Dessert

Raspberry Angel Food Cake Recipe

ByAndria Russo February 10, 2026February 10, 2026

Introduction

This Raspberry Angel Food Cake is a light and airy dessert with a delightful swirl of fresh raspberry flavor. It’s perfect for spring or summer gatherings and pairs wonderfully with whipped cream and fresh berries. Enjoy a treat that’s as beautiful as it is delicious.

A round sponge cake with three visible layers, the bottom and top layers are light golden-brown sponge cake with a fluffy texture. The middle layer is white whipped cream with a thick band of bright red raspberry filling. The top of the cake is covered with a thick layer of white whipped cream, dusted lightly with powdered sugar, and topped with a bunch of fresh red raspberries and green mint leaves. Some raspberries are placed around the base of the cake on a white plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cake flour
1 ½ cups granulated sugar, divided
12 large egg whites, at room temperature
1 ½ tsp cream of tartar
¼ tsp salt
2 tsp vanilla extract
1 tsp almond extract (optional)
1 cup fresh or frozen raspberries
2–3 tbsp sugar
Whipped cream for serving
Fresh raspberries for garnish

Instructions

Step 1: Preheat the oven to 350°F (175°C). Do not grease the angel food cake pan.
Step 2: In a small saucepan, heat raspberries with 2 to 3 tablespoons sugar over low heat until the berries are soft and the mixture thickens slightly. Mash lightly and set aside to cool.
Step 3: In a large bowl, beat the egg whites with cream of tartar and salt until soft peaks form. Gradually add ¾ cup of the granulated sugar while continuing to beat until stiff peaks form.
Step 4: Gently fold in the vanilla extract, almond extract (if using), and sifted cake flour in batches until just combined.
Step 5: Pour half of the batter into the ungreased cake pan. Spoon half of the raspberry mixture over the batter. Repeat with the remaining batter and raspberries. Use a knife or skewer to gently swirl the raspberries through the batter.
Step 6: Bake for 35 to 40 minutes, or until the cake springs back lightly when touched.
Step 7: Invert the pan and let the cake cool completely before removing it from the pan.
Step 8: Serve the cake with whipped cream and fresh raspberries for garnish.

Tips & Variations

For a stronger almond flavor, increase the almond extract to 1½ teaspoons, or omit it to focus purely on vanilla and raspberry notes.
If fresh raspberries are unavailable, frozen raspberries work well—just thaw and drain any excess liquid before heating.
Try adding a teaspoon of lemon zest to the raspberry mixture for a bright, citrusy twist.
Ensure egg whites are at room temperature before beating to achieve maximum volume and a light texture.

Storage

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, bring slices to room temperature or warm briefly in the microwave for 10 to 15 seconds. Avoid freezing, as the delicate texture may be compromised.

How to Serve

A round cake with three visible layers stands on a white plate. The bottom and top layers are light golden sponge cake, soft and airy in texture. Between them is a thick middle layer of white cream that looks fluffy and smooth, mixed with a bright red raspberry filling in the center. The top of the cake is covered with more white cream, slightly swirled, and dusted with powdered sugar. Fresh red raspberries piled on top are decorated with a small green mint leaf. Some raspberries rest on the plate around the cake, and the background shows a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of an angel food cake pan?

While a regular pan can be used, an angel food cake pan allows the cake to rise properly and cool evenly by being inverted. If using a regular pan, you might not get the same light, airy texture.

Why do I need to avoid greasing the pan?

Angel food cakes rely on the batter gripping the pan’s sides to climb and rise during baking. Greasing the pan prevents this, resulting in a denser cake that doesn’t rise as well.