dessert

Homemade Raspberry and Cream Angel Food Cake

Chef Olivia

January 15, 2026
3 min read

Homemade Raspberry and Cream Angel Food Cake

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why make this recipe

Homemade Raspberry and Cream Angel Food Cake is a delightful dessert that combines light, fluffy cake with the fresh taste of raspberries and creamy whipped topping. This recipe is perfect for special occasions or a simple family treat. The airy texture of the cake complements the tartness of the raspberries, making it a refreshing choice. It’s also low in fat since it’s made mostly from egg whites. You will love how easy it is to prepare and the delicious flavors it offers!

how to make Homemade Raspberry and Cream Angel Food Cake

Ingredients :

1 cup egg whites (about 8 large)
1 cup granulated sugar
1 cup cake flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1 cup fresh raspberries
1 cup heavy cream
1 tablespoon powdered sugar

Homemade Raspberry and Cream Angel Food Cake

Directions :

Preheat the oven to 350°F (175°C).
In a large mixing bowl, beat the egg whites until foamy, then add cream of tartar and continue beating until soft peaks form.
Gradually add granulated sugar, continuing to beat until stiff peaks form.
Gently fold in vanilla, salt, and flour until combined.
Pour the batter into an ungreased angel food cake pan and smooth the top.
Bake for 30-35 minutes, or until the cake springs back when touched.
Invert the cake pan to cool.
Once cooled, run a knife around the edges to release the cake.
Whip the heavy cream with powdered sugar until soft peaks form.
Serve slices of the cake topped with fresh raspberries and whipped cream.

how to serve Homemade Raspberry and Cream Angel Food Cake

Serve this cake as a charming dessert at dinner parties or celebrations. It tastes best when fresh and topped with raspberries and whipped cream. You can also add a dusting of powdered sugar for an extra touch. This cake pairs wonderfully with a scoop of vanilla ice cream for a more indulgent treat.

how to store Homemade Raspberry and Cream Angel Food Cake

If you have leftover cake, you can store it in an airtight container. Keep it at room temperature for up to two days. If you want to prolong its freshness, you can refrigerate it for up to a week. Just be sure to keep the whipped cream separate until you are ready to serve.

tips to make Homemade Raspberry and Cream Angel Food Cake

Use fresh egg whites for the best results as they whip up better.
Make sure the mixing bowl is clean and dry, as any grease can prevent the egg whites from beating properly.
Gently fold in the flour to keep the airy texture of the cake.

variation

For a different flavor, you can substitute raspberries with strawberries or blueberries. You can also add lemon zest to the batter for a citrusy twist.

FAQs

Q1: Can I use store-bought whipped cream?
Yes, you can use store-bought whipped cream to save time. Just make sure it’s light and fluffy.

Q2: What can I do if I don’t have an angel food cake pan?
If you don’t have an angel food cake pan, you can use a regular round cake pan. Just be aware that the texture might not be as airy.

Q3: How do I know when the cake is done baking?
The cake is done when it springs back after lightly touching it. You can also check with a toothpick; it should come out clean when inserted into the cake.