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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 |

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 |

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 |

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 |

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 |

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 |

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: 821 kcal

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




  • 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 |

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  1. 5 stars
    10/10 made this for my grandma’s 78th birthday today and my entire family loved it. Absolutely will make again 😋😋

    1. Hi Karina,
      Happy Monday!! So glad to hear that this cake was a hit, thanks for making it! Happy Birthday to your grandma! xT

  2. Looks amazing! Could I make this in a 9 x 13 inch pan to simplify? What oven temp and time would you recommend?

    1. Hi Sophie,
      Totally, I would bake at 350F for 30-35 minutes. Please let me know if you have any other questions, I hope you love this recipe! xT

  3. 5 stars
    Amazing! I was skeptical about the dump everything together and mix method but this cake is fantastic. The fresh raspberries in the cake are next level and the frosting is fabulous. I didn’t have 3 cake tins so I actually made cupcakes. I got 3 dozen small cupcakes (baked for 18 minutes) and I painted a piping bag with the extra jam and piped the icing instead of filling the cakes. They’re amazing. Super easy. Super fabulous.

    1. Hey Marie-Claire,
      Fantastic!! 🍇🍌 I love to hear that this recipe turned out well for you, thanks for making it and your comment! Great idea to make as cupcakes! xx

    1. Hey Alisa,
      Happy Monday!! I am thrilled to hear that this recipe turned out well for you and I appreciate you making it! xT

  4. 3 sticks of butter???? That seems like a lot of butter and not a lot of powered sugar. Is that accurate? Seems like you would just spreading slightly sweetened butter on the cake. I am confused 🤔.

    1. Hi Amanda,
      All of the measurements are correct here:) It calls for 1 1/2 cups of powdered sugar and then white chocolate as well, there’s plenty of sweetness. Please let me know if you have any other questions, I hope you love this recipe!!

  5. 5 stars
    Made this for my birthday celebration and it was a HUGE success!! Used mild olive oil instead of coconut oil + did two larger cakes instead of three smaller ones for convenience. The cake turned out SO airy and moist and fluffy and the combo of the fresh, zesty raspberry and the white chocolate is absolutely beautiful. 11/10 recommend, will make again!

    1. Hey Paulien,
      Happy Wednesday!! 🌸🌤️ I appreciate you making this recipe and sharing your review, so glad it turned out well for you! Happy Birthday! xT

    1. Hi Kay,
      You should be able to follow this recipe without any issues:) Please let me know if you have any other questions, I hope you love this recipe! xT

    1. Hi Caroline,
      Totally, just wait to add the frosting until the cake is thawed. Please let me know if you have any other questions, I hope you love this recipe! xT

  6. Our family loves your cakes! I made this one for Easter and it was delicious, sorry but used butter instead of the coconut oil. For my sons birthday I had made your Vanilla cake with Chocolate frosting. Both cakes were a hit and they actually wanted leftovers sent home!

    1. Hey Kim,
      Happy Monday!!🌞 I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xx

    1. Hi Ann Marie,
      So sorry, I would not recommend almond flour for this recipe, you could try using a gluten free flour blend to see how that works for you! Let me know if you give this recipe a try! xT

    1. Hey Jill,
      You obviously would have to skip the layering part, but cupcakes would be great! Let me know if you give this recipe a try, I hope you love it! xT

  7. This cake looks amazing! I can’t wait to try it. Is there a substitute you suggest for the coconut oil? I, unfortunately, can’t have coconut.

    1. Hey Jenn,
      Totally, any other neutral oil will work well for you! Let me know if you give this recipe a try, I hope you love it! xx

  8. 5 stars
    I made this cake for an early Easter celebration with my parents. The cake was extremely delicious, moist and beautiful. Mine turned very dense, not light and fluffy as described or like the pictures show. Nobody was disappointed in fact we all went back for seconds I was just surprised by the texture. Similar to a professional wedding cake and nothing like I have ever baked at home. I did bake and assemble the day before so it spent 24+hrs in the fridge before taking it out about 1hr before serving. I have never baked with 1 cup of coconut oil before so maybe the oil firmed up during the chilling process? I would definitely make it again just trying to figure out what caused the dense texture. I made no modifications to the recipe. Love all your recipes, photos and creativity!! Thank you!!

    1. Hey Corrina,
      Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! I do think that this cake is a bison the dense side, so that does seem normal. I think baking the cake a day in advance is just fine, next time I would just keep in an airtight container at room temp rather than the fridge:) I hope this helps! xx

  9. 5 stars
    Absolutely delicious! I used only 1 cup of the sugar and it tasted perfect with the frosting. Just need to increase frosting ingredients if you don’t want the look of a “naked” cake. 🙂 3 9inch pans made a perfect dense amazing dessert!

    1. Hey Judi,
      Happy Monday!! ☀️⛅️ I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT

    1. Hi Brandi,
      You bet, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xx