This Raspberry Angel Food Cake is a light and refreshing dessert made with a classic angel food cake mix enhanced by fresh raspberries and a hint of lemon and vanilla. The airy texture of the cake combined with the burst of fruity flavor makes it a perfect treat for any occasion.
Total Time:1 hour 55 minutes
Yield:12 servings
Ingredients
Cake Ingredients
1 box angel food cake mix
1/2 cup water
2 tbsp lemon juice
1 tsp vanilla extract
1 cup fresh raspberries
1/4 cup sugar
Optional Toppings
Powdered sugar for dusting
Whipped cream
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease an angel food cake pan (tube pan) without flouring it to help the cake rise properly.
Prepare the Cake Mix: Combine the angel food cake mix with water, lemon juice, and vanilla extract. Beat the mixture at high speed for about 2 minutes until stiff peaks form, using a hand or stand mixer.
Incorporate the Raspberries: Gently fold the fresh raspberries into the batter with a spatula, taking care not to overmix to avoid crushing the berries.
Bake the Cake: Pour the batter into the prepared pan, tap gently to remove air bubbles, and bake for 40 minutes or until the cake is golden brown and a toothpick inserted comes out clean.
Cool the Cake: Remove the cake from the oven and invert the pan onto a cooling rack or bottle. Let cool completely for about 1 hour.
Remove from the Pan: Run a knife around the edges to loosen the cake, then carefully remove it from the pan and place it on a serving platter.
Notes
For a more pronounced citrus flavor, do not omit the lemon juice.
Use fresh raspberries for best texture, but thawed frozen raspberries work fine if drained well.
Do not flour the pan to allow the cake to climb and rise properly.
Inverting the cake while cooling prevents it from collapsing.
Dust with powdered sugar or serve with whipped cream for an elegant presentation.
