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Light and fluffy raspberry angel food cake topped with fresh raspberries

Raspberry Angel Food Cake: A Light and Fruity Dessert Delight

Mealoras
Light,fluffy angel food cake made with fresh raspberries using an easy box mix
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Prep Time 15 minutes
Cook Time 40 minutes
1 hour
Total Time 1 hour 55 minutes
Course Dessert
Servings 10 Slices

Ingredients
  

  • 1 box angel food cake mix
  • Ingredients listed on the cake mix box usually water
  • 1 cup fresh raspberries washed and fully dried
  • 1 tablespoon all-purpose flour for coating raspberries

Optional Raspberry Topping

  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions
 

  • Preheat the oven according to the directions on the angel food cake mix box, usually 350°F (175°C). Make sure the tube pan is clean and completely dry. Do not grease the pan.
  • Place the raspberries in a small bowl. Sprinkle with flour and gently toss to coat. Set aside.
  • Prepare the angel food cake mix according to the package instructions. Beat until the batter is light, fluffy, and airy.
  • Gently fold the floured raspberries into the batter using a rubber spatula. Use slow and gentle strokes to avoid deflating the batter.
  • Spoon the batter evenly into the ungreased tube pan. Smooth the top lightly and tap the pan gently on the counter to remove large air bubbles.
  • Bake the cake according to the time listed on the box, usually until the top is lightly golden and springs back when touched.
  • Remove the pan from the oven and immediately turn it upside down. Let the cake cool completely in this position.
  • Once cooled, run a knife around the edges and center tube. Carefully remove the cake and slice using a serrated knife.

Notes

  • Always use an ungreased angel food cake pan so the batter can cling to the sides and rise properly.
  • Make sure the raspberries are fully dry before adding them to the batter to avoid extra moisture.
  • Lightly coating raspberries with flour helps prevent them from sinking during baking.
  • Fold raspberries gently into the batter to keep the cake light and airy.
  • Cooling the cake upside down is essential to prevent shrinking or collapsing.
  • Use a serrated knife and gentle sawing motion for clean slices.
  • This cake tastes best the same day but stays soft when stored correctly.
  • Serve plain or with fresh berries for a light and refreshing finish.