Next Post
Frozen Aperol Peach Margarita.
This post may contain affiliate links, please see our privacy policy for details.
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
Absolutely delicious!! Best cake I’ve ever made and eaten. Thank you ❤️
Hey Angelice,
Amazing! Love to hear this recipe turned out nicely for you, thanks for making it! Have a great Memorial Day Weekend!
I think this is my second comment for this cake because I cannot recommend it enough! I’ve been making this cake for every family birthday for years now and people don’t just love it, they look forward to eating it all year! Your recipes are the bomb, Tieghan! Thank you so much ❤️
Thanks so much, Paulien! So glad this cake is always enjoyed, I appreciate you making it and your feedback! Have a wonderful weekend! xx
Hi Tieghan,
I would like to make that cake for a birthday however the person in question doesn’t like white chocolate. Is there any other frosting you would recommend that would go well with this cake ?
Thanks a lot
Hi Fiona,
Sure, the frosting recipe from this cake would also be delicious:
https://fett-weg.today/strawberry-chamomile-naked-cake/%3C/a%3E%3Cbr /> You could also just skip the white chocolate, no big deal:) I hope this helps! xT
Have you ever had anyone comment that they have tried making this recipe with gluten free flour? Would love to know your thoughts!
Hi Hayley! I haven’t ever tried this recipe with GF flour so I can’t say for sure! Let me know if you give it a try! xT
Hi! I want to make this, but as cupcakes!! Any ideas about alterations? Do you think it’d make 12 cupcakes?
Thanks!!!
Hi Shannon,
Sure, I would just reduce your bake time to 25-30ish minutes. I hope you love this recipe, please let me know if you give it a try! xx
Hi Tieghan, would this freeze well do you think? Then take out and frost it at a later date? Thanks!
Hi Shannon! Yes, that would work great! xT
Hi! How should this recipe be adjusted for two 9inch pans instead of three 8inch pans?
Hi Taylor,
I would keep the recipe as is, you may need to reduce the bake time slightly, just keep any eye on them towards the end. I hope this helps! xx
Hi! I want to make this cake for a friend tomorrow with strawberries instead of raspberries. Any recommendations for adding strawberries to the cake? Should I chop them small or mash? Let me know, thanks!
Hi Jill,
I would chop them small, I think that would work nicely for you. I hope you love this recipe! xx
Hey Tieghan! I’ve made this once before and want to make it again for a dinner party.
Could I make the cakes ahead and freeze them? And then defrost and ice them on the day I plan to serve it? Can the icing be made ahead and rewhipped (maybe some milk added if it needs softening?) so I just need to assemble the cake on the day? Thanks xx
Hi Dea,
So glad to hear you have enjoyed this recipe in the past! Yes, to the cakes, that will definitely work nicely for you! If you can avoid making the frosting in advance, I would recommend making the day of for best results. I hope this helps! xx
I am gf/df. Do you think I could swap out the flour for gluten free flour? Also, do you think freeze dried raspberries would work instead of the fresh? Could I make this into a sheet cake? Love some feed back.
Hi Lisa,
I would recommend using this recipe with the raspberry flavors:
https://fett-weg.today/strawberry-poptart-sheet-cake/%3C/a%3E%3Cbr /> Gluten free flour should work nicely for you. I hope this helps! xx
Hey Tieghan
I plan on making this cake for Easter this year. I was wondering what else you could use instead of coconut oil 🙂
Hi Alana,
You can use another neutral oil in place of the coconut oil. Please let me know if you have any other questions!
I’m not a cake person but this is by far my favorite. It’s one I have for my birthday every year, big fan and I recommend it to everyone.
Hey Hannah,
Happy Friday!! Thank you so much for making this cake so often and your comment, love to hear it is always a winner!!
Can this be made in a -3×9” pan? Glass or metal?
Hi Jill,
So sorry, I am not familiar with that size pan….I like to use metal pans. Please let me know if I can help in any other way! xx
Today we made this as a loaf! I just halved the recipe and baked it in a 9×5 inch pan and baked it until it reached 200 degrees F (the temp for any cake). It is so moist. Also, because I didn’t quite have enough raspberries, I topped up with a few blueberries. Perfectly perfect with no icing!
Hey Knicole,
Happy Sunday! Thanks a bunch for making this recipe, love to hear it turned out nicely for you! xx
Hi!! Wanting to make this for my upcoming birthday – wondering if the 12 servings for this recipe is pretty accurate? Only asking because the lemon blueberry cake says it serves 24, and I will have more than 12 guests. Thank you!
Hi Olivia,
Yes, I would say this cake makes 12 generous slices, if you are making smaller slices, you could probably get 18 or so. I hope this helps! xx
This was the best white chocolate raspberry cake recipe! Not too sweet and very yummy.
Hey Sarah,
Fantastic! I appreciate you trying this recipe, love to hear it turned out well for you! Enjoy your day:)
Hi Teighan,
I would like to try this cake in a Bundt pan. Do you have experience with that? I’m wondering if the batter will be too much or just right? And if the cake would come out of the Bundt pan well?
Hey Sana,
So sorry, I have never tested this cake in a bundt pan. You could certainly give it a try! Here are some other recipes you might enjoy as well:
https://fett-weg.today/tres-leches-cake/%3C/a%3E%3Cbr /> https://fett-weg.today/cream-cheese-swirled-brown-sugar-pumpkin-coffee-cake/%3C/a%3E%3Cbr /> https://fett-weg.today/blueberry-sour-cream-coffee-cake/%3C/a%3E%3Cbr /> I hope this helps! xT
This cake is unbelievably moist. So full of flavour and a nice texture. We made it in a sheet pan, in the same style as your naked strawberry cake and carrot coconut cakes in the cookbook. My family decided it didn’t even need icing! We made it with a white chocolate glaze/drizzle instead to let the flavour of the cake shine through. Next time we are trying it with raspberry cream cheese icing. Thanks for this cake and how versatile it is, even for non-fancy bakers.
Hey Nicole,
Thanks so much! So glad to hear this recipe was a hit, I appreciate you making it! Have a great Friday! xxT
I’m going to make this in a sheet a pan as well 🙂 I also have the cookbooks, did you stick with the cook time in the cookbook?