If you are searching for a light, refreshing, and show-stopping dessert to brighten up your day, look no further than this delightful Raspberry Angel Cake Dessert. Combining airy angel food cake, luscious whipped cream, and the bright tartness of raspberry Jell-O with juicy frozen raspberries, this no-bake treat offers the perfect balance of sweet and tangy flavors. It’s ideal for summer gatherings, family dinners, or simply indulging your sweet tooth with something easy yet elegant. Once you try this recipe, it’s sure to become one of your favorite go-to desserts for any occasion.
Ingredients You’ll Need
Though this Raspberry Angel Cake Dessert feels indulgent and fancy, the list of ingredients is delightfully simple and straightforward. Each component plays a key role: the raspberry Jell-O brings vibrant color and flavor, while the angel food cake provides a fluffy base, and the whipped cream adds rich, creamy texture.
- Raspberry Jell-O (1 3 oz package): This infuses the dessert with that classic, bright raspberry flavor and a gentle gel-like texture to hold it together.
- Boiling water (1 1/4 cup): Essential for dissolving the Jell-O quickly and evenly to meld with the fruit.
- Frozen raspberries (10-12 oz bag): Their tart juiciness contrasts beautifully with the sweetness of the dessert and thaws perfectly into the Jell-O mixture.
- Heavy whipping cream (3 cups): Whipped to soft and stiff peaks, the cream adds the luscious texture and lightness that makes this dessert so irresistible.
- Angel food cake (1 cake): A fluffy and airy cake that serves as the perfect gluten-free base, soaking up the raspberry flavors without weighing the dessert down.
- Fresh raspberries (optional): For an elegant garnish that adds a fresh pop of color and flavor when serving.
How to Make Raspberry Angel Cake Dessert
Step 1: Prepare the Raspberry Jell-O Mixture
Start by dissolving the raspberry Jell-O in boiling water within a large mixing bowl. Once fully dissolved, fold in the frozen raspberries. Stir gently until the berries begin to thaw but still retain their shape. Place the mixture in the fridge to chill for 15 to 20 minutes until it cools down and thickens slightly—this cooling step is crucial to avoid melting the whipped cream later.
Step 2: Whip the First Portion of Cream
As the Jell-O mixture cools, whip 1 cup of heavy whipping cream until soft peaks form. This means when you lift your whisk, the cream holds its shape gently but still melts softly. The softness is important here because you’ll be folding this cream into the Jell-O mixture, creating a light, mousse-like consistency perfect for layering.
Step 3: Combine Whipped Cream with Jell-O Mixture
Carefully fold the whipped cream into the cooled Jell-O and raspberry mixture. Folding, rather than stirring vigorously, preserves that airy texture and avoids deflating the cream. This step transforms the mixture into a smooth, fluffy custard-like filling that complements the angel food cake beautifully.
Step 4: Layer the Cake and Filling
Take a 10-inch springform pan and tear half of the angel food cake into irregular small pieces. Spread these pieces evenly across the bottom of the pan. Pour half of the whipped Jell-O mixture over the cake, spreading gently. Repeat the layers one more time with the remaining cake pieces and Jell-O mixture. The alternating layers create a delightful interplay of textures and flavors in every bite.
Step 5: Chill Overnight
Cover your pan and place it in the refrigerator overnight. This extended chilling allows the layers to set firmly, melding the flavors together and achieving that perfect sliceable consistency without baking.
Step 6: Release and Decorate
The next day, run a knife around the edges of the pan to loosen the cake and unlock the springform. Carefully invert the cake onto a serving platter. Then, whip the remaining 2 cups of heavy cream into stiff peaks for the frosting. Use this whipped cream to frost the top and sides of your cake beautifully. Garnish with fresh raspberries for a finishing touch of elegance and vibrant color.
How to Serve Raspberry Angel Cake Dessert
Garnishes
Fresh raspberries on top not only provide a delicious burst of natural sweetness and tartness but also add a stunning visual appeal with their bright red jewel-like color. For extra flair, consider sprinkling a few mint leaves or lightly dusting powdered sugar to make your Raspberry Angel Cake Dessert look absolutely irresistible.
Side Dishes
This dessert shines on its own but pairs wonderfully with light, refreshing sides like a simple mixed greens salad or a palate-cleansing lemon sorbet. These sides balance out the rich creaminess and add to the overall summer vibe of your meal.
Creative Ways to Present
Beyond the classic springform cake presentation, you can serve this dessert in individual clear cups or trifle bowls, layering broken angel food cake pieces with the raspberry cream mixture for an easy-to-serve, elegant option. Another fun idea is to make mini versions using silicone molds for personalized portions — perfect for parties or special occasions.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Raspberry Angel Cake Dessert covered tightly in the refrigerator. It will stay fresh and flavorful for up to three days, but enjoy it sooner rather than later to experience the best texture and taste.
