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Smashed Raspberry White Chocolate Layer Cake. Three layers of light and fluffy vanilla cake swirled with a mix of fresh raspberries and raspberry jam. Each cake layer is frosted generously with vanilla-white chocolate swirled frosting. Every bite is layered with fresh berries, sweet vanilla, and filled with creamy, sweet frosting. This is the perfect berry cake to enjoy anytime. It’s simpler to make than you’d think, so pretty, and so delicious!
Celebrating Father’s Day weekend with cake! It’s been so long since the last time I made a layer cake. There was a point a year or more ago when all I was baking were layer cakes. But then I leaned into the sheet pan cakes and stuck with those for a bit. Today we’re back to a layer cake, and just in time for Father’s Day.
When it comes to both Mother’s Day and Father’s Day, we’re not huge celebrators. My brothers and I of course celebrate both parents, but when it comes to going all out with parties, we keep it pretty mellow. A family dinner is usually all my mom and dad really want. They’re pretty simple.
That being said, I kind of like to celebrate. I spoil my mom with gifts (lately it’s been jewelry) and always make her favorite foods and dessert. Always dessert.
And for my dad, while he’s much, much simpler than mom. And to be honest, much harder to shop for. Over the years I’ve kind of given up on finding him just the right gift and instead focus on showing him some love through food.
He’s a big spicy foods guy, so I’ll usually make something with some kick for dinner. A favorite dessert of his would have to be, chocolate peanut butter ice cream cake. It will forever be high up on his list.
But I thought this cake would be perfect for this year, and a fun recipe to share with you all.
Here are all the details – layer cakes are easy
Start with the cake itself. The vanilla cake is pretty standard, but my secret is to use a mix of buttermilk and either sour cream or Greek yogurt to keep the cake extra soft and light. I swear, simply using these ingredients in all of my cake recipes, makes for a perfect cake that’s never dry.
Then mix the wet with the dry and that’s your batter. I add lots of vanilla for really great flavor. Then come the berries. You can use any berry you love or have on hand, but I do think the raspberries add something special. We’ve all made blueberry and strawberry cakes, but what about raspberries?
Stir in fresh berries, then add swirls of raspberry jam for an intense berry-filled cake.
Lastly the frosting. White chocolate is the way to go. This is my standard for fruit-based cakes. The flavor lets the berries really shine in the best way.
Just butter, sugar, and melted white chocolate with a touch of vanilla. Creamy, sweet, and perfect. I frost the cake with a mix of frosting and jam to create swirls of color throughout. I then add lots of fresh smashed raspberries to go on top.
Fancy, but simple at the same time.
Hoping you’re inspired spend a couple of hours in the kitchen baking this up for Father’s Day, or just to enjoy a simple slice of delicious raspberry cake!
Every bite is filled with fresh berries and sweet jam. Each layer is light, fluffy, and layered with sweet vanilla chocolate frosting.
Looking for other summer cake recipes? Here are a few of my go-to’s.
Swirled Berry Ice Cream Butter Cake
Swirled Blackberry Lavender Sheet Cake
Simple Blueberry Basque Cheesecake
Bursting Blueberry Lemon Layer Cake
Blackberry Lavender Naked Cake
Strawberry Chamomile Naked Cake
Lastly, if you make this Smashed Raspberry White Chocolate Layer Cake., be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Smashed Raspberry White Chocolate Layer Cake
Servings: 12
Calories Per Serving: 821 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 cup melted coconut oil
- 1/2 cup plain Greek yogurt or sour cream
- 3 large eggs, at room temperature
- 1 cup granulated sugar (use 2 cups for a sweeter cake)
- 1 1/2 cups buttermilk
- 1 tablespoon vanilla extract
- 3 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups high-quality raspberry jam
- 1 1/2 cups fresh or frozen raspberries (do not thaw if using frozen)
Frosting
- 3 sticks salted butter, at room temperature
- 1 1/2 cups powdered sugar
- 8 ounces white chocolate, melted and cooled
- 2 teaspoons vanilla extract
- raspberries, for decorating
Instructions
- 1. Preheat oven to 350° F. Grease 3 (8-inch) round cake pans. Line with parchment paper, then butter.2. In a large bowl, beat together the coconut oil, yogurt, eggs, sugar, buttermilk, and vanilla. Add the flour, baking powder, baking soda, and salt. Mix until just combined. Fold in the raspberries and swirl in 3/4 cup raspberry jam, leaving a few streaks of jam throughout the batter, it shouldn't be fully incorporated.3. Divide the batter among the 3 cake pans and bake for 30-35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool for five minutes. Run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.4. To make the frosting. In a bowl, beat together the butter and powdered sugar until light and fluffy. Add the melted white chocolate and vanilla, and beat until combined.6. To assemble, place one cake layer on a serving plate. Spread 1/3 of the frosting over the cake and layer with about 1/4 cup of jam. Repeat with the remaining cake layers. Be careful not to overfill your layers or the cake will be hard to slice. Lightly frost the outside of the cake, then decorate with smashed raspberries. Chill 30 minutes. Serve or store in the fridge for up to 3 days.
