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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
can you use strawberries or blueberries?
Hi Barbara,
Sure, either of those would also be great options here.
Please let me know if you have any other questions!
Has anyone tried this with a 1-1 gluten free flour? Really want to try it but nervous to mess it up!
Hey JoJo,
That should work nicely for you! I hope you love this recipe, please let me know if you give it a try!
Have a great Friday!
Hey these! Loved the cake, but my raspberries made it gray in the middle. Any advice for this? Thanks!
Hi Lauren! So glad you loved the cake! Sometimes the raspberries turn gray when they are over mixed into the batter and the juices leak into it, not an issue at all though! 🙂 xT
My cake was really dry and dense, the flavor was absolutely amazing! I followed the recipe to a T. Wondering if maybe 3.75 cups of flour is too much? My cake batter was very thick (almost as thick as cookie dough). Any suggestions?
Hey Taylor! Oh no I’m so sorry about that! Hmmm yes, I would maybe add a little less flour and underbake by a few mins next time! xT
Thinking of making this recipe for my son’s 1st birthday but wondering if you think I can switch the sugar for maple syrup?
Also cook time for 4 inch pan for a little smash cake
Hi Kristen! Yes, you should be able to use honey or maple syrup instead of sugar for this! 🙂 xT
I made into cupcakes for Easter! They were delicious! Slight change to recipe-I used butter instead of coconut oil for taste preference, and used 1.5 cups of sugar because I have a sweet tooth. Also used canned frosting.
The texture was between a cake and a muffin. The smell/taste of the raspberries was incredible!
I will definitely be making again! I may have the courage to attempt the homemade frosting!
Hey Kelly,
Awesome! Love to hear this recipe turned out well for you, thanks for making it!
Have a great week ahead!
Amazing cake! I switched the raspberries for strawberries because I’m allergic to raspberries and it turned out perfectly. I will say i had to double the icing recipe to cover the cake and it still needed more.
Hey Heather,
Amazing! Thank you so much for making this recipe, so glad it turned out well! Love to hear the strawberries were enjoyed.
Happy Easter!
Hello! My daughter loves raspberries so I’m going to make this for her birthday this weekend. Do you think I could make it ahead of time?
Hey Brooke,
You bet, just store in an airtight container in the fridge.
I hope you love this recipe! Happy Birthday to your daughter!
What to use if you dont have coconut oil?
Hi Tara,
Another neutral oil that you enjoy will also work here. Please let me know if you have any other questions!
I hope you love this recipe!
This looks amazing but I do not like white chocolate. I think I will make a cream cheese frosting instead.
Thanks, Angela! I hope you love this recipe!
Can you use another oil besides the coconut oil ? Also could this be made in 9x 13 inch pan? Thank you in advance.
Hi Joanne,
You bet, another neutral oil that you enjoy will also work well! Yes, you can bake in a 9×13 pan, I would bake for 30-35 minutes.
Please let me know if you have any other questions!
Hi there,
This cake looks amazing.
I’m going to try making it for my birthday next week. I was wondering if you grease the parchment and sides of your 8 inch rounds with butter or if I could use crisco? I feel the crisco gets it crispier but I don’t want it to burn the cake either because it’s lighter? If that makes sense. Thanks!
Hey Sharelle,
Happy Birthday!! I like to use butter, to be honest, I have never used crisco before.
I hope you love this cake, please let me know if you have any other questions!