Raspberry Angel Food Cake: Irresistible, airy dessert that serves 10 for brunch.

Raspberry Angel Food Cake has been a staple in my repertoire as a chef who designs elegant, approachable desserts for busy professionals and families alike. From the test kitchens of Cook by Co. to weekend brunches, this airy cake brings a bright crisp with raspberries and a delicate crumb that pleases both eyes and palate. It’s a light, low-fat finish that still feels indulgent enough for Pinterest-worthy gatherings. If you crave something that looks impressive but comes together with ease between work calls and school runs, this recipe is your reliable showstopper. Let’s dive into how to create a crowd-pleasing Raspberry Angel Food Cake that serves 10 with confidence and calm, every time.

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what make this Recipe special

Raspberry Angel Food Cake feels like a bright breeze in my kitchen, especially when the schedule is full. I love desserts that look stunning but come together with calm. This recipe delivers a delicate crumb, vanilla, and raspberries that make brunch feel special without fuss. If you’re juggling work calls and kid duties, this cake is a dependable pause button—airy, low-fat, and crowd-pleasing.

Why Raspberry Angel Food Cake shines

Ease and elegance in one dessert

This cake swaps butter for air and vanilla.

The reader-friendly approach for busy schedules

Low-fat, high-crisp texture without fuss

It stays light thanks to egg whites and a gentle bake.

Visual appeal and brunch-appropriate presentation

Fresh raspberries and light crumb for photos

Raspberries burst in the crumb, making brunch plates pop.

Ingredients

Raspberry Angel Food Cake starts with ingredients I trust to deliver a light, airy crumb. I love this lineup because it stays indulgent without heaviness, perfect for brunches and busy days. With a simple pantry list, this cake comes together with confidence.

• 1 cup cake flour — the soft, delicate base that keeps the crumb tender.
• 1 1/2 cups granulated sugar, divided — some blends into the batter, some reserved for the whites; sugar helps structure.
• 12 large egg whites (room temperature) — the heart of the cake, whipped to light peaks.
• 1 1/2 tsp cream of tartar — stabilizes the whip for volume and stability.
• 1/4 tsp salt — enhances flavor and foam stability.
• 1 tsp vanilla extract — a warm aroma that brightens the crumb.
• 1/2 tsp almond extract (optional) — adds a subtle nutty note that pairs with raspberries.
• 1 1/2 cups fresh raspberries (plus extra for topping) — fold in gently for fruity bursts.
• Whipped cream (optional, for serving) — a creamy, classic complement for serving.

Exact quantities and substitutions are printed at the bottom for printing; this section explains each ingredient briefly and why it’s included. Optional ingredients and sourcing tips are noted here.

Raspberry Angel Food Cake thrives on this simple lineup. It’s airy, elegant, and crowd-pleasing—perfect for brunches, tea parties, or a weekend treat.

How to Make Raspberry Angel Food Cake

Step 1: Preheat and prepare

Preheat oven to 350°F (175°C). Ensure the tube pan is clean and ungreased to help the cake rise and stay airy.

Step 2: Sift dry ingredients

Sift cake flour with 1/2 cup sugar. Set aside to maintain a light crumb and even mixing.

Step 3: Beat egg whites

In a large bowl, beat egg whites with cream of tartar and salt on medium until soft peaks form.

Step 4: Add sugar gradually

Gradually add the remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff, glossy peaks appear.

Step 5: Flavor the batter

Gently fold in vanilla and almond extract (if using) just until incorporated.

Step 6: Fold in flour mixture

Sift one-fourth of the flour mixture over the egg whites and fold gently. Repeat until all flour is incorporated.

Step 7: Fold in raspberries

Carefully fold in raspberries, being gentle to avoid deflating the batter.

Step 8: Fill the pan

Spoon the batter into the ungreased tube pan and smooth the top.

Step 9: Bake

Bake 35–40 minutes until golden and the top springs back when touched lightly.

Step 10: Cool upside down

Invert the pan immediately and cool completely upside down to preserve height and texture.

Step 11: Release and serve

Loosen edges, remove cake from pan, and serve with whipped cream and extra berries as garnish.

