Fluffy Raspberry Cloud Cake

This raspberry angel food cake transforms the classic light dessert with bursts of tangy raspberry flavor. The airy, cloud-like texture combined with fresh berry sweetness creates a dessert that's both impressive and surprisingly simple to make.

I first made this cake for my sister's summer birthday when she requested something lighter than traditional birthday cake. The beautiful pink-speckled slices have become our go-to celebration dessert during berry season.

Ingredients

• Angel food cake mix provides the perfect light and airy base for this dessert. Look for boxes that list only simple ingredients
• Fresh raspberries offer bright color and tangy flavor. Choose plump berries without mold or mushiness
• Water helps maintain the classic angel food texture
• Lemon juice brightens all the flavors and balances the sweetness
• Vanilla extract adds depth and warmth. Use real vanilla not imitation for best results
• Sugar gently sweetens the raspberries without overpowering their natural flavor

Step-by-Step Instructions

Preheat Your Oven

Set your oven to 350°F. This moderate temperature allows the cake to rise properly without browning too quickly. Position your rack in the center of the oven for even heat distribution.

Prepare The Cake Mix

Combine cake mix with water, lemon juice, and vanilla extract in a large bowl. Beat with an electric mixer on high speed for about 2 minutes until stiff peaks form. The batter should be thick enough that when you lift the beater, a peak forms and holds its shape without drooping.

Incorporate The Raspberries

Gently fold fresh raspberries into the batter using a rubber spatula with a light hand. Use a cutting and folding motion rather than stirring to preserve both the berries and the air bubbles in your batter. Some raspberries will break apart, creating beautiful pink streaks throughout the cake.

Bake To Perfection

Transfer the batter to an ungreased tube pan, smoothing the top gently. Bake for 35-40 minutes until the top is golden brown and springs back when lightly touched. A toothpick inserted near the center should come out clean without wet batter clinging to it.

Cool Completely

Immediately invert the pan onto a bottle neck or cooling rack and let cool for about an hour. This upside-down cooling prevents the cake from collapsing and maintains its airy structure.

Unmold With Care

Run a thin knife around the edges of the pan and around the central tube. Gently remove the cake, preserving its delicate texture and shape. Transfer to a serving plate with a flat spatula.

Bookmark

The raspberries are truly the star of this recipe. My grandmother always said that the secret to a perfect raspberry angel food cake is letting some berries break naturally during folding rather than trying to keep them all intact. Those streaks of pink create the most beautiful marbled effect throughout the cake.

Storing Your Cake

Angel food cakes maintain their texture best at room temperature for the first day. Store uncovered or loosely covered for up to 24 hours to maintain the delicate crust. For longer storage, place in an airtight container in the refrigerator for up to 5 days. The texture may become slightly more dense after refrigeration, but the flavor remains delicious. Bring slices to room temperature before serving for best taste and texture.

Perfect Pairings

This raspberry angel food cake pairs beautifully with so many accompaniments. Try serving with a dollop of lightly sweetened whipped cream and additional fresh raspberries for a classic presentation. For something more indulgent, add a scoop of vanilla bean ice cream or lemon sorbet on the side. A simple lemon glaze drizzled over the top adds a perfect citrus note that enhances the raspberry flavor. For a special occasion, serve with champagne or prosecco for a celebration-worthy combination.

Troubleshooting Tips

Angel food cakes can sometimes be tricky, but a few simple techniques ensure success. If your cake falls after baking, you may have underbaked it or cooled it right-side up instead of inverted. Make sure your tube pan is completely clean and grease-free as any residue can prevent proper rising. When folding in raspberries, work quickly but gently to maintain as much air in the batter as possible. If using frozen berries, thaw completely and drain thoroughly to prevent excess moisture from affecting the cake texture.

Recipe Q&A

→ Why must angel food cake be cooled upside down?

Cooling the cake upside down prevents it from collapsing during the cooling process. The cake's structure is primarily supported by whipped egg whites, which remain delicate until completely cooled. Inverting allows gravity to help maintain the cake's height and airy texture while cooling.

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used, but they should be thoroughly thawed and drained first to remove excess moisture. Pat them dry with paper towels before folding into the batter to prevent color bleeding and maintain the cake's structure. Fresh raspberries generally hold their shape better during baking.

→ Why is my angel food cake not rising properly?

Several factors can affect rising: overmixing can deflate the egg whites, grease in the bowl or on utensils can prevent proper foaming, and using a greased pan allows the batter to slide down instead of climbing the sides during baking. Always use clean, dry equipment and an ungreased tube pan for best results.

→ How do I prevent my cake from sticking to the pan?

Unlike most cakes, angel food cake should be baked in an ungreased pan. The batter needs to cling to the sides to rise properly. After cooling completely, run a thin knife around the edges and center tube to release the cake. Some pans have removable bottoms which makes removal easier.

→ What makes angel food cake different from other cakes?

Angel food cake contains no fat (butter or oil) and relies solely on whipped egg whites for leavening rather than baking powder or soda. It uses cake flour for a more delicate texture and has a significantly lower calorie content than traditional cakes. The result is an exceptionally light, airy texture.

→ What are some serving suggestions for raspberry angel food cake?

Serve with fresh raspberries, a dusting of powdered sugar, or a dollop of lightly sweetened whipped cream. A drizzle of raspberry sauce or coulis adds elegant presentation and intensifies the flavor. For a more decadent dessert, pair with lemon curd or a scoop of vanilla ice cream.