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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.
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.
Hi there, Can coconut oil be subbed for another kind of oil?
Yep! You can use canola oil, vegetable oil, or melted butter would work too!
This cake was delicious! We love all the recipes that we’ve tried so far.
Hi Jess,
Happy Tuesday!! Love to hear that this recipe was a winner, thanks a bunch for making it:)
I’m excited to try this recipe! It says “3 sticks of butter” is that 3 4oz sticks or 3 8oz sticks?
Hi Sarah,
For this recipe, you will want to use 3 8oz sticks of butter:) Please let me know if you have any other questions, I hope you love this cake! xT
Hi! Could I make this and then freeze it for a few days?
Hi Haley,
Sure, I would just freeze the cake layers and then make the frosting fresh for serving:) Please let me know if you have any other questions! xT
Hi Tieghan,
Made this for my daughter’s 25th birthday. She turned me on to your recipes and we have made several over the past couple years. This cake didn’t disappoint and was delicious. You are the go-to for every special occasion!
Hi Lesley,
Thanks so much for your kind message and making so many recipes! Love to hear that this cake was a hit and happy birthday to your daughter! xT
This cake is delicious! Instead of the traditional cake I actually turned it into a trifle and used white chocolate pudding, homemade whipped cream and topped with pretzels! It didn’t stand a chance on Fourth of July!
Hi Brittany,
Happy Friday!!🫐🍓 I love to hear that this recipe was enjoyed, thanks a lot for your comment and making it! xT
Making this today! Was gonna use a Bundt cake pan.. do you think this would work ok?
Hi Jenn,
So sorry, I have not tested this recipe in a bundt pan, it might come out super dense! Let me know if you give this cake a try! xT
This recipe looks delicious! Do you think I could add strawberries or blackberries into the batter as well?
Thanks so much Caroline! Yes, any berries you like will work well here:) Please let me know if you have any other questions! xT
I am planning on making this beautiful cake for my dear friend’s Birthday and was curious if you had any raspberry jam recommendations.
Hi Dani,
I do, I love Bonne Maman! Please let me know if you have any other questions! Happy Birthday to your friend! xT
I made this cake for Father’s Day & everyone loved it so much that I made it again for the 4th of July. My son who doesn’t really like cake very much said, “Anyone who didn’t try this is missing out” — quite a compliment from him. Thanks so much for sharing this recipe!
Hey Julie,
Wonderful!! I am thrilled to hear that this recipe turned out well for you, thanks for making it! Have a great weekend:)
Would the measurements of the other ingredients remain the same if I did not include the fresh raspberries in the cake batter? TIA!
Hi Carissa,
I have never tested this recipe without the fresh raspberries, but yes, I would keep everything else the same:) Please let me know if you have any other questions, I hope this turns out well for you! xT
Hi! If you have an allergy to coconut and can’t use coconut oil, what would your best substitute for that in this recipe be? Thanks!
Hi Meg,
Any other neutral oil will work well for you! Please let me know if you have any other questions, I hope this turns out well for you:) xT
I am thinking about making this cake for my daughters first birthday and I was wondering if you’ve ever tried making cupcakes for this recipe. Would love your thoughts on this!
Hey Melinda,
I personally have not tried this, but I know some other readers have made cupcakes and that it has worked well for them! Let me know if you give it a try! Happy Birthday to your daughter! xT
This looks delicious and reminds me of the naked blackberry lavender cake but that recipe has 1 t of baking powder, and this one has 2 t. Is the reason to hold the raspberries in the batter or why double of the baking powder?
Hi Julianna,
They are 2 different recipes and just what I found worked best when testing them:) Let me know if you give this cake a try, I hope you love it! xT
Hi:
I have never baked with Coconut Oil. Do you actually melt it on the stove top, or is it just room temperature? Excited to make this for our July 4th Celebration.
Thanks,
Maria
Hi Maria,
You’ll want to melt the coconut oil:) Please let me know if you have any other questions, I hope this cake is delish! xT