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White Chocolate Raspberry Torte

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. —Martha Schwartz, Sarasota, Florida
  • Total Time
    Prep: 1 hour Bake: 30 min. + cooling
  • Makes
    12 servings


  • 1 cup butter-flavored shortening
  • 2 cups sugar
  • 4 large 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
  • 2 cups fresh or frozen raspberries
  • 3/4 cup water
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 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


  • Preheat oven to 350°. Line two greased 9-in. round baking pans with waxed paper; grease paper and set aside.
  • 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.
  • Bake 26-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely; gently peel off waxed paper.
  • 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.
  • 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.
  • 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.

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Average Rating:
  • Janice
    Feb 14, 2019

    Please read the reviews before making this cake! The ratio ingredients is incorrect and the cake is a disaster. I am a seasoned Baker and have made hundreds of cakes and have never had more of a mess. The cake Falls in the middle and the edges are like a crisp cookie.

  • BakerLittleK
    Oct 9, 2018

    Outstanding! I had no problems using two 9" cake pans. I used sifted all-purpose flour in place of cake flour. I used regular shortening instead of butter-flavor

  • Sandy
    Jul 31, 2017

    No comment left

  • malloup
    Aug 15, 2015

    Cake was delicious. That is, the part of the cake that cooked all the way through and didn't fall. First, I think it should be a 3 pan cake, not 2. Second, there is too much sugar to flour ratio, and thus it sinks super easily. I cooked the cake for 30 mins, and when I pulled it out the top was near the point of too dark a brown. Edges were fully cooked, middle not so much. It was weird that the top was crispy, bottom was nice a fluffy, but middle layer of the middle of the pan was gooey. I would be tempted to try this recipe again with less sugar, butter instead of shortening, and 3 pans. But I probably wont.

  • HighMaintenance
    Jul 14, 2015

    So, what's the verdict?? 2 pans, or 3 pans are needed?? Thanks!

  • Catwoman1989
    May 27, 2014

    Two 9-inch pans were not enough for this recipe. The batter overflowed in my oven and made a big mess. The cake did not cook even after leaving it in the oven for almost 10 extra minutes and then the top was hard. I was pretty disappointed because I was looking forward to trying this at a recent party that I had.

  • shastaanne
    Mar 3, 2014

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

  • Diana Pearman
    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.

  • DebbieHuseby
    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!

  • dulce24
    Nov 19, 2012

    No comment left