halfbakedharvest4.9
Smashed Raspberry White Chocolate Layer Cake
The perfect berry-filled cake to enjoy anytime...and it’s simpler to make than you’d think!
👥 12 Servings⏱️ Prep & Cook: 2h⏳ Prep: 45 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●knife
- ●oven
📝 Preparation Steps
1
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.
melted coconut oil1 cuplarge eggs, at room temperature3baking powder2 teaspoonsbaking soda1 teaspooncups fresh or frozen raspberries (do not thaw if using frozen)1 1/2raspberries, for decoratingwhite chocolate, melted and cooled8 ounces
Nutrition Facts
calories
821 kcal
serving Size
1 serving
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