If you’ve been searching for a dessert that’s both easy to make and bursting with flavor, then you are absolutely going to love this Slow Cooker Raspberry Zinger Cake Recipe. It’s a delightful combination of tender cake infused with raspberry zing and creamy frosting, all cooked effortlessly in your slow cooker. Perfect for those cozy days when you want to impress without the fuss, this cake delivers a fruity, moist texture with a hint of tartness that’s simply irresistible. The raspberry flavor shines throughout, making this dessert not only a crowd-pleaser but also a comforting, homemade treat that feels like a warm hug in every bite.
Ingredients You’ll Need
The beauty of the Slow Cooker Raspberry Zinger Cake Recipe is how straightforward the ingredient list is. Each component is carefully chosen to build layers of flavor and texture, from the rich butter and oil that keep the cake moist to the fresh raspberries that provide vibrant color and zing. These simple ingredients work together to create something truly special with no complicated steps.
- 6 Tablespoons butter – melted: Adds richness and keeps the cake wonderfully moist.
- 2/3 cup Oil: Works alongside butter to create a tender crumb.
- 2 cups Sugar: Sweetens the cake perfectly without overpowering the raspberries.
- 1 Tablespoon Vanilla: Enhances all the flavors with warm, aromatic notes.
- 2 2/3 cups Flour: Provides structure to your cake, creating a soft yet sturdy base.
- 1 Tablespoon Baking Powder: Gives the cake the lift and fluff everyone loves.
- 1 teaspoon Salt: Balances the sweetness and deepens flavor complexity.
- 1 cup Milk: Adds moisture and helps develop a tender texture.
- 3 Eggs: Bind everything together and contribute to the cake’s richness.
- 1 Tablespoon Raspberry Jello: Infuses the cake with subtle raspberry flavor and color.
- 1/2 cup fresh Raspberries (washed and drained): Bursts of fresh fruit bring brightness and natural tartness.
- 1 – 8-ounce package of Cream Cheese (softened): Essential for that dreamy, tangy frosting.
- 1/4 cup Milk: Helps to thin the cream cheese frosting for perfect spreadability.
- 1 Tablespoon Vanilla: Lifts the frosting flavor to heavenly levels.
- 2 – 3 cups Powdered sugar: Sweetens and creates that smooth, velvety frosting texture.
- 4 – 6 ounces Shredded Coconut (sweetened): Adds texture and tropical flair, complementing raspberry beautifully.
- Fresh Raspberries to top: A finishing touch for extra freshness and color.
How to Make Slow Cooker Raspberry Zinger Cake Recipe
Step 1: Prepare Your Slow Cooker and Mix Batter
Start by spraying your Crock-Pot generously with cooking spray to prevent sticking, then place the lid on and set the heat to HIGH to warm it up. Meanwhile, in your mixing bowl, blend the melted butter and oil with sugar and vanilla until creamy and smooth. In another bowl, combine the flour, baking powder, salt, and raspberry Jello until mixed well. Slowly add the eggs to the butter mixture and blend. Alternately add the flour mixture and milk, mixing slowly to get a smooth batter without overworking it. Finally, gently fold in the fresh raspberries to keep those juicy bursts intact. Pour this luscious batter into your pre-heated slow cooker and cover with the lid.
Step 2: Cook the Cake
Cook your cake on high for one hour, then carefully switch the slow cooker to low and continue cooking for an additional 30 minutes to an hour. It’s important to check when a toothpick inserted in the center comes out clean and the cake’s surface isn’t wobbly anymore. When it’s done, remove the lid carefully—avoid dripping any condensation on your cake since that could affect the texture. Let the cake cool in the crockpot until you can safely remove the liner. For a cooler, denser cake, pop it into the refrigerator after it reaches room temperature.
Step 3: Make and Apply the Frosting
While your cake is cooling, whip up the frosting by combining softened cream cheese with milk and vanilla, blending until smooth. Gradually mix in powdered sugar until you reach a spreadable consistency that’s sweet but tangy. Once the cake is completely cooled, spread this creamy frosting evenly over the top. Sprinkle shredded coconut generously to add that sweet, chewy texture and a tropical twist. Finish by placing fresh raspberries on top for a vibrant and inviting presentation that offers little bursts of tartness.
How to Serve Slow Cooker Raspberry Zinger Cake Recipe
Garnishes
Garnishing your Slow Cooker Raspberry Zinger Cake Recipe can turn it from a simple dessert into a showstopper. Fresh raspberries on top add an extra pop of color and a juicy zing with every bite. Sprinkling shredded coconut not only elevates the flavor profile but also adds a chewy, tropical element that contrasts beautifully with the soft cake and creamy frosting.
Side Dishes
This cake pairs beautifully with light accompaniments. A scoop of vanilla ice cream or a dollop of whipped cream complements the cake’s richness while balancing its sweet-tart flair. For a fresher touch, consider serving alongside a simple green salad with citrus vinaigrette or fresh fruit salad to contrast the indulgence with zesty brightness.
