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Walnut Raspberry Torte


  • 5 large eggs, separated
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup finely chopped walnuts, toasted
  • 1/2 cup sweetened shredded coconut
  • 1/2 teaspoon cream of tartar
  • 1 cup raspberry preserves, warmed
  • 11 ounces cream cheese, softened
  • 3/4 cup butter, softened
  • 6-1/2 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped walnuts


  • 1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, cream the shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Combine the flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in walnuts and coconut.
  • 2. Add cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites.
  • 3. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 24-28 minutes or top springs back lightly when touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 4. Spread raspberry preserves over the top of two cake layers. Refrigerate for 30 minutes. Meanwhile, in a large bowl, beat the cream cheese, butter and confectioners' sugar until fluffy. Beat in vanilla.
  • 5. Place one raspberry-topped cake layer on a serving plate. Spread with some of the frosting. Repeat with second raspberry-topped cake layer. Top with plain cake layer. Spread remaining frosting over the top and sides of cake. Sprinkle with nuts. Store in the refrigerator.

Nutrition Facts

1 piece: 759 calories, 37g fat (17g saturated fat), 127mg cholesterol, 286mg sodium, 103g carbohydrate (84g sugars, 1g fiber), 9g protein.


Average Rating: 5
  • carolynstowers
    Feb 2, 2016

    I made this cake around Thanksgiving it's a delicious cake and well work the time. I made according to the directions FYI.. I have a thick boiler that I've removed the handles from that I use for baking more then a one layer cake. I cut the cake into the amount of layers that is required and use a bakers mat to separate . I frost the layers and reassemble back together. The only drawback is the oven heat needs to be a little less then the recipe calls for. The cake will come out beautiful with 2.3. or 4 layers.

  • bjohnson216
    Nov 19, 2008

    While this is not a quick and easy cake to make, it is well worth the time. It is delicious!

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