Description
Raspberry Cream Angel Food Cake delivers a light, airy base paired with a silky raspberry‑infused whipped cream, creating a dessert that feels both elegant and effortless. Ideal for summer celebrations, this recipe uses a simple angel food cake mix, fresh raspberries, heavy cream, powdered sugar, and vanilla extract to build a three‑layer masterpiece. The cake stays moist, the cream holds its shape, and the vibrant berry swirls add a burst of color, making it perfect for brunch tables or picnics
Ingredients
Scale
- 1 box angel food cake mix
- 1 cup heavy cream
- 1 cup fresh raspberries (plus extra for garnish)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh mint leaves for garnish
Instructions
- 1. Prepare the angel food cake according to package instructions and let it cool completely.
- 2. In a mixing bowl, whip the heavy cream until soft peaks form.
- 3. Gradually add the powdered sugar and vanilla extract while continuing to whip until stiff peaks form.
- 4. Fold in the fresh raspberries gently to keep them intact.
- 5. Slice the cooled angel food cake horizontally into three layers.
- 6. Spread a layer of the raspberry cream between each cake layer and on top.
- 7. Garnish with additional raspberries and mint leaves.
Notes
- The cake can be made a day ahead and kept refrigerated. For a firmer texture
- chill the whipped cream before folding in the raspberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: Raspberry Cream Angel Food Cake, angel food cake recipe, raspberry dessert, easy summer cake, whipped cream frosting, how to make angel food cake