Heavenly Raspberry Angel Angel Cake dessert


This light and refreshing dessert for this raspberry angel fudge cake is perfect for summer! It is very easy and can be done in advance!

If there’s a dessert with an angel food cake included, count me in it. I’ve loved it since the beginning of time.

And this angel berries food cake dessert is incredibly adorable. Low maintenance but still amazing, it’s the perfect dessert for dining, barbecues, or whatever your summer (or year-round) plans are.

Layered food cake, raspberry, whipped cream in a white baking dish with a ladle

Messy in it

Full disclosure: This angel blueberry cake dessert won’t win any prizes once it’s painted.

It’s chaos. A little rigid. There is no point in trying to make it otherwise.

I kind of realize that messy desserts are heaven on a plate. No excuses. Only a whole lot of delicious treats is ready to be devoured.

If you are already a fan An older blueberry versionI think you’ll love this new (and slightly improved) berry.

A scoop of raspberry cake and food angel cream on a white plate with a spoon

Cranberry + lemon

The berries filling for this recipe gets a boost from a healthy amount of fresh lemon juice.

The flavors undoubtedly remain in camp berries, but the lemon zest adds a bright freshness to the mix, undeniably.

Fresh or frozen berries work great here. There is no need to thaw the frozen berries first. Simmer it with cornstarch, sugar, water and lemon juice until it thickens a little.

Cook berries, sugar and cornstarch until thick in a stainless steel saucepan

Angel food cake + cream

In the meantime, let’s focus our energy on angel food cake. Tasty!

Also, please don’t leave me alone at home with a whole angel food cake staring at me. It doesn’t end well (for the cake).

You can use any type of angel food cake here: store-bought box mix, homemade, ready-made I always use prepackaged angel food cake mix. For someone who loves to go the homemade route, there’s just something about the boxed angel food cake mix that feels like kryptonite to me. I love that.

The key is to use enough angel food cake cubes so that the cream filling is plentiful and covers the cubes evenly. You don’t want any dry spots. I use about 12 cups angel food cake cubes (which is 3/4 of our prepackaged mixed angel food cake).

Pour the cream cheese mixture over the angel food cake in a glass bowl

How to assemble angel food cake dessert

Spoiler alert: It’s not rocket science.

There are three main layers that are repeated for a total of six layers:

  • Coated angel food cake cubes
  • Berry filling
  • Sweet whipped cream

You can see that the layers are not perfect. They are a bit rustic. None of them are completely equal.

All is well. In fact, it’s the way it should be. Do not stress.

You can also choose to place this dessert in a small junky dish or glass bowl.

Angel food cake, raspberry jam, whipped cream in a 9 '' x 13 '' white skillet

You are Could you Serve this delicious mess on the spot, or you can put it in the fridge for a few hours or up to 24 hours.

I like the dessert to cool down for a while. Flavors and texture are improving, in my opinion.

Plus, who doesn’t love desserts that can be prepared ahead of time? Dreamy.

Raspberry cream angel food cake dessert stacked in a small glass tafel dessert plate

To serve, place portions of them on plates (paper plates are perfectly acceptable) or have heaps of delicious sweets and serve in candy cups or trifle.

Angel’s food cake dessert from this raspberry cream tastes great either way, and it’s a huge crowd. I have first-hand knowledge of this fact and can contact my own creature groups to testify if needed.

Check out the recipe notes if you really want the lemon zest (Lemon curdI’m looking at you.

Hope you like this! He is a goalkeeper and will be appearing again this summer.

Top-down view of a white plate with Angel Berry Cake Dessert

A year ago: Banana bread cakes with chocolate chips
two years ago: Soft and chewy oat biscuits with chocolate and coconut flavor {my favorite cookie}
Three years ago: A super-easy giant chocolate cake {12 inches!}
Four years ago: Best Italian Pasta Salad {with instant Italian dressing}
Five years ago: Homemade Divine Sticks For One Hour
Six years ago: Cajun Chicken Stroganoff
Seven years ago: Slow-cooker philly chicken sandwiches
Eight years ago: Banana and caramel pudding trifles
Nine years ago: Mushroom Lasagna in White Sauce
Ten years ago: Marinated caprese salad

10 servings

Preparation time:
45 minutes

Cooking time:
10 minutes

extra time:
2 hours

Total time:
2 hours 55 minutes

Layered food cake, raspberry, whipped cream in a white baking dish with a ladle


Berry filling:

  • 16 ounces of fresh or frozen berries (does not 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 (peel one lemon before using the juice – the peel is used in the cream layer)

Cake and cream:

  • 12 cups angel food cake (see note)

  • 12 ounces light or regular cream cheese, soft to room temperature

  • 1 1/2 cups or evaporated milk

  • 2/3 cup (5 ounces) granulated sugar

  • 1 tablespoon fresh lemon peel

  • 1 teaspoon lemon extract (optional, use for more lemon flavor)

whipped cream:

  • 1 1/2 cup heavy cream

  • 1/4 cup (1 ounce) powdered sugar


    1. To stuff the berries, In a medium saucepan, mix berries, sugar, cornstarch, water, and lemon juice. Bring to a boil over low heat and cook until thick, 5-7 minutes, stirring often. Remove from heat and leave to cool to room temperature, or cool until needed (it can be prepared several days before that).
    2. For cake and cream toppings, Using an electric mixer (hand or standing mixer), beat together cream cheese, half milk or evaporated milk, sugar, lemon peel and lemon extract (if using) until smooth and creamy, 3-4 minutes, scraping the sides of the bowl as needed.
    3. Place the angel cake cubes in a large bowl and pour over the cream mixture (see note). Mix gently until the cake is covered evenly.
    4. To prepare the whipped cream, Whisk heavy cream and powdered sugar together until smooth peaks form (or use a blender to whip the cream and sugar together).
    5. To assemble, On a trifle, large glass bowl or 9 x 13-inch (or slightly smaller) plate, spread half of the angel food cake batter. It’s okay if it doesn’t form a perfectly even layer.
    6. Half a dollop of berry mix across the top (don’t spread this layer). Then put half the sweetened whipped cream on top and spread it in an even layer. Repeat the layers (angel cake, berries, whipped cream). Layers don’t have to be perfect. It’s one of those lovely messy desserts.
    7. Cover and put in the fridge for at least 2 hours or up to 24 hours. Serve chilled.


Berry filling: The raspberry filling is intentionally tart to balance the sweetness of the cake and the cream.

Angel Food Cake: You can use homemade mixes, cans, or store-bought angel food cake for this recipe. The 12 cups requested in the recipe finish up with about 3/4 of the prepared box mix. Size of store-bought cakes and homemade cakes may vary.

You may want to start by adding only 9-10 cups of cake cubes – and add more if there is a lot of extra cream mixture. The important thing is not to add too much of the cake, or the dessert will dry up.

Lemon flavor: For more lemon flavor, you can add a few dolls Lemon curd Stuffed with berries. I also made a different type of this dessert using cubes Lemon bread Instead of an angel food cake.

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Recipe source: On the basis of this long-time favorite Blueberry and cream version

Posted May 26, 2021 by Mel

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