Name: Smashed Raspberry White Chocolate Layer Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Cuisine: American
Ingredients: 25 g raspberries; 15 ml coconut oil; 1.88 ml vanilla extract; 31.25 g all-purpose flour; 12.5 g powdered sugar; 12.5 g white chocolate; 18.75 g raspberry jam; 15.63 g Greek yogurt; 18.75 ml buttermilk; 11.25 g butter; 0.38 item eggs; 12.5 g granulated sugar; 1.25 g baking powder; 0.63 g baking soda; 0.63 g kosher salt; 6.25 g raspberries for decorating

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Smashed Raspberry White Chocolate Layer Cake

Smashed Raspberry White Chocolate Layer Cake

A delightful and easy-to-make layer cake featuring fresh raspberries and white chocolate, perfect for family gatherings.

Source

Ingredients:

25
g
raspberries
15
ml
coconut oil
1.88
ml
vanilla extract
31.25
g
all-purpose flour
12.5
g
powdered sugar
12.5
g
white chocolate
18.75
g
raspberry jam
15.63
g
Greek yogurt
18.75
ml
buttermilk
11.25
g
butter
0.38
item
eggs
12.5
g
granulated sugar
1.25
g
baking powder
0.63
g
baking soda
0.63
g
kosher salt
6.25
g
raspberries for decorating

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Instructions:

Preheat the oven to 180°C (350°F). Grease and flour two 20 cm round cake pans.
In a bowl, mix the melted coconut oil, granulated sugar, and powdered sugar until well combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and Greek yogurt. Mix until just combined.
Fold in the melted white chocolate and raspberries gently.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Once cooled, spread raspberry jam between the layers and on top of the cake. Decorate with additional raspberries.

Nutrition	Per Serving 203 g	Per 100g
Energy	611.6 kcal	302 kcal
Protein	8.7 g	4.3 g
Fibre	2.8 g	1.4 g
Salt	g	NaN g
Sugar	45.9 g	22.6 g
Carbohydrates	73.8 g	36.4 g
Fat	30.8 g	15.2 g

Environmental	Per Serving 203 g	Per 100g
CO2	0.4 kg	0.2 kg
Water	0.8 l	0.4 l

25
g
raspberries
15
ml
coconut oil
1.88
ml
vanilla extract
31.25
g
all-purpose flour
12.5
g
powdered sugar
12.5
g
white chocolate
18.75
g
raspberry jam
15.63
g
Greek yogurt
18.75
ml
buttermilk
11.25
g
butter
0.38
item
eggs
12.5
g
granulated sugar
1.25
g
baking powder
0.63
g
baking soda
0.63
g
kosher salt
6.25
g
raspberries for decorating

Preheat the oven to 180°C (350°F). Grease and flour two 20 cm round cake pans.

In a bowl, mix the melted coconut oil, granulated sugar, and powdered sugar until well combined.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and Greek yogurt. Mix until just combined.

Fold in the melted white chocolate and raspberries gently.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Once cooled, spread raspberry jam between the layers and on top of the cake. Decorate with additional raspberries.