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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.
Frosting was wonderful but did not care for cake at all, in spite of the flavor being there, it was too dense. Perhaps will try again with butter instead of coconut oil.
Hi Samantha,
So sorry you didn’t enjoy this cake, was there anything you may have adjusted? It is possible the batter was over-mixed? Let me know how I can help! xT
Hello,
I want to make this cake for my partner’s birthday but I want to use 6 inch pans. Will I need to adjust the amount of time it bakes? Or the temperature? Also does it matter which oven rack is used?
Hey Naila,
I would keep the temperature the same, but keep and eye on the cakes, start checking for doneness at 30 minutes. I hope this recipe turns out well for you, please let me know if you give it a try! xT
Hi – what would you recommend as a substitute for the coconut oil?
Hi Linda,
Another neutral oil or melted butter will work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xx
Hello,
Will this cake still be ok if I make it the day before required? Should I ice it the day before or wait until the following day when I serve it? Any tips are appreciated. Thanks in advance!
Lisa
Hey Lisa,
If you can just make the cake pieces and then wait to assemble and frost the day of serving I think that would work best for you! I hope this recipe turns out amazing, please let me know if you give it a try! xT
Why do the ingredients list 1.5 cups of preserves but the recipe only uses 3/4 cup in the battery and 1/4 cup in the frosting?
Hi Jean,
You are layering this cake and each layer has 1/4 cup of the jam. You will use the full 1 1/2 cups. Please let me know if you have any other questions! xT
This is probably a dumb question, but I’ve never used parchment paper in a cake pan before. So I first grease it, add the paper and then use butter on top of the paper as well, is that correct?
Hi Carissa,
Yes, that is correct:) Let me know if you give the recipe a try, I hope you love it! xx
This turned out AMAZING. My only question is that all my raspberries sank to the bottom of the cake layers, what did I do wrong?
Hey Carissa,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
That cake came out fabulous!! Thank you for the recipe!!!
Hey Tristan,
Happy Friday!! I am delighted to hear that this recipe turned out tasty for you, thanks a bunch for giving it a try!
amazing recipe!
Hey there,
Awesome! I am so glad to hear that this recipe was tasty for you, thanks for making it! Hope you’re off to a great weekend! xx
Hi there!
I just made this and loved the way it turned out! However, when you made it did you feel that you had a enough frosting or would you double the amount?
Hi Amie,
Happy Friday!! Thanks a ton for making this recipe and sharing your review, I am so glad it was a winner:) You should have enough frosting for the whole cake! xxT
I made this cake for my friend’s birthday and IT WAS A HIT!! First cake I’ve ever baked – So easy and delicious! I made it with cream cheese frosting because Trader Joe’s doesn’t have white chocolate lol. Thank you so much for this beautiful recipe 🙂
Hey Sierra,
Happy Monday!! I love to hear that this recipe was a winner, thanks for making it:) xTieghan
I made this cake and took it to a 4th of July get together and everyone kept talking about how amazing it was and the other deserts at the event went relatively untouched. I was so excited!
Hey there,
Awesome!! Thanks so much for making this recipe, I am so glad it was enjoyed! xx
Could this be made as a sheet cake?
Hi Jeri,
Sure, that should be just fine for you to do! I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
Would this recipe work to make cupcakes instead of a layer cake?
Hi Tanya,
Totally, that would work well for you, I would just reduce your bake time to 25 minutes. Please let me know if you have any other questions! xx
Love the concept of the cake but in the end it was too heavy, dense, and moist.
Hi there,
Thanks for giving the recipe a try and sharing your feedback, sorry to hear it wasn’t enjoyed! xTieghan
Hey! Thinking of trying this for my husband’s birthday. He’s a HUGE raspberry and chocolate fan! Could you sub dark or milk chocolate instead of white chocolate? Thanks!
Hi Bonnie,
Sure, that would work well for you! I hope you love the recipe, please let me know if you give it a try! xx
Hi Tiegan, coconut oil doesn’t settle well with my stomach. Can I substitute it with anything else?
Hi Jennifer,
Sure, any other neutral oil or butter would work well for you! I hope you love this recipe, please let me know if you give it a try! xx
Wanted to love this, but didn’t. It was so dense, heavy, dry. I used everything the same except butter instead of coconut oil. Made sure to measure accurately, not to over-mix or over-bake. It has the consistency of breakfast muffins or bread. Frosting makes barely just enough. I am a seasoned baker; recommend finding a different raspberry, white chocolate cake recipe. Thank you,
Hi Shannon,
Thanks so much for making this recipe and sharing your feedback, sorry to hear it didn’t turn out for you! Let me know if there is anything that I can help with! xx