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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.
Help – my frosting is too runny, I think I put the chocolate in too warm. Can I let it cool?
Hi Georgina,
I would go ahead and let it cool slightly, if that doesn’t work I would add some powdered sugar:) I hope you love this recipe, please let me know if you give it a try! xx
What is the size from the pan you used? 🙂
Hi Rahel,
This recipe calls for 3 8-inch round cake pans:) Please let me know if you have any other questions, I hope you love this cake! xx
Five stars from Rocky River!! Made this for Father’s Day and knocked their socks off!! Soooo easy and you were right, EVERY crumb was to die for! Made it with 1 cup of sugar, as the recipe calls for…2 would’ve been overload. Also made with strawberries. Will try other berries in the future 💝
Hey Anette,
Wonderful!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
I made this for my dad’s birthday and it was fantastic! This makes a perfect amount of icing (not too much) and the cake is amazing for summer. It was a huge hit and the recipe was very easy to follow and easy to make a great looking cake. I will definitely save this one.
Hey Rachel,
Wonderful!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
I made this as cupcakes and they were a huge hit! Does this recipe freeze well?
Hey Melanie,
Happy Sunday!!🏖️🌤️ I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! Sure, I would just freeze without the frosting. xT
Could you sub the frosting for either a powder sugar glaze or cream cheese frosting?
Hi Shauna,
Sure, I would use a powder sugar glaze for layering because it will be too soft. Let me know if I can help in any other way, I hope you love this recipe! xx
Can this be made as a dark chocolate cake instead of white chocolate and if so any tips on how?
Hi there,
So sorry, I have never tried dark chocolate with this recipe, but you could certainly give it a try! Let me know how the recipe turns out for you! xx
Another BOMB recipe!!! You seriously make me look like I’m freaking Martha Stewart and beyond talented!!! This cake was beautiful and tasted phenomenal and quite easy actually!! Highly recommend!!!♥️. Thank you again!!
Hey Sharon,
Amazing!! So glad to hear that this recipe turned out well for you and thanks for trying it! Have a great weekend:) xx
Amazing and rich! The frosting was way too thin, so I had to add more powdered sugar to thicken it so it would be spreadable. Otherwise, the family loved it 🥰
Hey Nicole,
Happy Friday!! I’m thrilled to hear that this recipe was a winner, thanks a lot for making it and your comment! Sorry to hear about the frosting, glad to hear the additional powdered sugar helped!😎🍑 xx
Just made this and it turned out beautiful! A bit on the sweet side for me, too much frosting probably?
Hi Michaela,
Amazing!! Thank you so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! You could reduce the frosting if you wanted:) xx
Tieghan,
My cake turned out AMAZING! It was absolutely divine!
I did want to ask about storing it in the fridge – I put it in there overnight to chill, but it made it a little hard. Will the cake moisten up when back at room temperature?
Thanks for such a delicious recipe!
Hi Amy,
Wonderful!! I love to hear that you have been enjoying this recipe and appreciate your notes and feedback! Yes, it should be just fine after it sits at room temp for a bit. xT
Any tips for subbing fresh strawberries?
Hey Meaghan,
You should be able to follow this recipe as written using freshly sliced strawberries:) Please let me know if you have any other questions, I hope you love the cake! xT
Any suggestions for converting this into cupcakes instead? Or a sheet cake? Thx!
Hi Analisa,
You would really just need to reduce the bake time for cupcakes:) A sheet cake would also be great, I would follow the instructions for this recipe:
https://www.halfbakedharvest.com/blackberry-lavender-sheet-cake/
I hope this helps, please let me know if you have any other questions! xT
This looks absolutely amazing and I’m planning on making it this week. Two questions:
– Can you sub the coconut oil with something else?
– Can you make this a 2 layer cake instead of 3? I don’t have 3 pans.
Hi Stephanie,
You can use any other neutral oil in place of the coconut oil:) Just bake the 2 cakes first and then use one of those pans to bake the 3rd layer, they have to cool anyways:) Please let me know if you have any other questions! xT
Have you used sugar substitutes, like swerve, in any of your recipes? I would like to try it in this recipe but do not want to jeopardize the taste.
Hi Kristin,
So sorry, I haven’t! Please let me know if I can help in any other way! I hope you love this recipe! xT