White Chocolate Raspberry Torte Recipe

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.

Reviewed on Apr. 19, 2010 by ckarres

The cake came out beautifully. It looked like it could have been on the cover of a magazine. However, the cake was very dry. The frosting and filling tasted great. I followed the directions exactly. Each layer was tall and looked perfect but somehow the cake came out dry. I have had this happen with other cakes that called for putting the white chocolate in the cake batter. I will give this recipe one more try becasue eventhough the cake was dry it was a delicious cake.

Reviewed on Feb. 09, 2010 by jojojessy

i loved it

Reviewed on Feb. 02, 2010 by smelonas

Made this for Thanksgiving and the crowds raved!! Everyone LOVED it so much. Next time I will use 3 cake pans, though, as the two layers were a bit too full. Excellent.

Reviewed on Jan. 25, 2010 by daisylives

Great Recipe!!!!! I was a little worried about the frosting whith the white chocolate because I had tried to make homemade white chocolate frosting before but the frosting was way to heavy and literally ripped the that I had made apart! This frosting though was light and yummy. The cake went grreat though I did make one change and that was I used "All-Purpose" flour instead of cake flour and the texter was much better. I made this for Christmas Eve and everyone LOVED it! I have already been asked for the recipe! Definetly would make it again!

Reviewed on Jan. 22, 2010 by dedaniel

Enjoyed the challenge, but if you consider making this, follow directions and allow cake and filling to completely cool! It is was a hit!

Reviewed on Jan. 16, 2010 by chrissybr

The filling and frosting were excellent. The cake itself was a bit too time consuming for a dry cake. I would like to try adding sour cream next time. I did buy a white cake(from a box), added the white chocolate chips, and followed the recipe for the filling and frosting. Everyone loved it and got tons of recipe requests!

Reviewed on Jan. 05, 2010 by halgm

Not worth the time and effort for a mediocre cake. The filling was good, the cake heavy and dense. Don't bother making this recipe.

Reviewed on Dec. 27, 2009 by nancywb

I made this for my son's Christmas Eve birthday. It got rave reviews! Next time I make it, I will use three 9-inch cake pans instead of two and divide the filling when I construct the torte. When I baked the torte in two pans, they overflowed into my oven. What a smokey mess! But the final product was worth it!