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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: 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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  • 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. If someone can’t eat yogurt or sour cream what could substitute for that? They’re ok with butter but not other types of dairy proteins.

    1. Hi Erin,
      Your local grocery store should have plenty of dairy free yogurt options, I would choose one of those:) Please let me know if you have any other questions, I hope you love the recipe! xTieghan

    2. I used Green Valley lactose free sour cream and it worked perfectly. My mom who’s birthday cake it was is lactose intolerant.

  2. 5 stars
    I made this for fathers day. Every plate was clean!. Was made in honor of My dad, he passed away in July and he had a love for desserts, I have made so many desserts from half baked harvest for him and he would always say “man these are the best desserts” I will continue to make all these great sweets in his honor.
    Thank you xoxo

    1. Hi Shylynn,
      Amazing!! Thanks so much for sharing your feedback and making this recipe:) I love to hear that it was a winner! So very sorry to hear about your dad, I bet he would have loved this one💕 xTieghan

    1. Hi Michelle,
      The recipe calls for 3 (8-inch) cake pans. Please let me know if you have any other questions:) xTieghan

  3. 5 stars
    My daughter requested this cake for her birthday and I am glad she did!! Definitely a crowd pleaser and it was nice to not have the same old chocolate cake, for once!

    I’ve yet to make a recipe from this gal that didn’t turn out amazing!!!

    1. Hi Amanda,
      Happy Wednesday! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a try! Happy birthday to your daughter!! xx

  4. Hi Tieghan!
    Would this cake freeze well (fully assembled)? If not, do you have any recommendations for layer cakes that might? Thanks and love your blog!

    1. Hi Samantha,
      Sure, I don’t see why not! Let me know if you give the recipe a try, I hope it turns out amazing for you! xx

      1. Thank you and will do! I’m making the cakes for my wedding (8 total), and I think this one is making the list. 🙂

  5. 5 stars
    This was amazing! Made it for Father’s Day and it was a hit. I used canola instead of coconut oil. I third-ed the recipe and made one cake in a small loaf pan and cut it into two layers. So still ended up with a layer cake 🙂 It reminded me of my wedding cake, it was so yummy. I added the zest of one lemon to the frosting for a little zing. I’m definitely going to make it again, and again. Thank you Tieghan!

    1. Hey Betsy,
      Fantastic!! Thanks a lot for trying this recipe and sharing your review, I love to hear that it was enjoyed! 🌸Tieghan

  6. Is there a substitute for the buttermilk? I was trying see if I could use this for a 1st bday smash cake, but I’m now sure the baby can have buttermilk.

    1. Hi Amber,
      Whole milk should also work for you! I hope this recipe turns out amazing, let me know if you give it a try!! xTieghan

  7. Making my SIL’s wedding cake and eying this as an option for testing. Do you think doing a thick layer of the frosting would work similar to frosting the cake with a traditional butter cream? Obviously I don’t want to see any cake under the frosting. I would omit the extra raspberries (or strawberries in our instance) out of the frosting to keep it pure white.

    1. Hi Suzanne,
      Sure, I don’t see why not! Let me know how the recipe turns out, I hope you love it! xx

      1. Hi Jessica,
        Yes, that would work well for you! I hope this recipe turns out amazing, please let me know if you have any other questions! xTieghan

  8. This looks divine! Just want to confirm the powdered sugar. Given the 3 sticks of butter, only 1.5 cups seems unproportional. Thanks!

    1. Hi Chelsea,
      The measurements are correct:) Please let me know if you have any other questions, I hope the recipe turns out amazing for you! xTieghan

  9. Just wondering what you could subsidize coconut oil for as I usually never have any and it is super expensive

    1. Hi Amanda,
      You could use melted butter or another neutral oil. Please let me know if you have any other questions, I hope this recipe turns out amazing for you! xx

  10. Hey Tieghan! Love love love all of your recipes and this one sounds absolutely amazing. Do you think the recipe would work well as cupcakes? I work in a hospital and cupcakes are so much easier to share than a cake.

    1. Hey Paige,
      Totally!! I would just start checking for doneness at 25 minutes:) Please let me know if you have any other questions, I hope you love this recipe! xx

  11. Love, love, loved this recipe! Made is yesterday for an early Father’s Day celebration.
    Used butter, in place of the coconut oil, and used sour cream and the lesser amount of sugar (1 cup). The raspberries are a super delicious addition to the vanilla cake and frosting. I love the cake so much that think the cake portion of the recipe would be make a fabulous breakfast cake.

    1. Hey Mary,
      Fantastic!! Thanks so much for making this recipe, I am so glad it was enjoyed and appreciate you sharing your feedback and the adjustments that you made:) xTieghan

  12. This cake is incredible! Do you think the leftovers could be frozen? It’s so delicious it pains me for any to go to waste!

    1. Hey Kate,
      Thanks so much for trying this recipe, I love to hear that it was enjoyed! Sure, you could totally freeze the leftovers! Hope you’re off to a great Monday! xTieghan

  13. 5 stars
    My goodness your recipes are THE Best! I made this for my husband for Father’s Day and it is unbelievable!! I followed the recipe exactly, used sour cream as I didn’t have any Greek yogurt. It’s as beautiful as it is delicious!

    1. Hey Susan,
      Thank you so much for your kind message and trying so many recipes!! Love to hear that this cake was enjoyed:) xTieghan

  14. Made this cake and love that it’s not sweet but it was dense. I even used cake & pastry flour and Greek yogurt.

    1. Hey Carrol,
      Thanks so much for trying this recipe, I love to hear that it was enjoyed! Have a great week! xTieghan