Homemade Raspberry Cream Angel Food Cake is a delightful and surprisingly simple recipe that makes a light, fluffy cake extra special with a burst of fruity creaminess, perfect for any occasion. This recipe is incredibly useful for impressing guests or simply treating yourself to a gorgeous dessert without the bakery price tag.
Key Ingredients for Homemade Raspberry Cream Angel Food Cake
- 1 (16-ounce) package frozen raspberries, thawed and drained of excess liquid
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 (16-ounce) angel food cake, store-bought or homemade, cooled
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
How to Make Homemade Raspberry Cream Angel Food Cake
This Homemade Raspberry Cream Angel Food Cake is a dream to make, offering a triumph of fluffy goodness balanced by a sweet, vibrant raspberry cream. The simplicity of assembling this dessert allows the delicate angel food cake to shine, elevated by a luscious homemade topping that takes mere minutes to whip up. Get ready for a satisfying treat that takes approximately 20 minutes of active preparation time.
Step-by-Step Instructions
- Prepare the Raspberry Sauce: In a medium saucepan, combine the thawed and drained raspberries, 1/2 cup granulated sugar, and cornstarch. Stir well to dissolve the cornstarch.
- Cook the Raspberry Sauce: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to boil. This should take about 5-7 minutes.
- Add Flavor to the Sauce: Once thickened, remove the saucepan from the heat. Stir in the water and lemon juice. Continue to stir until smooth.
- Cool the Raspberry Sauce: Pour the raspberry sauce into a bowl and let it cool completely. You can speed this up by placing the bowl in an ice bath or refrigerating it.
- Prepare the Whipped Cream: While the raspberry sauce is cooling, in a separate medium bowl, whip the chilled heavy cream until soft peaks form.
- Sweeten the Whipped Cream: Gradually add the 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract to the whipped cream. Continue whipping until stiff peaks form. Be careful not to overmix.
- Assemble the Cake: Carefully slice the cooled angel food cake into three horizontal layers.
- Layer the Cake: Place the bottom layer of angel food cake on your serving platter. Spread a generous amount of the cooled raspberry sauce evenly over this layer.
- Add the Whipped Cream: Next, spread a layer of the whipped cream over the raspberry sauce.
- Repeat Layers: Place the second layer of angel food cake on top, and repeat the process with another layer of raspberry sauce followed by whipped cream.
- Top the Cake: Finish by placing the top layer of angel food cake and generously cover the entire cake (top and sides) with the remaining whipped cream.
- Garnish and Serve: Drizzle any remaining raspberry sauce over the top of the cake and garnish with fresh raspberries or a sprig of mint, if desired. Chill the cake for at least 30 minutes before serving to allow the flavors to meld.
Why You’ll Love This Homemade Raspberry Cream Angel Food Cake
You’ll adore this Homemade Raspberry Cream Angel Food Cake for its ethereal lightness, perfectly complemented by the vibrant, homemade raspberry cream. Unlike a heavy, dense cake, this dessert is incredibly airy and refreshing, making it a delightful end to any meal. The real magic lies in the simple yet impactful combination of fluffy cake and sweet-tart raspberry goodness, a pairing that never disappoints and feels a world away from a store-bought imitation.
Moreover, making this Homemade Raspberry Cream Angel Food Cake at home is a fantastic way to save money without sacrificing on taste or presentation, proving that elegance doesn’t have to come with a hefty price tag. The cost of a few simple ingredients pales in comparison to the expense of a bakery-bought cake, and the satisfaction of creating something so beautiful from scratch is truly rewarding. Imagine the delightful contrast of the cloud-like cake texture with the luscious burst of raspberry sauce and the smooth, sweet whipped cream – it’s a flavor symphony waiting to happen! Dive into this recipe and experience the joy of baking a truly wonderful dessert.
Storing and Reheating Tips
- Short-term Storage (Refrigeration): Properly store any leftover Homemade Raspberry Cream Angel Food Cake in an airtight container in the refrigerator. It will stay fresh and delicious for up to 2-3 days. Ensure the cake is completely cooled before covering it to prevent condensation.
- Freezing: Due to the delicate nature of angel food cake and the whipped cream, freezing this specific dessert is generally not recommended as the texture may be compromised upon thawing. If you must freeze it, do so before adding the whipped cream and raspberry sauce. Wrap individual slices very tightly in plastic wrap, then in foil, and freeze for up to 1 month. Thaw overnight in the refrigerator and then top with fresh whipped cream and sauce.
- Reheating: This cake is best served chilled and does not require reheating.
Final Thoughts
This Homemade Raspberry Cream Angel Food Cake is a testament to how simple, fresh ingredients can create an utterly spectacular dessert. We encourage you to try this recipe at home; its beauty and delightful taste are sure to make it a new favorite for any occasion.
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Homemade Raspberry Cream Angel Food Cake
Ingredients
Method
- In a medium saucepan, combine the thawed and drained raspberries, 1/2 cup granulated sugar, and cornstarch. Stir well to dissolve the cornstarch.1 (16-ounce) package frozen raspberries, 1/2 cup granulated sugar, 1 tablespoon cornstarch
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to boil. This should take about 5-7 minutes.
- Once thickened, remove the saucepan from the heat. Stir in the water and lemon juice. Continue to stir until smooth.1/4 cup water, 1 tablespoon fresh lemon juice
- Pour the raspberry sauce into a bowl and let it cool completely. You can speed this up by placing the bowl in an ice bath or refrigerating it.
- While the raspberry sauce is cooling, in a separate medium bowl, whip the chilled heavy cream until soft peaks form.1 cup heavy whipping cream
- Gradually add the 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract to the whipped cream. Continue whipping until stiff peaks form. Be careful not to overmix.2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract
- Carefully slice the cooled angel food cake into three horizontal layers.1 (16-ounce) angel food cake
- Place the bottom layer of angel food cake on your serving platter. Spread a generous amount of the cooled raspberry sauce evenly over this layer.1 (16-ounce) angel food cake
- Next, spread a layer of the whipped cream over the raspberry sauce.
- Place the second layer of angel food cake on top, and repeat the process with another layer of raspberry sauce followed by whipped cream.1 (16-ounce) angel food cake
- Finish by placing the top layer of angel food cake and generously cover the entire cake (top and sides) with the remaining whipped cream.1 (16-ounce) angel food cake
- Drizzle any remaining raspberry sauce over the top of the cake and garnish with fresh raspberries or a sprig of mint, if desired. Chill the cake for at least 30 minutes before serving to allow the flavors to meld.