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.
Please tell me I’m not the only grown person obsessed with Raspberry Zinger Snack Cakes!
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? Imagine a Raspberry Zinger body spray? Bath and Body Works, get on that!
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. The Raspberry Zinger Cake.
Make cakes that taste like giant snack cakes. Win/win. Everyone eats a cake that tastes like a giant Raspberry Zinger. It’s true.
What even is a Raspberry Zinger?
Raspberry Zingers are a snack cake made by Hostess and Dolly Madison Bakery. They are made up of two layers of fluffy cake with a whipped cream filling in the middle. They’re covered in a mixture of sweet, shredded coconut and raspberry syrup. Basically snack cake heaven and one of my favorites!
How to Make Raspberry Zinger Cake
The recipe for 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. 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 is super yummy, enjoy!
At the end of this post is a step-by-step recipe video to show it all in action. I hope you try it soon and love it as much as I do!
In the Mood for More Coconut? Try These Recipes!
Also Obsessed with Snack Cakes? Try These Recipes!
This Raspberry Zinger Cake is a reader (and personal) favorite!
PRINTABLE RECIPE: http://www.confessionsofacookbookqueen.com/raspberry-zinger-cake/
Posted by Confessions of a Cookbook Queen on Saturday, March 18, 2017
- 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.