Chocolate Raspberry Angel Food Cake Recipe

Name: Chocolate Raspberry Angel Food Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup granulated sugar, divided; 2/3 cup unsweetened Hershey's cocoa; 1/2 cup sifted cake flour (not self-rising; sift before measuring); 1/2 teaspoon salt; 10 large egg whites; 1 teaspoon cream of tartar; 2 teaspoons vanilla extract; 8 ounces raspberries (about 1 1/3 cups); confectioners' sugar for dusting (optional); Equipment: a 9-inch springform pan (at least 2 3/4-inches deep)

Servings: persons

1
Preheat the oven to 350u00b0F with the rack in the middle. Line the bottom of the springform pan with a round of parchment paper, anchoring it to the pan with a tiny smear of butter in the center.
2
Sift 1/2 cup sugar with the cocoa, the cake flour, and the salt onto a sheet of wax paper.
3
In a large bowl with an electric mixer at medium-high speed, beat the egg whites with the cream of tartar until the foam just holds a soft shape. Gradually add the remaining 1/2 cup sugar, beating, along with the vanilla, and continue to beat just until the meringue barely holds soft peaks (keep it loose; don't go all the way to stiff peaks).
4
Sift the cocoa mixture over the meringue and with a large whisk fold it into the meringue gently but thoroughly.
5
Gently transfer the batter with a rubber spatula to the ungreased springform pan, spreading it evenly and smoothing the top, and scatter the raspberries over the top. (The batter will almost fill the pan. For safekeeping put a sheet of foil on the bottom of the oven to catch any overflow from the cake pan, but I made the cake twice and it never spilled over.)
6
Bake the cake until a wooden skewer inserted in the center comes out clean, about 40 minutes (the cake will rise above the pan, but it doesn't spill over). Let the cake cool completely in the pan on a rack.
7
Run a thin knife around the edge to free the cake from the side of the pan before removing the side of the springform pan. Dust the top of the cake with confectioners sugar, if desired.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup granulated sugar, divided, 2/3 cup unsweetened Hershey's cocoa, 1/2 cup sifted cake flour (not self-rising; sift before measuring), 1/2 teaspoon salt, and more.

Yes, Chocolate Raspberry Angel Food Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Raspberry Angel Food Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions