Homemade Raspberry And Cream Angel Food Cake

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Feathery light, refreshingly fruity, and topped with a dreamy whipped layer, Homemade Raspberry and Cream Angel Food Cake is what dessert dreams are made of. This cake brings together the airy elegance of angel food cake with the bold tartness of raspberry compote and the cloud-like fluff of whipped cream. Every bite melts in your mouth, making it perfect for spring and summer celebrations—or any time you want something sweet but not heavy.

What sets this recipe apart is how beautifully it balances texture and flavor. The pillowy sponge acts like a canvas for the vibrant raspberry swirls that sneak into every slice. It’s festive enough for holidays and potlucks, yet easy enough to make on a quiet weekend when the craving for something special hits. Plus, it looks stunning when sliced—those berry ribbons peeking out are a showstopper.

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Preparation Phase & Tools to Use

Before diving into the fun part (baking and layering), make sure you’ve got the right tools on hand:

• Tube Pan (Angel Food Cake Pan): This is essential for even baking and for that iconic angel food cake shape. It allows the cake to climb and rise without collapsing.
• Electric Stand or Hand Mixer: Beating egg whites to stiff peaks is a must in this recipe, and doing it by hand will take forever. A mixer ensures perfect volume.
• Rubber Spatula: You’ll need this for gently folding the flour into the egg whites without deflating them.
• Sifter: To ensure your flour and sugar are ultra-fine and light, a sifter is a must.
• Cooling Rack: Once baked, angel food cake needs to be inverted and cooled upside-down. This helps prevent sinking.
• Offset Spatula or Cake Spreader: For smoothing whipped cream over the cake layers neatly.
• Cake Knife or Serrated Knife: For slicing through the delicate sponge without squishing it.

Having these on hand not only makes baking smoother but also ensures your angel food cake holds its airy structure and beautiful presentation.

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Ingredients for the Homemade Raspberry And Cream Angel Food Cake

• Egg Whites (12 large): These are the foundation of angel food cake. Whipped to stiff peaks, they give the cake its signature lightness.
• Granulated Sugar (1 cup, divided): Sweetens the cake and helps stabilize the whipped egg whites.
• Cake Flour (1 cup): Lighter than all-purpose flour, it keeps the crumb soft and tender.
• Cream of Tartar (1 1/2 tsp): Essential for stabilizing the egg whites during whipping.
• Vanilla Extract (1 1/2 tsp): Adds depth and a warm, comforting flavor.
• Salt (1/4 tsp): Just a bit to balance the sweetness and enhance flavor.
• Fresh Raspberries or Raspberry Compote (1 cup): The tangy contrast to the sweet cake, layered between or swirled inside.
• Heavy Whipping Cream (2 cups): For making a soft, luxurious whipped cream topping.
• Powdered Sugar (1/4 cup): Sweetens the whipped cream without adding graininess.
• Optional: Lemon Zest (1 tsp): Adds a refreshing brightness that pairs beautifully with raspberry.

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How To Make the Homemade Raspberry And Cream Angel Food Cake

Step 1: Whip the Egg Whites

Pour the egg whites into a large, clean mixing bowl. Beat on medium speed until frothy. Add cream of tartar and a pinch of salt. Gradually add 1/2 cup of sugar while increasing speed to medium-high. Beat until stiff, glossy peaks form.

Step 2: Fold in Dry Ingredients

Sift together the remaining 1/2 cup sugar and cake flour. Using a rubber spatula, gently fold this mixture into the whipped egg whites in small batches. Be careful not to deflate the whites—use light, sweeping motions.

Step 3: Bake the Cake

Pour the batter into an ungreased tube pan. Smooth the top and run a knife through the batter to pop air bubbles. Bake at 350°F (175°C) for 35–40 minutes, until the top is golden and springs back when touched.

Step 4: Cool Completely

Invert the pan upside-down onto a cooling rack or bottle neck and let the cake cool completely before removing it. This prevents collapse.

Step 5: Make Whipped Cream

In a cold mixing bowl, beat heavy cream with powdered sugar and vanilla extract until soft peaks form. Chill until ready to use.

Step 6: Assemble and Fill

Once the cake is fully cooled, slice it into 2 or 3 layers using a serrated knife. Spread whipped cream and raspberry compote or fresh raspberries between the layers. Re-stack and generously frost the top with more whipped cream.

Step 7: Chill & Serve

Refrigerate the cake for at least an hour before serving to let the flavors meld and the whipped cream firm up. Slice and serve chilled.

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How to Serve and Store Homemade Raspberry And Cream Angel Food Cake

Serve this cake chilled for the most refreshing experience—especially during warmer months. A clean, sharp serrated knife is ideal for neat slices, and wiping the knife between cuts helps maintain that beautiful layered look.

To store, cover the cake with a cake dome or gently wrap it in plastic wrap and refrigerate. It keeps well for up to 3 days, though the whipped cream may start to loosen a bit over time. If you’re planning to make it ahead, store the unfrosted cake and assemble the layers the day you’re serving for optimal texture.

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Frequently Asked Questions

Can I use frozen raspberries?

Yes, but thaw and drain them well to avoid extra moisture soaking into the cake layers.

Can I make this cake in advance?

Absolutely! You can bake the angel food cake a day ahead. Just wrap it tightly once cooled, then slice and assemble with cream and raspberries the next day.

What if I don’t have a tube pan?

A tube pan really is best for angel food cake structure, but in a pinch, you can use two loaf pans. Just be cautious with cooling—improper cooling may deflate the cake.

Can I use store-bought whipped cream?

Yes, though freshly whipped cream offers better texture and flavor. If using store-bought, choose one with minimal additives and stabilize with a bit of powdered sugar if needed.

How do I know when egg whites are whipped enough?

You’ll know they’re ready when stiff, glossy peaks form and the mixture holds shape without drooping. Be careful not to over-whip, or they’ll become dry and grainy.

Can this be made gluten-free?

Yes! Use a gluten-free cake flour blend. Make sure it’s specifically for cakes to preserve the soft, airy crumb.

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Want More Cake Ideas with a Twist?

If you loved this Homemade Raspberry and Cream Angel Food Cake, try out these other show-stopping cakes on Life With Olivia:

• Pineapple Coconut Dream Cake for a tropical delight.
• Strawberry Crunch Pound Cake if you’re after nostalgic, fruity flavor.
• Carrot Pound Cake with Vanilla Glaze for a cozy classic twist.
• 2-Ingredient Pineapple Cake when you need something super easy and sweet.
• Kentucky Butter Cake for that golden, buttery crumb.

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And let me know in the comments how yours turned out. Did you add extra fruit or change the filling? Try a chocolate drizzle?

I love hearing how others bring their own flair to these recipes. Questions and baking tips are always welcome—let’s make every slice better together!

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