Raspberry Zinger Cake with a homemade vanilla sheet cake, raspberry filling, marshmallow frosting, and pink coconut topping. One bite will bring you back to that box of Hostess, but this one is better!
If you love nostalgic desserts, and remember eating Rasberry zinger snack cakes straight from the box, this homemade version is just for you! All the same layers, but baked fresh in a 13×9 baking dish.
Aimee’s Recipe Notes
Taste & Texture: Fresh, moist vanilla cake topped with tart raspberry preserves, creamy marshmallow frosting and sweet coconut.
Budget Tip: Swap out the homemade cake for a yellow or butter cake mix instead. Bake as directed.
Top Tip: Spread the raspberry preserves while the cake is still warm. It will melt slightly into the holes and creates the signature “zing” effect!
Storage: Cover cake and keep in refrigerator for up to 5 days.
Ingredient Notes for Cake
This cake may look quite similar to my Hostess Snowball Cake recipe. I used that same concept to create todays recipe. For the complete list of ingredients with measurements, scroll down to the recipe card below.
- Cake Flour- I use this instead of all-purpose for a lighter crumb. All-purpose can be used, but the texture will be a little denser.
- Buttermilk- Use my guide on how to make homemade buttermilk if you don’t have any one hand.
- Raspberry Preserves- Look for a seedless variety if possible. Or swap in strawberry if you prefer.
- Pink Food Coloring- I use a neon gel food coloring for that classic snack cake look!
How to Make Raspberry Zinger Cake
Make the Cake Batter.
- Cream butter with sugar, add eggs and remaining ingredients.
- Spread into a greased 13×9 baking dish. Bake as directed below.
Poke and Frost.
- Using the back handle of a wooden spoon, poke about 15-20 holes over the warm cake. Spread raspberry preserves over the warm cake.
- Make the frosting, and spread it over the top of the preserves. It will be thick, much like a taffy.
Add the topping.
- In a bowl, mix shredded coconut with the gel food coloring.
- Sprinkle coconut over the cake. Chill cake before slicing.
Tips and Tricks
- Save time and swap out the homemade cake for a yellow cake mix (or butter) instead.
- Use gel food coloring instead of liquid. You will only need a few drops.
- For best flavor, refrigerate the cake and serve cold.
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Raspberry Zinger Cake Recipe
Ingredients
For the Cake
- ¾ cup unsalted butter, softened to room temperature
- 1 ¾ cup granulated sugar
- 3 large eggs
- 2 large egg whites
- 1 Tablespoon pure vanilla extract
- 2 ½ cups cake flour
- ½ teaspoon kosher salt
- 1 Tablespoon baking powder
- ¾ cup buttermilk
For the Frosting
- 1 ¾ cup Raspberry preserves
- 7 ounce Marshmallow Fluff
- ½ cup unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar
For the Coconut Topping
- 3 cups shredded sweetened coconut
- 4 drops neon pink gel food coloring
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 13×9 baking dish, or use baking spray. Set it aside.
- In a large mixing bowl, beat butter with granulated sugar for several minutes, until butter turns pale in color. Add in eggs, egg whites, and vanilla extract. Beat an additional 2-3 minutes, scraping down the sides of the bowl as needed.
- Add in cake flour, salt, and baking powder, Mix just until combined.
- Add buttermilk. Beat for a minute or two until fully blended. Pour batter into baking dish.
- Bake for 40-44 minutes, or until a toothpick inserted into the center comes out with just crumbs. Poke about 20 holes in the top of the warm cake with the back of a wooden spoon. Spread the raspberry preserves over the top while the cake was still warm.
- In a mixing bowl, beat marshmallow fluff with butter for 3 minutes. Add in vanilla and powdered sugar and beat for about 3 minutes. Frosting with be thick, almost like a taffy texture. Drop onto the raspberry preserves and spread using an offset spatula or fingertips.
- In a bowl, add coconut and gel food coloring. Mix with a fork until all the coconut has been tinted. Add an additional drop or two to achieve desired color. Spread coconut over cake.
Notes
- If you prefer to use a cake mix, you can swap out the homemade vanilla sheet cake for a yellow cake or butter cake instead!
- Save your two leftover egg yolks to make my homemade lemon curd recipe or my drop sugar cookies.
- I used an 18 ounce jar of Raspberry preserves, which is about 1 3/4 cups.
- Storage– cover cake with plastic wrap and keep in the refrigerator for up to 5 days.
I freeze a lot of desserts for taking to others Can this cake be frozen? I always look for that info in your recipes. Thank you
Yep, it absoulutely can be frozen 🙂