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Raspberry Angel Food Cake

A light and airy dessert infused with fresh raspberries, perfect for summer gatherings or elegant dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Baked Goods, Dessert
Cuisine: American, Canadian
Calories: 180
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box angel food cake mix or homemade ingredients for angel food cake
  • 1 cup fresh raspberries or frozen raspberries, thawed and drained
  • 1/2 cup water
  • 2 tbsp lemon juice optional for a zesty twist
  • 1 tsp vanilla extract
  • 1/4 cup sugar
  • to taste powdered sugar for dusting optional, for that fairy-tale finish
  • to taste whipped cream for topping because life is better with whipped cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease your angel food cake pan.
  2. In a mixing bowl, combine the angel food cake mix with 1/2 cup of water, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract. Beat at high speed until stiff peaks form.
  3. Gently fold in the raspberries using a spatula.
  4. Pour the batter into the prepared cake pan and tap it on the counter to release any air bubbles.
Baking
  1. Bake for 35-40 minutes or until golden brown and a toothpick comes out clean.
  2. Invert the cake onto a cooling rack and let it cool for about an hour.
Serving
  1. Run a knife around the edges and gently remove the cake from the pan onto a serving platter.
  2. Slice and serve with additional fresh raspberries, whipped cream, or a drizzle of lemon glaze.

Notes

Be gentle when folding in raspberries for better cake texture. Chill whipped cream for fluffiness. Seasonal variations can be made with peaches, strawberries, or coconut flakes.