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White Chocolate Raspberry Torte Recipe

White Chocolate Raspberry Torte Recipe photo by Taste of Home

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“We grow raspberries, and this is one of my favorite ways to use them. Whenever I serve this scrumptious torte, I get oohs and ahs.”

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White Chocolate Raspberry Torte Recipe

Prep: 1 hour Bake: 30 min. + cooling

Yield: 12 Servings

60 30 90

Ingredients

1 cup butter-flavored shortening
2 cups sugar
4 eggs
1 cup white baking chips, melted and cooled
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
FILLING:
2 cups fresh or frozen raspberries
3/4 cup water
1/2 cup sugar
3 tablespoons cornstarch
FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup vanilla or white chips, melted and cooled
1 carton (12 ounces) frozen whipped topping, thawed
Fresh raspberries, optional

Directions

Preheat oven to 350°. Line two greased 9-in. round baking pans with waxed paper; grease paper and set aside.
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to prepared pans.
Bake 26-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely; gently peel off waxed paper.
In a small saucepan, bring raspberries and water to a boil. Reduce heat; simmer 5 minutes. Remove from heat. Press raspberries through a sieve; discard seeds. Cool.
In same pan, combine sugar and cornstarch; stir in raspberry puree until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Spread between cake layers.
In a large bowl, beat cream cheese until fluffy. Beat in melted chips; fold in whipped topping. Spread over top and sides of cake. Pipe frosting over top edge of cake and garnish with berries if desired. Store in the refrigerator. Yield: 12 servings.

Originally published as White Chocolate Raspberry Torte in Taste of Home December/January 2010, p47

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for White Chocolate Raspberry Torte

White Chocolate Raspberry Torte

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Reviewed on Dec. 17, 2012 by DebbieHuseby

I tried this twice. The first time with the original recipe in Dec/Jan 2010 and the second with the above revamped recipe. First attempt was the best, but it did sink in the middle. Second attempt had a HUGE mess in my oven. They say "Third time is a charm" but there will be no third time with me. Sure glad I have a self cleaning oven!

Reviewed on Jul. 11, 2012 by Kimothy5

I made this for a July 4th picinic and EVERYONE loved it. It did not turn out dry at all, in fact, everyone thought it was pound cake. The cake disappeared in no time. I would make this again in a heart beat. I'm guessing people will request it for the next get together.

Reviewed on Jun. 04, 2012 by RecipeEditors

The recipe will be updated soon with a couple adjustments for a wonderfully moist cake and it is sure to be a delight at your next celebration!

Reviewed on Mar. 03, 2012 by NHesk

I am baking these right now, and as I am writing, the cake batter is overflowing all over my oven. How frustrating to waste my time and ingredients. Not sure how others did not have this result...

Reviewed on Dec. 08, 2011 by corrienat

This cake is very good. I did some research on cake flour and using cake flour does result in a denser, dry cake (it is suppose to do that). I used one cup cake flour and 2 cups regular flour. The result was a moist almost "pound cake" like cake. I also used real whip cream instead of whipped topping. Very good!! I look foward to making this again.

Reviewed on Jun. 07, 2011 by chocolateformy4

Forgot another change I made in first review, I used homemade sweetened whipped cream instead of cool whip.

Reviewed on Jun. 07, 2011 by chocolateformy4

Because I read so many reviews that the cake was dry I decided to tweak it a bit on my first try. I added about two extra tablespoons of butter and a couple extra generous pours of buttermilk (sorry didn't measure) and it turned out absolutely fabulous! It was perfect in moistness and texture. Also I warmed the cream cheese just for a few seconds so the melted white chocolate would not set up instantly on contact with the cool cream cheese. This worked perfectly. The icing is super delicious. Our party guests were gushing. Totally worth the effort for a special show stopper cake.

Reviewed on May. 10, 2011 by cook_reviewer

Cake had good flavor but was dry, so it may need more butter. I liked the raspberry filling. Frosting had lots of air bubbles in it so did not spread smoothly, but tasted good.

Reviewed on Nov. 07, 2010 by aug2295

I used blueberries instead of raspberries because that's what I had and this was delicious. Cake was very dense and a little goes a long way though!

Reviewed on Apr. 19, 2010 by kristinscotth

This cake is good, but quite disappointing. The first time I made it, the cakes sunk horribly! I live at high altitudes, so I face this problem a lot. I adjusted some of the ingredients so it would turn out better: 1 3/4 cup sugar, 3 1/4 cup cake flour, 1/4 tsp baking soda, and 3/4 tsp baking powder, and I baked them at 375 degrees for 25 minutes. The cakes turned out much better, but they still sink slightly in the centers, but that's okay, since I level off the tops anyway. The raspberry filling is very good, and I loved the frosting, too. I'm just really disappointed that the cake isn't very moist. The cake has a good flavor; it's just dry. Maybe it has something to do with my altering the recipe though.

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