This post was originally published on June 17, 2022
This looks so good and plan to make for Christmas. How woukd you suggest adjusting for a 9×13 cake pan. Thank you
Thanks so much, Nancy!! I would bake for 30-35 minutes at 350F. I hope you love this recipe! Happy Holidays! xT
By far one of the best cake recipes I have ever tried. I make mine with white chocolate pudding/whipped cream frosting but the cake itself is to die for.
Hey Sue,
Happy Weekend! Thanks so much for giving this recipe a try, I’m so glad it turned out nicely for you! xxT
Hi there! Wondering if I did this in 9” cake pans if I should do two layers instead of three? And if so, should I decrease oven temp and leave them longer? Or just keep temp as is and leave them in longer? Thanks!
Hey Emily,
Yes, 2 layers with the 9 inch cake pans will work nicely for you. I would just start checking for doneness at 30 minutes and pull when the cakes are cooked through. I hope you love this recipe! xT
Amazing cake! Just the right amount of sweet(only used 1 cup of sugar). I did have to adjust the icing as I found it too thick and not enough. Added some heavy cream and 1/2 cup more of icing sugar. Overall turned out incredible!!
Thanks so much, Gen! Love to hear that this cake turned out well for you, I appreciate you making it! xT
What would you suggest on bake time if I did all the batter into a sheet cake pan? I want to use this recipe to make mini individual cakes. So bake in a sheet and then use a cookie cutter to make a two layered mini cake.
Hi Kylee,
I would bake for 30-35 minutes. I hope you love this recipe, please let me know if you have any other questions! xT
Made this cake for tomorrow. Do I need to refrigerate overnight? Will that make it hard?
Hey Sherry,
You could keep in an airtight container at room temp or in the fridge. I hope you love this recipe! xT
Hi! I’m excited to make this smash cake for my nieces first birthday! How long would you recommend I bake the cakes in 5 inch pans?
Hi Michelle,
I haven’t tested this, so I would start checking for doneness at 30 minutes. I hope you love this recipe! xx
What else could you use to substitute for coconut oil?
Hi Megan,
Any other neutral oil will work well for you. I hope you love this recipe! xx
I want to make this cake but only have 2 8-inch cake pans. I do want the 3 layers in the cake. Would the cake be ok if I cooked the 3rd layer after the other 2 have cooled? Or can I cook the cake in the 2 cake pans and just have more cake in each?
Hi Leticia,
Yes, totally fine for you to bake the 3rd layer after the first two have finished. I hope you love this recipe, please let me know if you have any other questions! xT
It looks SO lovely! Would this recipe work to bake in a 13×18 sheet pan and cut it (similar to your cookbook recipes?) thanks so much!!
Hey Sarah,
Thanks so much! Sure, that would work nicely for you! I hope you love this recipe! xT
Flavors were there but seemed muted. This cake batter turned out so dense! Not necessarily dry. Any pointers on how to remediate for next time? I would make a double batch of the frosting as well.
Hi Jake,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was dense. Any chance the batter was over mixed? Next time, I would make sure to mix until just combined. I hope this helps! xT
Can you substitute the egg for something vegan?
Hi Kara,
So sorry, I have never tested this recipe without the egg, you could try using a chia or flax egg to see how that works for you. Please let me know if I can help in any other way! xT
Rather than substituting something for the egg, I would find a tried and true vegan white cake recipe and add in the raspberries and jam. Do not use flax or chia egg for a cake. You will not be pleased. I find that Nora Cooks site has very good vegan baked goods recipes. It’s all I use. As a matter of fact, making this cake vegan today!!
Could you just use 2 – inch cake pans for this recipe?
Hey Corrie,
So sorry, I am not familiar with 2-inch cake pans. Did you mean (2) 8-inch cake pans? Yes, that will work, you will just have extra batter:) I hope this helps! xx
Hi there!
I have 9 inch springform pans- what adjustments would you recommend?
Hi Lauren,
My guess is you are going to need to increase the bake time assuming they a deeper than a regular cake pan? Let me know how this recipe turns out for you! xT
Could you make these in cupcake form? Would anything be different?
Hey Katy,
Sure, cupcakes would work nicely for you! I would bake for 25-30 minutes. I hope you love this recipe, please let me know if you give it a try! xT
Can I sub Coconut oil for avocado oil?
Hey Izabela,
Yes, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
Is the coconut oil needed for the true flavor of the cake? Or can I change it to olive oil? I usually bake with olive oil.
Hey Margarita,
Olive oil would work for you as well! I hope you love this recipe, please let me know if you give it a try! xx
I made this cake for a friend’s shop opening and everyone thought it was from a professional bakery! The flavours were delicious and the cake looked beautiful
Hey Jennifer,
That’s amazing!! Thank you so much for choosing to make this recipe:) Love to hear that it was such a hit! xT