Raspberry Angel Food Cake is tender, airy and soft, with fresh raspberries, vanilla beans and a refreshing raspberry lemon glaze.
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. You see how gorgeous this Raspberry Angel Food Cake is? It’s totally worth sifting that flour and sugar! The vanilla bean seeds add beautiful, tiny specs thru the cake. The raspberry lemon glaze is so refreshing and gorgeous, such 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!
Love Raspberry Desserts? Me too! Check these out:
- White Chocolate Raspberry Truffles – no bake and naturally pink!
- Lemon Raspberry Cookies – sweet and refreshing with lots of white chocolate chips.
- Mandarin Olive Oil Cake with Raspberry Buttercream – this cake is moist, delicious and festive.
- Hazelnut Berry Carrot Cake – a classic reinvented!
- Individual Raspberry Jam Cakes – perfectly portioned so you don’t have to share.
- Walnut Raspberry Linzer Cookies – these melt in your mouth!!
- Raspberry Coffee Smoothie – vegan and refreshing.
- Lemon Bar Raspberry Mousse Cake – creamy mousse and a shortbread layer.
Tips and Tricks To Make The Perfect Raspberry Angel Food Cake:
- I prefer using a silicone bundt cake pan when baking bundt cakes, it just makes the removal process so much easier and its 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
- Sift! Sift! Sift! Yes, 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.
- Yes, you have to 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
- When making the raspberry glaze, if you want it more solid like an icing, add more sugar, and make it less watery. If you want the glaze to be more liquid, like a raspberry sauce, add a little more lemon juice.
- You can strain the glaze if you want to remove the raspberry seeds, I personally like how they look.
- The cake can also be made with blueberries and blackberries, juts don’t add too many, 6oz is the norm.
Why You’ll Love This Raspberry Angel Food Cake:
- Festive and colorful the cake is perfect for a special occasion or birthday party
- Beautiful and refreshing flavors
- One of the most popular recipes on the blog!
- You can use your favorite berries: blackberries, raspberries or blueberries
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 non sticks 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 super fine sugar, and is perfect in airy and cloudy cakes like this angel food cake.
Raspberry Angel Food Cake is tender, airy and soft, with fresh raspberries and a refreshing raspberry lemon glaze.
- 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
- 1 cup powdered sugar
- 6 raspberries
- 1 tablespoon lemon juice more if needed
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, ½ cup of the 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 on 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 cake from oven, let it stand for 5 minutes then invert the cake on a cooling rack and allow it to cool completely.
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.
Serve and enjoy!
*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.