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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.
Did you forget to add jam to the FROSTING ingredients. Your pictures clearly show raspberry jam swirled throughout the frosted cake.
???
Thanks,
Linda
Linda Floyd again…read your whole article and you mentioned using raspberry jam in the frosting! Sorry…can’t wait to make for Easter!!
Hope you love the cake!!
Hi Linda,
The jam is listed with the frosting in step 6:) Please let me know if you have any other questions, I hope you love this recipe! xx
Looking forward to making this for Easter. Can I make the layers ahead and freeze them?
Hey Sue,
Totally, that will work well for you! I hope you love this cake:) Happy Easter! xx
It is not stated in recipe, but do you slice the dome of the tops of each layer to make a flat surface? Any suggestions to decrease the size of the dome? First time I made a layer cake and lost half of each cake by slicing it off
Hey Andrea,
I don’t do that, you can try flipping the cakes upside to see if that helps at all:) I prefer my cakes not to look so perfect. I hope you love this recipe! xx
Made a beautiful, dense, flavorful cake. I used the smaller amount of sugar but ended up making more frosting so I could decorate it for my daughter’s birthday party. I’m really glad I opted for less sugar in the cake as the frosting was quite sweet and I used so much of it.
Hey Brie,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
Can I use strawberries instead of raspberries?
Hi Kerry,
Totally, that will work well for you! I hope you love this recipe, let me know if you give it a try! xx
Big hit! My husband and I made this on valentine’s and it’s very moist. A beautiful, unique cake
Hey Yvette,
Amazing!! Thanks so much for making this recipe and your comment, so glad it was a hit! xT
Hi!
Would you have measurements for 4 x 10” round pans?
Thank you!
Hey Margy,
I would probably double the recipe:) Please let me know if you have any other questions, I hope you love this recipe! xT
Made the smashed raspberry cake and have to say the best cake ever.
Hey Marlene,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
Hi Tieghan!
I’m hoping to make this recipe this weekend. Can I use cane sugar instead of granulated sugar?
Hey Molly,
It’s the same thing so yes:) Please let me know if you have any other questions, I hope you love this recipe! xx
Hello, wondering if I could use 2 9inch pans instead? Can’t wait to try this!
Hey Aileen,
Sure, that should work well for you! Let me know if you give this recipe a try, I hope you love it! xT
The dough was amazing, but the frosting… wasn’t. It’s too much. I’d use a frosting made of only white chocolate and cream cheese next time.
The combo of white chocolate and raspberries is great though!
Hi Mary,
Thanks for giving this recipe a try and sharing your feedback! So sorry to hear the frosting was not enjoyed. Please let me know if there is anything that I can help with! xx
Hello!
I only have a regular cake bunt pan, can I use that to make the cake and just frost the whole thing instead of doing the layers? Also instead of the coconut oil (my boyfriend is allergic) would you use butter or vegetable oil?
Thank you!
Nicole
Hi Nicky,
Sure, that should work well for you, you will probably need to increase the bake time:) I would use vegetable oil. I hope you love this recipe! xT
Hello!
I would love to make this. It looks amazing. But I’m wondering if I can leave the rest of the batter out while I bake each cake layer separately? Will the batter be fine?
Thank you,
Daria
Hey Daria,
Totally, that will be just fine for you to do:) Please let me know if you have any other questions, I hope you love this recipe! xT
Hi!
I’d like to make a this cake in 4 inch mini baking pan. Do you know how I can convert the measurements for this?
Thank you 😊
Hi Heidi,
Are you just wanting to make one 4 inch cake? I would at least cut the recipe in half! Please let me know if you have any other questions! xx
Hey!
What would you recommend to use instead of coconut oil? I find that coconut-based ingredients always leave an aftertaste (not fond of coconut)…
Thanks!
Hey Asya,
You can 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! xT
I made this for my brother’s engagement dinner. It was a HUGE hit and we will definitely be making it again! Have you ever tried to make it as cupcakes? I would like to try but I’m not sure about over temperature and time. Thank you!
Hey Caelynn,
Happy Holidays!!☃️ I love to hear that this recipe was a winner, thanks so much for making it and your comment! Cupcakes would be great, I would just reduce your bake time to 25 minutes. xT
How far in advance could I make the cake?
Hi Chelsea,
You could bake the cake a day or two in advance. Let me know if you give this recipe a try, I hope you love it! xx