Dessert

Raspberry Angel Food Cake Recipe

Byanna orden February 17, 2026February 17, 2026

Introduction

This Raspberry Angel Food Cake is a light and airy dessert perfect for any occasion. With a delicate vanilla-almond flavor and a sweet-tart raspberry swirl, it’s both elegant and refreshing. Serve it with whipped cream and fresh raspberries for a wonderful treat.

A round cake with three main layers sits on a white plate over a white marbled surface. The bottom and top layers are golden brown sponge cake with a rough texture and powdered sugar dusting. The middle layer is thick white cream with a bright red raspberry filling that is slightly oozing out. The top of the cake is decorated with smooth white whipped cream, fresh red raspberries, and a small green mint leaf in the center. Some raspberries rest on the plate around the cake. 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 (for raspberry mixture)
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 of sugar over low heat until the berries are soft and the mixture has slightly thickened. 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 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. Be careful not to deflate the batter.
Step 5: Pour half of the batter into the pan, then spoon half of the cooled raspberry mixture over it. Repeat with the remaining batter and raspberry mixture. 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 as garnish.

Tips & Variations

Make sure egg whites are at room temperature for better volume and stability.
For a nut-free option, omit the almond extract and increase vanilla extract to 3 teaspoons.
If using frozen raspberries, thaw and drain excess juice before heating to avoid a watery swirl.
Try adding a little lemon zest to the raspberry mixture for an extra bright flavor.

Storage

Store the cake uncovered at room temperature for up to 2 days to maintain its delicate texture. For longer storage, wrap tightly and refrigerate for up to 4 days. Reheat gently in a warm oven (about 300°F) for a few minutes if desired, but serve at room temperature when possible.

How to Serve

A round cake with three main layers is shown on a white plate. The bottom and top layers are light golden sponge cake with a rough texture, covered with white whipped cream all around. The middle layer has a vivid red raspberry filling mixed with white cream, creating a soft and juicy contrast. On top of the cake, there is a pile of fresh red raspberries garnished with a small green mint leaf. Powdered sugar is sprinkled lightly on the cake's edges and some raspberries sit beside the cake on the plate. The background shows a soft pink cloth and a blurred white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen egg whites for this cake?

Frozen egg whites can be used but should be fully thawed and brought to room temperature before beating. Fresh egg whites tend to produce better volume and texture for angel food cakes.

Do I have to use an angel food cake pan?

An angel food cake pan is ideal because of its tall sides and center tube, which help the cake rise and cool properly. Without one, the cake may not bake evenly or rise as well.