Chocolate Torte with Raspberry Filling

Total Time

Prep: 15 min. Bake: 25 min. + cooling


12 servings

Updated: Oct. 24, 2022
"When our daughter requested this fancy layered cake for her birthday, I was afraid it would be difficult to make," writes Rosemary Ford Vinson of El Cajon, California. "But it's so easy! Everyone oohs and aahs at how pretty it is."


  • 1 package chocolate cake mix (regular size)
  • 3 ounces cream cheese, softened
  • 3/4 cup cold whole milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 cups fresh raspberries
  • Confectioners' sugar
  • Fresh mint and additional raspberries, optional


  1. Prepare the cake according to package directions. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  2. In a large bowl, beat cream cheese until fluffy. Combine milk and pudding mix; beat into cream cheese until smooth. Fold in whipped topping and raspberries.
  3. Place one cake layer on a serving plate. Spread with half of the filling. Repeat layers. Top with remaining cake; dust with confectioners' sugar. Garnish with mint and raspberries if desired. Store in the refrigerator.