Description
This Raspberry Zinger Cake is a delightful treat featuring a moist vanilla cake soaked with sweet raspberry preserves, topped with a fluffy marshmallow frosting and vibrant pink coconut shreds. Perfect for parties or special occasions, this colorful and flavorful dessert offers a perfect balance of fruity tartness and creamy sweetness.
Ingredients
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
Filling and Topping
- 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
- Preheat and Prepare Pan: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13x9 inch baking dish or spray it with baking spray to prevent sticking, then set aside.
- Mix Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar for several minutes until the mixture turns pale and fluffy. This will help create a light texture in the cake.
- Add Eggs and Vanilla: Add the 3 large eggs, 2 egg whites, and 1 tablespoon vanilla extract to the butter-sugar mixture. Beat for an additional 2 to 3 minutes, scraping down the sides of the bowl to ensure even mixing.
- Combine Dry Ingredients: Add 2 1/2 cups cake flour, 1/2 teaspoon kosher salt, and 1 tablespoon baking powder to the wet ingredients. Mix just until combined to avoid overworking the batter, which could make the cake dense.
- Incorporate Buttermilk: Pour in 3/4 cup buttermilk and beat the mixture for 1 to 2 minutes until fully blended and smooth. Then, pour the batter evenly into the prepared baking dish.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 40 to 44 minutes. The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs.
- Prepare Cake for Filling: While the cake is still warm, use the back of a wooden spoon to poke about 20 holes evenly across its surface. Spread 1 3/4 cups raspberry preserves evenly over the top, allowing the jam to soak into the holes and flavor the cake.
- Make the Frosting: In a mixing bowl, beat 7 ounces marshmallow fluff with 1/2 cup softened unsalted butter for 3 minutes until creamy. Add 1 teaspoon vanilla extract and 3 cups powdered sugar, then beat for another 3 minutes. The frosting should be thick and taffy-like in texture.
- Frost the Cake: Drop dollops of the marshmallow frosting onto the raspberry layer, then spread evenly using an offset spatula or your fingertips to cover the entire surface.
- Color and Apply Coconut: In a separate bowl, combine 3 cups shredded sweetened coconut with 4 drops neon pink gel food coloring. Mix thoroughly with a fork until the coconut is evenly tinted bright pink. Add additional drops if a deeper color is desired. Spread the tinted coconut evenly over the frosted cake to finish.
Notes
- Ensure the butter is softened to room temperature before mixing to achieve a light, fluffy cake batter.
- Do not over mix the batter once the dry ingredients are added to prevent a dense cake.
- Poking holes and spreading raspberry preserves while the cake is warm lets the flavors soak in beautifully.
- The marshmallow frosting is thick; use an offset spatula or fingertips for easier spreading.
- Use gel food coloring for vibrant color without making the coconut soggy.
- Store cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 44 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
