Description
A light, airy, and fruity Raspberry Angel Food Cake that combines the sweetness of fluffy sponge with the tart freshness of raspberries a perfect dessert for spring and summer gatherings.
Ingredients
1 box angel food cake mix
1 1/4 cups water
2 cups fresh raspberries (plus extra for garnish)
1 cup whipped topping (optional)
Powdered sugar for dusting (optional)
Instructions
1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine angel food cake mix and water according to package directions.
3. Gently fold in raspberries, being careful not to crush them.
4. Pour the batter into an ungreased tube pan and smooth the top.
5. Bake for 35–40 minutes or until golden and a toothpick inserted in the center comes out clean.
6. Invert the pan immediately and cool completely before removing the cake.
7. Serve plain or topped with whipped cream, fresh raspberries, and a dusting of powdered sugar.
Notes
Make sure not to grease the pan — the cake needs to cling to the sides to rise properly.
You can use frozen raspberries, but thaw and drain them well first.
Try adding a raspberry glaze or lemon zest for extra flavor.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 25g
- Sodium: 240mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: raspberry angel food cake, light dessert, summer cake, fruity sponge cake