Raspberry Cream Angel Cake

Makes 16, 2-inch servings


  • 15 oz (full box) Krusteaz Professional® Angel Food Cake Mix 732-7144
  • 8 fl oz (1 cup) cold water
  • 2 Tbsp finely grated lemon zest
  • 15 oz (6 cups) whipped cream, divided
  • 5 oz (1/2 cup) raspberry preserves


  1. For cake, place water and Krusteaz Professional Angel Food Cake Mix in mixer bowl. (Be sure bowl and utensils are completely grease-free. Do not use plastic bowl.)
  2. Using a whip, mix on low speed 1 minute. Scrape bowl. Change to medium speed and mix 2 minutes. Do not overmix.
  3. Fold in lemon zest.
  4. Scale batter into ungreased 10-inch tube pan. Gently cut through batter with knife to remove large air bubbles.
  5. For convection oven, bake at 300°F 35-40 minutes; for standard oven, bake at 350°F 40-45 minutes or until golden brown.
  6. Immediately invert over a funnel or bottle until completely cool (about 1 1/2 hours). Remove from pan.
  7. For icing, place 2 cups whipped cream and raspberry preserves in mixer bowl. Using a paddle, mix on low speed until blended. Chill until ready to use.
  8. Cut cake in half to make 2 layers.
  9. Spread icing between layers and over top and sides of cake. Chill thoroughly before serving. Serve with raspberries, if desired.
Subscribe to our monthly FlipNotes Newsletter