Raspberry Cream Angel Food Cake
Looking to freshen up your summer potluck offerings? Don’t wait until August to try this raspberry cream angel food cake! It is simple, delicious and perfect for a night with family at home or to bring to a potluck event. I follow Mel’s Kitchen Cafe on Pinterest and I am always staying up to date on her new recipes. She just released this cake and I saw it on Pinterest and gave it a try right away. It’s a Pinterest win for sure!
12 cups cubed angel food cake (see note)
12 ounces light or regular cream cheese, softened to room temperature
1 cup half and half or evaporated milk
2/3 cup (5 ounces) granulated sugar
1 tablespoon fresh lemon zest
1 teaspoon lemons extract (optional, use for more lemon flavor)
1 1/2 cups heavy cream
1/4 cup (1 ounce) powdered sugar
16 ounces fresh or frozen raspberries (don't thaw if frozen)
1/4 cup (1.75 ounces) granulated sugar
2 tablespoons cornstarch
1/4 cup cold water
1/4 cup fresh lemon juice (zest lemons before using juice - the zest is used in the cream layer)
Directions:
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I have so many recipes, dessert recipes especially that are time intensive to make them beautiful. This recipe is just the opposite! It’s layered in a 9x13 pan to feed a crowd, but doesn’t sacrifice the beautiful colors and textures, making this a show stopping dessert! I am a sucker for anything lemon, so this lemon infused raspberry flavor really hits the mark for me.
To give you some perspective, this cake is made with 3 layers repeated for a total of 6 layers in this order:
You can compile this in a serving dish, a trifle dish or even plate it individually depending on your event!
Begin making the raspberry filling. On the stove, combine raspberries, sugar, corn starch as thickener, water and lemon juice. Simmer until thickened for 5-7 minutes, continuously stirring. Let this chill to room temperature.
Now for the cake and cream layer, whip cream cheese, half and half or evaporated milk, sugar, lemon zest, and lemon extract for 3-4 minutes until smooth and creamy. Place the cubed cake in a bowl and cover with cream mixture. Gently mix. For the whipped cream, beat heavy cream with powdered sugar until peaks form.
Now layer your levels with coated cubes, raspberry filling and whipped cream. This dish is supposed to be messy and layered, lean into it! As Mel puts it, “This is one of those beautifully messy desserts!”
I think this dish is best made a few hours ahead of time and chilled. The flavors blend into each other an make this dish a crowd pleaser for sure. Enjoy!
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Heavenly Raspberry Cream Angel Food Cake Dessert
My homemade Angel food cake is delicious….but boxed mix is so so so good. Can’t be matched in flavor Author: Bryn
Serving size: 10
Calories per serving: 419
Ingredients:
Calories per serving: 419
12 cups cubed angel food cake (see note)
12 ounces light or regular cream cheese, softened to room temperature
1 cup half and half or evaporated milk
2/3 cup (5 ounces) granulated sugar
1 tablespoon fresh lemon zest
1 teaspoon lemons extract (optional, use for more lemon flavor)
1 1/2 cups heavy cream
1/4 cup (1 ounce) powdered sugar
16 ounces fresh or frozen raspberries (don't thaw if frozen)
1/4 cup (1.75 ounces) granulated sugar
2 tablespoons cornstarch
1/4 cup cold water
1/4 cup fresh lemon juice (zest lemons before using juice - the zest is used in the cream layer)
Directions:
For the raspberry filling, in a medium saucepan, combine the raspberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature, or refrigerate until needed (can be made several days in advance).
For the cake and cream layer, with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk, sugar, lemon zest and lemon extract (if using) until smooth and creamy, 3-4 minutes, scraping down the sides of the bowl as needed.
Place the angel food cake cubes in a large bowl and pour over the cream mixture (see note). Gently mix until the cake pieces are evenly coated.
For the whipped cream, beat together the heavy cream and powdered sugar until soft peaks form (or use a blender to whip the cream and sugar together).
To assemble, in a trifle dish, a large glass bowl or a 9X13-inch (or slightly smaller) dish, spread half of the angel food cake mixture. It's ok if it doesn't form a completely even layer.
Dollop half of the raspberry mixture across the top (I don't spread this layer). Then dollop half of the sweetened whipped cream on top and spread into a mostly even layer. Repeat the layers (angel food cake, raspberries, whipped cream). The layers don't have to be perfect. It's one of those beautiful messy desserts.
Cover and refrigerate at least 2 hours or up to 24 hours. Serve chilled.
Source: melskitchencafe.com
For the cake and cream layer, with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk, sugar, lemon zest and lemon extract (if using) until smooth and creamy, 3-4 minutes, scraping down the sides of the bowl as needed.
Place the angel food cake cubes in a large bowl and pour over the cream mixture (see note). Gently mix until the cake pieces are evenly coated.
For the whipped cream, beat together the heavy cream and powdered sugar until soft peaks form (or use a blender to whip the cream and sugar together).
To assemble, in a trifle dish, a large glass bowl or a 9X13-inch (or slightly smaller) dish, spread half of the angel food cake mixture. It's ok if it doesn't form a completely even layer.
Dollop half of the raspberry mixture across the top (I don't spread this layer). Then dollop half of the sweetened whipped cream on top and spread into a mostly even layer. Repeat the layers (angel food cake, raspberries, whipped cream). The layers don't have to be perfect. It's one of those beautiful messy desserts.
Cover and refrigerate at least 2 hours or up to 24 hours. Serve chilled.
Source: melskitchencafe.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
I have so many recipes, dessert recipes especially that are time intensive to make them beautiful. This recipe is just the opposite! It’s layered in a 9x13 pan to feed a crowd, but doesn’t sacrifice the beautiful colors and textures, making this a show stopping dessert! I am a sucker for anything lemon, so this lemon infused raspberry flavor really hits the mark for me.
To give you some perspective, this cake is made with 3 layers repeated for a total of 6 layers in this order:
- Coated cake cubes
- Raspberry filling
- Sweetened whip cream
You can compile this in a serving dish, a trifle dish or even plate it individually depending on your event!
Begin making the raspberry filling. On the stove, combine raspberries, sugar, corn starch as thickener, water and lemon juice. Simmer until thickened for 5-7 minutes, continuously stirring. Let this chill to room temperature.
Now for the cake and cream layer, whip cream cheese, half and half or evaporated milk, sugar, lemon zest, and lemon extract for 3-4 minutes until smooth and creamy. Place the cubed cake in a bowl and cover with cream mixture. Gently mix. For the whipped cream, beat heavy cream with powdered sugar until peaks form.
Now layer your levels with coated cubes, raspberry filling and whipped cream. This dish is supposed to be messy and layered, lean into it! As Mel puts it, “This is one of those beautifully messy desserts!”
I think this dish is best made a few hours ahead of time and chilled. The flavors blend into each other an make this dish a crowd pleaser for sure. Enjoy!
Sources:
- https://www.melskitchencafe.com/raspberry-cream-angel-food-cake-dessert/
Stefanie Hathaway
Monthly Newsletter Contributor since 2016
Email the author! stefanie@dvo.com
