Description
This Raspberry Zinger Cake is a delightful and vibrant dessert featuring a moist vanilla cake layered with tangy raspberry preserves, a fluffy marshmallow buttercream frosting, and a bright, colored coconut topping. Perfect for celebrations or a special treat, this cake combines classic flavors with a playful presentation.
Ingredients
Scale
- ¾ cup unsalted butter, softened to room temperature
- 1 ¾ cup granulated sugar
- 3 large eggs
- 2 large egg whites
- 1 tablespoon pure vanilla extract
- 2 ½ cups cake flour
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- ¾ cup buttermilk
- 1 ¾ cup raspberry preserves
- 7 ounces marshmallow fluff
- ½ 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
- Preheat your oven to 350°F. Grease and flour a 13×9 baking dish or use baking spray to ensure the cake won’t stick. Set the dish aside while you prepare the batter.
- In a large mixing bowl, beat the softened butter and granulated sugar together for several minutes until the mixture becomes pale and fluffy. Add eggs, egg whites, and vanilla extract. Continue to beat for another 2-3 minutes, scraping down the bowl sides as needed.
- Sift together cake flour, kosher salt, and baking powder. Gradually add these dry ingredients to the butter mixture, mixing just until combined.
- Pour in the buttermilk and beat the mixture for a minute or two until the batter is smooth and fully blended.
- Pour the prepared batter into the greased baking dish and smooth the top. Bake for 40-44 minutes or until a toothpick inserted into the center comes out with just moist crumbs attached. Let the cake cool slightly, then poke about 20 holes in the surface using the back of a wooden spoon.
- Spread the raspberry preserves evenly over the warm cake, allowing the jam to seep into the holes.
- In a clean mixing bowl, beat marshmallow fluff together with softened butter for about 3 minutes until creamy. Add vanilla extract and powdered sugar, then beat for an additional 3 minutes until the frosting becomes thick.
- Drop spoonfuls of the marshmallow frosting onto the raspberry layer. Spread the frosting over the entire surface of the cake.
- In a separate bowl, combine shredded sweetened coconut with neon pink gel food coloring. Mix thoroughly until the coconut is evenly tinted vibrant pink.
- Evenly spread the colored coconut over the frosted cake, pressing lightly so it adheres.
Notes
- Prep Time: 15 minutes
- Cook Time: 40-44 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Raspberry Cake, Coconut Frosting, Dessert, Celebration