Fresh Raspberry Angel Food Cake for Summer Desserts

Fresh raspberry angel food cake has always felt like the kind of dessert that brings light and comfort to the table. The airy texture rests gently on the palate, while the bright berry flavor adds a refreshing touch that suits warm days. It is simple to prepare yet feels special enough for gatherings or quiet evenings at home.

The flavor reminds me of other berry desserts I enjoy, such as my Lemon Raspberry Cake, which has a bright citrus note or the creamy sweetness found in my White Chocolate Raspberry Dream Cake. Each recipe celebrates raspberries in a different way, but this angel food cake stands out for its light crumb and lift. It is the kind of dessert that brings color and charm without feeling heavy.

Why You Will Love This Cake

This raspberry angel food cake has a cloud-like texture that stays soft long after baking. The fresh raspberries add a subtle tartness that brightens each bite without overwhelming the sweetness of the cake. Since it uses only egg whites and no butter, it feels incredibly light while still tasting satisfying.

It is also simple to make once you follow the steps correctly. Whipping the egg whites takes a little patience, but the result is a cake that rises naturally and keeps its tall shape. The fruit adds moisture and flavor without making the structure heavy. You can enjoy it with fresh berries, powdered sugar, or a small spoon of whipped cream.

Ingredients You Will Need

For the Cake

• 1 and a half cups granulated sugar
• 1 cup cake flour
• 12 large egg whites at room temperature
• 1 and a half teaspoons cream of tartar
• 1 teaspoon vanilla extract
• 1 fourth teaspoon almond extract
• 1 fourth teaspoon salt

For the Raspberry Layer

• 1 and a half cups fresh raspberries
• 1 tablespoon granulated sugar

For Optional Topping

• 1 cup fresh raspberries
• 1 tablespoon powdered sugar
• 1 cup lightly sweetened whipped cream

These ingredients come together to build a delicate and airy cake with a bright raspberry flavor that feels fresh in every slice.

Step-by-Step Instructions

Step 1: Prepare the raspberries

Place one and one-half cups of raspberries in a small bowl. Sprinkle one tablespoon of sugar over them and gently toss. Let them sit for five minutes. This step helps draw out a little juice and softens the berries. When you add them to the batter, they will blend smoothly without weighing it down.

Step 2: Sift the dry ingredients

Sift the cake flour and one half of the granulated sugar together at least three times. This step helps remove any lumps and allows the flour and sugar to become light and airy. A soft angel food cake relies on well-sifted ingredients because they distribute evenly through the whipped egg whites.

Step 3: Beat the egg whites

Pour the egg whites into a clean, dry mixing bowl. Add the cream of tartar and salt. Begin mixing on medium speed until the egg whites become frothy. Increase the speed and continue mixing until soft peaks form. Slowly add the remaining sugar two tablespoons at a time. Keep mixing until you reach stiff but glossy peaks.

Step 4: Add extracts

Once the egg whites hold firm peaks, gently mix in the vanilla and almond extracts for a few seconds. The extracts will add flavor without deflating the mixture. The almond extract is optional, but it adds a warm note that blends nicely with the raspberries.

Step 5: Fold in dry ingredients

Sprinkle one fourth of the sifted flour mixture over the whipped egg whites. Fold gently with a spatula. Move slowly and lift from the bottom to avoid losing air. Repeat this step until all the flour is incorporated. The batter should look smooth and airy.

Step 6: Fold in raspberries

Gently fold the sugared raspberries into the batter. Avoid overmixing because the berries will release juice if pressed too much. Even a light swirl of color will look beautiful once the cake is baked. This step adds fresh flavour throughout the entire cake.

Step 7: Transfer to pan

Spoon the batter into an ungreased angel food cake pan. Smooth the top lightly with the back of a spoon. The ungreased pan helps the cake rise higher because the batter grips the sides as it bakes.

Step 8: Bake the cake

Place the cake in a preheated oven at 350 degrees. Bake for thirty-five to forty minutes. The top should look golden and spring back when touched gently. The cake will rise tall and may crack slightly on top, which is normal for angel food cakes.

Step 9: Cool upside down

Once the cake is done, remove it from the oven and turn the pan upside down on a heat-safe surface. Cooling the cake upside down keeps the structure tall and prevents it from sinking. Allow it to cool fully before removing from the pan. This may take one hour.

Step 10: Remove and serve

Once cool, run a thin knife along the inner and outer edges of the pan to release the cake. Lift it gently and place it on a serving plate. Add fresh raspberries and a dusting of powdered sugar on top if you like. A spoon of whipped cream also pairs beautifully with the light texture of the cake.

Helpful Tips

• Use room temperature egg whites for better volume.
• Do not grease the pan or the cake will collapse.
• Sift the flour several times for maximum softness.
• Fold slowly to protect the air in the batter.
• Cool the cake fully before slicing to keep it tall and airy.

These small steps lead to a better texture and a more impressive rise.

Variations

• Add blueberries with raspberries for a mixed berry cake.
• Use lemon zest in the batter for a bright citrus note.
• Add a thin raspberry glaze on top for a fresh fruity finish.
• Bake in loaf pans for a smaller presentation.

Each variation gives the classic angel food cake a fresh personality.

How to Store

Store the cake in an airtight container at room temperature for up to two days. For longer storage, cover and refrigerate for three to four days. The cake will stay soft and moist. Avoid freezing because the delicate crumb may become sticky after thawing.

FAQs

Can I use frozen raspberries?

Yes, but thaw them fully and drain extra liquid to keep the batter light.

Can I make this cake ahead?

You can bake it one day in advance. It stays fresh and soft.

Why did my cake deflate?

It may have cooled upright, or the egg whites may not have been whipped enough. Always cool upside down.

Can I use all-purpose flour?

Cake flour works best because it keeps the texture very soft. All-purpose flour makes the cake dense.

Closing Thoughts

This fresh raspberry angel food cake brings together soft texture and bright fruit flavor in a dessert that feels perfect for summer. The airy crumb melts in your mouth, while the raspberries add a lively burst of color and taste. It is simple to bake once you follow the steps with care, and the result looks beautiful on any table. This cake makes warm days feel a little sweeter and is a lovely way to enjoy fresh berries through the season.