Raspberry Angel Food Cake [VIDEO]

Catalina Castravet
By Catalina Castravet

Raspberry Angel Food Cake is tender, airy and soft, with fresh raspberries, vanilla beans, and a refreshing raspberry lemon glaze.

Berry cakes are among my favorite to make. Like Blueberry Banana Bread, Blueberry Zucchini Poke Cake and Strawberry Poke Cake, this Raspberry Angel Cake will be a great treat to have for any occasion.

Raspberry Angel Food CakeRaspberry Angel Food Cake

Raspberry Angel Food Cake is such a beautiful and delicious dessert. This cake is perfect for summer picnics, baby showers, Valentine’s Day and anytime you are looking for a light dessert. It’s totally worth sifting that flour and sugar! The vanilla bean seeds add beautiful tiny specs through the cake.

The raspberry lemon glaze is so refreshing and gorgeous, and an easy way to dress up your cake. The citrus, vanilla, and raspberries create an unbelievable flavor that is just perfect with the tender texture of the cake. This cake is one of the most popular recipes on the blog and always gets rave reviews!

Why You’ll Love This Raspberry Angel Food Cake:

  • Festive and colorful the cake is perfect for a special occasion or birthday party.
  • Fruity and refreshing flavors.
  • One of the most popular recipes on the blog!
  • Easy to make at home.

Raspberry Angel Food Cake Recipe

What is Angel Food Cake?

Angel Food Cake is a light, pale sponge cake made of flour, egg whites, and no fat, typically baked in a ring shape and covered with soft icing. This cake uses no butter, and its structure comes from whipped egg whites known as a protein foam.

Raspberry Angel Food Cake Recipe Tips:

  • I prefer using a silicone bundt cake pan when baking bundt cakes, it just makes the removal process so much easier and it’s guaranteed that the cake won’t stick to the pan.
  • The recipe was made using all-purpose flour, not cake flour, as traditional angel food cake is made. I like the convenience of making it with all-purpose flour, as I almost never have cake flour on hand. The recipe will work with cake flour as well.
  • The egg whites need to be at room temperature, this is very important so please plan ahead of time so the egg whites can stay for 1-2 hours to get to room temperature.
  • Vanilla Beans can be substituted for 1 teaspoon of vanilla paste or 2 teaspoons of vanilla extract.
  • Don’t skip the sifting, its what will make your cake texture airy, soft and cloudy.
  • Only use fresh berries in this cake, frozen ones will add extra water and ruin the recipe.
  • Dry your berries! You don’t want extra water in your cake! Make sure they are dry! I can’t stress this enough.
  • Use caster sugar, granulated sugar will work, but the cake won’t be as airy, so please don’t make the switch.
  • If you will be using a silicone bundt cake pan consider that it heats up quicker than a regular pan, so check for doneness a few minutes earlier
  • If you want the glaze to be more liquid, like a raspberry sauce, add a little more lemon juice.

Raspberry Angel Food Cake

Can I substitute raspberry with other fruits?

The cake can also be made with blueberries, strawberries, and blackberries, just don’t add too many, 6 oz is the norm.

How to freeze Angel Food Cake?

Angel Food Cake can be easily frozen. Cool the cake completely. Fully wrap it in plastic wrap tightly. Next, wrap in aluminum foil or place it in freezer bags. Freeze for up to 3 months. The cake will thaw at room temperature in a few hours.

Love Raspberry Desserts? Check these out:

Tools/Ingredients I used to make this Raspberry Angel Food Cake Recipe:

  • Cream of Tartar – a must when making egg whites desserts like pavlova or angel food cake.
  • Silicone Bundt Cake Pan – I like how easy it is to bake using silicone pans, they are nonstick which helps a lot with cake removal.
  • Vanilla Beans – pricier than vanilla extract, these are totally worth it, they will add the most gorgeous vanilla flavor and also beautiful vanilla bean specs thru your cake.
  • Caster Sugar – this is superfine sugar, and is perfect in airy and cloudy cakes like this angel food cake.

Watch Recipe Video:

Save Recipe
5 from 1 reviews
Raspberry Angel Food Cake
Author: Catalina Castravet Serves: 12 slices
Prep time: 15 minutes Cook time: 40 minutes Total time: 55 mins

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 
  • 1 tablespoon  lemon juice  (more if needed)

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Spray a bundt pan (I used a silicone one) with cooking spray VERY, VERY light and set aside.

  3. Over a large bowl, sift together flour, ½ cup of the sugar and salt. Repeat the sifting process 3 times.
  4. 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 on medium-high speed until soft peaks form. Gradually add in the remaining sugar a few tablespoons at a time and beat until incorporated.
  5. 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.
  6. 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.

  7. Bake the cake for 35 to 40 minutes, or until golden on top and spongy. Remove cake from oven, let it stand for 5 minutes then invert the cake on a cooling rack and allow it to cool completely.

Lemon Raspberry Glaze:

  1. 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 think add 1 teaspoon of lemon juice. Pour the mixture over the cooled cake and let it stand for 15 minutes for it to settle.
  2. Serve and enjoy!

Notes:

*I usually make this cake with all purpose flour, as I rarely have cake flour on hand, and it works well.

