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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
Made as a sheet cake and it was incredible! These were the flavors of my wedding cake and I made it for my 24th wedding anniversary. Lovely!!
Hi Erin! Thank you SO much, I am so glad you are loving this cake! Happy anniversary to you, that is so cool that these were your wedding cake flavors! Hope you had the most lovely day! 🙂 xT
Hi! I made this cake and it looked beautiful! The recipe wasn’t too complicated, I don’t do a ton of baking but i enjoy it when I do. One thing about this though, I saw that this recipe is made with coconut oil, and for me coconut was the predominant flavor, which i was not expecting. It overpowered both the chocolate and the raspberries. I didn’t see any mention of coconut as a flavor in the description of the cake.
I used solid coconut oil and melted it. Not sure if there is a flavor difference in using a melted solid vs a liquid coconut oil (like liquid at room temperature), but if i try this cake again I will not use such a strongly flavored oil.
I did love the frosting! This was first white chocolate butter cream, and I will definitely make that again. Thanks!
Hi Jenn, Thank you so much for the input on this cake! You could try using refined coconut oil next time, I believe that’s much more of a neutral flavor! So glad you enjoyed this cake! 🙂 xT
Hello Tieghan,
I’m allergic to all berries (strawberries, blueberries, raspberries,blackberries) can I substitute with peaches?
Hi Viviana! Yes, you can definitely use peaches instead of raspberries. They’ll pair so nicely with the white chocolate! You could even cook them down a little with sugar and lemon juice so they hold up well in the cake! Hope you enjoy! 🙂 xT
This is my 3rd time making this cake this summer. I’m not an experienced baker so the first time I made it the buttermilk wasn’t up to room temperature. That affected the coconut oil and the cake was a little stodgy to quote the great British bake off. But it still got rave reviews by all my dinner guests. I’m making it this time in a 9 inch cake pan. Wish me luck.
Hi Vanessa! Thank you so much for trying out this cake, I’m so glad you and your dinner guests loved it! xT
Could I make 2 layers in 9 inch pan? I have 17 people to make this cake for….
Hey Sylvia! Yes, that should work just fine! xT
I had saved this on Instagram and I go back and look at. I’m making it today for our girlfriend’s dinner. It’s a birthday for one and I’m sure the others will enjoy. I’ve sgphared your website with several others too. I was telling a sweet neighbor about your cake, I promised I’d save her a slice. So, you are helping me and God to bless others. I do pray when I bake. Bless you for sharing.
Hey Diane! Aw thank you so so much! I hope your friend has a lovely birthday and enjoys the cake! 🙂 xT
Yes and I shared with 2 neighbors too, one wanted the recipe.
Aw thank you Diane! Always love to hear that! 🙂 xT
Accidentally added 1 and a half cup of the raspberry jam to the cake batter cause I didn’t read properly where it said to only add a 3/4 cup but the cake still turned out absolutely delicious!!
Hey Grace! Sooo happy to hear that this cake was a hit for you! Thank you so much! xT
LOVE this cake! It’s my 3rd time making it and it’s always a hit. Made it for daughters birthday and now for my baby shower 🙂
Aw thank you SO much Adriana! I’m honored that this cake has been apart of so many happy moments for you and your family! 🙂 xT
Do you think this cake could be made with a cream cheese white chocolate icing?
Hey Amy! Yes, this would be delicious with a cream cheese icing! 🙂 xT
Question, if I bake this cake ahead of time, can I freeze the layers and then use them (layering)..? I don’t know if these would be good thawing out after I freeze them…
Hi Kristina! Yes, you can absolutely bake the cake layers ahead and freeze them! Just let them cool completely, then wrap each layer tightly in plastic wrap and foil. Freeze for up to a month. When ready to use, thaw the layers at room temperature while still wrapped. They’ll still be super yummy and moist! xT
What kind of flowers did you use in your pics for decoration? They look beautiful with the berries on top.
Thanks so much, Heather!! I used dahlias for this recipe. Please let me know if you have any other questions!
Just wondering instead of coconut oil you could use butter or canola oil for this recipe l?
Hey Amanda,
Yes, any other neutral oil will work for you! I hope you love this recipe! xx
This is my GO TO cake recipe for any special occasion, and people always DIE over it. It’s so so good. And surprisingly easy!!!! Thank you girl!
Hi Haley,
Wonderful!! Love to hear this recipe is always a winner, I appreciate you making it so often and taking the time to comment! Have the best weekend:)
I’m so looking forward to baking this! To make a 3 layer 6-inch cake, would I halve the recipe? Any guidance is appreciated!
Hi there,
For best results, I would keep the recipe as written. If you have extra batter you could always make some cupcakes:) I hope you love this cake! xT
We love this cake! My daughter has requested it as her birthday cake, two years running. May is birthday month at our house so I am excited to try the Bursting Blueberry Lemon Layer Cake and the Blackberry Lavender Cake next!
Hi Elisa,
Amazing! Love to hear this recipe turned out nicely for you, thanks for making it! Have a great Memorial Day Weekend!