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