Homemade Raspberry And Cream Angel Food Cake

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Light as a cloud and bursting with juicy berries, this homemade raspberry and cream angel food cake is what summer dessert dreams are made of. The base is an airy, sweet angel food cake with a soft, spongy texture that practically melts in your mouth. But what really sets it apart is the fresh whipped cream and a swirl of ripe raspberries tucked between every layer and spooned generously on top.

This dessert is refreshingly elegant and surprisingly simple to make. Whether you’re planning a spring brunch, a baby shower, or a backyard get-together, it makes a gorgeous centerpiece that’s equally delightful to eat. And best of all? It’s naturally lower in fat, thanks to the egg-white base, making it a light finish to any meal.

Why You’ll Love This Raspberry And Cream Angel Food Cake

This cake is a celebration of contrasts—a tender crumb with a hint of chew, soft whipped cream against juicy berries, and that magical balance of sweet and tart in every bite. It’s an ideal treat when you want something that feels indulgent but doesn’t weigh you down. You can even make it ahead of time and chill it for extra refreshing flavor.

Plus, it’s versatile. Swap raspberries for strawberries, blackberries, or even a mixed berry medley to match the season or your mood.

What Kind of Pan Do I Need for Angel Food Cake?

A classic angel food cake requires a tube pan with a removable bottom and straight sides. This special pan allows the cake to climb and set tall, and the ungreased sides give the batter the grip it needs to rise. A bundt pan won’t work the same way. If you don’t have a tube pan, mini angel food cake pans or even a muffin tin lined with parchment cups can do in a pinch, though you may need to reduce the bake time.

Ingredients for the Raspberry And Cream Angel Food Cake

This recipe comes together with simple pantry and fresh ingredients, but each one plays a key role in achieving the perfect lightness and flavor.

• Egg whites: These are the foundation of angel food cake. Make sure they are room temperature for maximum volume when whipped.
• Granulated sugar: Adds sweetness and helps stabilize the egg whites.
• Cake flour: Essential for a delicate, tender crumb. It’s lighter than all-purpose flour.
• Cream of tartar: Strengthens the egg whites and helps the cake hold its height.
• Vanilla extract: Adds subtle flavor and warmth.
• Salt: Just a pinch to enhance the overall flavor.
• Heavy whipping cream: Whipped into fluffy clouds for that irresistible topping and filling.
• Powdered sugar: Lightly sweetens the whipped cream without weighing it down.
• Fresh raspberries: The star of the show! Bright, juicy, and perfect with cream.

How To Make the Raspberry And Cream Angel Food Cake

Step 1: Prep the Pan and Oven

Preheat your oven to 350°F. Make sure your tube pan is completely clean and not greased. Angel food cake needs to cling to the sides to rise.

Step 2: Sift the Dry Ingredients

Sift together the cake flour and half the granulated sugar. Repeat this step twice more to ensure a super fine, light texture.

Step 3: Whip the Egg Whites

In a large bowl, beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add the remaining sugar while continuing to beat until stiff, glossy peaks appear. Fold in the vanilla gently.

Step 4: Combine the Mixtures

Sift the dry mixture over the whipped egg whites in small batches, gently folding with a spatula after each addition. Be careful not to deflate the batter.

Step 5: Bake

Spoon the batter into the tube pan, smoothing the top with a spatula. Bake for 35 to 40 minutes until the top is golden and springs back lightly. Invert the pan immediately and cool completely upside down.

Step 6: Whip the Cream

Once the cake is cool, beat the heavy cream and powdered sugar until soft peaks form.

Step 7: Assemble

Run a knife around the edges to release the cake. Slice into layers (2 or 3 depending on height), then layer with whipped cream and raspberries. Top generously with more of both.

How to Serve and Store This Dreamy Dessert

This cake serves 10 to 12 people and is best enjoyed slightly chilled. Once assembled, keep it refrigerated until ready to serve. If making ahead, store the whipped cream and raspberries separately and assemble just before serving to keep everything fresh and airy.

Leftovers will keep in the fridge for up to 2 days, though the cream may begin to soften the cake over time. It’s still tasty but best eaten sooner rather than later.

What to Serve With Raspberry And Cream Angel Food Cake?

A Glass of Rosé Lemonade

Its tart bubbles complement the sweet berries perfectly.

Fresh Mint Tea

Warm and herbal, it balances the richness of the cream.

Vanilla Bean Ice Cream

For an even creamier twist, add a scoop alongside your slice.

Balsamic-Drizzled Strawberries

A tangy side that enhances the natural berry flavor.

Lemon Sorbet

Bright citrus pairs well with the cake’s light profile.

Toasted Almond Slivers

Sprinkle them on top for a delicate crunch.

Light Brie or Goat Cheese Plate

If you’re going for a brunch or dessert table, this savory balance is excellent.

Espresso or Cappuccino

Rich coffee flavors go beautifully with angel food cake.

Want More Cake Ideas with a Fruity Twist?

If you love this Raspberry and Cream Angel Food Cake, you’ll probably fall for these delightful desserts too:

• Easy Banana Cream Pie Recipe for silky texture and banana richness.
• Southern Banana Cobbler with layers of warm comfort.
• Rhubarb Shortbread Bars that pack sweet-tart flavor in every bite.
• Homemade Lemon Cheesecake Ice Cream for those hot days when you crave chilled citrusy creaminess.
• Blueberry Cheesecake Heaven Rolls for a soft-baked brunch treat.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

Let me know in the comments how yours turned out. Did you layer it tall or keep it single-tiered? Did you use other berries or try a flavored whipped cream?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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