Raspberry Angel Food Cake is a light, airy dessert that feels special without being heavy or complicated. Made mostly from whipped egg whites, it has the soft, sponge-like texture angel food cake is known for, with fresh raspberries adding gentle bursts of flavor. It’s the kind of cake that works well for spring and summer gatherings or anytime you want something sweet that doesn’t feel overwhelming.
My love for cooking began in my grandmother’s kitchen, where I learned that food is a way to show care and bring people together. Now, as a mom of two, I carry that tradition into my own kitchen by sharing recipes that feel familiar and practical. This Raspberry Angel Food Cake reflects that approach, using simple ingredients and finishing with a light lemon raspberry glaze for a dessert that’s easy to make, serve, and enjoy.
Why You’ll Love This Recipe
Raspberry Angel Food Cake is loved for how reliable and light it feels while still tasting complete. The texture stays soft and airy, and the raspberries add natural moisture and brightness without weighing the cake down. It’s practical because it uses basic ingredients, stretches a dozen egg whites well, and doesn’t require complicated decorating. Raspberry Angel Food Cake also works for many occasions, from casual family meals to more dressed-up gatherings.
Kitchen Tools You’ll Need
- Stand mixer with whisk attachment
- Large mixing bowls
- Fine-mesh sifter
- Spatula
- Bundt pan
- Cooling rack
- Small bowl
Ingredients
- 12 egg whites, at room temperature
- 1¼ cups cake flour or all-purpose flour, sifted
- 1¼ cups caster sugar
- ¼ teaspoon salt
- 1 teaspoon cream of tartar
- Seeds from 3 vanilla beans
- 6 ounces raspberries, minus six
Lemon Raspberry Glaze
- 1 cup powdered sugar
- 6 raspberries, slightly crushed
- 1 tablespoon lemon juice, more if needed
How to Make Raspberry Angel Food Cake
Preparation
Start by preheating the oven to 350 degrees F so it’s fully ready when the batter is finished. Very lightly spray a bundt pan with cooking spray and set it aside. In a large bowl, sift together the flour, ½ cup of the sugar, and the salt. Repeat this sifting process three times to keep the mixture light and evenly combined. Set the bowl aside while preparing the egg whites.
Mixing or Cooking
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the whites look frothy and loose. Add the cream of tartar and vanilla bean seeds, then increase to medium-high speed. Beat until soft peaks form, watching closely so they don’t become stiff too quickly. Gradually add the remaining sugar a few tablespoons at a time, letting it fully incorporate between additions.
Baking / Main Cooking
Using a spatula, gently fold the flour mixture into the whipped egg whites in three additions. Fold slowly and carefully, turning the mixture over each time so the air stays intact. Once the batter looks smooth, spoon half into the prepared pan. Evenly distribute the raspberries over the batter, then top with the remaining batter and gently level the surface. Bake for 35 to 40 minutes, until the top is golden and the cake feels spongy.
Finishing & Resting
Remove the cake from the oven and let it stand in the pan for 5 minutes. Carefully invert it onto a cooling rack and allow it to cool completely before glazing. For the glaze, combine the powdered sugar, crushed raspberries, and lemon juice in a small bowl. Mix until smooth and glossy, thick but still pourable. Pour over the cooled cake and let it stand for 15 minutes so the glaze can settle.
Serving Suggestions
Raspberry Angel Food Cake works well in many everyday situations. For breakfast, a small slice pairs nicely with coffee or tea, especially when served plain or lightly glazed. As a snack, it holds up well on its own and feels light enough for mid-afternoon. For family meals, it makes a good finish after a heavier main dish since it doesn’t feel overly rich. Leftovers can be sliced and served chilled straight from the fridge, where the flavors stay fresh and the texture remains soft and tender.
Pro Tips for Best Results
- Make sure egg whites are fully at room temperature before whipping.
- Sift the flour mixture thoroughly to avoid heavy spots in the batter.
- Fold gently and patiently to keep the cake airy.
- Distribute raspberries evenly so they don’t sink in one area.
- Let the cake cool completely before adding the glaze.
Common Mistakes to Avoid
Overmixing the Egg Whites
Overmixing happens when egg whites are beaten past soft peaks into a dry or grainy texture. This causes the cake to lose its light structure and can make it collapse during baking. Overbeaten whites don’t fold smoothly with the flour mixture. To avoid this, stop mixing as soon as soft peaks form and check often as sugar is added.
Skipping Proper Sifting
Not sifting the flour and sugar mixture enough can create dense pockets in the cake. These pockets interrupt the airy structure angel food cake relies on. Sifting multiple times helps incorporate air and evenly distribute ingredients. Always sift as directed, even if the flour looks fine straight from the bag.
