Raspberry Angel Food Cake

Update : February 17, 2026

why make this recipe

Raspberry Angel Food Cake is not just a beautiful dessert; it’s also a light and airy treat that is perfect for any occasion. The fluffy texture pairs perfectly with the sweet and tart flavor of fresh raspberries. This cake is a great choice for summer gatherings, birthday parties, or a delightful end to a family dinner. Plus, it’s relatively low in fat, making it a guilt-free indulgence!

how to make Raspberry Angel Food Cake

Ingredients:

For the Cake:

1 cup cake flour
1 ½ cups granulated sugar, divided
12 large egg whites, at room temperature
1 ½ tsp cream of tartar
¼ tsp salt
2 tsp vanilla extract
1 tsp almond extract (optional)

For the Raspberry Swirl & Topping:

1 cup fresh or frozen raspberries
2–3 tbsp sugar
Whipped cream for serving
Fresh raspberries for garnish

Directions:

Preheat the oven to 350°F (175°C). Do not grease the angel food cake pan.
In a small saucepan, heat raspberries with sugar over low heat until soft and slightly thickened. Mash lightly and set aside to cool.
In a large bowl, beat egg whites with cream of tartar and salt until soft peaks form. Gradually add ¾ cup sugar while continuing to beat until stiff peaks form.
Gently fold in vanilla, almond extract, and sifted cake flour (add in batches) until just combined.
Pour half of the batter into the pan, then spoon half of the raspberry mixture over it. Repeat with remaining batter and raspberries. Use a knife or skewer to gently swirl the raspberries through the batter.
Bake for 35–40 minutes, or until the cake springs back lightly when touched.
Invert the pan and let cool completely before removing the cake.
Serve with whipped cream and fresh raspberries.

how to serve Raspberry Angel Food Cake

Raspberry Angel Food Cake is best served fresh. Once cooled, slice the cake and place it on a serving plate. Top each slice with a generous dollop of whipped cream and a few fresh raspberries for garnish. This simple presentation allows the beautiful colors and textures to shine.

how to store Raspberry Angel Food Cake

To store the cake, keep it in an airtight container at room temperature for up to 2 days. If you need to store it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. For longer storage, you can freeze the cake for up to a month. Just be sure to defrost it in the refrigerator when you want to enjoy it again.

tips to make Raspberry Angel Food Cake

Make sure your mixing bowl and beaters are clean and dry before beating the egg whites. Any fat can prevent the egg whites from whipping correctly.
Use fresh raspberries if possible, as they provide the best flavor and texture. However, frozen raspberries work well too; just make sure to thaw and drain them first.
Avoid overmixing the batter after adding the flour to keep the cake light and fluffy.

variation

You can also create a mixed berry angel food cake by adding strawberries or blueberries along with the raspberries. This will give the cake a colorful and delightful twist.

FAQs

1. Can I use a different type of flour?
No, it’s best to use cake flour for this recipe. It gives the cake its light and airy texture.

2. How do I know when the cake is done baking?
The cake is done when it springs back lightly when touched. You can also check if the edges are pulling away from the pan.

3. Can I substitute the sugar with a sugar alternative?
Yes, you can use a sugar substitute that is suitable for baking, just be sure to check the conversion guidelines on the package.

Enjoy making and indulging in this delicious Raspberry Angel Food Cake!