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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.
Hi, could I add some grated white chocolate to the cake batter before baking if I am going to use a different frosting? If so, how much would you recommend?
Hey Michelle,
Sure, I don’t see why not! Maybe 1/2 cup? Depending on how much you want! Let me know how this recipe turns out for you, I hope you love it! xT
Do you think it would work with a box of vanilla cake mix or would that be too “runny”? The consistency in the pictures look a bit thicker. This looks super delicious and I look forward to making it! Thanks for sharing!
Hey there,
So sorry, I have never tried this before so I am not sure how the recipe would turn out! Please let me know if I can help in any other way! xT
Does 1 cup melted coconut oil mean 1 cup coconut oil melted or 1 cup of melted oil? Also, are the time and temp for a convection oven or a regular oven? Thanks.
Hi Patty,
You will want to use 1 cup of melted coconut oil. The instructions are for a regular oven. Please let me know if you have any other questions! xT
Hi I’m thinking of making this & was wondering why the buttermilk is added all at once instead of alternating with the dry ingredients. Most recipes do it this way.
Hi Rebecca,
You could certainly do it that way if you wanted, I didn’t find it necessary for this cake. Please let me know if you give this a try, I hope you love it! xT
Hello – has anyone tried this with 3, 6-inch pans?
Hey Karielle,
That should work nicely for you, I would just keep an eye on the bake time. I hope you love this recipe, please let me know if you give it a try! xT
Hello! This looks divine! With the exception of the fresh raspberries on top, do you think this cake would freeze well? Heading out for ingredients now!…
Hey Lisa,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope you love it! xT
I have frozen left over pieces before and although it is not as amazing fresh it is still pretty great!
These look tasty but I wanted to try them as cupcakes. Any suggestions on how you would alter the cook time?
Hi Kris,
I would start checking for doneness at 25-30 minutes. Please let me know if you give this recipe a try, I hope you love it! xT
Is it okay to use almond flour instead of the all purpose flour.
Hi Elizabeth,
I would not recommend that for this recipe, I think you would have better results using a gluten free blend. Please let me know if you give this recipe a try, I hope you love it! xT
Hi there, I am very excited to be baking this cake for my sister’s wedding, its her favourite. I am just wondering if I use 9″ pans should I only cook 2, or still do 3 like the recipe calls for?
Hi Sarah,
You could do 3 layers, you will just want to reduce your bake time for the 9 inch pans. I hope you love this recipe, please let me know how it turns out! xT
Hi!! If making for an easter brunch, would your recommend making the cakes the day before & assembling / making the frosting the day of? Or doing everything the day before?
Hey Haddie,
If you want to make the cakes the day before and then frost and assemble the day of, I think that would work nicely for you! Please let me know if you have any other questions! xT
Hi!
I’ve made this cake before and it’s wonderful, would it hold up in a Bundt pan?
Thank you!
Hey Alyssa,
So glad you have enjoyed this cake! Unfortunately, I don’t think baking this in a bundt pan would be the best option here. Here are some recipes that you might like:
https://www.halfbakedharvest.com/tres-leches-cake/
https://www.halfbakedharvest.com/lemon-coconut-vanilla-sheet-cake/
https://www.halfbakedharvest.com/salted-chamomile-honey-cakes-with-raspberry-ripple-cream/
I hope this helps! xT
I made this a while ago, but I thought there was tres leche in it. Am I remembering that wrong? If I do want to add tres leche, how much?
Hi Rachel,
So sorry, there was no tres leche in this cake. Were you thinking of one of these recipes:
https://www.halfbakedharvest.com/dirty-horchata-tres-leches-cake/
https://www.halfbakedharvest.com/tres-leches-cake/
Let me know how I can help! xT
Hi! Would this cake work if I didn’t use raspberry & just did extra jam instead?
Hi Allie,
I would just skip the raspberries, I don’t know that you would need the extra jam:) Let me know if you give this cake a try, I hope you love it! xT
Hi Tieghan,
My youngest daughter sent this to me a few months ago and I decided to surprise her with it for her 30th birthday.
It was a hit and everybody loved it!
I’ve been baking for over 35 years and had never used coconut oil, what a game changer!
Thanks for the delicious Smashed Raspberry Cake recipe.
Hey Nancy,
Love this!! Thanks a lot for trying this recipe and your feedback! So glad it was enjoyed:) Love to hear you enjoyed the coconut oil and happy birthday to your daughter! Xx
Very excited to try this.
Do you use sandwich tins or springform?
Hi Abi,
I used round cake pans for this recipe:) Please let me know if you have any other questions! xT
Could the raspberries be substituted for blackberries?
Hi Felicia,
Totally, blackberries will also work well for you! I hope you love this recipe, please let me know if you give it a try! xT