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 the oven to 350°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 is pale and fluffy.

Step 3: Add the eggs, egg whites, and vanilla extract to the butter mixture. Beat for an additional 2 to 3 minutes, scraping down the sides of the bowl as needed.

Step 4: Sift together the cake flour, kosher salt, and baking powder. Gradually add these dry ingredients to the wet mixture and mix just until combined.

Step 5: Pour in the buttermilk and beat for another 1 to 2 minutes until fully blended. Pour the batter into the prepared baking dish and smooth the top.

Step 6: Bake for 40 to 44 minutes, or until a toothpick inserted into the center comes out with just crumbs. Remove from the oven and let cool slightly.

Step 7: While the cake is still warm, poke about 20 holes across the surface using the back of a wooden spoon. Spread the raspberry preserves evenly over the top, pressing it into the holes.

Step 8: In a clean mixing bowl, beat the Marshmallow Fluff with the softened butter for 3 minutes until smooth. Add the vanilla extract and powdered sugar, then beat for about 3 more minutes. The frosting will become thick and taffy-like.

Step 9: Drop spoonfuls of the frosting over the raspberry layer, then spread it evenly with an offset spatula or your fingertips.

Step 10: In a separate bowl, combine the shredded sweetened coconut with the neon pink gel food coloring. Mix thoroughly with a fork, adding additional drops if needed to achieve your desired pink shade.

Step 11: Sprinkle the tinted coconut evenly over the frosted cake, pressing gently so it sticks. Let the cake set before slicing and serving.

Tips & Variations

Use fresh raspberries to garnish the top for added texture and a burst of freshness.

Substitute homemade raspberry jam for preserves to customize sweetness and flavor.

For a dairy-free option, use a non-dairy butter and coconut milk-based buttermilk substitute.

Try using different food coloring shades in the coconut to match holiday themes or parties.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance. Store them wrapped tightly at room temperature or refrigerated. Assemble and frost the cake on the day you plan to serve for the freshest results.

What if I don’t have buttermilk?

You can make a buttermilk 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.