Angel Food Cake with Berries Recipe
A dessert so airy it practically floats off the plate, topped with juicy berries that burst with every bite. This isn’t just cake—it’s a cloud of happiness. Skip the heavy desserts and make this angel food cake with berries instead. Your taste buds (and your waistline) will thank you.
Angel food cake is the underdog of desserts—minimal fat, maximum flavor, and a texture so light it defies physics. Paired with fresh berries, it’s a match made in heaven.
The secret? Whipped egg whites and zero butter (yes, really). It’s sweet but not cloying, impressive but stupidly easy, and looks like you spent hours when you totally didn’t.
The Berry Bonus
Berries aren’t just for looks. They add a tangy contrast to the cake’s sweetness, plus a hit of antioxidants. Strawberries, blueberries, raspberries—pick your fighter or go wild with all three. Pro tip: macerate them with a little sugar to create a syrup that soaks into the cake.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Servings: 10-12
Ingredients
Instructions
- Preheat and Prep: Heat your oven to 350°F (175°C). Grab an ungreased angel food cake pan—yes, ungreased. The cake needs to cling for dear life while baking.
- Dry Mix: Sift the cake flour and ¾ cup of sugar together. Repeat. And maybe once more for good luck. Set aside.
- Egg White Magic: In a squeaky-clean bowl, beat the egg whites, cream of tartar, and salt until foamy. Gradually add the remaining ¾ cup sugar, then whip to stiff peaks. Add vanilla and almond extract. Overmix? You’ll get a sad, dense cake. Don’t.
- Fold Like a Pro: Gently fold the flour mixture into the egg whites in small batches. Pretend you’re handling a baby cloud—no aggressive stirring.
- Bake: Pour the batter into the pan and smooth the top. Bake for 35 minutes or until golden and springy. Upside-down cooling is non-negotiable—use a bottle or cooling rack to prevent collapse.
- Berry Prep: While the cake cools, toss berries with lemon juice and a sprinkle of sugar. Let them sit until syrupy.
- Serve: Run a knife around the pan to release the cake. Top with berries, dust with powdered sugar, and watch it disappear.
Nutritional Values (Per Serving)
Calories: 180
Carbs: 40g
Protein: 4g
Fat: 0g
Sugar: 30g
Fiber: 1g
FYI, this is basically health food compared to most desserts. Just saying.
Storage Instructions
Store the cake (without berries) in an airtight container at room temp for up to 2 days or refrigerate for 5 days. Add berries fresh before serving—unless you enjoy soggy cake (weird). Freezing? Wrap slices tightly in plastic; they’ll last a month.
Common Mistakes to Avoid
- Greasing the pan: The cake needs to climb the sides. Grease = flat, sad cake.
- Cold egg whites: They won’t whip properly. Room temp or bust.
- Overmixing: Fold gently unless you want a brick.
- Skipping sifting: Lumps in flour = lumps in cake. Do the work.
Alternatives
No cake flour? Use all-purpose flour but replace 2 tbsp per cup with cornstarch. Vegan? Try aquafaba (bean liquid—trust us) instead of egg whites. Berries not your thing? Swap in mango, peaches, or a drizzle of chocolate. IMO, though, berries are the GOAT here.
Frequently Asked Questions
Can I use frozen berries?
Yes, but thaw and drain them first. Nobody wants a puddle of berry juice drowning their cake.
Why did my cake sink?
You probably didn’t cool it upside down, overmixed, or opened the oven too early. Patience, grasshopper.
Can I make this without a tube pan?
Technically yes, but the cake won’t rise as well. Use a bundt pan in a pinch, but invest in the right tool.
How do I know when the egg whites are stiff enough?
The peaks should stand straight when you lift the beaters. If they flop, keep whipping.
Can I add chocolate chips?
Sure, if you want to anger the dessert purists. Fold in mini chips gently, but expect a slightly denser texture.
Final Thoughts
This angel food cake with berries is the ultimate crowd-pleaser—light, refreshing, and deceptively simple. Whether it’s for a summer BBQ or a desperate Tuesday sugar craving, this recipe delivers every time.
So grab those eggs, whip up a storm, and prepare for compliments. And if someone asks for the recipe? Send them here. You’re welcome.