Folding Too Aggressively
Rough folding knocks air out of the batter, which leads to a flat or rubbery cake. This mistake usually happens when trying to mix quickly. Use slow, gentle strokes with a spatula and turn the batter over rather than stirring. Take your time to keep the structure intact.
Using Too Much Pan Spray
Too much cooking spray can prevent the batter from gripping the sides of the pan, which angel food cake needs to rise properly. This can lead to shrinking after baking. Spray the pan very lightly, just enough to prevent sticking without coating heavily.
Uneven Raspberry Distribution
Clumping raspberries in one area can cause uneven baking and soggy spots. The moisture from the fruit can weigh the batter down. Spread the raspberries evenly across the layer of batter so each slice has balanced texture and flavor.
Adding Glaze Too Soon
Pouring glaze over a warm cake causes it to melt and soak in unevenly, creating a sticky surface. The cake must be completely cool so the glaze can set properly. Allow enough cooling time before glazing for a clean finish.
Variations & Substitutions
You can adjust the flavor slightly by using only lemon juice in the glaze for a brighter taste or increasing the raspberries slightly for more fruit presence. Cake flour gives a lighter texture, but all-purpose flour works when sifted thoroughly. The glaze can be skipped if a simpler finish is preferred.
Storage & Reheating
At room temperature, the cake can be kept covered for a short period if unglazed. In the refrigerator, store the glazed cake covered to maintain freshness and prevent drying out. Freezing is possible without the glaze; wrap slices tightly and thaw before serving. To enjoy leftovers, let refrigerated cake come to room temperature for the best texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, Raspberry Angel Food Cake can be made a day ahead. It’s best to bake and cool the cake fully, then store it covered without the glaze. Add the glaze shortly before serving so it looks fresh and sets properly. This helps keep the texture light and prevents excess moisture from soaking in.
How long does it last in the fridge?
When stored covered in the refrigerator, the cake lasts up to three days. The texture remains soft, though it may become slightly firmer when chilled. Letting slices sit at room temperature for a few minutes before serving improves the overall eating experience.
Can I freeze this recipe?
The cake can be frozen without the glaze. Slice it, wrap each piece tightly, and store in the freezer. Thaw slices at room temperature before serving. Freezing helps preserve texture, but glazing should always be done after thawing.
What can I substitute for one ingredient?
Cake flour can be replaced with all-purpose flour as listed, provided it’s sifted well. This keeps the batter light and prevents heaviness. Other ingredients should remain unchanged to maintain the structure of the cake.
Why didn’t my recipe turn out as expected?
Common reasons include overbeaten egg whites, heavy folding, or incorrect oven temperature. Each step affects how the cake rises and sets. Reviewing mixing and folding techniques usually resolves most texture issues.
Final Thoughts
Raspberry Angel Food Cake is a dessert that feels thoughtful without being complicated. The process is calming once you understand the steps, and the result is light, balanced, and gently sweet. The raspberries and lemon glaze add just enough brightness to make each slice feel fresh. It’s a recipe that rewards patience and care, and one that fits naturally into everyday baking or special occasions alike.
Raspberry Angel Food Cake
Ingredients
- 12 egg whites at room temperature
- 1 ¼ cups cake flour or all-purpose flour sifted
- 1 ¼ cups caster sugar divided
- ¼ teaspoon salt
- 1 teaspoon cream of tartar
- seeds from vanilla beans from 3 vanilla beans
- 6 ounces fresh raspberries reserve 6 for glaze
- 1 cup powdered sugar for glaze
- 6 raspberries slightly crushed, for glaze
- 1 tablespoon lemon juice more if needed, for glaze
Instructions
- Preheat the oven to 350°F (175°C). Very lightly spray a bundt pan with cooking spray and set aside.
- In a large bowl, sift together the flour, ½ cup of the sugar, and salt. Repeat the sifting process three times, then set aside.
- Add the egg whites to a stand mixer fitted with the whisk attachment and beat on medium speed until frothy.
- Add the cream of tartar and vanilla bean seeds, increase to medium-high speed, and beat until soft peaks form.
- Gradually add the remaining sugar a few tablespoons at a time, beating until incorporated and the whites are glossy.
- Gently fold the flour mixture into the egg whites in three additions using a spatula, folding carefully to maintain air.
- Spoon half of the batter into the prepared pan. Evenly distribute the raspberries over the batter, then top with the remaining batter and gently level.
- Bake for 35–40 minutes, until the top is lightly golden and the cake feels spongy when touched.
- Remove from the oven and let stand in the pan for 5 minutes. Carefully invert onto a cooling rack and cool completely.
- To make the glaze, mix powdered sugar, crushed raspberries, and lemon juice in a small bowl until smooth and pourable.
- Pour the glaze over the completely cooled cake and let stand for 15 minutes before slicing and serving.