Description
Indulge in the delightful sweetness of Raspberry Zinger Cake, a moist and flavorful dessert that brings nostalgic vibes to any occasion. This cake features a luscious raspberry-infused base complemented by a creamy frosting, making it perfect for birthday parties, casual family gatherings, or simply as a sweet treat at home. With its unique combination of raspberry jam and fluffy vegan marshmallow frosting, each bite is sure to impress. Easy to make with simple ingredients, this cake serves 24 generous slices, making it an ideal choice for sharing with friends and family.
Ingredients
Scale
- 18.25 oz box white cake mix
- 1 cup milk
- 3 eggs
- 1/2 cup vegetable oil
- 3.4 oz box raspberry Jello
- 1 cup water (boiling)
- 18 oz jar raspberry jam (seedless)
- 1/2 cup butter (softened)
- 2 cups powdered sugar
- 1 Tbsp milk
- pinch salt
- 10 oz jar vegan marshmallow creme
- 1/2 tsp vanilla extract
- 7 oz sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, mix together white cake mix, milk, eggs, and vegetable oil until smooth.
- Pour the batter into the pan and bake for 35–40 minutes or until a toothpick comes out clean.
- Allow the cake to cool for 30 minutes before poking holes in it.
- Prepare the raspberry Jello with boiling water and pour over the cooled cake.
- Spread warmed raspberry jam on top of the Jello layer.
- Chill the cake in the refrigerator for at least two hours.
- Beat softened butter with powdered sugar and milk until fluffy; incorporate vegan marshmallow creme and vanilla extract.
- Frost the chilled cake and sprinkle shredded coconut on top before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 240
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg