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Easy Raspberry Angel Food Cake
Maya

Easy Raspberry Angel Food Cake

A light and fluffy angel food cake gently folded with sweet raspberries and a hint of lemon and vanilla. Perfect for a refreshing, low-fat dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box angel food cake mix
  • 1 cup fresh raspberries (or frozen, thawed and drained)
  • 1/2 cup water
  • 2 tbsp lemon juice (optional)
  • 1 tsp vanilla extract
  • 1/4 cup granulated sugar

Equipment

  • 10-inch angel food cake pan Ungreased
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Oven

Method
 

  1. Preheat oven according to cake mix instructions (about 350°F / 175°C). Do not grease the pan.
  2. In a large bowl, mix cake mix, water, lemon juice, and vanilla.
  3. Beat on low for 30 seconds, then medium for 1 minute until smooth.
  4. Toss raspberries with sugar in a separate bowl.
  5. Gently fold raspberries into the batter.
  6. Pour batter into an ungreased 10-inch tube pan and smooth the top.
  7. Bake for 30–40 minutes until golden and springy.
  8. Invert pan immediately and cool completely for 1–2 hours.
  9. Loosen edges, remove from pan, slice, and serve.

Notes

Do not grease the pan. Inverting the cake while cooling is essential to prevent collapse. Frozen raspberries must be fully thawed and drained.