each slice feels like a hug, enveloping your taste buds in sweet nostalgia. I remember the first time I tasted a homemade angel food cake at my grandmother’s kitchen table—its cloud-like fluffiness paired with a tangy raspberry swirl that danced elegantly across the plate. As I took that first bite, I was swept into a swirl of memories, laughter, and a sprinkle of joy.
This Raspberry Angel Food Cake captures that same warmth and happiness with its tender crumb and vibrant flavor. It’s perfect for any occasion – from a cozy family gathering to a lovely afternoon tea with friends. It’s light yet feels indulgent, making it one of those sweet desserts you’ll want to hold close to your heart. Plus, it’s an easy cake recipe that will have everyone oohing and ahhing. Trust me—this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Light and Fluffy: This cake’s airy texture makes it a crowd-pleaser, perfect for dinner parties or just a cozy treat at home.
- Tangy Raspberry Swirl: The sweet-tart raspberry sauce elevates the cake, providing a burst of flavor that complements the delicate cake.
- Easy to Make: With straightforward steps, this is a fuss-free dessert that even beginner bakers can conquer.
- Fresh Ingredients: Utilizing fresh or frozen raspberries means you can make this cake any time of year without sacrificing flavor.
- Whipped Cream Wonder: Topped with velvety whipped cream and fresh raspberries, every bite is a gentle indulgence.
Ingredients You’ll Need for Raspberry Angel Food Cake
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
How to Make Raspberry Angel Food Cake
Preheat your oven to 350°F (175°C). Remember, do not grease the angel food cake pan!
In a small saucepan, gently heat the raspberries with sugar over low heat until they become soft and slightly thickened. This delightful mixture will evoke aromas that remind you of summer blooms in full swing. Mash lightly with a fork, then set aside to cool.
In a large mixing bowl, beat the egg whites together with cream of tartar and salt until they form soft peaks. Your kitchen will begin to feel cozy and inviting at this point!
Gradually add ¾ cup of sugar while continuing to beat the egg whites until stiff peaks form. This is where the magic happens—those luscious whites will transform into a fluffy cloud!
Gently fold in the vanilla extract, almond extract (if using), and sifted cake flour in batches until just combined. Be careful not to deflate your airy mixture; we want to keep it light!
Pour half of the batter into the ungreased angel food cake pan. Spoon half of the raspberry mixture over the batter, then layer the remaining batter and raspberry sauce on top. Use a knife or skewer to gently swirl the raspberries through the batter, creating a beautiful marbled effect.
Bake for 35–40 minutes, or until the cake springs back lightly when touched. The enchanting aroma wafting from your oven will have everyone asking, “What’s cooking?”
Once baked, invert the pan and let the cake cool completely before removing it. This is essential for maintaining its fluffy height!
Serve with a generous dollop of whipped cream and sprinkle with fresh raspberries for an extra touch of elegance.
Variations & Creative Twists
- Lemon Zest: Add fresh lemon zest to the batter for a zesty twist that pairs splendidly with the raspberries.
- Chocolate Drizzle: A rich, warm chocolate sauce drizzled over the top can create an indulgent treat that chocolate lovers will adore.
- Mixed Berries: Substitute the raspberries with blueberries, strawberries, or blackberries for a colorful mix of flavors.
- Coconut Cream: For a tropical flair, top the cake with coconut whipped cream and toasted coconut flakes to take your dessert to the next level.
Chef Emma’s Helpful Tips
- Egg Whites: For best results, ensure your egg whites are at room temperature. They will whip up to a fluffier consistency!
- Make Ahead: You can make the raspberry sauce ahead of time. Just keep it in an airtight container in the fridge until ready to use.
- Leftover Cake: If you find yourself with leftover cake, store it in an airtight container for up to 3 days. It’s delightful as a breakfast treat, too!
- Slicing Tip: Use a serrated knife to slice an angel food cake. This will help maintain its tender texture and keep it from getting squished.
Nutrition Information per Serving
- Serving Size: 1 slice
- Calories: 130
- Carbs: 28g
- Sugar: 12g
- Fat: 0g
- Protein: 4g
- Sodium: 105mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! You can prepare the cake a day in advance, and it will taste just as delightful the next day.
Can I use different ingredients?
Yes, feel free to experiment with different fruit swirls or extracts to customize your cake to your taste.
How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days.
How long does it last?
Kept properly, the cake will last about 3 days, but I doubt it will last that long once everyone gets a taste!
Wrapping It Up
This Raspberry Angel Food Cake is more than just a dessert; it’s a celebration of sweet moments and shared fond memories. With its airy texture and vibrant raspberry swirl, it invites you to gather around the table, savor each bite, and create new stories filled with joy and laughter.
Save this Raspberry Angel Food Cake to your cozy treats board so it’s ready when you need a slice of happiness! Happy baking!
Print
Raspberry Angel Food Cake
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A light and fluffy angel food cake with a tangy raspberry swirl, perfect for any occasion.
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 your oven to 350°F (175°C). Do not grease the angel food cake pan.
- In a small saucepan, gently heat the raspberries with sugar over low heat until soft and slightly thickened. Mash lightly with a fork and set aside to cool.
- In a large mixing bowl, beat the egg whites with cream of tartar and salt until soft peaks form.
- Gradually add ¾ cup of sugar while continuing to beat until stiff peaks form.
- Gently fold in the vanilla extract, almond extract (if using), and sifted cake flour in batches until just combined.
- Pour half the batter into the ungreased pan, spoon half the raspberry mixture over it, then layer with remaining batter and raspberry sauce. Use a knife to swirl.
- Bake for 35–40 minutes, or until the cake springs back lightly when touched.
- Invert the pan and let the cake cool completely before removing.
- Serve with whipped cream and fresh raspberries.
Notes
For a twist, consider adding lemon zest or using mixed berries instead of raspberries.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 12g
- Sodium: 105mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: angel food cake, raspberry cake, dessert recipe, baking, sweet treat