Creative Ways to Present
Presentation can make all the difference. Serve this cake right out of the slow cooker on a rustic wooden board for casual gatherings, or transfer it to a delicate cake stand adorned with extra coconut and raspberries for a refined look. If you’re feeling whimsical, stack individual slices with layers of frosting and fruit between for mini cake sandwiches—each serving becoming an extra-special moment.
Make Ahead and Storage
Storing Leftovers
Your Slow Cooker Raspberry Zinger Cake Recipe stays fresh when stored properly. Keep leftovers in an airtight container in the refrigerator for up to 4 days to maintain moisture and freshness. The frosting will also stay creamy and smooth without drying out that way.
Freezing
This cake freezes wonderfully. For best results, slice into portions, wrap each piece tightly in plastic wrap, and place in a freezer-safe bag. It will keep well for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before serving.
Reheating
If you prefer your cake slightly warm, gently reheat individual slices in a microwave for 15-20 seconds. Be careful not to overheat, or the frosting might melt. Warming the cake just a little brings out the raspberry aroma and enhances the soft texture.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just make sure to thaw and drain frozen raspberries well before folding them into the batter to avoid extra moisture that could affect the cake’s texture.
What size slow cooker works best for this cake?
A 4 to 6-quart slow cooker is ideal for this recipe. It provides ample space for the batter to rise without worrying about overflow or undercooking.
Can I make this cake without raspberry Jello?
You could omit the raspberry Jello, but it really adds a subtle flavor and vibrant color that complements the fresh raspberries. A natural alternative could be raspberry powder or puree if you prefer.
Why does the frosting include milk?
The milk thins the cream cheese frosting to the perfect consistency, making it easier to spread smoothly without losing the rich, tangy flavor.
Is the shredded coconut necessary?
While optional, shredded coconut adds a fantastic texture contrast and a hint of tropical sweetness that enhances the overall experience of the Slow Cooker Raspberry Zinger Cake Recipe.
Final Thoughts
This Slow Cooker Raspberry Zinger Cake Recipe is the kind of dessert that makes you smile with every forkful. It’s easy to prepare, uniquely flavorful, and wonderfully versatile for any occasion. I hope you’ll give it a try and discover just how magical dessert can be when simple ingredients and a slow cooker come together with a little love and creativity.
Print
Slow Cooker Raspberry Zinger Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Raspberry Zinger Cake is a moist and flavorful dessert made with fresh raspberries and a hint of raspberry jello, cooked gently in a slow cooker for a perfectly tender crumb. Topped with a creamy cream cheese frosting and sweetened shredded coconut, and finished with fresh raspberries, this cake is an easy, no-oven-required treat perfect for any occasion.
Ingredients
Cake Batter
- 6 Tablespoons butter, melted
- 2/3 cup 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 powder
- 1/2 cup fresh raspberries, washed and drained
Cream Cheese Frosting
- 1 – 8-ounce package cream cheese, softened
- 1/4 cup milk
- 1 Tablespoon vanilla extract
- 2 to 3 cups powdered sugar
Topping
- 4 to 6 ounces sweetened shredded coconut
- Fresh raspberries for garnish
Instructions
- Prepare the Slow Cooker and Batter: Spray the Crock-Pot insert with cooking spray and place the lid on. Turn the slow cooker to HIGH to preheat. In a stand mixer bowl, blend together the melted butter, oil, sugar, and vanilla extract until smooth and creamy. In a separate bowl, whisk the flour, baking powder, salt, and raspberry Jello powder until combined. Add the eggs to the mixer bowl and blend well. Alternate adding the dry flour mixture and milk in increments to the wet ingredients, mixing until you have a smooth batter. Gently fold in the fresh raspberries into the batter. Pour this batter into the prepared slow cooker insert and cover with the lid.
- Cook the Cake: Cook the cake on HIGH heat for 1 hour. Then switch the slow cooker to LOW and cook for an additional 30 to 60 minutes, or until a toothpick inserted in the center comes out clean and the cake is no longer wobbly. Once done, carefully remove the lid avoiding dripping condensation on the cake. Allow the cake to cool inside the slow cooker until the insert can be safely removed. Transfer the insert to a cooling rack and let the cake cool completely to room temperature. Refrigerate if a cooler cake is preferred.
- Prepare the Cream Cheese Frosting and Assemble: While the cake cools, beat the softened cream cheese with milk and vanilla extract until smooth. Gradually add the powdered sugar, mixing until a thick, creamy frosting forms. Once the cake is fully cooled, frost the top with the cream cheese frosting. Sprinkle the sweetened shredded coconut over the frosting, then garnish with fresh raspberries. Serve chilled or at room temperature.
Notes
- Ensure the fresh raspberries are well-drained to avoid excess moisture in the batter.
- Do not open the slow cooker lid during the cooking process to prevent heat loss.
- If you don’t have a stand mixer, a hand mixer or vigorous hand mixing can be used.
- The cooking times may vary slightly depending on the slow cooker brand; check for doneness with a toothpick.
- For a less sweet option, reduce the sugar in the batter or frosting slightly.
