Description
A luscious Smashed Raspberry White Chocolate Layer Cake featuring moist vanilla cake layers swirled with fresh raspberries and raspberry jam, layered and frosted with a creamy white chocolate buttercream, then decorated with smashed raspberries for a vibrant finish.
Ingredients
Cake
- 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
Decoration
- Raspberries, for decorating
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans thoroughly, then line the bottoms with parchment paper and butter the parchment to prevent sticking.
- Make the batter: In a large mixing bowl, beat together the melted coconut oil, Greek yogurt (or sour cream), eggs, granulated sugar, buttermilk, and vanilla extract until well combined. In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and kosher salt. Gradually add the dry ingredients to the wet mixture and mix until just combined, being careful not to overmix. Gently fold in the fresh or frozen raspberries. Swirl in 3/4 cup of raspberry jam, leaving some streaks unincorporated to create pockets of flavor throughout the batter.
- Bake the cakes: Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for 30–35 minutes, or until the tops are set and no longer jiggly in the center; a toothpick inserted into the center should come out clean or with a few moist crumbs. Remove from the oven and let the cakes cool in the pans for 5 minutes. Run a knife around the edges to loosen and invert the cakes onto a wire rack. Let the cakes cool completely before assembling.
- Make the frosting: In a mixing bowl, beat the salted butter and powdered sugar together on medium speed until light, fluffy, and creamy. Slowly add the melted and cooled white chocolate and vanilla extract, continuing to beat until the frosting is well combined and smooth.
- Assemble the cake: Place one cake layer on your serving plate. Spread one-third of the frosting evenly over the top, then add about 1/4 cup of raspberry jam on top. Repeat this process with the second and third layers. Apply a light crumb coat of frosting over the entire cake to seal in crumbs, then decorate the outside with the remaining frosting. Finally, garnish the cake with smashed fresh raspberries for a vibrant finishing touch.
- Chill and serve: Chill the assembled cake in the refrigerator for at least 30 minutes to set the frosting. Serve chilled or store in the fridge for up to 3 days for best freshness.
Notes
- Use room temperature eggs for a better texture and easier mixing.
- Do not overmix the batter to keep the cake tender.
- If using frozen raspberries, add them directly to the batter without thawing to avoid excess moisture.
- Adjust sugar quantity in the batter depending on your sweetness preference; 1 cup for less sweet, 2 cups for sweeter cake.
- To prevent cracking, avoid overbaking the cake layers.
- White chocolate should be fully melted and cooled before adding to the frosting to avoid melting the butter.
- Store the cake refrigerated and bring to room temperature before serving for best flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert - Layer Cake
- Method: Baking
- Cuisine: American