Tips for Success

• Do not grease the pan; the airiness relies on the batter climbing the ungreased sides.
• Room-temperature egg whites whip to stiffer peaks and hold structure longer.
• Sift flour with sugar to keep the batter light and avoid graininess.
• Gently fold in raspberries to minimize deflation; over-mixing loses volume.
• Let the cake cool completely before lifting for clean slices.
• Serve with whipped cream and extra berries for color and flavor.
• Keep bowls and whisk clean and dry to truly maximize volume.

Equipment Needed

Here’s a quick, practical toolkit I reach for when baking Raspberry Angel Food Cake.

• Tube pan (ungreased) or angel food cake pan
• Electric mixer or stand mixer with whisk
• Mixing bowls of varying sizes
• Rubber spatula for folding
• Sifter for dry ingredients
• Cooling rack for inverted cooling

Variations

• I swap vanilla for lemon extract to give Raspberry Angel Food Cake a citrus-flavored twist.
• I use frozen raspberries (thawed) if fresh aren’t available, then pat them dry.
• I add a pinch of grated lemon zest for a bright, sunny note.
• I finish with a light glaze on top or serve with vanilla yogurt for tangy contrast.
• For dairy-free serving, I top with coconut whipped cream.

Why You’ll Love This Raspberry Angel Food Cake

Raspberry Angel Food Cake delivers an airy texture without heavy fat, and I reach for it when brunch needs a spark or a quick weeknight treat.
I love how it travels well to potlucks, looks elegant on a dessert table.
It makes hosting calmer.

The raspberries pair with whipped cream, giving a finish that fits my busy lifestyle.
It’s effortless to bake,
easy to slice, and perfect for sharing with friends.

Serving Suggestions

Raspberry Angel Food Cake shines at brunch and tea. Pair it with light accompaniments to keep its delicate texture intact.

• Serve slices with whipped cream and fresh raspberries.
• Pair with light sparkling tea or citrus-infused water.
• Garnish with mint leaves for color.
• Save a few slices for a late-afternoon treat.

Brunch Pairings and Presentation Ideas for Raspberry Angel Food Cake

Brunch is my favorite stage for this dessert. The Raspberry Angel Food Cake shines when it’s surrounded by bright, complementary flavors that don’t steal its thunder. Here are simple, stylish ideas to elevate your spread and make hosting feel effortless.

• Pair with a yogurt parfait station featuring berries, granola, and honey. Set out small jars and spoons so guests build their own layered treats, which keeps prep minimal and adds a playful, personalized touch.
• Offer a citrus salad or light green salad on the side for balance. A mix of oranges, grapefruit, arugula, and a light citrus vinaigrette brightens the palate between bites.
• Create a “cakescape” platter with berries, edible flowers, and whipped cream swirls. Arrange in a gentle curve around the cake to echo its height and invite eye-catching photo moments.
• Use tinted plateware or glass compotes to elevate the visual presentation. Soft pinks or clear glass showcase the airy crumb and the ruby raspberries beautifully.

These touches keep brunch relaxed yet memorable, letting Raspberry Angel Food Cake take center stage while guests linger over dessert.

FAQs

Can I make it ahead and keep it fresh?

Yes. Cool completely before wrapping. Store at room temperature for up to 1 day, or refrigerate for 2–3 days. Bring slices to room temperature before serving for best texture.

Can I use frozen raspberries?

Frozen raspberries work, but thaw and drain well to avoid excess moisture. Fold in gently to preserve the airy crumb. This keeps the berry flavor bright without soggy crumbs.

Is this a gluten-free option?

Traditional Raspberry Angel Food Cake uses cake flour, which contains gluten. For a gluten-free version, substitute a gluten-free cake flour blend. Adjust folding to maintain airiness. You may need a touch more care with mixing to keep the structure.

How should I store leftovers?

Wrap leftovers tightly. Keep at room temperature for a day, or refrigerate up to 2–3 days. Re-cut slices to maintain freshness and serve with fresh whipped cream.

Raspberry Angel Food Cake reminds me that lightness can be a generous act. I love how the airy crumb carries bright berry notes without weighing down a busy afternoon. In my kitchen, it’s the dessert I reach for when I want elegance that doesn’t demand hours of attention or planning.

Sharing it feels like a quiet victory, a little celebration that travels well and plates beautifully. I hope Raspberry Angel Food Cake becomes your dependable pause button—a gentle, delicious reminder that meals can be light, stylish, and doable. Now, invite friends, and savor the moment with joy every single day.

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