*Make sure the egg whites are at room temperature, this is very important for the cake.

*Substitute with 1½ teaspoon vanilla extract if you don't have vanilla beans on hand.

0 Calories: 193 Carbohydrates: 42 Protein: 5 Fat: 0 Saturated Fat: 0 Cholesterol: 0 Sodium: 99 Potassium: 124 Fiber: 1 Sugar: 31 Vitamin A: 5 Vitamin C: 4.5 Calcium: 8 Iron: 0.2
Save Recipe

Get free recipes to your inbox!

Comments

Leave a reply

Sues

This cake is GORGEOUS!! I love making angel food cake and love the idea of adding raspberries in :) Pinned!

Reply

Angel food cake is amazing! Thanks girl :)

Reply

Lora Lee

Wonderful recipe! I made this for a special friend's birthday and she went nuts over it!!

Reply

Thank you very much for coming back and sharing this with me :) it makes me so happy that your friend loved the cake, its one of my favorites!

Reply

Rebecca {foodie with family}

Myword. That is the prettiest angel food cake I have ever seen! I want!

Reply

Sheila @ Life, Love, and Good Food

That cake is gorgeous! Well done!

Reply

Meagan

This looks so delicious. I bet it would be great for a baby shower.

Reply

I'm going to make it for a baby shower this week!

Reply

Ashlyn @ Belle of the Kitchen

This is such a stunning cake! I could just devour this!

Reply

Kimberly @ The Daring Gourmet

Wow, what a gorgeous angel food cake - I love two big slices of it right now!

Reply

Jessica | Novice Chef

I CANNOT get over how gorgeous this is... Cannot wait to try this!

Reply

[email protected]

What a gorgeous cake & drizzle! So perfect for spring!

Reply

Brandy | Nutmeg Nanny

I've never added fruits to my angel food cake before (besides topping), such a gorgeous cake!

Reply

Denise Kaleiki

Who that commented has actually made this cake??? It`s so odd to me that none of the reviews People made this cake?????????

Reply

Please check comment from Sara Lee, she is clearly saying that she made the cake and loved it. thank you and hope you give it a try :)

Reply

Cassie Smallwood

Yum! That looks like an amazing dessert for Easter! Thanks for sharing!

Reply

Barb

I made this tonight and the raspberries were heavier than the cake batter and they sank to the top of the bundt pan so when I took the cake out the top was disformed. The raspberry juice from the fruit also left mushy spots on the top of the cake. The icing was sickly sweet. I picked around all that stuff and just ate the angel food cake.

Reply

I am sorry Barb this did not work out to you, I can try to figure out what went wrong. Did you use frozen raspberries? If you used fresh raspberries did you wash them? Did you place the raspberries in the middle of the cake? Maybe you added too many? In terms of the glaze, yes, its very sweet, thats why its called a glazed, its just sugar with little liquid, thats what is used on top of sugar cookies, and many other desserts. Thats why I drizzled just a little on top of the cake, but didn't fully coat the cake in the glaze, the raspberries add a nice tartiness to the glaze, so it cuts a bit from the sugar.

Reply

Cindy

This sounds great. Would coconut flour be ok to make this with? I am newly celiac trying to still love food. Thanks!

Reply

Hi Cindy, no coconut flour won't work, coconut flour absorbs a lot of liquid so the measurements will be way off, since I haven't tried the recipe with coconut flour I can't advise you on how much to use. Sorry :(

Reply

Linda

Soo beautiful! Can't wait to try it. Especially appreciate all tips and explanations...love learning the whys and why nots!

Reply

Megan @ MegUnprocessed

This looks incredible!!

Reply

Celeste

Wow, this cake is stunning! Love the glaze!

Reply

Smitha.Kaverappa

Lovely .sooo pretty it looks.loved the look.surely gonna try it soon.thanks

Reply

Emma

Wow the cake is amazing and we all loved it well worth making 5 stars

Reply

Thank you very much Emma!! Appreciate the feedback! <3

Reply

Shan

Can you use a boxed angel food cake mix?

Reply

yes, you can :)

Reply

Dee

would sliced fresh strawberries work?

Reply

Yes, mix them with 1 teaspoon of cornstarch.

Reply

Caro

Quick question, should this be refrigerated if it's going to be eaten over time? I made this once before for a party and didn't have any left over!

Reply

Yes, it should, especially because of the raspberries. Cover it in foil or plastic wrap to keep it moist in the fridge.

Reply

Alice couvillon

Can. This be made with some kind of gluten free flour?

Reply

Yes, you the one that is 1:1 ratio and if your gluten free flour mix does not contain xanthan gum, add 2 teaspoons of xanthan gum to your flour mix.

Reply

susieq

I've been making angel food cakes with fruit for years, there is so maybe different flavors you can make, (maple syrup, strawberry, blueberry, raspberry, peppermint candies, double choc. which is a big hit.) I use a angel food pan however, Tip- if you use frozen berries coat them in a little bit of the flour mixture, I use alot of frozen fruit.

Reply

Madeline Mallette

Can you use liquid Egg whites from the grocery store.  1/4 cup liquid egg whites equals two egg whites.

Reply

Yes, you can :)

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.