I love baking this Raspberry Angel Food Cake because it feels light and bright and the raspberries add a sweet snap. I use simple steps and gentle hands to make the cake tall and soft, and I often share tips from the secret to angel food cake when friends ask.
Dad James taught me to fold gently while we made this cake together one summer; that memory lives in every bite.
Your Ingredients List
- 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
My Go-To Equipment
I use an angel food cake pan, a large mixing bowl, an electric mixer, a fine mesh sieve for the flour, a small saucepan for the raspberries, and a rubber spatula. A wooden skewer helps make neat swirls.
The Simple Steps to Follow
- Preheat oven to 350°F and do not grease the angel food cake pan.
- Heat raspberries with sugar over low heat until soft, mash, and cool.
- 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 in batches until just combined.
- Pour half the batter into the pan and spoon half the raspberry mixture over it.
- Add the rest of the batter and the remaining raspberry mixture, then gently swirl with a knife or skewer.
- Bake 35 to 40 minutes, or until the cake springs back lightly when touched.
- Invert the pan and let the cake cool completely before removing it.
- Serve with whipped cream and fresh raspberries.
Healthy Twists on a Classic
I swap some sugar in the raspberry swirl for a touch less sweetener or use mashed strawberries for variety. You can also fold in a few tablespoons of oat flour for a tiny boost of fiber, but keep the batter light.
Serving Suggestions From My Table
I like a simple plate: whipped cream and fresh raspberries. For a fancier touch, pair it with a scoop of lemon sorbet or a fruit compote—see ideas on what goes well on angel food cake for more pairings.
Getting It Just Right
Always beat the egg whites to the right peaks and sift the flour so the cake stays airy. If you want to understand the cake’s special crumb, read what makes angel food cake different and you will see why gentle folding matters.
How to Store Leftovers
Cover the cake with a cake dome or plastic wrap and keep it in the fridge for up to three days. For longer storage, slice and freeze pieces in airtight bags for up to one month.
Enjoy Every Moment
I serve this cake at summer gatherings and small dinners. I breathe in the berry scent, slice carefully, and watch faces light up. Simple cakes make the best memories.
A Few Common Questions
How do I keep Raspberry Angel Food Cake tall and fluffy?
I always beat the egg whites to stiff peaks and fold in the flour gently. Do not grease the pan and bake right away for the best rise.
Can I use frozen raspberries for Raspberry Angel Food Cake?
Yes. Thaw and drain them a bit, then cook with the sugar to make the swirl. This keeps excess water out of the batter.
How long will Raspberry Angel Food Cake stay fresh?
The cake stays best for two to three days in the fridge. For longer storage, freeze slices wrapped well and thaw before serving.
Print
Raspberry Angel Food Cake
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A light and bright angel food cake with a delicious raspberry swirl, perfect for summer gatherings.
Ingredients
- 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)
- 1 cup fresh or frozen raspberries
- 2–3 tbsp sugar
- Whipped cream for serving
- Fresh raspberries for garnish
Instructions
- Preheat oven to 350°F and do not grease the angel food cake pan.
- Heat raspberries with sugar over low heat until soft, mash, and cool.
- 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 in batches until just combined.
- Pour half the batter into the pan and spoon half the raspberry mixture over it.
- Add the rest of the batter and the remaining raspberry mixture, then gently swirl with a knife or skewer.
- Bake 35 to 40 minutes, or until the cake springs back lightly when touched.
- Invert the pan and let the cake cool completely before removing it.
- Serve with whipped cream and fresh raspberries.
Notes
Always beat the egg whites to stiff peaks and fold in the flour gently for the best rise.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 16g
- Sodium: 160mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: angel food cake, raspberry cake, summer dessert, light cake, baking