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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
Hi, can you tell me how you’d modify bake time for 2, 9” round pans? That’s all I have, so planning to make a 2-layer cake plus cupcakes with the extra batter. Thank you!
Hi Carissa,
I would just follow the bake time as is, just watch them towards the end and stick a knife in the middle to check for doneness. I hope you love the recipe, please let me know if you give it a try! xx
Only commenting because that’s my name too and I had the same question! Was questioning my sanity for a moment lol
Hi! Could I use oat milk or coconut cream for buttermilk alternative?
Hi there,
Sure, either of those should work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
Do you think this could be made with strawberries instead of raspberries?
Hey Christina,
Sure, strawberries would also be delicious! I hope you love this recipe, please let me know if you give it a try! xx
This was a simple and incredibly delicious recipe! Will make again and again!
Hey Erin,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad it was enjoyed! xTieghan
Yum! The cake turned out moist and the frosting was delish. I did not add the jam to the frosting, felt the cake had plenty of fruit flavor. Freezes well! I cut up slices and now pull one out whenever I have sweet craving.
Hey Lisa,
Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! xx
This was my first time making a layer cake and it was super easy to do. I only had 9 inch pans so I cooked them on the shorter side (probably around 25 minutes) and they turned out perfect. I would definitely make this again.
Hi Lauren,
Thanks so much for your feedback and trying this recipe out! I love to hear that it was a hit:) Have the best weekend?
What could be used in place of coconut oil?
Hi Laurel,
You can use butter or another neutral oil in place of the coconut oil. I hope you love this recipe, please let me know if you give it a try! xx
Can I swap butter/margarine for the coconut oil?
Hi Diana,
Yes, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
Recipe looks amazing! Do you have any modifications for converting this to cupcakes? Would it be ok to bake at the same time?
Hey Naiomi,
I would just reduce your bake time and start checking for doneness at 25 minutes. I hope you love the recipe, please let me know if you give it a try! xx
Soooo yummy! This recipe made an amazing birthday cake for my mom. The cake is nice and moist and dense and the frosting with the jam swirls was a treat for the eyes too. I modified the frosting slightly and swapped in 4oz of cream cheese for one of the sticks of butter – no regrets on that!!
Hey Katie!
Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! Happy Birthday to your mom! xxT
Hey Tiegen – how would this work with just a plain ole 9×13 pan? Trying to make my life a little easier here 🙂 thanks!
Hey Ashley,
That should work well for you! You will probably have extra batter you could just make into cupcakes:) Let me know if you give the recipe a try, I hope you love it! xx
Hi! Could I 1/2 this recipe for a serving of 6 instead of 12 and use 2 8-inch cake pans? Thank you!
Hey there,
Totally, that will work well for you! Please let me know how the recipe turns out, I hope you love it! xTieghan
I followed this recipe exactly and it was a big hit with my family. Everybody absolutely loved it. This makes a lot of cake — we enjoyed it for several days!! Thank you!
Hi Patti,
Amazing!! I am so glad your family enjoyed this cake, thanks for giving it a go! xTieghan
Is this cake recipe a high altitude receipe?
Hi Kathy,
You can follow this recipe as written, it should be just fine! I hope you love the cake! xx
This recipe is magic! I followed to the T and it turned about absolutely amazing!! I will be making this again, and again, and AGAIN!! This will be my go to cake for entertaining and gifting! You hit this one out of the park Tieghan!! Thank you. ❤️????
Bridget do you know if this is a high altitude receipe?
Hi Bridget!
Fantastic! Thanks for your comment and trying the recipe:) I am so glad it was enjoyed! xxT
Made for my Mom’s bday and it was delicious! I made the cake as directed, but changed the icing a bit as we weren’t fans of the white chocolate frosting after making it (a bit too sweet). I made a second batch of frosting and subbed the white chocolate for Hu dark chocolate gems. Got rave reviews all the way around!
Hi Kristen,
Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)