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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.
I made this cake for my friend, and it was a success. Thank you ?
Hi Vera,
Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)
Recipe says 1.5 cups jam but directions say swirl in 3/4 cup. What to do with other 3/4 cup?
I see – on top of cooled cake before frosting!
Hi Jann,
The remaining jam is used in step 6:) I hope you love this cake, let me know if you give it a try! xTieghan
I’m worried about using frozen raspberries, will it be okay or make the cake kinda mushy?
Hi Josie,
Keep them frozen and they will be totally fine! I hope you love this recipe, let me know if you give it a try! xTieghan
Would using cake flour in this recipe and vegetable oil make it abit more cake like not muffin and dense.
Hi Holly,
Sure, you could definitely give that a try or even a pastry flour! Let me know how that works:) xTieghan
Thank you for another fantastic recipe! I loved the taste of this cake and the salted frosting was just perfect. However, the texture of the cake was more like a muffin. I’m wondering if that’s because of the coconut oil, and if next time I should substitute half butter and half veggie oil? Would that make the cake lighter and fluffier and less like a dense muffin? Also, would it be a 1:1 ratio for the substitution? Thank you so much!
I had the same problem. Nice to see your post as it was just not me. I was wondering if cake flour would be better too. Did you put the two cups sugar in. I did and I read that the extra sugar with the liquids\ buttermilk
I will watch for her reply.
I actually only put 1 and 1/4 cups sugar in, so I’m guessing it wasn’t the sugar that caused the dense-ness. And it looks like coconut oil doesn’t cause it to be dense either. So maybe cake flour would be better? I really loved this cake otherwise and want to make it again, I just want it to taste more like a cake and not a breakfast muffin!
Hi Shannon,
You could definitely try a different flour like cake or pastry flour to see if that helps!! xTieghan
Hey Shannon,
Happy Wednesday! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed:) The coconut oil wouldn’t cause the cake to be dense, but sure you can use an equal amount of vegetable oil next time! xx
Delicious cake! Made it for a large family gathering and it was a big hit. I used 1 cup sugar, and made 2 layers instead of 3. Decided to half the icing recipe and used less butter, adding 1 tsp of almond extract. Will definitely make this again!
Hi Ann!
Thanks for your comment and making this recipe, I love to hear that it was enjoyed!! Thanks for sharing what worked well for you! Hope you’re off to a great week! ? xT
Hi! I love the flavor of this cake but mine turned out really dense. I’m 99% sure I followed the recipe without error. I used 5% fat Greek yogurts. I’d love to try again if you have tips. Thanks!
Hi Avery,
Thanks so much for giving this recipe a try, sorry it was dense for you! Next time, you could use a lighter flour like a pastry flour to maybe get a less dense consistency. I hope this helps!! xTieghan
Oh em gee just made this cake for my daughter’s 8th birthday and it was a total hit! Definitely loved the 1 cup sugar vs 2 cups for the cake as it balances out the sweeter white chocolate buttercream frosting perfectly? #crowdpleaser
Hey Seanna,
Awesome!! I love to hear that you enjoyed this recipe, thanks so much for making it!! Have the best week! xTieghan
Made this wonderful cake just as written for a cottage family get together in honour of my in-laws 50th anniversary! Everyone loved it! The only change was instead using of smashed raspberries on top I used whole ones to write 50. It was perfect!
Hey Kate,
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx
Could u do this same recipe but with strawberries?
Hey Amanda,
Totally, strawberries would also be delicious! Let me know if you give the recipe a try, I hope you love it! xTieghan
If you substitute butter for the coconut oil, do you melt the butter or mix at room temperature?
Hey Melisa,
You will want to melt the butter:) I hope you love this recipe, please let me know if you give it a try! xTieghan
I’m in the UK.I have American measuring cups etc. but what is the weight measurement for 3 sticks of butter? This cake looks so good!
Hey Patricia,
1 stick of butter is equal to 113 grams. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Do you have a substitution for the coconut oil you recommend?
Hey Christy,
Sure, you could use any other neutral oil in place of the coconut oil. Please let me know if you give this recipe a try, I hope you love it! xTieghan
Hi Tieghan!
Is it ok to add vanilla pudding to the cake mix?
Thank you for all these beautiful and yummy recipes 🙂
Hi Tiffany,
Sorry, I’ve not tried that, but I probably wouldn’t recommend it:) Please let me know if you give this recipe a try, I hope you love it! xTieghan
Can you make this cake ahead of time?
Hey Courtney,
How far in advance are you wanting to make this? I think this cake is best served on day 1 or 2. If you want to make the cake layers and freeze those and then assemble with the frosting when you are ready to serve that would work well for you! Please let me know if you have any other questions! xTieghan