Description
Raspberry Angel Food Cake is a light and fruity dessert that beautifully combines the airy texture of angel food cake with the tangy sweetness of fresh raspberries.
Ingredients
Scale
1 box of angel food cake mix
1 cup of fresh raspberries
1/2 cup of water
2 tbsp of lemon juice
1 tsp of vanilla extract
1/4 cup of sugar
Instructions
- Preheat your oven according to the angel food cake mix package instructions or to 350°F (175°C) if using homemade ingredients.
- In a large mixing bowl, combine the angel food cake mix, water, lemon juice, and vanilla extract, then whisk until smooth and fully incorporated.
- Gently fold in the fresh raspberries being careful not to break them.
- Pour the batter into an ungreased angel food cake pan and spread evenly.
- Bake for about 30 minutes or until the cake springs back when lightly pressed.
- Remove from the oven and let cool upside down to maintain its fluffy texture.
- Once cooled, run a knife around the edges and invert the cake onto a plate.
- For the topping, sprinkle the raspberries with sugar and let them sit for a few minutes, then serve over the sliced cake.
Notes
For added citrus flavor, make sure to include the lemon juice. This cake is best enjoyed fresh but can be stored in an airtight container for a couple of days.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Raspberry Angel Food Cake, light dessert, fruity dessert, easy cake recipe, summer cake recipe