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White Chocolate Raspberry Torte Recipe
White Chocolate Raspberry Torte Recipe photo by Taste of Home

White Chocolate Raspberry Torte Recipe

Read Reviews (20)
4.11 20
Publisher Photo
“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.”
TOTAL TIME: Prep: 1 hour Bake: 30 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 1 hour Bake: 30 min. + cooling
MAKES: 12 servings

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 white baking chips, melted and cooled
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • Fresh raspberries, optional

Directions

  1. Preheat oven to 350°. Line two greased 9-in. round baking pans with waxed paper; grease paper and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

Reviews for White Chocolate Raspberry Torte(20)

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Mar. 3, 2014

easy and soooo delicious would like to try this with cherries or strawberries maybe even blueberries

MY REVIEW
Reviewed Feb. 2, 2014

Delicious moist cake and filling. The frosting is amazing. I have used this frosting on other cakes as well. I opted for using real whipped cream instead of frozen whipped topping. The cake disappeared very quickly and was enjoyed by many of my friends. The cake did rise quite high, but my cake pans were high enough that it didn't overflow the top of the pans. Considering the volume of cake, another time I might split it between three 1-1/2 inch high pans. Since I started putting a metal flower nail in the centre of my cake pans, my cakes bake more evenly, and I don't have any problem with the cake sinking in the middle. I could have purchased a heating core for the centre of the pan, but a metal flower nail is cheaper. I think it is unusual for a cake with buttermilk to be dry, so I was surprised to hear anyone say theirs turned out dry.

MY REVIEW
Reviewed Dec. 17, 2012

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!

MY REVIEW
Reviewed Jul. 11, 2012

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.

MY REVIEW
Reviewed Jun. 4, 2012

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!

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