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White Chocolate Christmas Torte

Talk about a scene-stealer! This raspberry-filled cake, an exceptional dessert for any meal, is an especially lovely ending for a holiday feast. —Carol Gillespie, Chambersburg, Pennsylvania
  • Total Time
    Prep: 55 min. Bake: 25 min. + cooling
  • Makes
    12-15 servings


  • 1-1/2 cups butter, cubed
  • 3/4 cup water
  • 4 ounces white baking chocolate, chopped
  • 1-1/2 cups buttermilk
  • 4 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon rum extract
  • 3-1/2 cups all-purpose flour, divided
  • 1 cup chopped pecans, toasted
  • 2-1/4 cups sugar
  • 1-1/2 teaspoons baking soda
  • 4 ounces white baking chocolate, chopped
  • 11 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon rum extract
  • 6 cups confectioners' sugar
  • 1 cup seedless raspberry jam, divided


  • In a large saucepan, combine butter, water and white chocolate; cook and stir over low heat until melted. Remove from the heat; stir in the buttermilk, eggs and extracts.
  • In a small bowl, combine 1/2 cup flour and pecans. In a large bowl, combine the sugar, baking soda and remaining flour. Gradually beat in butter mixture. Stir in pecan mixture.
  • 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.
  • For frosting, in a microwave, melt white chocolate; stir until smooth. Cool for 10 minutes, stirring occasionally.
  • In a large bowl, beat cream cheese and butter. Gradually beat in melted chocolate and extracts. Gradually beat in confectioners' sugar until smooth.
  • To assemble, spread 2 tablespoons of jam over one cake layer; spread with 1/2 cup frosting. Repeat layers twice. Spread remaining frosting over top and sides of torte. Warm remaining jam; drizzle over dessert plates. Top with a slice of torte.
Nutrition Facts
1 slice: 857 calories, 40g fat (22g saturated fat), 147mg cholesterol, 482mg sodium, 119g carbohydrate (91g sugars, 2g fiber), 8g protein.

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  • murrell006
    Dec 29, 2017


  • gstevens
    Jun 1, 2013

    No comment left

  • AmyD2020
    Jan 1, 2012

    No comment left

  • krystanko
    Dec 22, 2011

    My sister request that I make something similar to this for her wedding cake. It is wonderful. To prevent the layers from falling (especially in humidity), refrigerate after putting on the jam so it sets. If the jam is not set the cake will slide! Also, a barrier of thicker frosting helps to keep anything from oozing out of the layers

  • dolcevita
    Oct 24, 2011

    No comment left

  • Selbr8
    Nov 16, 2010

    Have made it for 2 Christmas open houses at the florist/gift shop I work at. Everyone loved it! It is a little more work than some cakes but is well worth it. The cake layers hold up really well as you handle them. It worked better for me to put the frosting on the layer and then the seedless jam. I had to put thin skewers through all layers as I frosted the entire cake and then took them out when done.