Desserts

Raspberry Angel Food Cake

Chef Olivia

January 11, 2026
3 min read

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Why Make This Recipe

Raspberry Angel Food Cake is a delightfully light and airy dessert, making it perfect for any occasion. It’s not only delicious but also visually stunning with its bright color and fluffy texture. This cake is low in fat and often gluten-free, making it a great option for those looking for a healthier dessert without sacrificing flavor. The combination of fresh raspberries and the soft, sweet cake is sure to impress your family and friends.

How to Make Raspberry Angel Food Cake

Ingredients

1 cup cake flour
1 cup granulated sugar
1/4 teaspoon salt
12 large egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup fresh raspberries
Powdered sugar for dusting (optional)

Raspberry Angel Food Cake

Directions

Preheat your oven to 350°F (175°C).
In a bowl, sift together the cake flour, granulated sugar, and salt.
In a large mixing bowl, whip the egg whites and cream of tartar until soft peaks form.
Gradually add the sifted sugar mixture to the egg whites, mixing until stiff peaks form.
Fold in the vanilla extract and fresh raspberries gently.
Pour the batter into an ungreased angel food cake pan, smoothing the top slightly.
Bake in the preheated oven for about 35-40 minutes, or until the cake is golden and springs back when touched.
Remove from the oven and invert the pan to cool completely.
Once cooled, carefully remove the cake from the pan and dust with powdered sugar if desired.
Serve and enjoy your light and fluffy Raspberry Angel Food Cake!

How to Serve Raspberry Angel Food Cake

Raspberry Angel Food Cake can be served plain or dressed up with whipped cream and additional fresh raspberries. It makes a lovely dessert for parties, gatherings, or any special occasion. Consider serving it with a light drizzle of raspberry sauce for an extra touch.

How to Store Raspberry Angel Food Cake

To store your Raspberry Angel Food Cake, keep it covered at room temperature for up to 2 days. For longer storage, you can wrap individual slices in plastic wrap and place them in the refrigerator for up to a week. Alternatively, you can freeze the cake for up to 3 months. Just be sure to wrap it tightly to prevent freezer burn.

Tips to Make Raspberry Angel Food Cake

Make sure your mixing bowl is clean and free of grease when whipping the egg whites, as any fat can prevent them from whipping properly.
Gently fold the raspberries into the batter to avoid crushing them.
Use an ungreased pan for baking, as this allows the cake to cling to the sides and rise properly.

Variation

You can easily change up this recipe by adding different fruits like blueberries or strawberries instead of raspberries. For a lemon twist, consider adding lemon zest to the batter for a refreshing flavor.

FAQs

Q: Can I use frozen raspberries instead of fresh?
A: Yes, you can use frozen raspberries, but make sure to thaw and drain them before adding to the batter to prevent excess moisture.

Q: Is it necessary to use cream of tartar?
A: Yes, cream of tartar helps stabilize the egg whites, making the cake fluffier.

Q: Can I make this cake ahead of time?
A: Absolutely! You can make the cake a day or two in advance. Just make sure to store it properly.