Homemade Raspberry And Cream Angel Food Cake

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There’s something magical about the first bite of angel food cake—how it simply melts on your tongue, whispering sweet notes of vanilla and sugar. I’ve always had a soft spot for this kind of dessert, but when I paired it with raspberry filling and whipped cream, something truly special happened. This cake became an irresistible centerpiece that my friends and family now request for every celebration.

The bright tang of raspberries, the cloud-like layers of cake, and the silky whipped cream come together in a way that feels elegant but still deeply comforting. I make this Homemade Raspberry and Cream Angel Food Cake whenever I want to serve something light, fresh, and guaranteed to impress without overwhelming the palate. Whether it’s for a summer birthday, baby shower, or just a weekend treat, this cake delivers every time.

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

This cake is a dream for anyone who loves delicate textures and light desserts. It’s naturally low in fat, with an airy crumb that feels like biting into a sweet cloud. The raspberry layer adds just the right amount of brightness to balance the sweetness of the whipped cream. It’s stunning enough to serve at a special event but easy enough to make without professional skills.

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What Kind of Raspberries Should I Use?

Fresh raspberries are always ideal when they’re in season—plump, juicy, and packed with natural tartness. But frozen raspberries work wonderfully too, especially when cooked into a quick jam-like filling. If you use frozen berries, don’t thaw them beforehand—cook them straight from the freezer to preserve their flavor and avoid too much moisture.

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Options for Substitutions

• Whipped Cream: You can use coconut whipped cream if you’re looking for a dairy-free version.
• Raspberry Filling: Swap with strawberry or blueberry preserves for a different fruity twist.
• Angel Food Cake: If you’re short on time, a high-quality store-bought angel food cake can be used in place of homemade.
• Sweeteners: Consider using honey or maple syrup in the whipped cream instead of powdered sugar for a natural touch.

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Ingredients for this Homemade Raspberry And Cream Angel Food Cake

• Egg Whites – The foundation of any angel food cake. They create that signature airy texture when whipped into stiff peaks.
• Granulated Sugar – Sweetens the cake and helps stabilize the egg whites.
• Cake Flour – Much finer than all-purpose flour, this keeps the crumb ultra-light and soft.
• Cream of Tartar – An essential stabilizer for the egg whites, ensuring a firm structure.
• Vanilla Extract – Adds depth and warmth to the flavor.
• Salt – Enhances the overall flavor and balances the sweetness.
• Fresh or Frozen Raspberries – For the filling; they add a tart, vibrant contrast to the sweet cake.
• Lemon Juice or Zest – Optional, but adds a citrusy brightness to the raspberry layer.
• Sugar (for Raspberry Filling) – Helps create a jam-like consistency in the fruit layer.
• Heavy Whipping Cream – Whipped to soft peaks, this makes the dreamy, cloud-like frosting.
• Powdered Sugar – Gently sweetens the whipped cream without making it heavy.

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Step 1: Prepare the Angel Food Cake Batter

Separate your egg whites while they are cold, then let them come to room temperature. Whip them with cream of tartar and salt until foamy, then gradually add sugar and beat until stiff, glossy peaks form. Gently fold in sifted cake flour and vanilla extract using a spatula to preserve the airiness.

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Step 2: Bake the Cake

Spoon the batter into an ungreased tube pan. Smooth the top lightly and bake at 350°F (175°C) for about 35 to 40 minutes until golden and springy to the touch. Invert the pan to cool completely upside down to maintain volume and structure.

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Step 3: Make the Raspberry Filling

While the cake cools, combine raspberries, sugar, and a touch of lemon juice in a saucepan. Simmer over medium heat until the fruit breaks down and the mixture thickens to a jammy consistency. Let it cool completely.

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Step 4: Whip the Cream

Beat cold heavy cream with powdered sugar until soft to medium peaks form. Chill until ready to use. You can also flavor it lightly with vanilla or almond extract if desired.

