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
Scale
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.
