Raspberry Angel Food Cake
My Raspberry Angel Food Cake is light and airy, filled with sweet and tangy fresh raspberries, and topped with a glossy raspberry lemon glaze. I can have this cake ready in less than an hour from start to finish. I love how each slice gives a little bit of everything, from sweetness to tartness to that cloud like texture I can never get enough of.
When spring arrives and the days start feeling warmer, this is one of those cakes I love to bring into my kitchen. It’s a dessert that is amazing for Easter gatherings or lazy weekends when I want something light and fruity. My kids get just as excited as I do when they see the raspberries come out, and I know it’s going to be a sweet afternoon. After making my blueberry buckle recipe, I knew I had to create something just as comforting with fresh raspberries.
Table of contents
This angel food cake is the perfect blend of something familiar and something fresh, especially if you’re already a fan of raspberry treats. The light fruit flavor paired with the airy base made from whipped egg whites is what keeps me coming back to it. If you enjoy treats that are simple, you’ll probably fall for my white chocolate raspberry truffles too!
Why you will love this recipe
- Light, fresh, and not too sweet: This raspberry angel food cake is light and airy with the softest texture, thanks to the whipped egg whites. It’s for anyone who wants a homemade dessert that feels fresh and satisfying without being heavy.
- Perfect for springtime and Easter: I make this when I want a beautiful cake that shows off fresh raspberries. Whether it’s a holiday or just a sunny afternoon, this cake always brings out smiles from my family.
- Made with simple ingredients: You don’t need anything fancy to bake this cake. Just some egg whites, sugar, flour, and a few fresh berries.
- Quick to bake but still looks like a bakery-style dessert: The golden top, and glossy raspberry lemon glaze make it look like something you’d serve at a celebration, even if you’re just enjoying it at home. I love serving it with extra berries or a swirl of whipped cream, and no one ever guesses it took less than an hour.
What you will need
For the cake batter:
- Egg whites: I use them at room temperature for best volume and texture.
- Dry ingredients: Cake flour or all-purpose flour, caster sugar (superfine sugar), and salt. These are sifted together to keep the batter light and smooth.
- Stabilizers and flavor: Cream of tartar helps form and hold stiff peaks, while vanilla bean seeds add flavor. You can use vanilla extract if needed.
- Fresh raspberries: Gently folded into the batter.
Lemon raspberry glaze:
- Glaze base: Powdered sugar, also known as confectioners’ sugar, creates a smooth, pourable finish.
- Fresh raspberries: I gently crush six raspberries from the container to give the glaze its pretty color and fresh berry flavor.
- Lemon juice: It helps thin the glaze. Add a little more if needed to reach the right consistency.
How to make
Preheat: To begin, I preheat the oven to 350 degrees F, then I lightly spray a bundt pan (or tube pan) with non-stick cooking spray.
Sift the flour mixture: While the oven heats up, I sift the salt, flour, and half of the sugar three times over a large bowl to keep the mixture light and smooth.
Whip the egg whites: Then, I add the egg whites to the bowl of a stand mixer (or use an electric mixer) and beat on medium speed with the whisk attachment until they look frothy. I add the vanilla bean seeds and cream of tartar, then continue beating on medium-high speed until soft peaks form, slowly adding the remaining sugar a few spoonfuls at a time.
Finish the mix: Next, I carefully fold the flour mixture into the beaten egg whites a little at a time using a rubber spatula, gently turning the egg whites until everything is fully incorporated.
Make the cake: After that, I gently spoon half of the cake batter into the prepared pan, then sprinkle the raspberries evenly over the top. I add the remaining batter on top and smooth the surface with a spatula.
Bake and cool: Finally, I bake the cake for 35 to 40 minutes until it’s spongy and golden brown on top. It should spring back when I gently press it with my fingers. Once it’s done, I take it out of the oven and immediately invert it over a cooling rack to cool completely. When it’s fully cooled, I run a knife around the edges to gently release the cake from the pan.
Make the glaze: Meanwhile, I mix all the glaze ingredients in a small bowl until the mixture is glossy and smooth with no lumps. It should be thick but still easy to pour. If it feels too thick, I add a teaspoon of lemon juice to loosen it up. Then, I pour the glaze over the cooled cake and let it sit for about 15 minutes to set.
Serve: Lastly, I place the cake on a stand and top it with fresh raspberries before slicing and serving.
Expert tip
No cold eggs allowed
Every time I make this raspberry angel food cake, I go back to the same simple step that makes it truly great. Letting the egg whites come to room temperature before whipping may seem small, but it changes everything. I remember the first time I tried it that way, the batter felt lighter and the cake rose higher than ever before. Now it’s the one thing I never skip because it gives the cake that soft, airy texture my family always looks forward to.
More tips to consider:
- 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.
