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Raspberry Angel Food Cake Easy Dessert Recipe

Raspberry Angel Food Cake

This Raspberry Angel Food Cake is light, airy, and bursting with fresh berry flavor. Made with fluffy angel food cake and sweetened raspberries, it’s a refreshing dessert that’s perfect for spring and summer gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Angel Food Cake
  • 1 box angel food cake mix
  • ½ cup water
  • 1 teaspoon vanilla extract
Raspberry Topping
  • 1 cup fresh raspberries (or frozen, thawed and drained)
  • ¼ cup granulated sugar
  • 2 tablespoons lemon juice (optional)
Optional Toppings
  • powdered sugar, for dusting
  • whipped cream, for serving

Method
 

  1. Preheat oven according to angel food cake mix instructions. Prepare an angel food cake pan (do not grease).
  2. Prepare the cake batter by mixing the cake mix with water and vanilla extract as directed on the package.
  3. Pour batter into the pan and bake according to package directions until golden and set.
  4. Invert the pan and allow the cake to cool completely before removing.
  5. Meanwhile, combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until berries break down and mixture thickens slightly, about 5–7 minutes.
  6. Allow raspberry topping to cool slightly before spooning over sliced cake.
  7. Serve with whipped cream and a dusting of powdered sugar if desired.

Notes

This cake is best served the day it’s made but can be stored covered in the refrigerator for up to 2 days. For extra elegance, garnish with fresh mint leaves.