Unleash a wave of nostalgia with this delightful Raspberry Zinger Cake, a homemade tribute to the beloved Hostess classic! This vibrant dessert features moist cake layers infused with bright raspberry flavor, a smooth, creamy filling, and a sweet coconut topping.
It’s perfect for satisfying that retro craving with a simple, beginner-friendly recipe that comes together easily for any busy parent or home baker. Get ready to bake a truly memorable treat!
Table of Contents
Why You’ll Love This Raspberry Zinger Cake
This cake brings joy with every bite, making it an instant family favorite. You’ll adore making this Raspberry Zinger Cake for so many reasons:
- Moist Cake Texture: Enjoy incredibly tender and fluffy cake layers that practically melt in your mouth.
- Creamy, Flavorful Filling: A rich, homemade filling provides the perfect contrast and lusciousness.
- Vibrant Raspberry & Coconut: The iconic sweet-tart raspberry and tropical coconut flavors create an irresistible combination.
- Easy Cake Mix Base: Starting with a white cake mix saves time and simplifies the baking process.
- Crowd- pleasing Dessert: This Crowd-Pleasing Dessert is sure to impress guests and disappear quickly at any gathering.
Ingredients
Gather these simple ingredients to create your show-stopping Raspberry Zinger Cake.
- Cake:
- 1 box white cake mix (plus ingredients like eggs, oil, water, as directed on box)
- 1 (3-ounce) package raspberry gelatin powder (divided)
- ¾ cup boiling water
- Filling:
- 5 tablespoons all-purpose flour
- 1 cup whole milk
- ½ cup unsalted shortening
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Topping:
- 1 (8-ounce) tub whipped topping (e.g., Cool Whip)
- 1 cup sweetened shredded coconut
- ½ tablespoon water
Notes & Substitutions
- Using a white cake mix is a fantastic shortcut, allowing you to focus on the fun parts. You can use any brand; just follow the package directions for liquid ingredients.
- If raspberry isn’t your favorite, feel free to experiment with other gelatin flavors like strawberry or cherry for a fun twist on this Raspberry Zinger Cake.
- For the filling, the combination of shortening and butter creates a uniquely smooth and stable texture. Shortening contributes to the fluffy, light feel, while butter adds rich flavor. While you could use all butter, the texture will be slightly different.
- For the whipped topping, feel free to make your own fresh whipped cream if you prefer, just be aware it might not hold its shape quite as long as the store-bought variety.
Equipment
You don’t need fancy tools to whip up this delicious Raspberry Zinger Cake. Here’s what you’ll need:
- Two 9×13 inch baking pans
- Large and small mixing bowls
- Whisk (both a hand whisk and a stand mixer with a whisk attachment are ideal)
- Saucepan
- Measuring cups and spoons
- Rubber spatula or offset spatula
- Fork
Instructions For Raspberry Zinger Cake
Creating this delightful Raspberry Zinger Cake is straightforward with these step-by-step instructions. Read through everything before you begin!
Prepare the Cake
- Preheat your oven to 350°F (175°C). Prepare one 9×13 inch baking pan with cooking spray and line the other 9×13 inch pan with parchment paper. This helps with easy removal later.
- Next, prepare the white cake mix according to the box instructions. Make sure to combine all required ingredients thoroughly until smooth. Evenly divide the prepared batter between your two baking pans.
- Bake the cakes for about 15 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be lightly golden. As soon as the cakes come out of the oven, use a fork to poke holes all over the surface of both cakes.
- Now, set aside 1 tablespoon of the raspberry gelatin powder from the package. In a small bowl, add the remaining gelatin powder to ¾ cup of boiling water. Stir until the gelatin is completely dissolved.
- Carefully brush this dissolved raspberry gelatin mixture over the tops of both warm cakes, ensuring it seeps into the holes. Refrigerate both cakes to cool completely. This step is crucial for the overall structure of your Raspberry Zinger Cake.
- According to King Arthur Baking, overmixing cake batter can lead to a tough cake by developing gluten past its ideal point.