Recipe variations and add-ins
- Another extract: I like adding 1/2 teaspoon of almond extract to the glaze when I want a hint of nutty flavor.
- Gluten-free: To make this gluten-free, I use 1 and 1/4 cups of gluten-free flour in place of regular flour.
- Chocolatey: When I want to make this cake extra fun for chocolate lovers, I stir in 1 cup of chocolate chips.
- Lime juice: If I’m out of lemons, I use 1 tablespoon of lime juice in the glaze instead.
- No vanilla beans: Instead of scraping vanilla beans, I sometimes use 1 and 1/2 teaspoons of vanilla extract. It’s quick, easy, and still gives the cake great flavor.
- Egg whites: I’ve also made this cake with 1 and 1/4 cups of liquid egg whites from the store. It’s a great option if I don’t feel like separating a dozen eggs.
Serving suggestions
It does not have to be a special occasion to serve this fluffy angel food cake. One of my favorite ways to enjoy it is by filling the center with a big spoonful of homemade whipped cream. If I have time, I also love pairing it with a slice of my blueberry pie filling or a little strawberry sauce for extra color and flavor.
This cake is light enough that I love getting creative with the toppings. For Easter or when I want to make things extra fun for my kids, I turn the batter into angel food cupcakes using a muffin tray. They get so excited choosing their own toppings and decorating each one. Sometimes I drizzle a little caramel sauce over the top for a sweet touch that makes it feel like a bakery treat.
How to store leftovers
- Store: This delicious cake will keep well in the fridge for about seven days. I place it in an airtight container after it is completely cool.
- Freeze: When I want to save some for later, I wrap slices in plastic wrap and pop them into a freezer-safe container or bag. It freezes well for up to three months.
- Thaw: Remember to put your frozen leftovers in the fridge to thaw overnight before serving.
- Reheat:If I’m in the mood for a warm slice, I microwave it for about 30 seconds. I usually add a little extra glaze after warming to bring back that glossy finish.
Frequently asked questions
I’ve found that this usually happens when the egg whites are either too cold or not whipped enough. I always make sure they’re at room temperature and that I beat them to soft peaks before adding the sugar slowly.
I use a silicone bundt pan and spray it very lightly with cooking spray. After baking, I let the cake cool completely before gently loosening the edges with a knife. That always does the trick for me.
Whenever I bake with frozen fruit, I know there’s a good chance it might all sink to the bottom. To keep that from happening, I coat the berries in a bit of flour before folding them into the batter. About two or three tablespoons is usually enough to lightly coat them. The flour helps absorb some of the extra moisture the fruit releases while baking, so the berries stay better distributed throughout the cake.
More cake recipes:
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Raspberry Angel Food Cake
Ingredients
- 12 egg whites at room temperature*
- 1¼ cup cake flour or all purpose flour*
- 1¼ cups caster sugar
- ¼ teaspoon salt
- 1 teaspoon cream of tartar
- 3 vanilla beans seeds only*
- 6 ounces raspberries minus six
Lemon Raspberry Glaze:
- 1 cup powdered sugar
- 6 raspberries slightly crushed
- 1 tablespoon lemon juice more if needed
Instructions
- Preheat the oven to 350 degrees F.
- Spray a bundt pan (I used a silicone one) with cooking spray VERY, VERY light and set aside.
- Over a large bowl, sift together flour, and ½ cup of sugar and salt. Repeat the sifting process 3 times.
- Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until frothy, then add in the cream of tartar and vanilla bean seeds. Beat at medium-high speed until soft peaks form. Gradually add in the remaining sugar a few tablespoons at a time and beat until incorporated.
- Using a spatula, manually and slowly fold in the flour mixture in three additions by turning over the egg whites consistently until the flour is fully incorporated.
- Spoon half the batter into the prepared pan, evenly distribute the raspberries, and top with the remaining batter, level off the top with a spatula.
- Bake the cake for 35 to 40 minutes, or until golden on top and spongy. Remove the cake from the oven, let it stand for 5 minutes then invert the cake on a cooling rack and allow it to cool completely.
Lemon Raspberry Glaze:
- In a small bowl combine all the ingredients and mix until well combines, the mixture must be glossy with no lumps, with a thick consistency, but still pourable. If the mixture is too thin add 1 teaspoon of lemon juice. Pour the mixture over the cooled cake and let it stand for 15 minutes for it to settle.
- Serve and enjoy!
Video
Notes
No cold eggs allowed
Every time I make this raspberry angel food cake, I go back to the same simple step that makes it truly great. Letting the egg whites come to room temperature before whipping may seem small, but it changes everything. I remember the first time I tried it that way, the batter felt lighter and the cake rose higher than ever before. Now it’s the one thing I never skip because it gives the cake that soft, airy texture my family always looks forward to.More tips to consider:
- 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.