This Raspberry Angel Food Cake is a light and fluffy treat, bursting with fresh raspberry flavor! The cake is soft and airy, making it a delightful dessert for any occasion.
I love how quick and easy it is to whip up this cake—it’s perfect for summer parties. Topping it with whipped cream and extra berries makes it simply irresistible! 🍓
Key Ingredients & Substitutions
Angel Food Cake Mix: This is the base of your cake, offering a light and airy texture. If you’re feeling adventurous, you can make your cake from scratch using egg whites, sugar, and flour, but the mix is so convenient!
Fresh Raspberries: Raspberries add a tart sweetness that’s fantastic! You can use frozen raspberries if fresh ones aren’t available. Just thaw them and gently drain excess liquid before use. Blackberries or strawberries also work as great substitutes!
Heavy Whipping Cream: For the fluffiest whipped cream, use heavy cream. You can substitute it with coconut cream for a dairy-free option. Just refrigerate a can of coconut milk overnight, then scoop out the solid part to whip.
Powdered Sugar: This sweetener helps stabilize the whipped cream and adds sweetness. If you want less sugar, you can reduce the amount or use a sugar alternative like powdered erythritol.
How Do I Get the Best Whipped Cream?
Whipping cream can be tricky, but following these steps will help you achieve perfect results:
- Start with cold cream! Chill your mixing bowl and beaters for about 15 minutes before whipping.
- Whip on medium speed until it starts to thicken, then add sugar and vanilla extract.
- Continue to whip until stiff peaks form. Be careful not to overwhip, or it will turn buttery!
Using fresh, cold cream makes all the difference for fluffy whipped topping!
What’s the Best Way to Hollow Out the Cake?
Hollowing out the angel food cake allows you to fill it with delicious cream. Here’s how to do it safely:
- Wait until the cake is cool to avoid crumbling.
- Use a serrated knife to gently cut a circle in the center of the cake, about 1 inch from the edge.
- Carefully remove the center, creating a hollow space. If sides break, just piece them back together!
This method keeps the cake looking beautiful and ready to be filled with yummy sweetness!
Delicious Raspberry Angel Food Cake
Ingredients You’ll Need:
For the Cake:
- 1 box (about 10 oz) angel food cake mix
- 1 1/2 cups fresh raspberries, divided
For the Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar, plus extra for dusting
- 1 tsp vanilla extract
For Garnishing:
- Fresh mint leaves (for garnish, optional)
How Much Time Will You Need?
This Raspberry Angel Food Cake will take about 1 hour and 30 minutes in total. You’ll need about 15 minutes to prepare and bake the cake, and then another 15 minutes to whip the cream and assemble it. The cake will also need to cool completely for about an hour, so plan accordingly!
Step-by-Step Instructions:
1. Bake the Angel Food Cake:
Start by preparing the angel food cake according to the package instructions. Pour the batter into a tube or bundt pan and bake until it’s golden brown and a toothpick inserted into the center comes out clean. This usually takes about 30 to 40 minutes. Once baked, turn the pan upside down and let the cake cool completely in the pan (about 1 hour). This helps maintain that lovely tall and fluffy texture!
2. Cool and Remove the Cake:
Once your cake has completely cooled, gently remove it from the pan by running a knife around the edges and flipping it onto a serving plate. Be careful to maintain its shape!
3. Prepare the Whipped Cream:
In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Use a hand mixer or stand mixer to whip the mixture until stiff peaks form. This means that when you lift the beaters, the cream holds its shape. It should be fluffy and delicious!
4. Fold in the Raspberries:
Gently fold about 1 cup of the fresh raspberries into the whipped cream. Be careful not to smash them too much—you’re looking for a pretty mix!
5. Hollow Out the Cake:
Next, take a serrated knife and carefully cut out a center section of the angel food cake to create a hollow space, leaving about a 1-inch border all around. Save the removed cake pieces as they can be crumbled for a topping if desired!
6. Fill the Cake:
Spoon the raspberry whipped cream mixture into the hollow of the cake, smoothing the top so it’s level with the edges. Make sure it looks nice and filled!
7. Add the Finishing Touches:
Now, place the remaining fresh raspberries on top of the filled center. This makes your cake look so inviting! Lightly sprinkle powdered sugar over the entire cake for a touch of sweetness and a lovely presentation.
8. Garnish:
For an extra special touch, you can add fresh mint leaves on top. They not only look pretty but also add a lovely aroma!
9. Serve and Enjoy:
Now it’s time to dig in! You can serve the cake immediately, or refrigerate it until you’re ready to enjoy. It’s best served chilled, especially on a warm day!
This light and delicate Raspberry Angel Food Cake combines the airy texture of angel food cake with luscious whipped cream and fresh raspberries, making it a refreshing and elegant dessert. Enjoy every bite! 🍰
Can I Use Other Berries Instead of Raspberries?
Absolutely! You can substitute with blueberries, strawberries, or blackberries. Just make sure to adjust the quantity to your preference and test the flavors as different berries have varying sweetness levels!
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. If the whipped cream starts to soften, you can rewhip it slightly before serving again!
Can I Make This Cake Ahead of Time?
Yes! You can bake the angel food cake a day in advance. Just wait until it cools completely before storing it. Fill and garnish just before serving for the freshest flavor and best presentation.
What Can I Do if the Whipped Cream Isn’t Thickening?
If your whipped cream isn’t thickening, ensure your cream is very cold. You can also try adding a bit more powdered sugar or a stabilizer like cornstarch to help it hold its shape better.
