Description
Light Raspberry Angel Cake is a delightful no-bake dessert perfect for warm summer days. This easy-to-make recipe layers airy angel food cake with a luscious raspberry Jell-O and whipped cream mixture, chilled overnight to set. Garnished with fresh raspberries and whipped cream, it’s a refreshing treat that combines fruity sweetness with creamy texture in every bite.
Ingredients
Scale
Jell-O Mixture
- 1 3 oz package raspberry Jell-O
- 1 1/4 cups boiling water
- 1 10 or 12 oz bag frozen raspberries
Whipped Cream
- 3 cups heavy whipping cream
Cake
- 1 angel food cake (10 inch)
Garnish
- Fresh raspberries (optional)
Instructions
- Dissolve Jell-O and add raspberries: In a large mixing bowl, dissolve the raspberry Jell-O in boiling water. Stir in the frozen raspberries until mostly thawed. Chill the mixture in the refrigerator for 15 to 20 minutes until it cools and thickens slightly.
- Whip cream for folding: While the Jell-O mixture is cooling, whip 1 cup of heavy whipping cream to soft peaks.
- Combine whipped cream and Jell-O: Gently fold the whipped cream into the cooled Jell-O and raspberry mixture to create a light and airy filling.
- Layer the cake and filling: 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. Repeat with the remaining cake and Jell-O mixture to form two layers.
- Chill overnight: Cover the springform pan and refrigerate overnight to allow the cake to set and flavors to meld.
- Finish and garnish: Before serving, run a knife around the pan and release the springform. Transfer the cake to a serving platter and carefully remove the metal base. Whip the remaining 2 cups of heavy whipping cream to stiff peaks, frost the cake, and garnish with fresh raspberries if desired.
Notes
- You can substitute the raspberries and raspberry Jell-O with other frozen fruits and matching Jell-O flavors such as strawberries and strawberry Jell-O or blueberries and blueberry Jell-O for delicious variations.