Slow Cooker Raspberry Zinger Cake
This Slow Cooker Raspberry Zinger Cake has all the sensibilities of a favorite childhood treat – Raspberry Zingers. It’s made with simple ingredients and cooked in the slow cooker, so it’s as easy as it is delicious.
Remember Raspberry Zingers? They were delicious, weren’t they? Oh, they were delicious. Vanilla cake with a vanilla cream center all wrapped up in a raspberry coating and rolled in coconut? Oh, yes. Total deliciousness. We were big fans of these treats when we were kids, and we never lost our love of them.
This slow cooker Raspberry Zinger cake takes everything we love about one of our favorite childhood treats and puts it all in a delicious cake form. It’s also an easy cake, which is a huge plus, as well! If you loved Raspberry Zingers as a child, then you’ll absolutely adore this cake.
This cake is so delicious, you’ll want to eat the whole thing! It has such great flavors, and the frosting really sets it off, with it’s tangy cream cheese, and then the sweet coconut, it’s really wonderful. It’s so easy to make, and the crock pot lends a sweet Raspberry scent all over your house. You can put this on to bake in the crock pot, around Noon, and have it cooled and iced for dinner. You will love this recipe.
Slow Cooker Raspberry Zinger Cake
This delicious slow Raspberry Zinger cake takes a simple, basic cake mix and kicked it up with raspberry flavor. Then it’s all topped with a delicious cream cheese frosting and fresh raspberries.
This cake is all about how simple ingredients can create something that’s so much more than the sum of its parts. By simply adding some raspberry Jello to a vanilla cake recipe, you get a fruity base upon which everything else is built. All that raspberry goodness is topped with a sweet and tangy cream cheese frosting, more raspberries, and finally coconut. It has every single thing that makes Raspberry Zingers such a tasty treat for all of us.
Ingredients
For a completely homemade cake, this recipe doesn’t have many ingredients. You’ll find that the simple cake and frosting recipes both require ingredients that are readily available at the store – that’s if you don’t have them in your kitchen already, and that’s a big if. Here’s what you’ll need to make this absolutely delicious cake.
For the Cake
- Butter -melted
- Oil
- Sugar
- Vanilla
- Flour
- Baking powder
- Salt
- Milk
- Eggs
- Raspberry Jello
- Fresh raspberries
For the Frosting
- Cream cheese – softened
- Milk
- Vanilla
- Powdered sugar
To Finish the Cake
- Fresh raspberries
- Sweetened shredded coconut
See? There aren’t that many ingredients when you consider that this cake is completely from scratch. It’s just a few simple ingredients, and for many of you out there, you won’t have to shop at all.
Making Slow Cooker Raspberry Zinger Cake
Making this cake is just about as easy as getting the ingredients together. The entire process is simply a matter of mixing and baking. That’s it. It all comes together quickly and easily, and by the end of everything, you have a cake that everyone loves.
You’ll find the complete recipe along with amounts and cooking times at the end of the post, but take a look at the simplified recipe below to see just how easy this recipe is. It’s made in a slow cooker for goodness sake. That’s easy!
Making the Cake
- Spray the slow cooker with non-stick spray, place the lid on, and set the it to high to preheat.
- In a stand mixer, blend melted butter, oil, sugar, and vanilla in until smooth and creamy.
- In another bowl, combine flour, baking powder, salt, and raspberry Jello until mixed.
- Add eggs to the butter mixture and blend.
- Alternate adding flour and milk a little at a time until all the ingredients have been mixed into a smooth batter.
- Fold raspberries into the batter.
- Pour into the slow cooker and cover.
- Cook on high for an hour, then set it to low and cook until a toothpick inserted into the center of the cake comes out clean.
- Remove the lid, and let cool until the slow cooker liner can be removed.
- Remove the liner and let cool to room temperature.
Making the Frosting
- Mix cream cheese and milk until blended.
- Add vanilla and blend.
- Add powdered sugar a little at a time until frosting is thick and creamy.
Putting it Together
- Spread frosting over the entire cake.
- Sprinkle with coconut and top with more fresh raspberries.
- Eat it!
That’s all there is to it! It’s a totally from scratch cake that isn’t hard to make at all. You’ll be in and out of the kitchen in no time, but it’ll taste like it took you forever to make it. Don’t tell!
Tips
Whenever anything is cooked in a slow cooker, you know it’s going to be an easy recipe, and this Raspberry Zinger cake is no exception. Of course, even simple things can benefit from a little finess. These tips are very easy, but they’ll make a big difference in your cake, so don’t skip this section.
Non-Stick Spray is Vital
Don’t be stingy with the non-stick spray. The last thing you want is your delicious cake sticking to the interior of the slow cooker vessel. Get a nice, even, and thorough coat of non-stick spray all over the interior to avoid disaster.
Completely Softened Cream Cheese
Be sure your cream cheese is absolutely, completely softened. You want a fluffy, creamy frosting, and softened cream cheese is how you get there. If your cream cheese isn’t fully softened, you’ll end up with lumpy frosting that has little chunks of plain cream cheese in it.
