Slice of raspberry angel food cake topped with fresh raspberries and glossy raspberry-lemon glaze

Raspberry Angel Food Cake – Light & Fruity Dessert Recipe

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pink Raspberry Angel Food Cake picture
Raspberry Angel Food Cake – Light & Fruity Dessert Recipe 5

This raspberry angel food cake is a light, airy, and delicious dessert that combines a fluffy whipped egg white base with sweet, tangy fresh raspberries. Finished with a glossy raspberry-lemon glaze, this cake is perfect for spring gatherings, Easter, or any day you want a refreshing, fruity treat. With simple ingredients, it comes together in under an hour and looks as beautiful as it tastes.

Why You’ll Love This Recipe

  • Light and airy texture: Made with whipped egg whites for a soft, cloud-like cake.
  • Fresh and fruity: Sweet raspberries and tangy lemon glaze balance perfectly.
  • Quick and simple: Ready in under an hour using basic ingredients.
  • Versatile dessert: Ideal for holidays, brunch, or a weekend treat.
  • Bakery-style presentation: Golden top, vibrant glaze, and fresh raspberries make it impressive for serving.

Ingredients

Cake

  • 12 egg whites, at room temperature
  • 1¼ cup cake flour or all-purpose flour
  • 1¼ cups caster (superfine) sugar
  • ¼ tsp salt
  • 1 tsp cream of tartar
  • Seeds from 3 vanilla beans (or 1½ tsp vanilla extract)
  • 6 oz fresh raspberries, plus extra for garnish
pink Raspberry Angel Food Cake picture 1
Raspberry Angel Food Cake – Light & Fruity Dessert Recipe 6

Lemon Raspberry Glaze

  • 1 cup powdered sugar
  • 6 raspberries, slightly crushed
  • 1 tbsp lemon juice (add more if needed for consistency)

Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C). Lightly spray a silicone bundt or tube pan with cooking spray.

2. Sift Dry Ingredients

Sift flour, ½ cup sugar, and salt together three times to keep the cake light and smooth.

3. Whip Egg Whites

Beat egg whites on medium speed until frothy. Add cream of tartar and vanilla seeds, then beat on medium-high until soft peaks form. Gradually add remaining sugar a few tablespoons at a time until fully incorporated.

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4. Fold in Flour

Gently fold the sifted flour mixture into the whipped egg whites in three additions, turning over carefully with a spatula until fully combined.

5. Assemble the Cake

Spoon half of the batter into the prepared pan. Evenly scatter raspberries over the batter, then top with remaining batter. Smooth the surface with a spatula.

6. Bake & Cool

Bake 35–40 minutes until the top is golden and spongy. Remove from oven, let stand 5 minutes, then invert onto a cooling rack. Allow the cake to cool completely before glazing.

7. Make Glaze

Combine powdered sugar, crushed raspberries, and lemon juice in a small bowl until smooth and glossy. Adjust consistency with a little extra lemon juice if needed. Pour over the cooled cake and let set for 15 minutes.

8. Serve

Garnish with additional fresh raspberries, slice, and enjoy!

pink Raspberry Angel Food Cake picture 2
Raspberry Angel Food Cake – Light & Fruity Dessert Recipe 7

Tips & Variations

  • Room temperature eggs: Ensure egg whites are at room temperature for maximum volume.
  • Frozen berries: Toss in a little flour to prevent sinking.
  • Silicone pan: Makes cake removal easy.
  • Gluten-free: Substitute flour with 1¼ cups gluten-free flour.
  • Flavor twists: Add almond extract to glaze, or swirl in chocolate chips for a fun variation.

Storage

  • Refrigerator: Store in an airtight container for up to 7 days.
  • Freezer: Wrap slices and freeze for up to 3 months. Thaw in the fridge overnight.
  • Reheat: Warm a slice in the microwave for 30 seconds and add extra glaze if desired.

Yield

12 slices

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

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