If you’ve ever wanted to delight your friends or family with something light, airy, and irresistibly fresh, then this Angel Food Cake with Raspberry Cream Recipe is the perfect choice. It’s a beautifully tender angel food cake crowned with luscious, softly whipped raspberry cream that balances sweetness and tartness effortlessly. Whether you’re celebrating a special occasion or simply craving a slice of cloud-like delight, this recipe brings a joyous treat that’s both elegant and wonderfully satisfying.

Ingredients You’ll Need

A white tray is placed on a white marbled surface, holding several white bowls with different ingredients. At the top left is a large white bowl filled with flour, showing fine white powder with some texture on top. To the right, there are three smaller white bowls stacked vertically, containing salt, baking powder, and powdered sugar, each with smooth, fine white textures. Below these is a scalloped white bowl full of bright red raspberries, with a woman's hand touching the bowl on the right side. Near the bottom left is a white mug filled with milk, showing a light creamy surface. Next to it, two small white bowls hold dark brown vanilla extract with a shiny liquid texture. In the background on the upper right corner, a clear glass container holds several brown eggs. The photo is taken with an iphone --ar 4:5 --v 7

These ingredients are classic and straightforward, yet each one plays a crucial role in creating the perfect texture and flavor in your Angel Food Cake with Raspberry Cream Recipe. From the fine cake flour that ensures a delicate crumb to the fresh raspberries adding vibrant color and taste, every component works harmoniously for an exceptional dessert.

Cake flour: Provides a light, tender structure essential for angel food cake’s signature softness.
Granulated sugar: Using a fine-grain sugar helps create stability in the egg whites and a smooth crumb.
Large egg whites: Whipped to perfection, they give the cake its characteristic airy lift.
Kosher salt: Balances the sweetness and enhances overall flavor.
Cream of tartar: Stabilizes egg whites, ensuring your cake rises beautifully.
Vanilla extract or vanilla bean paste: Adds a warm, fragrant note to the cake batter.
Heavy cream: Whipped to create rich, silky raspberry cream topping.
Powdered sugar: Sweetens the whipped cream smoothly without grittiness.
Fresh raspberries: Bring a bright, tangy burst and lovely color contrast to the creamy topping.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Angel Food Cake with Raspberry Cream Recipe

Step 1: Prepare and Preheat

Start by placing a rack in the center of your oven and preheating it to 300 degrees Fahrenheit. This moderate temperature allows the angel food cake to rise gently and cook evenly, giving it that perfect golden top and airy interior you’ll love.

Step 2: Sift Flour and Sugar

For a tender crumb, sift the cake flour with two-thirds of the granulated sugar *three times*. This process aerates the flour and ensures the sugar is evenly distributed, which helps avoid any lumps and maintains the light texture crucial for the angel food cake.

Step 3: Whip the Egg Whites

Using a stand mixer fitted with a whisk attachment, beat the egg whites until they’re frothy. Add the salt and cream of tartar, which stabilize the foam, then continue whipping until soft peaks form. Gradually add the remaining sugar about two tablespoons at a time, whipping until the egg whites hold glossy, stiff peaks. Finally, gently whisk in the vanilla to infuse delicate flavor.

Step 4: Fold in the Dry Ingredients

Carefully fold the sifted flour and sugar mixture into the whipped egg whites in four additions. This step requires patience and a gentle touch — use a rubber spatula to avoid deflating the airy whites. The goal is to maintain as much volume as possible while incorporating the dry ingredients evenly.

Step 5: Bake the Cake

Pour the batter into an ungreased tube pan designed specifically for angel food cake. Smooth the top and give the pan a few taps on the counter to release any trapped air bubbles. Bake until the cake is golden and springs back lightly when touched, about 70 to 75 minutes. A skewer inserted into the center should come out clean, confirming it’s perfectly baked.

Step 6: Cool the Cake

If your tube pan has feet, invert it and let the cake cool completely on a flat surface, allowing gravity to keep the cake lofty and prevent it from collapsing. Without feet, balance the pan upside down over a long-neck bottle and let it rest for at least 2 hours. This cooling method is key to retaining that signature light and fluffy texture.