Make the Filling
- While the cakes cool, prepare the creamy filling. In a medium saucepan, whisk together the 5 tablespoons of all-purpose flour and 1 cup of whole milk until smooth.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly with a whisk.
- Continue to cook and stir until the mixture significantly thickens, resembling a pudding. Remove it from the heat immediately and let it cool completely. It’s important for this mixture to be cold before the next step.
- In a large mixing bowl, or the bowl of a stand mixer fitted with a whisk attachment, beat the ½ cup of shortening, ½ cup of softened butter, 1 cup of granulated sugar, ½ teaspoon of salt, and 1 teaspoon of vanilla extract together.
- Beat on medium-high speed until the mixture becomes light and fluffy, scraping down the sides as needed.
- Once the milk mixture is completely cooled, gradually add it to the fluffy shortening and butter mixture. Beat on medium-high speed for about 5 minutes, until the filling is wonderfully smooth and incredibly fluffy. This step creates the signature texture for your Raspberry Zinger Cake.
Assemble the Cake
- Take the cake that was prepared with cooking spray and spread the entire batch of creamy filling evenly over its top.
- Carefully invert the second cooled cake (the one lined with parchment paper) onto the filling, ensuring the raspberry-brushed side is facing down. Gently peel off and remove the parchment paper from this top layer.
- Next, open the tub of whipped topping. Carefully spread the entire whipped topping evenly over the top of the assembled cake, creating a smooth white layer.
- In a small bowl, combine the reserved 1 tablespoon of raspberry gelatin powder, ½ tablespoon of water, and 1 cup of sweetened shredded coconut. Stir these ingredients together until the coconut is uniformly pink and well-combined.
- Generously sprinkle this vibrant sweet coconut topping over the whipped topping, covering the entire surface of the cake.
- Finally, place your beautiful Raspberry Zinger Cake in the refrigerator. Chill it for at least 2-3 hours, or until the cake is firm and well-set. This chilling time helps all the layers meld together and makes for clean slicing.
Pro Tips for Success
Achieving a perfect Raspberry Zinger Cake is simple with a few smart techniques.
- Ensure Cakes are Thoroughly Cooled: Warm cakes will melt the filling and topping, leading to a messy assembly. Patience is key!
- Don’t Overmix Cake Batter: Mix just until the ingredients are combined to keep your cake layers light and tender. Overmixing develops gluten, resulting in a tougher cake.
- Whisk Flour/Milk Constantly for Smooth Filling: Continuous stirring prevents lumps and scorching, ensuring a perfectly smooth and creamy base for your filling.
- Properly Prepare Baking Pans: Grease and parchment paper are your best friends for easy cake release. This prevents sticking and keeps your layers intact.
- Chill Cake Sufficiently Before Serving: A well-chilled cake is easier to slice, and the flavors have time to fully develop and meld.
Common Mistakes to Avoid
- Not Cooling the Cakes Completely: This leads to a runny filling and topping, compromising the cake’s structure.
- Overbaking the Cake Layers: Dry cakes are no fun. Always keep an eye on the oven and remove cakes as soon as they test done.
- Skipping the Pan Preparation: Without proper pan prep, your cakes might stick, making removal difficult and potentially damaging the layers.
Serving, Storage, & Variations
This Raspberry Zinger Cake is best enjoyed when cold and firm. Slice it into generous portions and serve chilled for the ultimate refreshing dessert experience.
Store any leftover cake covered tightly in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making it even more delicious the next day!
Variations:
- Other Gelatin Flavors: Experiment with strawberry or cherry gelatin for a different fruity twist.
- Fresh Raspberry Garnish: Add a scattering of fresh raspberries on top just before serving for extra freshness and visual appeal.
- Raspberry Extract Boost: Incorporate ½ teaspoon of raspberry extract into the filling mixture for an even more intense berry flavor.
