Frozen Aperol Peach Margarita.
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.
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!
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Big hit! My husband and I made this on valentine’s and it’s very moist. A beautiful, unique cake
Amazing!! Thanks so much for making this recipe and your comment, so glad it was a hit! xT
Would you have measurements for 4 x 10” round pans?
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.
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
I’m hoping to make this recipe this weekend. Can I use cane sugar instead of granulated sugar?
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!
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!
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
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?
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
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?
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
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 😊
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
What would you recommend to use instead of coconut oil? I find that coconut-based ingredients always leave an aftertaste (not fond of coconut)…
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!
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