Freezing
While this dessert tastes best fresh, you can freeze it for up to one month if needed. Wrap it tightly in plastic wrap and foil to prevent freezer burn. When ready to enjoy, thaw slowly overnight in the fridge to preserve that creamy consistency without sogginess.
Reheating
Since this is a chilled, no-bake dessert, reheating is not recommended. It’s best served cold to maintain its airy structure and refreshing flavors.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used, but they won’t provide the slightly softened texture that frozen raspberries create when they thaw in the Jell-O mixture. If you use fresh, you might want to gently mash a few to release some juices and maintain moisture in the dessert.
Is this Raspberry Angel Cake Dessert gluten-free?
Angel food cake is typically gluten-free as it is made primarily from egg whites, sugar, and flour alternatives, but it’s important to check the packaging to be sure. If you need a strict gluten-free version, look for specifically labeled gluten-free angel food cake or bake your own using gluten-free flour.
Can I substitute Jell-O flavors or fruits?
Absolutely! While raspberry is delicious, you can swap the Jell-O and fruit for other combinations like strawberry with strawberries or blueberry with blueberries. This versatility allows you to customize the dessert for different seasons or preferences.
How long in advance can I prepare this dessert?
You can prepare this Raspberry Angel Cake Dessert up to a day ahead, which is perfect for entertaining. Just whip it up the night before and keep it chilled until serving to enjoy maximum flavor and the perfect texture.
What if I don’t have a springform pan?
If you don’t have a springform pan, you can assemble the dessert in a deep glass bowl or trifle dish for a pretty layered presentation. Just keep in mind it won’t have the neat, sliceable shape of the classic cake, but it will taste just as wonderful.
Final Thoughts
There is something truly magical about the Raspberry Angel Cake Dessert that effortlessly combines light, airy textures with vibrant raspberry flavors and creamy decadence. Once you make it, you’ll find it’s an easy, crowd-pleasing dessert perfect for warm days and special celebrations alike. So, grab your ingredients, dive into this simple preparation, and treat yourself and your loved ones to a dessert that’s as beautiful to look at as it is delicious to eat!
PrintRaspberry Angel Cake Dessert
A refreshing and easy no-bake Raspberry Angel Cake Dessert, perfect for summer. Layers of angel food cake are soaked in raspberry Jell-O mixed with raspberries and whipped cream, then chilled overnight for a light, fruity treat topped with fresh whipped cream and raspberries.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes plus overnight chilling time
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Raspberry Jell-O Mixture
- 1 (3 oz) package raspberry Jell-O
- 1 1/4 cups boiling water
- 10 or 12 oz bag frozen raspberries
- 3 cups heavy whipping cream (divided)
Cake
- 1 angel food cake
Garnish
- Fresh raspberries (optional)
Instructions
- Dissolve Jell-O and mix raspberries: In a large mixing bowl, dissolve the raspberry Jell-O in 1 1/4 cups boiling water. Add the frozen raspberries and stir until they are mostly thawed. Chill the mixture in the refrigerator for 15 to 20 minutes until it cools and slightly thickens.
- Whip cream for folding: While the Jell-O mixture is cooling, whip 1 cup of the heavy whipping cream until soft peaks form. This will be folded into the Jell-O mixture to create a light texture.
- Combine whipped cream with Jell-O mixture: Gently fold the whipped cream into the cooled Jell-O and raspberry mixture until evenly combined.
- Assemble the cake layers: In a 10-inch springform pan, place half of the angel food cake torn into small pieces. Pour half of the Jell-O mixture over the cake pieces to soak them. Repeat with the remaining cake pieces and Jell-O mixture to create two layered stacks.
- Chill overnight: Cover the springform pan and refrigerate the cake overnight to allow it to set and flavors to meld.
- Remove from pan and garnish: Run a knife around the pan to loosen the sides then release and remove the springform ring. Carefully slide a knife under the metal base to separate the cake onto a serving platter.
- Whip remaining cream and decorate: Whip the remaining 2 cups of heavy whipping cream to stiff peaks. Frost the top and sides of the cake with the whipped cream and garnish with fresh raspberries if desired.
Notes
- You can substitute any other frozen fruit and matching Jell-O flavor if raspberries are not preferred. Frozen strawberries and blueberries both work well with their respective Jell-O flavors.
- Use a gentle folding technique to keep the whipped cream aerated for a light, airy dessert.
- Chilling the dessert overnight is essential for the flavors to fully develop and the cake to set properly.