Raspberry Zinger Cake Recipe

Introduction

The Raspberry Zinger Cake is a delightful treat bursting with sweet and tangy flavors. This moist, tender cake topped with a luscious marshmallow frosting and coconut makes for a beautiful and tasty dessert perfect for any occasion.

Ingredients

• 3/4 cup unsalted butter, softened to room temperature
• 1 3/4 cup granulated sugar
• 3 large eggs
• 2 large egg whites
• 1 Tablespoon pure vanilla extract
• 2 1/2 cups cake flour
• 1/2 teaspoon kosher salt
• 1 Tablespoon baking powder
• 3/4 cup buttermilk
• 1 3/4 cup Raspberry preserves
• 7 ounce Marshmallow Fluff
• 1/2 cup unsalted butter, softened to room temperature
• 1 teaspoon pure vanilla extract
• 3 cups powdered sugar
• 3 cups shredded sweetened coconut
• 4 drops neon pink gel food coloring

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Grease and flour a 13×9-inch baking dish or use baking spray. Set it aside.
2. Step 2: In a large mixing bowl, beat the butter with granulated sugar for several minutes until the butter turns pale in color. Add the eggs, egg whites, and vanilla extract. Beat for an additional 2-3 minutes, scraping down the sides of the bowl as needed.
3. Step 3: Add the cake flour, salt, and baking powder. Mix just until combined.
4. Step 4: Pour in the buttermilk and beat for one to two minutes until fully blended. Pour the batter into the prepared baking dish.
5. Step 5: Bake for 40-44 minutes, or until a toothpick inserted in the center comes out with just crumbs. While the cake is still warm, poke about 20 holes in the top with the back of a wooden spoon. Spread the raspberry preserves evenly over the cake.
6. Step 6: In a mixing bowl, beat the marshmallow fluff with the softened butter for 3 minutes. Add the vanilla extract and powdered sugar, then beat for about 3 more minutes. The frosting will be thick and almost taffy-like in texture. Drop it onto the raspberry preserves and spread using an offset spatula or your fingertips.
7. Step 7: In a separate bowl, mix the shredded coconut with the neon pink gel food coloring using a fork, adding an extra drop or two until the desired color is achieved. Spread the colored coconut evenly over the frosted cake.

Tips & Variations

• For a different flavor twist, replace raspberry preserves with strawberry or blackberry preserves.
• Use unsweetened coconut and add a bit of sugar if you prefer a less sweet topping.
• To make the cake extra moist, brush the warm cake with a little simple syrup before adding the preserves.
• If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes before using.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. The frosting and coconut topping may firm up when chilled, so a brief rest at room temperature helps soften them again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the cake flour with a gluten-free flour blend formulated for baking, but results may vary. Be sure to check that your baking powder and other ingredients are gluten-free as well.

What can I use instead of marshmallow fluff?

If you don’t have marshmallow fluff, you can make a homemade meringue or use cream cheese frosting as an alternative, though the texture and sweetness will differ slightly.

Raspberry Zinger Cake Recipe

Print Recipe

★★★★★

4.7 from 132 reviews

This Raspberry Zinger Cake is a delightful layered dessert featuring a moist butter cake base soaked with raspberry preserves and topped with a fluffy marshmallow frosting tinted vibrant pink with shredded coconut. Perfect for special occasions or when you want a beautiful and flavorful treat that combines the rich buttery cake with tangy raspberry and sweet marshmallow textures.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 44 minutes
• Total Time: 1 hour 4 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 3/4 cup unsalted butter, softened to room temperature
• 1 3/4 cup granulated sugar
• 3 large eggs
• 2 large egg whites
• 1 Tablespoon pure vanilla extract
• 2 1/2 cups cake flour
• 1/2 teaspoon kosher salt
• 1 Tablespoon baking powder
• 3/4 cup buttermilk

Filling

• 1 3/4 cup Raspberry preserves

Frosting

• 7 ounce Marshmallow Fluff
• 1/2 cup unsalted butter, softened to room temperature
• 1 teaspoon pure vanilla extract
• 3 cups powdered sugar

Topping

• 3 cups shredded sweetened coconut
• 4 drops neon pink gel food coloring

Instructions

1. Prepare Oven and Pan: Preheat your oven to 350 degrees F. Grease and flour a 13×9 inch baking dish, or use a baking spray to ensure the cake doesn’t stick. Set aside while you prepare the batter.
2. Make Cake Batter: In a large mixing bowl, beat the softened butter with granulated sugar for several minutes until the butter turns pale and creamy. Add in the whole eggs, egg whites, and vanilla extract, beating for an additional 2-3 minutes, scraping down the sides as needed to ensure even mixing.
3. Add Dry Ingredients: Gradually add the cake flour, kosher salt, and baking powder to the wet ingredients. Mix just until combined to avoid overworking the batter, which could make the cake dense.
4. Incorporate Buttermilk: Pour in the buttermilk and beat the mixture for another minute or two until fully blended. The batter should be smooth and pourable.
5. Bake the Cake: Pour the batter into the prepared baking dish and place in the preheated oven. Bake for 40 to 44 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
6. Soak with Raspberry Preserves: While the cake is still warm, use the back of a wooden spoon to poke about 20 holes evenly across the top surface. Spread the raspberry preserves evenly over the cake, allowing the jam to seep into the holes and infuse the cake with raspberry flavor.
7. Prepare Frosting: In a mixing bowl, beat the marshmallow fluff with the softened butter for about 3 minutes until creamy. Add vanilla extract and powdered sugar, then beat for an additional 3 minutes. The frosting will thicken to a taffy-like texture perfect for spreading.
8. Frost the Cake: Drop spoonfuls of the marshmallow frosting on top of the raspberry-covered cake. Use an offset spatula or your fingertips to spread it evenly across the surface.
9. Color and Add Coconut Topping: In a separate bowl, combine the shredded sweetened coconut with neon pink gel food coloring. Mix with a fork, adding extra drops of food coloring as needed to achieve a vibrant pink hue.
10. Finish the Cake: Evenly spread the tinted coconut over the frosted cake, covering it completely for a festive and eye-catching finish.

Notes

• To make the cake even more moist, ensure not to overbake; check for doneness early starting at 40 minutes.
• Use room temperature butter and eggs for smoother batter and better volume.
• If you prefer a less sweet frosting, reduce powdered sugar gradually while beating to desired consistency.
• Neon pink gel food coloring can be substituted with any preferred gel color to customize the cake’s look.
• Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: Raspberry Zinger Cake, raspberry cake, marshmallow frosting, coconut topping, berry dessert, baked cake, homemade cake