Raspberry Angel Food Cake (Light, Fluffy & Elegant)
There’s something effortlessly elegant about an angel food cake. Its light, airy texture and delicate sweetness make it a perfect canvas for fresh berries and whipped cream. This Raspberry Angel Food Cake (Light, Fluffy & Elegant) combines the classic cloud-like texture with tart, juicy raspberries to create a dessert that’s both refreshing and visually stunning.
Whether you’re serving it at a summer brunch, a special occasion, or simply want a light and indulgent dessert, this homemade angel food cake will delight everyone at the table.
Why You’ll Love This Raspberry Angel Food Cake
- Fluffy and airy texture that practically melts in your mouth
- Naturally light and lower in fat compared to traditional cakes
- Elegant presentation perfect for entertaining
- Sweet, tart, and perfectly balanced flavors
- Made from simple pantry ingredients with fresh raspberries
This cake is the perfect balance of lightness and flavor—a sophisticated dessert without being heavy or overly sweet.
Ingredients
- 1 cup cake flour
- 1¼ cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup fresh raspberries, plus extra for garnish
- Powdered sugar, for dusting
Ingredient Tips & Substitutions
Cake Flour:
Provides a tender, airy crumb. If unavailable, use all-purpose flour minus 2 tablespoons per cup and sift twice.
Egg Whites:
Room temperature egg whites whip more easily and achieve higher volume.
Raspberries:
Fresh berries work best, but frozen can be used if thawed and drained.
Almond Extract:
Optional, adds subtle depth and complements the raspberries beautifully.
Instructions
Step 1: Preheat and Prepare
- Preheat oven to 350°F (175°C).
- Have an ungreased 10-inch tube pan ready. (Do not grease—angel food cake needs to cling to the pan for rise.)
Step 2: Sift Dry Ingredients
- Sift together cake flour and ¾ cup sugar twice to aerate. Set aside.
Step 3: Whip Egg Whites
- In a large bowl, beat egg whites with cream of tartar and salt until soft peaks form.
- Gradually add remaining ½ cup sugar, one tablespoon at a time, while beating until stiff, glossy peaks form.
- Fold in vanilla and almond extract carefully.
Step 4: Incorporate Dry Ingredients
- Gently fold sifted flour mixture into egg whites in three additions. Use a spatula and fold from bottom to top to avoid deflating the batter.
Step 5: Add Raspberries
- Gently fold in 1 cup of fresh raspberries, being careful not to break them.
Step 6: Bake
- Pour batter into the ungreased tube pan and smooth the top.
- Bake for 40–45 minutes until the top is lightly golden and springs back when touched.
Step 7: Cool
- Immediately invert the pan onto a bottle or funnel and let the cake cool completely upside down (about 1–2 hours).
Step 8: Serve
- Carefully run a thin knife around the edges to loosen. Remove from pan, dust with powdered sugar, and garnish with additional raspberries.
Raspberry Angel Food Cake (Light, Fluffy & Elegant)
Ingredients
Equipment
Method
- Preheat oven and prepare ungreased tube pan.
- Sift flour and ¾ cup sugar twice.
- Beat egg whites with cream of tartar and salt until soft peaks.
- Gradually add remaining sugar, beating to stiff peaks. Fold in extracts.
- Fold in sifted flour mixture and raspberries gently.
- Pour batter into pan and bake 40–45 minutes.
- Cool upside down completely, then remove, dust with powdered sugar, and garnish with raspberries.
Notes
Tips for the Perfect Angel Food Cake
- Do Not Grease Pan: Essential for proper rise.
- Fold Gently: Retain air in whipped egg whites for maximum fluffiness.
- Cool Upside Down: Prevents collapse and maintains height.
- Egg Whites at Room Temperature: Gives better volume and stability.
Texture & Flavor Profile
This raspberry angel food cake is:
- Light, airy, and soft
- Sweet but balanced with tart berries
- Elegant and visually stunning
- Delicate enough for summer or spring occasions
Every bite melts in your mouth, with soft pockets of raspberries adding bursts of tartness and juiciness.
Fun Variations
Lemon Raspberry Angel Food Cake
Add 1 tablespoon lemon zest to the batter for a bright, citrus twist.
Chocolate Drizzle
Drizzle melted dark chocolate over the cooled cake for contrast.
Mixed Berry Version
Combine raspberries with blueberries or sliced strawberries.
Whipped Cream Layer
Serve slices with freshly whipped cream for extra indulgence.
Serving Suggestions
- Serve slightly chilled or at room temperature
- Pair with fresh berries and whipped cream
- Dust with powdered sugar for a café-style presentation
- Perfect for brunch, baby showers, or summer parties
Storage
- Store at room temperature in an airtight container for up to 2 days
- Refrigerate with a lid for up to 4 days
- Best served within a day or two for optimal fluffiness
Frequently Asked Questions
Can I use frozen raspberries?
Yes, thaw and drain them before folding into the batter.
Why is the cake collapsing?
Likely due to overmixing or using a greased pan—angel food cake must cling to the pan.
Can I make this vegan?
Traditional angel food cake requires egg whites; vegan versions need aquafaba as a substitute.
Final Thoughts
This Raspberry Angel Food Cake (Light, Fluffy & Elegant) is a timeless dessert that combines delicate texture, subtle sweetness, and fresh raspberry flavor. Light enough for summer, elegant enough for special occasions, and impressive enough to wow guests, this angel food cake proves that simple ingredients can create a masterpiece.
Every bite is a delicate balance of fluffiness and tart berry sweetness—a truly elegant dessert for any occasion.
