Raspberry Walnut Torte with Cream Cheese Frosting Recipe
Raspberry Walnut Torte with Cream Cheese Frosting Recipe photo by Taste of Home
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Raspberry Walnut Torte with Cream Cheese Frosting Recipe

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"I often serve this impressive cake for dinner parties or whenever a special dessert is called for," notes Bonnie Malloy of Norwood, Pennsylvania. "It's delicious and also very pretty."
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES: 16 servings


  • 1-1/2 cups heavy whipping cream
  • 3 eggs
  • 1-1/2 cups sugar
  • 3 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 cup ground walnuts, toasted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups heavy whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 jar (12 ounces) raspberry preserves

Nutritional Facts

1 slice: 476 calories, 26g fat (14g saturated fat), 117mg cholesterol, 214mg sodium, 58g carbohydrate (45g sugars, 1g fiber), 5g protein.


  1. In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored. Combine flour, walnuts, baking powder and salt; fold into egg mixture alternately with whipped cream.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, sugar and salt until fluffy. Beat in vanilla. Fold in whipped cream.
  4. Cut each cake horizontally into two layers. Place bottom layer on serving plate; spread with about 1/2 cup frosting. Top with second cake layer; spread with half of the raspberry preserves. Repeat layers. Frost sides of cake with frosting.
  5. Cut a small hole in the corner of a pastry or plastic bag; insert ribbon tip #47. Fill bag with remaining frosting; pipe a lattice design on top of cake. Using star tip #32, pipe stars around top and bottom edges of cake. Store in the refrigerator. Yield: 16 servings.
Editor's Note: Use of a coupler ring will allow you to easily change pastry tips for different designs.
Originally published as Raspberry Walnut Torte in Taste of Home June/July 2001, p64

Sweet White Wine

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

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kuchen84 User ID: 1073891 104116
Reviewed Jan. 29, 2014

"I made this same cake back in the 80's. I lost the recipe. Came across this one and it is the same recipe. Thank you. This is sooooooooo Goooooood."

lconway57 User ID: 1244894 73249
Reviewed Sep. 15, 2013

"My family loves this recipe because of the we've ever tasted! I substitute a box of regular white cake mix, but still use the raspberry & frosting. This cake is always the one everyone asks for!"

MaMel User ID: 5947182 122882
Reviewed Dec. 21, 2011

"I've made this twice now; the first time was by the book, the second time (just yesterday) I substituted a box of white cake mix for the cake portion, and it turned out just fine! It is such a yummy combination of creamcheese and whip cream and raspberry and walnuts, oh YUMMY!! It presents so beautifully, everyone thinks I bought it from the local bakery. Try it, you will LOVE it!!"

Nanykat User ID: 288233 49058
Reviewed Oct. 6, 2009

"Really wonderful cake!Everyone who tasted this cake just loved it."

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