Dessert

Raspberry Angel Food Cake with Raspberry Swirl and Topping Recipe

ByHarper Ellington January 29, 2026January 29, 2026

Introduction

This Raspberry Angel Food Cake is a light, airy dessert perfect for spring and summer gatherings. The delicate cake is beautifully swirled with sweetened raspberries and topped with fresh berries and whipped cream for a refreshing treat.

A round two-layer white sponge cake with a thick middle layer of white cream and bright red raspberry filling peeking through, topped with a layer of white whipped cream covered with fresh whole raspberries and small green mint leaves. The cake sides appear soft and fluffy with a light golden-brown crust dusted lightly with powdered sugar, sitting on a white plate with three raspberries beside it, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cake flour
1 ½ cups granulated sugar, divided
12 large egg whites, at room temperature
1 ½ tsp cream of tartar
¼ tsp salt
2 tsp vanilla extract
1 tsp almond extract (optional)
1 cup fresh or frozen raspberries
2–3 tbsp sugar (for raspberry swirl)
Whipped cream for serving
Fresh raspberries for garnish

Instructions

Step 1: Preheat the oven to 350°F (175°C). Do not grease the angel food cake pan.
Step 2: In a small saucepan, heat the raspberries with 2–3 tablespoons of sugar over low heat until they are soft and slightly thickened. Mash lightly and set aside to cool.
Step 3: In a large bowl, beat the egg whites with cream of tartar and salt until soft peaks form. Gradually add ¾ cup of the granulated sugar while continuing to beat until stiff peaks form.
Step 4: Gently fold in the vanilla extract, almond extract if using, and sifted cake flour in batches until just combined.
Step 5: Pour half of the batter into the pan, then spoon half of the cooled raspberry mixture over it. Repeat with the remaining batter and raspberries. Use a knife or skewer to gently swirl the raspberries through the batter.
Step 6: Bake for 35–40 minutes, or until the cake springs back lightly when touched.
Step 7: Invert the pan and let the cake cool completely before removing it from the pan.
Step 8: Serve the cake with whipped cream and fresh raspberries on top.

Tips & Variations

Make sure egg whites are at room temperature for better volume when beaten.
Use fresh raspberries for a brighter flavor or frozen ones if fresh are out of season—just thaw and drain excess juice before cooking.
For a nut-free version, omit the almond extract without affecting the texture.
Try different berry combinations like blueberries or strawberries for variety.

Storage

Store the cake covered loosely with plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days but expect the cake to soften slightly. Reheat gently in the microwave if desired, but it’s best served fresh with the whipped cream.

How to Serve

A round cake with one slice removed shows three clear layers: the bottom and top layers are light golden sponge cake, soft and fluffy in texture; the middle layer is a thick white whipped cream filling, mixed with bright red raspberry sauce and some whole raspberries; the top of the cake is covered with a thick layer of white whipped cream, topped with fresh red raspberries and small green mint leaves; a few loose raspberries are placed on the white plate around the cake, which sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of an angel food cake pan?

An angel food cake pan is recommended because it allows the cake to climb the sides and rise properly. If you don’t have one, use a tube pan and do not grease it, but the texture and rise may differ slightly.

Why is cream of tartar used in the recipe?

Cream of tartar stabilizes the egg whites and helps them maintain volume when beaten, which is essential for the light and airy texture of angel food cake.