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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!

Smashed Raspberry White Chocolate Layer Cake | halfbakedharvest.com

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.

Smashed Raspberry White Chocolate Layer Cake | halfbakedharvest.com

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.

Smashed Raspberry White Chocolate Layer Cake | halfbakedharvest.com

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.

Smashed Raspberry White Chocolate Layer Cake | halfbakedharvest.com

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.

Smashed Raspberry White Chocolate Layer Cake | halfbakedharvest.com

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.

Smashed Raspberry White Chocolate Layer Cake | halfbakedharvest.com

Looking for other summer cake recipes? Here are a few of my go-to’s. 

Swirled Berry Ice Cream Butter Cake

Double Strawberry Cupcakes

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

Prep Time 45 minutes
Cook Time 30 minutes
45 minutes
Total Time 2 hours
Servings: 12
Calories Per Serving: 521 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Frosting

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. 
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Smashed Raspberry White Chocolate Layer Cake | halfbakedharvest.com

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Comments

  1. 5 stars
    So fun to make! Turned out beautifully. It was so pretty and tasted delicious. Dense and not too sweet. Yum.

    1. Hi Kristy,
      Awesome!! Thanks a bunch for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed! Have the best weekend:)

  2. Hello, I am making this for dinner party this week and wondered if you could provide rationale on coconut oil versus oil or butter. I don’t make a lot of cakes, so would like to understand. I am not vegetarian and would like to use the ingredient that would be best for flavor and performance. Can you advise? Thank you so much, just love love love your recipes! Have one cookbook so far! You inspire!

    1. Hi Kathy,
      I have been enjoying using coconut oil over butter as a more natural ingredient choice, but butter will also work well for you here. It’s really just personal preference:) Please let me know if you have any other questions, I hope you love this recipe! xx

  3. Hi
    This cake looks amazing! How much is 3 sticks of butter? Im from Norway and we dont have butter in sticks 😀

    1. Hi there,
      1 stick of butter is equal to 113 grams:) Please let me know if you have any other questions, I hope you love the recipe! xTieghan

  4. 5 stars
    So, so good! I was concerned about the butter to powdered sugar ratio in the frosting but it was so perfect with the white chocolate. I made it for a group of friends tonight and had several people go back for seconds and was asked for the recipe. Tieghan, you never fail to do an amazing job! (I make enough of your recipes that at dinner my husband always “Is this a Tieghan?” and he doesn’t trust anything if I say no.) 12/10 ⭐️

    1. Hey Emma,
      Awe, thank you for this kind message and making so many recipes and sharing your feedback:) I love to hear that it was a winner! xTieghan