If you love the popular snack cake, you’ll love this Raspberry Zinger Cake!! Sturdy yellow sponge cake is coated in raspberry and coconut and filled with marshmallow frosting.
Someone really needs to make a perfume that smells like the bread and snack cake aisle at the grocery store. It’s seriously my favorite. Sugar, carbs, does it even get better?
Sometimes I hide the good Twinkies and save the Little Debbies for the kids. Not that there’s anything wrong with Little Debbies, but we all know they’re B Tier.
You know you have a junk food problem when you’ve invented a snack cake hierarchy.
The bad things about snack cakes is that they’re not really acceptable for parties. If you show up with a box of Twinkies or Zingers, it’s honestly a little tacky. People will still eat them, and stick them in their coat pocket for later, but no one wants to be seen eating the packaged stuff when there are homemade treats all around.
Soooo…I’ve kind of found a loophole.
Make cakes that taste like giant snack cakes. Win/win. Everyone eats a cake that tastes like a giant Raspberry Zinger. It’s true.
You are welcome, sirs and madams. (are there sirs? Sirs, are you reading this??)
This cake is a twist on my Twinkie Cake, which is one of my favorites ever ever. I looked around online and found a process for creating a raspberry coating by using raspberry jello. So using the Twinkie Cake as a base, I coated the cake in raspberry and shredded coconut and filled it with my marshmallow cream frosting.
This would make such a fun Easter cake. The pretty pink color is perfect!
- 1 box yellow cake mix (I've used Duncan Hines and Betty Crocker, both work just fine)
- 5.1 oz box instant vanilla pudding (the large box)
- 1 cup water
- 1 stick salted butter, melted and cooled slightly
- 4 large eggs, lightly beaten
- Raspberry Coating:
- 3 oz box raspberry Jello
- 2 cups boiling water
- 2 cups sweetened, shredded coconut
- 2 TBS cornstarch
- 1 stick salted butter, slightly softened
- 1/4 cup heavy whipping cream
- 1 tsp vanilla extract
- 7 oz jar marshmallow creme
- 3 cups powdered sugar
- Preheat oven to 350. Butter and flour 2 (8 inch) round cake pans and set aside.
- In the bowl of your mixer, combine eggs and butter. Add water, pudding mix, and cake mix and beat on medium for about a minute, until batter is smooth and thick. Spread evenly in prepared pans and bake for about 20 -25 mins or until tops spring back when lightly touched, or a toothpick inserted in center of cake comes out clean.
- Let cake cool in pans for 5 minutes, remove to wire rack to cool completely.
- Stir jello mix into boiling water until dissolved. Place in a large, shallow pan and set in the refrigerator until slightly thickened, about 20 minutes.
- Place coconut in a blender or food processor and pulse a few times until coconut is in smaller pieces. Toss with cornstarch until coated.
- Trim the domed tops from your cakes. Dip cakes in the thickened jello mixture -- work quickly so the cakes don't get too soggy and fall apart. Gently press coconut onto the top of each cake. Place cakes on wire racks to set, about 2 hours.
- Prepare filling: In the bowl of your mixer, beat butter, vanilla and whipping cream on medium low speed. Add marshmallow cream and beat on medium until smooth. Slowly beat in powdered sugar until just barely mixed. Increase speed to high and beat for one minute, until fluffy. Frost cake and serve.
There will be enough frosting to frost the top of your cake, if desired. Or you could just pile it all up in the middle and show off that gorgeous pink coconut. Either way, enjoy!
Have a great day!