Description
This Raspberry Zinger Cake is a delightful dessert featuring a moist cake base infused with raspberry preserves, topped with a fluffy marshmallow frosting and vibrant pink coconut. Perfect for celebrations or a fun treat, this cake blends fruity tartness with sweet, creamy layers and a pop of color.
Ingredients
Scale
Cake
- 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
Frosting
- 7 ounce Marshmallow Fluff
- 1/2 cup unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar
Topping
- 3 cups shredded sweetened coconut
- 4 drops neon pink gel food coloring
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 13×9 inch baking dish or use baking spray to ensure the cake does not stick. Set aside while you prepare the batter.
- Mix Butter and Sugar: In a large mixing bowl, beat the softened butter with granulated sugar for several minutes until the mixture becomes pale and creamy. This step is crucial for a tender crumb.
- Add Eggs and Vanilla: Incorporate the 3 whole eggs, 2 egg whites, and 1 tablespoon of vanilla extract into the butter-sugar mixture. Beat for an additional 2-3 minutes, making sure to scrape down the sides of the bowl to fully combine all ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, kosher salt, and baking powder. Gradually add this dry mixture to the wet ingredients and mix just until combined to avoid overworking the batter.
- Add Buttermilk: Pour in the buttermilk and beat the batter for 1-2 minutes until fully blended, resulting in a smooth, pourable batter. Pour the batter evenly into the prepared baking dish.
- Bake the Cake: Bake for 40 to 44 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Once baked, remove from the oven but keep the cake warm for the next step.
- Spread Raspberry Preserves: Using the back of a wooden spoon, poke about 20 holes evenly into the warm cake. Immediately spread the raspberry preserves over the top, allowing them to seep into the holes for a burst of fruity flavor.
- Make Frosting: In a clean mixing bowl, beat the marshmallow fluff together with the softened butter for about 3 minutes until creamy. Add the vanilla extract and powdered sugar, then beat for approximately 3 more minutes until the frosting is thick and has a taffy-like consistency.
- Frost the Cake: Drop dollops of the marshmallow frosting over the raspberry layer and spread it smoothly over the cake using an offset spatula or your fingertips.
- Prepare Coconut Topping: In a small bowl, combine the shredded sweetened coconut with the neon pink gel food coloring, mixing with a fork until the coconut is evenly tinted a bright pink color. Add more drops if necessary to reach the desired vibrancy.
- Finish Decoration: Sprinkle the colored coconut evenly over the frosted cake, pressing gently to adhere if needed. This adds a fun, colorful, and slightly crunchy topping to your Raspberry Zinger Cake.
Notes
- Using room temperature butter and eggs helps achieve a smooth, well-incorporated batter.
- Ensure not to overmix the batter once the flour is added to keep the cake tender.
- Keep the cake warm when spreading the raspberry preserves for better absorption into the cake.
- Adjust the pink food coloring intensity according to your preference for a softer or more vibrant hue.
- Store leftovers in an airtight container refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 44 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Keywords: raspberry zinger cake, raspberry preserves cake, marshmallow frosting, pink coconut cake, festive dessert