Step 7: Prepare the Raspberry Cream

Whip the heavy cream with powdered sugar and vanilla until it reaches soft but firm peaks — thick enough to hold its shape but not over-whipped. Gently mash the fresh raspberries in a bowl and fold them loosely into the whipped cream, creating beautiful swirls of raspberry color and fresh bursts of flavor.

Step 8: Assemble and Serve

When you’re ready to enjoy, generously spread or pipe the raspberry cream over the cooled angel food cake. This luxurious topping perfectly complements the cake’s airy sweetness with creamy texture and a hint of tart raspberry brightness.

How to Serve Angel Food Cake with Raspberry Cream Recipe

The image shows a round cake pan filled evenly with a smooth, light pink batter that covers the entire base. The batter has a soft, creamy texture with slight swirls on the surface, giving it a gentle, airy feel. The pan has a central hollow tube, showing it is a bundt or angel food cake pan, and a woman's hand with red nail polish is holding the bottom edge on the right side. The pan sits on a white marbled surface that contrasts softly with the pale pink batter. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh raspberries and a sprinkling of powdered sugar add a gorgeous finishing touch. For an extra special presentation, add a few mint leaves or edible flowers. These simple garnishes enhance the cake’s visual appeal and add a fresh aroma that invites everyone to dig in.

Side Dishes

This dessert shines on its own, but you can easily pair it with a side of fresh fruit salad or a scoop of vanilla bean ice cream to elevate your serving. A light cup of freshly brewed tea or sparkling wine also complements the airy sweetness, balancing the dessert beautifully.

Creative Ways to Present

Try slicing the cake into neat wedges and piping raspberry cream swirls on each slice for elegant individual servings. You could even layer slices with alternating cream and fresh raspberry layers for a stunning trifle-inspired presentation that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Keep leftover cake covered loosely with plastic wrap or in an airtight container in the refrigerator for up to 3 days. This helps preserve the delicate texture and keeps the raspberry cream fresh and flavorful, ensuring every bite remains delightful.

Freezing

Angel food cake itself freezes well, but the raspberry cream topping is best added fresh. Freeze the baked cake (unfrosted) tightly wrapped in plastic and foil for up to one month. Thaw overnight in the refrigerator before whipping fresh raspberry cream to serve.

Reheating

Angel food cake is best enjoyed chilled or at room temperature. If you prefer it slightly warm, gently warm slices in a low-temperature oven (around 250°F) for just a few minutes, avoiding drying out the cake. Add the raspberry cream after warming to keep it fresh and luscious.

FAQs

Can I use frozen raspberries for the whipped cream?

Fresh raspberries are ideal for their vibrant flavor and texture in the raspberry cream, but if you use frozen, make sure to thaw and drain them well to avoid excess moisture that can thin out the whipped cream.

Why do I need to use an ungreased pan for angel food cake?

Angel food cake relies on the batter adhering to the pan sides as it rises. Greasing the pan prevents this, causing the cake to collapse or not rise properly, so always use an ungreased pan designed for angel food cake baking.

What if I don’t have cream of tartar?

Cream of tartar stabilizes egg whites and helps them hold their structure. If unavailable, you can try using a few drops of lemon juice or vinegar as a substitute, but cream of tartar gives the most reliable results.

Can I make this cake gluten-free?

Traditional angel food cake depends on cake flour for its light texture. To try gluten-free, use a gluten-free flour blend formulated for cakes, but results may vary and might not be quite as airy.

How do I know when the cake is done baking?

The angel food cake is done when it’s golden on top and springs back when touched lightly. Inserting a skewer in the center should come out clean. Avoid underbaking to prevent a gummy texture.

Final Thoughts

This Angel Food Cake with Raspberry Cream Recipe is truly a joyful discovery that feels like a special hug on a plate. Its cloud-like texture paired with the fresh, tangy raspberry cream topping creates a dessert experience that feels both elegant and comforting. I truly encourage you to give this recipe a try — it’s a guaranteed showstopper that will have everyone asking for seconds!