Nutrition Information
Enjoy this delightful Raspberry Zinger Cake in moderation as part of a balanced diet. Here’s a quick look at the estimated nutritional content per serving:
| Nutrient | Amount |
|---|---|
| Calories | 370 kcal |
| Carbohydrates | 36 g |
| Protein | 3 g |
| Fat | 24.5 g |
| Saturated Fat | 11 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 8 g |
| Cholesterol | 49 mg |
| Sodium | 149 mg |
| Potassium | 80 mg |
| Fiber | 0.9 g |
| Sugar | 16 g |
| Vitamin A | 263 IU |
| Calcium | 38 mg |
| Iron | 1 mg |
Please note these are approximate values and may vary based on specific brands and preparation methods.
Frequently Asked Questions
Can I use fresh raspberries instead of gelatin?
While delicious, fresh raspberries wouldn’t provide the same vibrant color and flavor infusion as the gelatin for this specific Raspberry Zinger Cake recipe. You can certainly add them as a garnish though!
The use of gelatin in baking can enhance a cake’s smoothness, stability, and moisture, while also improving its texture and acting as a binding agent.
How far in advance can I make this cake?
You can assemble the entire cake up to 1-2 days in advance. Store it covered in the refrigerator; the flavors will only improve.
Can I freeze Raspberry Zinger Cake?
Yes, you can! Wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 1 month. Thaw in the refrigerator before serving.
What if my filling isn’t smooth?
Ensure your cooked flour and milk mixture is completely cooled before adding it to the butter and shortening. If it’s still lumpy, beat it longer or use an immersion blender for a few seconds before combining.
Conclusion
This homemade Raspberry Zinger Cake is a truly special treat, bringing back cherished memories with every forkful. Its balance of moist cake, creamy filling, and sweet raspberry coconut topping makes it an unforgettable dessert that’s surprisingly easy to achieve.
We encourage you to try this simple recipe and share the joy with your loved ones! We’d love to hear how your cake turns out in the comments below.
Raspberry Zinger Cake
Ingredients
Equipment
Method
- Preheat oven to 350 °F (175 °C). Prepare two 9×13 inch baking pans — spray one with cooking spray and line the other with parchment paper.
- Prepare the white cake mix according to the box instructions, divide the batter evenly between the two prepared pans and bake for about 15 minutes or until a wooden skewer comes out clean.
- While cakes are warm, poke holes all over both cake surfaces using a fork. In a small bowl reserve 1 tbsp raspberry gelatin powder. Dissolve the remaining gelatin in ¾ cup boiling water, brush this mixture over the cake tops so it seeps into the holes. Refrigerate until completely cooled.
- Prepare the filling: whisk 5 tbsp flour and 1 cup milk in a saucepan until smooth. Cook over medium heat, stirring constantly until thickened. Remove from heat and cool completely.
- In a large bowl or mixer, beat ½ cup shortening, ½ cup softened butter, 1 cup sugar, ½ tsp salt and 1 tsp vanilla until light and fluffy. Gradually add the cooled milk‑flour mixture and beat for about 5 minutes until smooth and fluffy.
- Assemble the cake: spread the filling evenly over the cake in the greased pan. Invert the second cooled cake layer (parchment‑lined) over the filling with the raspberry‑brushed side facing down and remove parchment paper.
- Open the whipped topping and spread it evenly over the top layer. In a small bowl combine the reserved 1 tbsp raspberry gelatin, ½ tbsp water and 1 cup shredded coconut; stir until coconut is uniformly pink and sprinkle it over the whipped topping. Refrigerate the assembled cake for at least 2‑3 hours until firm.
Nutrition
Notes
- Using a white cake mix is a fantastic shortcut.
- You may substitute raspberry gelatin with strawberry or cherry for a twist.
- For the filling, the combination of shortening and butter gives a uniquely smooth, stable texture; if you use all butter, the texture will differ slightly.
Tried this recipe?
Let us know how it was!Want more recipes like this?
Follow me on Facebook for daily comfort food ideas and cooking tips.
You can also find and save my recipes on Pinterest to make them anytime.
