Raspberry Zinger Cake Recipe
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!
Servings: 20 servings
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 13x9 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.
Nutrition
Serving: 1slice
