Name: Raspberry Zinger Cake Recipe
Prep time: 20 min
Cook time: 44 min
Total time: 1 h 4 min
Cuisine: American
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

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 ounces 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

Step 1: Preheat your oven to 350 degrees F. Grease and flour a 13×9 inch baking dish or use baking spray, then set it aside.

Step 2: In a large mixing bowl, beat the softened butter and granulated sugar together for several minutes until the mixture turns pale. Add the eggs, egg whites, and vanilla extract, then continue beating for 2-3 minutes, scraping down the bowl as needed.

Step 3: Add the cake flour, kosher salt, and baking powder. Mix just until combined to avoid overmixing.

Step 4: Pour in the buttermilk and beat for another minute or two until fully blended. Pour the batter evenly into the prepared baking dish.

Step 5: Bake for 40 to 44 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. While the cake is still warm, poke about 20 holes on top using the back of a wooden spoon. Spread the raspberry preserves evenly over the cake’s surface.

Step 6: For the frosting, beat the marshmallow fluff with the softened butter for 3 minutes until smooth. Add vanilla extract and powdered sugar, then beat for another 3 minutes. The frosting will be thick and taffy-like in texture. Drop spoonfuls onto the raspberry layer and spread using an offset spatula or your fingertips.

Step 7: In a separate bowl, toss the shredded sweetened coconut with the neon pink gel food coloring using a fork until the coconut is evenly tinted. Add extra drops if you want a deeper color. Finally, sprinkle the colored coconut over the frosted cake to finish.

Tips & Variations

Use fresh or frozen raspberries to make your own preserves for a fresher taste and fewer preservatives.

If you prefer a less sweet frosting, reduce the powdered sugar slightly or add a tablespoon of cream cheese for a tangy twist.

To make the cake gluten-free, substitute the cake flour with a gluten-free flour blend meant for baking.

Swap the sweetened coconut with toasted unsweetened coconut for a nuttier flavor.

For a more intense pink color, use additional drops of gel food coloring, but add gradually to avoid overpowering flavor.

Storage

Store the Raspberry Zinger Cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Before serving, allow refrigerated cake to come to room temperature. The cake can also be frozen for up to 2 months; thaw overnight in the refrigerator and then bring to room temperature before enjoying.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead and store it covered at room temperature or in the refrigerator. Add the frosting and coconut topping just before serving for best texture and appearance.

What if I don’t have buttermilk?

If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using in the recipe.