Raspberry Angel Food Cake
This Raspberry Angel Food Cake is light, fluffy, and delicately sweet with bursts of fresh raspberries. A classic low-fat dessert, it’s perfect for celebrations, summer gatherings, or an elegant yet easy homemade treat.
Equipment
- angel food cake pan (tube pan)
- Mixing bowl
- Electric mixer
- rubber spatula
- wire cooling rack
Ingredients
- 1 box angel food cake mix
- 1 cup fresh raspberries
- 1/2 cup water
- 2 tbsp lemon juice (optional)
- 1 tsp vanilla extract
- 1/4 cup granulated sugar (for raspberries)
- powdered sugar, for dusting (optional)
- whipped cream, for serving (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an angel food cake pan without flouring.
- In a large bowl, beat cake mix, water, lemon juice, and vanilla on high speed for 2 minutes until stiff peaks form.
- Gently fold raspberries and sugar into the batter using a spatula.
- Pour batter into the prepared pan and gently tap to release air bubbles.
- Bake for 35–40 minutes until golden and a toothpick inserted comes out clean.
- Invert pan and allow cake to cool completely for about 1 hour.
- Run a knife around edges, remove cake, and transfer to a serving platter.
Notes
Fold raspberries gently to avoid deflating the batter. Always cool angel food cake upside down to preserve its airy texture. If using frozen raspberries, thaw and drain completely before folding in.