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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!
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Coconut and my body are not friends. What’s the best substitute?
Hi Chris,
You could use melted butter or another neutral oil in place of the coconut oil. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
For the coconut oil, is it one cup prior to melting or an actual cup of melted coconut oil?
Hey Kelsey,
You will want to use 1 cup of melted coconut oil:) Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Hi Tieghan, this recipe looks amazing! I wonder if it could work as well with strawberries or would strawberries produce to much liquid? Thank you
Hey Donna,
I bet strawberries would also be fantastic! Please let me know if you give this recipe a try, I hope you love it! xxTieghan
I love how simple to follow your recipes are, yet so amazing. Also, can I substitute almond flour with all-purpose flour here?
Thanks so much for your kind message Divya!! I would use a gluten free flour blend rather than almond flour:) Let me know how the recipe turns out, I hope you love it!! xx
Hi Tieghan,
Do you think this could work as cupcakes instead of doing the big cake? Thanks! Love trying your recipes!
Jocelyn
Hey Jocelyn,
Totally, that would be great! I would start checking for doneness at 25 minutes. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hey Jocelyn! Just curious if you made this as cupcakes, and if so, how did they turn out? I’d like to try myself sometime soon!
Thoughts on baking on convection?
Hey Alex,
I don’t use convection, but I would bake for 20-30 minutes. Let me know if you give the recipe a try, I hope you love it! xx
Hi Tieghan,
First I have to say I love all your recipes. I think I’ve eaten the marinated salad in a jar everyday since I saw the recipe. It’s the tastiest salad I’ve ever made!
But now for the Smashed Raspberry Cake, can I use something other than Coconut Oil? I know its better for me, but I don’t care for the taste of it at all.
Thanks,
Holly
(Faithful Follower)
Hey Holly,
Thanks so much for your kind message and trying so many recipes!! You can use melted butter or another neutral oil in place of the coconut oil:) Let me know if you give the recipe a try, I hope you love it!! xTieghan
Question:
Where can I watch the video of this delicious cake being made, reading the instructions it looks like the raspberries are in the frosting but I don’t see it.
Can’t wait to make it for father’s day xox
Hi there,
You can view the video on Instagram today. The instructions for the jam in the frosting are in step 6. I hope this clears things up for you! Please let me know if you have any other questions!! xx
Could the flour be substituted with gluten free 1:1 flour?
Hi Shelley,
Yes, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
For the frosting, can I use cream cheese instead of butter?
Thanks!
Gabi
Hi Gabi,
Sorry, I probably wouldn’t recommend that for this recipe! Please let me know if you give the cake a try, I hope you love it! xx
Butter okay instead of coconut oil? Thanks.
Hey Anita,
Yes, that will work well for you! I hope this recipe turns out amazing, let me know if you give it a try! xx
Thanks. Will let you know
Too lovely for words! But now I have to decide between the Blackberry Lavender Ice Cream Bars or this one for Father’s Day! Maybe both… 😉
Thanks so much Kimberley!! Ahhhh both great options, let me know what you end up making! Have a great weekend! xx
I am not a big cake fan but this looks AMAZING!! I can’t wait to try this.
Lol thanks so much Karie!! Let me know if you give it a try! Happy Friday:)
Looks great, also want a sheet cake. If I divided the ingredients in half, could make. 9 x13” cake? We just don’t have enough people for layer cake, ever. This is yummy and we all love raspberries, so hope this is doable. Thanks
Hi Joyce,
Just make this recipe using raspberries instead of blackberries:
https://www.halfbakedharvest.com/blackberry-lavender-sheet-cake/
Please let me know if you have any other questions!! xTieghan
This looks amazing! Can I substitute vegetable oil for coconuts oil in the same amount?
Thanks!
Hi Brittany,
Sure, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xTieghan
Almost identical to the Swirled Blackberry Lavender Sheet Cake – which we absolutely love! Could I use that recipe and sub raspberry jam and raspberries if I want a sheet cake instead of a layer cake? Thanks 🙂
Hey Amy,
Totally, that will work well for you!! Let me know how the cake turns out! Have a great Friday! xTieghan