Indulge in the delightful flavors of the Raspberry Zinger Cake, a dessert that brings together the sweetness of white cake, the tanginess of raspberry, and the fluffiness of marshmallow frosting. Crowned with a crunchy coconut topping, this cake is perfect for special occasions or when you’re in the mood for a nostalgic treat. With layers of moist cake and raspberry goodness, it’s a dessert that’s sure to impress!
Ingredients:
For the Cake:
1 box (18.25 ounces) white cake mix
1 cup milk
3 eggs
1 package (3 ounces) raspberry jello
1/2 cup vegetable oil
1 cup water (boiled)
1 jar (18 ounces) seedless raspberry jam
For the Frosting:
1/2 cup butter, softened
2 cups powdered sugar
1 tablespoon milk
A pinch of salt
1 jar (11 ounces) marshmallow cream
1/2 teaspoon vanilla extract
7 ounces sweetened shredded coconut
Instructions:
For the Cake:
Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Mix the Batter: In a large mixing bowl, combine the white cake mix, milk, eggs, and vegetable oil. Beat until smooth and well blended.
Bake the Cake: Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Jello: While the cake bakes, dissolve the raspberry jello in 1 cup of boiled water, stirring until smooth. Let it cool slightly.
Add Jello to Cake: Once baked, remove the cake from the oven and poke holes all over the surface using a fork. Pour the cooled jello mixture evenly over the warm cake, allowing it to soak into the holes.
Cool and Top: Let the cake cool completely. Once cool, spread the raspberry jam evenly over the top.
Serving Tips:
Chill Before Serving: This cake is best served chilled. Allow it to rest in the refrigerator for at least 2 hours before slicing. This will help the layers set and enhance the overall texture.
Slice with a Sharp Knife: To achieve clean slices, use a sharp knife and wipe it clean between each cut. This will prevent the frosting and jam from smudging.
Serve with a Garnish: For an added touch, garnish each slice with fresh raspberries or a sprinkle of toasted coconut. This not only enhances the presentation but also adds a burst of freshness.
Pairing Suggestions: Raspberry Zinger Cake pairs well with a variety of beverages. Serve it with a hot cup of coffee, a cold glass of milk, or even a scoop of vanilla ice cream for an extra indulgent treat.
Storage Tips:
Refrigeration: Store any leftover cake in an airtight container in the refrigerator. This cake will stay fresh for up to 5 days when properly stored.
Prevent Drying: To keep the cake moist, cover it tightly with plastic wrap before placing it in the refrigerator. This will prevent the cake from drying out.
Freezing: You can freeze Raspberry Zinger Cake for longer storage. Wrap individual slices or the whole cake in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2 months. When ready to enjoy, thaw the cake in the refrigerator overnight.
Serving After Storage: If the cake has been refrigerated, allow it to sit at room temperature for about 10-15 minutes before serving to bring out the best flavors and texture. If frozen, thaw completely in the refrigerator before serving.
Related Recipes:
- No Bake Orange Creamsicle Cheesecake
- Dark Chocolate Raspberry Pie Bars
- Raspberry Lemon Cheesecake Bars
FAQs:
Can I use a different flavor of jelly or jam in this recipe?
Yes, you can customize the Raspberry Zinger Cake by using different flavors of jelly or jam. For example, strawberry or blueberry jam would be delicious alternatives. Just ensure that the flavor you choose complements the cake and frosting.
How can I make this cake ahead of time?
You can make the Raspberry Zinger Cake up to 2 days in advance. Prepare the cake as directed, and store it in the refrigerator until you’re ready to serve. If you plan to freeze it, wrap the cake tightly in plastic wrap and foil before freezing. Thaw it in the refrigerator overnight before serving.
Can I make this cake gluten-free?
Yes, you can make a gluten-free version of Raspberry Zinger Cake by using a gluten-free white cake mix. Just be sure to check that all other ingredients, such as the marshmallow cream and jello, are also gluten-free.
What should I do if the cake gets too dry?
If the cake turns out a bit dry, you can brush it with a simple syrup (equal parts sugar and water heated until the sugar dissolves) before adding the raspberry jello. This will help to add moisture. Additionally, ensuring the cake is covered properly while storing will help maintain its moisture.
Conclusion:
The Raspberry Zinger Cake is a nostalgic and delicious treat that combines moist white cake with tangy raspberry flavors and fluffy marshmallow frosting. Its coconut crunch topping adds the perfect finishing touch, making it ideal for special occasions or a sweet indulgence. Enjoy this delightful dessert chilled for the best flavor and texture!
📖 Recipe:
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Raspberry Zinger Cake
- Total Time: 3 hours (includes cooling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
Discover the ultimate indulgence with Raspberry Zinger Cake—a luscious dessert that layers moist white cake with tangy raspberry goodness, topped with fluffy marshmallow frosting and a crunchy coconut finish. Perfect for special occasions or when you crave a nostalgic treat, this easy-to-make cake is sure to impress!
Ingredients
For the Cake:
1 box (18.25 ounces) white cake mix
1 cup milk
3 eggs
1/2 cup vegetable oil
1 package (3 ounces) raspberry jello
1 cup water (boiled)
1 jar (18 ounces) seedless raspberry jam
For the Frosting:
1/2 cup butter, softened
2 cups powdered sugar
1 tablespoon milk
A pinch of salt
1 jar (11 ounces) marshmallow cream
1/2 teaspoon vanilla extract
7 ounces sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, mix white cake mix, milk, eggs, and vegetable oil until smooth. Pour into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick comes out clean. Cool.
- Dissolve raspberry jello in 1 cup of boiled water, let it cool slightly. Poke holes in the cake and pour the jello over.
- Cool completely. Spread raspberry jam over the cake.
- Beat butter, powdered sugar, milk, salt, marshmallow cream, and vanilla until smooth. Frost the cake and sprinkle with shredded coconut.
- Refrigerate for a few hours before serving.
Notes
For a more intense raspberry flavor, use a higher quality jam or add fresh raspberries as a garnish.
Make sure the cake is completely cooled before adding the frosting to prevent melting.
If desired, toast the shredded coconut for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 400 kcal (per serving)
Keywords: Raspberry Zinger Cake, raspberry dessert, white cake, marshmallow frosting, coconut cake, nostalgic cake recipe, easy dessert recipe
