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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.
Made this for our 4th of July picnic and it was delicious. Everyone loved it! Thank you for another amazing recipe.
Hey Michele,
Amazing!! Thank you so much for trying this cake, I am so glad it was enjoyed:) xTieghan
Another win for Tieghan. Every recipe (and I’ve made a good dozen+ by now) you create is fantastic. You have a real gift and your passion shows.
This recipe was clear and easy to follow. And it turned out WOWWW!!! The cake is fresh, flavorful, and gorgeous. It will be my summer go-to dessert for all parties. Thanks!
Hey Aimee,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! I hope you had a great holiday weekend!?
Amazing recipe! The cake taste delicious! It was a big hit. I’m not a fan of white chocolate so was going to substitute with dark chocolate but I’m so glad I didn’t! Yummmmm
Hey there,
Wonderful! So glad to hear the dark chocolate worked well for you, thanks for trying this cake! xxTieghan
I made this cake for my mom’s birthday last night and it was a hit! Not tooo sweet, and the white choc + raspberry flavoring was perfect! Next time I’ll half the frosting recipe since I have a ton left over 🙂
Thanks for all your recipes Tieghan, I can’t tell you how many times I’ve used your recipes both when entertaining guests and for quiet nights in with my bf.
Xoxo
Hey Emily,
Happy Wednesday! Thanks for sharing your review and making this recipe, I am so glad it was a winner! Thanks so much for your kind message and Happy Birthday to your Mom!! xxTieghan
I used blueberries instead of raspberries because thats what i had. I made 2 cakes, so 4 layers instead if 3 and I made a blueberry lavender jam and added that to each layer. this was for July 4th, so added some strawberries to the top, and it was the perfect red, white and blue!
Hey Daniella,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! Thanks for sharing what worked well for you! I hope you had a great holiday weekend!?
Can I substitute dark chocolate for the white chocolate?
Hi there,
Sure, they will look different, but dark chocolate will be great! I hope you love this recipe, please let me know if you give it a try! xx
I made this for my moms birthday, so yummy and the frosting had a amazing flavor. Not too sweet. Just right. One small problem I had was my cake was very dense when we sliced it. What did I do or what went wrong. It was not fluffy at all. I would like to save this recipe to make again. I look forward to hearing from you
Hi Holly,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! Sorry to hear it was dense, I would check the expo date on your baking powder and soda. I hope you had a great holiday weekend!?
I was concerned the coconut oil started to solidify once added to the other ingredients but looks like it came out okay. Relatively easy recipe to follow.
Hey Alicia,
Perfect!! I am so glad to hear that this recipe was enjoyed, thanks a lot for trying it out! Have a great holiday weekend!?? xxT
This might be our all time favourite cake recipe! The white chocolate icing is perfectly sweetened, the cake layers are moist and raspberry forward, and it looks beautiful assembled. I was concerned about how easy this cake was to make, but boy was I wrong!!! Another killer recipe ?
Hi Samantha,
Happy Wednesday!! Thanks a bunch for making this recipe, I love to hear that it was enjoyed!!? xTieghan
Made a fantastic birthday cake! Super moist and flavorful but not too sweet or rich. I had 9” pans so I made only two layers and baked for 40 min. We will for sure make this again!
Hey Tiffany,
Wonderful!! I am so glad to hear that this recipe was enjoyed, thanks so much for making it!! xTieghan
Made this cake today!!! Absolutely amazing!!! Thank you so much! Soooo yummy! So pretty too!!!
Hey Sybil,
Happy Monday!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! xxT
So fun to make! Turned out beautifully. It was so pretty and tasted delicious. Dense and not too sweet. Yum.
Hi Kristin,
Happy Sunday!! I love to hear that this recipe was a winner, thanks a lot for trying it out and sharing your review! xxT
I made this today! It’s beautiful and so good!
Hi Kristy,
Awesome!! Thanks a bunch for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed! Have the best weekend:)
Hello, I am making this for dinner party this week and wondered if you could provide rationale on coconut oil versus oil or butter. I don’t make a lot of cakes, so would like to understand. I am not vegetarian and would like to use the ingredient that would be best for flavor and performance. Can you advise? Thank you so much, just love love love your recipes! Have one cookbook so far! You inspire!
Hi Kathy,
I have been enjoying using coconut oil over butter as a more natural ingredient choice, but butter will also work well for you here. It’s really just personal preference:) Please let me know if you have any other questions, I hope you love this recipe! xx
Hi
This cake looks amazing! How much is 3 sticks of butter? Im from Norway and we dont have butter in sticks 😀
SJ, each stick is 1/2 Cup, which is also 8 Tablespoons.
Thanks Kathy!!
Hi there,
1 stick of butter is equal to 113 grams:) Please let me know if you have any other questions, I hope you love the recipe! xTieghan
So, so good! I was concerned about the butter to powdered sugar ratio in the frosting but it was so perfect with the white chocolate. I made it for a group of friends tonight and had several people go back for seconds and was asked for the recipe. Tieghan, you never fail to do an amazing job! (I make enough of your recipes that at dinner my husband always “Is this a Tieghan?” and he doesn’t trust anything if I say no.) 12/10 ⭐️
Hey Emma,
Awe, thank you for this kind message and making so many recipes and sharing your feedback:) I love to hear that it was a winner! xTieghan