Print

Raspberry Angel Cake Dessert

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 59 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. Combine whipped cream with Jell-O mixture: Gently fold the whipped cream into the cooled Jell-O and raspberry mixture until evenly combined.
  4. 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.
  5. Chill overnight: Cover the springform pan and refrigerate the cake overnight to allow it to set and flavors to meld.
  6. 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.
  7. 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.

Find it online: https://yumfoodusa.com/raspberry-angel-cake-dessert/