This Raspberry Angel Food Cake is light, fluffy, and packed with fresh raspberry flavor. It’s a perfect treat for any occasion, especially in warm weather!
Honestly, there’s something magical about the soft texture and sweet berries. I love serving it with a dusting of powdered sugar. It’s like a little cloud of happiness on a plate! ☁️🍰
Key Ingredients & Substitutions
Angel Food Cake Mix: Using a box mix is super convenient, but feel free to make your own from scratch if you’re up for it. It’ll give you a fresher taste! You can substitute with a sponge cake if you prefer a denser option.
Fresh Raspberries: Berries add natural sweetness and tang. If you don’t have raspberries, strawberries or blueberries work well too! Just adjust the quantities to your liking, and be sure to mash them a little if they’re larger.
Heavy Whipping Cream: This provides the luscious filling. If you want a lighter option, you can use whipped topping or coconut cream for a dairy-free version. Just make sure it’s cold to whip up nicely!
Powdered Sugar: Essential for sweetness in the whipped cream. You can use granulated sugar, but the texture will be grainier. If you want a sugar-free cake, opt for a sugar substitute that measures cup-for-cup.
How Do I Ensure My Angel Food Cake Doesn’t Collapse?
The fluffiness of your angel food cake relies on how you cool it. After baking, immediately invert the pan when you take it out of the oven. This keeps the cake from sinking as it cools. Here are two simple tips:
- Use a bottle or funnel to keep the cake upside down—it works like a charm!
- Let it cool completely in this position, which can take about 1 hour, to maintain its structure.
Additionally, be gentle when slicing the cake to keep the layers fluffy and intact. A serrated knife works wonders here.
Raspberry Angel Food Cake
Ingredients You’ll Need:
- 1 box (about 10 oz) angel food cake mix (or homemade angel food cake base)
- 3/4 cup fresh raspberries (plus extra for garnish)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar (plus extra for dusting)
- 1 teaspoon vanilla extract
How Much Time Will You Need?
You’ll need about 10 minutes for preparation and 35-40 minutes for baking the cake. After baking, let it cool for about an hour. Add another 30 minutes to chill before serving—totaling around 2 hours to make this delicious dessert!
Step-by-Step Instructions:
1. Bake the Angel Food Cake:
First, preheat your oven to 350°F (175°C). Prepare the angel food cake mix according to the package instructions or follow your homemade recipe. Pour the batter into an ungreased tube pan. Bake for approximately 35-40 minutes, or until the cake is golden and springs back when touched. Once done, invert the pan onto a bottle or funnel to cool completely. This prevents the cake from collapsing and keeps it airy!
2. Prepare the Raspberry Whipped Cream Filling:
While the cake is cooling, grab a chilled bowl and beat the heavy whipping cream with the powdered sugar and vanilla extract until you see stiff peaks forming. Once you’ve got that, gently fold in 3/4 cup of fresh raspberries, being careful not to mash them too much—you want those little bursts of raspberry flavor!
3. Assemble the Cake:
Once the cake has cooled completely, carefully slice it horizontally into two or three layers, depending on its height. Spread the raspberry whipped cream filling generously between the layers. Then gently re-stack the layers, making sure they stay nice and fluffy.
4. Finishing Touches:
Now it’s time to make your cake look extra special! Dust the top of the cake with some powdered sugar for a nice finish. Don’t forget to pile fresh raspberries in the center hole on top for garnish—this not only looks beautiful but adds another layer of flavor!
5. Serve:
Finally, chill the assembled cake in the fridge for about 30 minutes before serving. Slice gently, and enjoy the light, fluffy, and creamy raspberry angel food cake, which feels like a cloud with every delectable bite!
Enjoy every moment of this delightful dessert! 🍰💖
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can! Just make sure to thaw them first and gently pat them dry to remove excess moisture. This helps maintain the texture of your whipped cream filling.
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 2-3 days. It’s best enjoyed fresh, but you can still savor the flavors even after a couple of days!
Can I Make This Cake Gluten-Free?
Absolutely! Just use a gluten-free angel food cake mix. Many brands offer great options that will keep the cake light and airy without the gluten.
What Can I Serve With This Cake?
This cake pairs beautifully with a dollop of extra whipped cream or a scoop of vanilla ice cream on the side. It also goes well with a fresh berry compote for an added fruit punch!