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Step 5: Assemble the Cake

Once the cake is cool, carefully slice it into three horizontal layers using a serrated knife. Spread raspberry filling between the layers, then generously frost the entire cake with whipped cream.

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Step 6: Final Touches

Top with extra raspberries or a sprinkle of lemon zest for color. Chill the assembled cake for at least an hour before slicing to let the layers set beautifully.

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How Long to Prepare the Homemade Raspberry And Cream Angel Food Cake

Making this cake does take a bit of time and patience, but every step is manageable and totally worth it.

Preparation Time: Separating eggs, whipping the whites, and folding the batter takes around 20–25 minutes. If you’re also making the raspberry filling from scratch, add another 15 minutes.

Baking Time: The cake needs to bake for 35–40 minutes. Don’t rush the cooling process—it should cool upside down for at least 1 hour.

Assembly Time: Layering and frosting the cake takes another 20–30 minutes depending on your pace and desired presentation.

Total time from start to finish is about 2.5 hours, including cooling.

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Tips for Perfect Homemade Raspberry And Cream Angel Food Cake

• Use room temperature egg whites for maximum volume.
• Sift cake flour multiple times to ensure a fine, lump-free texture.
• Fold gently to avoid deflating the batter.
• Always bake in an ungreased pan so the batter can cling and rise properly.
• Cool the cake upside down to retain its airy structure.

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Watch Out for These Mistakes While Cooking

• Greasing the pan: This prevents the cake from rising correctly.
• Underbeating the egg whites: They need to reach stiff, glossy peaks for the cake to hold shape.
• Overfolding the batter: This can knock out too much air.
• Using all-purpose flour: It makes the cake dense.
• Not cooling upside down: The cake will collapse on itself without that step.

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What to Serve With Homemade Raspberry And Cream Angel Food Cake?

1. Fresh Berry Salad

A refreshing bowl of strawberries, blueberries, and blackberries complements the raspberry flavor perfectly.

2. Lemon Sorbet

A scoop of lemon sorbet on the side adds a cool, citrusy contrast.

3. Vanilla Bean Ice Cream

Creamy, rich, and classic—it’s always a hit alongside a fruity cake.

4. Sparkling Rosé

This lightly sweet wine enhances the berry flavors without overpowering the cake.

5. Mint Iced Tea

Crisp and herbal, mint tea offers a refreshing, non-alcoholic pairing.

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Storage Instructions

Room Temperature: If not frosted, the plain angel food cake can be stored in an airtight container at room temperature for up to 2 days.

Refrigerated: Once filled with raspberries and cream, store the cake in the fridge. It stays fresh for up to 3 days in a covered cake container or gently wrapped in plastic wrap.

Freezing: The plain cake (without filling or frosting) can be frozen for up to 3 months. Thaw overnight in the fridge and add the toppings fresh before serving.

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Estimated Nutrition

(Per slice, assuming 12 slices total)

• Calories: ~210
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 90mg
• Total Carbohydrates: 32g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 4g

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Frequently Asked Questions

Can I make this cake a day ahead?

Yes! In fact, it tastes even better the next day as the flavors meld. Just keep it refrigerated.

Can I use a different fruit instead of raspberries?

Absolutely. Strawberries, blackberries, or even a citrus curd work well.

Do I need a tube pan?

Yes, a tube pan is essential to help the cake rise and cook evenly.

Is this cake gluten-free?

Not by default, but you can try it with a gluten-free cake flour blend.

Can I use carton egg whites?

Fresh egg whites are preferred for the best volume and texture, but some cartons labeled “100% egg whites” can work in a pinch.

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Conclusion

Homemade Raspberry and Cream Angel Food Cake is the kind of dessert that brings a wow factor with minimal fuss. From the first fluffy bite to the last sweet note of raspberry, it’s a recipe that satisfies without feeling heavy. Whether you’re serving it for brunch, birthdays, or an elegant after-dinner treat, this cake promises to leave a lasting impression on anyone who tries it.

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