Room Temperature Eggs
Most people don’t realize this, but using room temperature eggs is very important in baking. Room temperature eggs are less viscous than cold eggs, which allows them to more easily combine with the other cake ingredients. Because eggs help give cake its texture and height, the better they’re incorporated, the better the cake.
Cool the Cake Completely
Cool your cake completely before frosting it. You might be extremely tempted to skip this step because you’ll only be frosting the top of the cake while it’s still in the slow cooker. Where’s the frosting going to go, right? Well… yeah, the frosting isn’t going anywhere, but if your cake is warm, it’s going to turn into a sugary slurry. It won’t be frosting anymore.
Serving Slow Cooker Raspberry Zinger Cake
Serve this cake just like you would any other. Cut out a piece, put it on a plate, and enjoy! This cake is perfect with a glass of milk or a cup of coffee. Its flavor and color make it a great addition to any holiday get-together from Easter to Christmas or even just a weeknight dessert. It’s also the perfect potluck dessert. Just set out the entire slow cooker and let people serve themselves! Wherever and whenever you serve it, everyone always loves it.
Storing Slow Cooker Raspberry Zinger Cake
This cake will keep well in the refrigerator for about three days. Simply leave it in the slow cooker linger with the lid on. For longer storage, you can freeze this cake for up to one month in an air-tight, freezer-safe container.
To freeze the cake, cut it into slices so you can get it out of the slow cooker. Then freeze the pieces individually on a cookie sheet. After completely frozen, wrap them in cling wrap and then in aluminum foil. To serve let the cake defrost in the refrigerator overnight.
FAQ
Before you go, take a quick look at this FAQ. It has the answers to some common questions about this recipe. They make a great little cheat sheet for quick reference.
Why is my frosting lumpy?
Your cream cheese wasn’t fully softened. If your cream cheese isn’t thoroughly softened you can end up with lumpy frosting with chunks of cream cheese in it.
My frosting got thin when I put it on my cake.
You didn’t let the cake cool enough before frosting it. Heat will make your frosting get thin, so be sure your cake is completely cooled before frosting it.
How long is this cake good?
This cake will keep well in the refrigerator for about three days. You can freeze it for up to a month, as well.
Raspberry Zinger Cake – Easy and Delicious
This slow cooker Raspberry Zinger cake is easy and delicious, which is the best combination if you ask us! Rich vanilla cake with a healthy dose of raspberry flavor, delicious cream cheese frosting, fresh raspberries, and coconut come together to create a delicious dessert that brings back all the flavors and memories we love about Raspberry Zingers.
Give this cake a try, and we’re sure you’ll find yourself putting it into your dessert rotation more than you might think. With such delicious flavors in an easy recipe, it’s always a winner!
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OTHER DESSERTS YOU WILL LOVE:
Chocolate Cake with Peanut Butter Frosting
Rocky Road Cheesecake
Cream Puff Cake
Chocolate Turtle Poke Cake
Caramel Pecan Thumbprint Cookies
Slow Cooker Raspberry Zinger Cake
Ingredients
Cake:
- 6 Tablespoons Butter – melted
- 2/3 cup Vegetable Oil
- 2 cups Sugar
- 1 Tablespoon Vanilla Extract
- 2 2/3 cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- 1 cup Milk
- 3 Large Eggs
- 1 Tablespoon Raspberry Jello
- 1/2 cup of fresh Raspberries – washed and drained (Extra berries for topping)
FROSTING:
- 1 – 8 ounce package Cream Cheese – softened
- 1/4 cup Milk
- 1 Tablespoon Vanilla Extract
- 2 – 3 cups Powdered Sugar
- 4 – 6 ounces Shredded Coconut – sweetened
- Fresh Raspberries to garnish
Instructions
- First, spray the Crock Pot with Cooking Spray, place the lid on the crock pot, and turn the heat to HIGH, to heat the crock pot.
- In the mixing bowl of a stand mixer, (or with a mixer and a bowl) blend the melted Butter, and Oil with the Sugar and Vanilla, until smooth and creamy. In a separate bowl, add the Flour, Baking Powder, salt, and Raspberry Jello, and stir until completely mixed.
- Add the Eggs to the mixing bowl, and blend. Add the Flour mixture a little at a time, alternating with the Milk, until all ingredients have been added, and mixed until smooth.
- Remove the mixing bowl, and fold the fresh Raspberries into the cake batter. Pour the batter into the crock pot, and cover with the lid.
- Cook on high heat for 1 hour, and turn heat setting to low, and cook an additional 30 minutes to and hour, or until a toothpick inserted in the center comes out clean, and cake is no longer wobbly.
- When cake is finished, remove the lid and be careful not to drip any condensation from the lid on the cake. Allow cake to cool in the crock pot, until the Crock liner can be removed.
- Remove the crock, and let cool to room temperature. Place cake/crock in the refrigerator if cool cake is preferred.
FROSTING:
- In the mixing bowl of a stand mixer, place the Cream Cheese, and milk, and blend. Add Vanilla, and blend. Add Powdered Sugar about 1/3 cup at a time, and mix until smooth, thick and creamy. If Frosting becomes to thick, add a few drops of milk to thin.
- Frost cake with all of the frosting, and generously sprinkle Coconut on top. To serve, cut in 2 – 3 inch slices. Enjoy!
Notes
