Light, airy, berry-kissed dessert
This raspberry angel food cake is the kind of dessert that feels elegant but is secretly easy. With its cloud-like texture and bursts of fresh raspberry flavor, it’s perfect for spring gatherings, summer potlucks, or when you want something sweet that doesn’t feel heavy. Made with simple ingredients and no butter or oil, this cake is naturally light and refreshing. Juicy raspberries add just the right pop of color and tartness, making every bite feel special. Best of all, it comes together faster than most cakes, which is ideal for busy days when you still want a beautiful, homemade treat.
⏱️ Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Total Time: ~1 hour
- Servings: 10–12 slices
📝 Ingredients List
- 1 cup cake flour
- 1 ½ cups granulated sugar, divided
- 12 large egg whites, room temperature
- 1 ½ tsp cream of tartar
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 cup fresh raspberries (or frozen, not thawed)
- 1 tbsp cake flour (for coating raspberries)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Angel food cake pan (tube pan, ungreased)
- Large mixing bowl
- Electric mixer or stand mixer
- Fine mesh sieve
- Rubber spatula
- Measuring cups & spoons
🧁 Step-by-Step Instructions
- Prep the oven. Preheat oven to 350°F (175°C). Do not grease your pan—this helps the cake rise properly.
- Sift dry ingredients. Sift cake flour with ¾ cup sugar. Set aside.
- Whip egg whites. Beat egg whites until foamy, then add cream of tartar and salt. Beat until soft peaks form 😊
- Add sugar. Gradually add remaining sugar, beating until glossy stiff peaks form.
- Flavor it. Gently mix in vanilla extract.
- Fold carefully. Fold flour mixture into egg whites in 3 additions, using light, sweeping motions.
- Add raspberries. Toss raspberries with 1 tbsp flour, then gently fold them in 🍓
- Bake. Spoon batter into pan, smooth top, and bake 35–40 minutes until golden and springy.
- Cool upside down. Invert pan and cool completely before removing cake.
💡 Pro Tips
- Clean bowl = better volume: Any grease will prevent egg whites from whipping properly.
- Frozen raspberries work: Just don’t thaw them, or they’ll bleed too much.
- Storage: Keep covered at room temperature for 2 days or refrigerate up to 5 days.
- Serving idea: Top with whipped cream and extra fresh raspberries for a bakery-style finish ✨