Raspberry Angel Food Cake

The cake is light, airy, and every bite feels like it just melts away. It takes a little time, but the steps are simple, and the end result is absolutely worth it. If you’ve got a crowd to impress or just want to treat yourself, this cake will get people talking.

You’ll whip up a classic angel food cake from scratch, slice it open, and fill it with a raspberry-marshmallow whipped cream that’s rich and fruity without feeling heavy. The texture is everything.

This one’s great for potlucks, brunches, or summer parties, but don’t box it into one season. You can make it any time with fresh or frozen raspberries. It’s showy without being fussy.

The cake rises on egg whites alone, no fat, which means it’s all about technique. You’ll get best results with superfine sugar and cake flour. Follow the folding instructions, and you’ll be golden.

Why You’ll Love This Dish

• Airy and Light – This isn’t your average cake. It’s tall, soft, and spongey with no butter or oil.
• Fresh and Fruity – The whipped cream and raspberry filling gives every bite a pop of flavor.
• Great for Entertaining – It’s beautiful, sliceable, and a crowd favorite.
• No-Fuss Ingredients – Nothing complicated here—just pantry basics and fresh berries.
• Make-Ahead Friendly – Perfect when you want to prep dessert a few hours before serving.

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

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• Egg Whites – Provides structure and the signature fluffy texture. Room temp whites whip better.
• Cream Of Tartar – Stabilizes the whipped egg whites for tall, airy volume.
• Vanilla Extract – Adds subtle flavor depth to both cake and cream.
• Salt – Enhances flavor without making it salty.
• Superfine Granulated Sugar – Dissolves more easily for a smoother batter and whipped cream.
• Cake Flour – Low protein content helps keep the cake light and tender.
• Heavy Whipping Cream – Makes the rich, fluffy filling and frosting.
• Unflavored Gelatin – Stabilizes the whipped cream so it holds up well.
• Cold Water – Activates the gelatin without setting it before use.
• Mini Marshmallows – Add sweetness and texture to the cream filling.
• Fresh Raspberries – Bright, tart berries that balance the sweetness and add color.

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How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Whip Egg Whites – Beat with cream of tartar, vanilla, and salt. Add sugar gradually and whip to stiff peaks.
2. Fold In Dry Ingredients – Sift flour and sugar multiple times, then gently fold into egg whites.
3. Bake and Cool – Bake in an ungreased tube pan until golden. Cool upside-down on a bottle.
4. Make Whipped Cream Filling – Whip cream, sugar, vanilla, and dissolved gelatin. Mix in marshmallows and raspberries for the filling layer.
5. Assemble and Frost – Slice cake horizontally, fill with raspberry cream, top with more whipped cream, and chill.

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