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Raspberry Butter Torte

 Raspberry Butter Torte
Raspberry pie filling and homemade chocolate frosting jazz up a packaged cake mix in this picture-perfect torte created by our Test Kitchen. With a hint of rum flavor, it’s rich and creamy for special occasions, but so simple to do, you could prepare it on weeknights, too.
12-14 ServingsPrep: 30 min. Bake: 30 min. + cooling


  • 1 package butter recipe golden cake mix (regular size)
  • 1/4 cup chopped almonds, toasted
  • 2 cups heavy whipping cream
  • 1 cup confectioners' sugar
  • 1/4 cup baking cocoa
  • 1-1/2 teaspoons rum extract
  • 2 cups raspberry cake and pastry filling
  • Chocolate curls
  • Sliced almonds, toasted, optional


  • Prepare cake batter according to package directions; fold in chopped
  • almonds. Pour into two greased and floured 9-in. round baking pans.
  • Bake as directed. Cool for 10 minutes before removing from pans to
  • wire racks to cool completely.
  • For frosting, in a small bowl, beat cream until it begins to thicken.
  • Add the confectioners' sugar, cocoa and extract; beat until stiff
  • peaks form.
  • Cut each cake into two horizontal layers. Place one layer on a
  • serving plate; spread with 1/2 cup raspberry filling and 1/2 cup
  • frosting. Repeat with remaining cake layers.
  • Place remaining frosting in a pastry bag with a star tip #195.
  • Decorate top and sides of cake as desired. Garnish with chocolate
  • curls. Sprinkle with sliced almonds if desired. Store in the

2 of 2

Raspberry Butter Torte (continued)

Directions (continued)

  • refrigerator. Yield: 12-14 servings.
Editor's Note: For the cake pictured, pipe about 1/2 cup frosting around the cake between layers and 1-1/2 cups on top.