White Chocolate Torte

White Chocolate Torte

A white chocolate cake with raspberry filling and white chocolate frosting is perfect for entertaining.

45 min. prep time
12 servings
757 Ratings



3 (1-ounce) squares white baking chocolate
4 Land O Lakes® Eggs, separated
1 1/4 cups sugar
1/2 cup Land O Lakes® Butter, softened
1 teaspoon vanilla
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt


1 (12-ounce) can raspberry filling


3 (1-ounce) squares white baking chocolate
1/4 cup Land O Lakes® Butter, softened
2 to 3 cups powdered sugar
White chocolate curls, if desired


Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside.

Place 3 ounces white chocolate and 1/4 cup half & half in 1-quart saucepan. Cook over low heat, stirring occasionally, 7-8 minutes or until chocolate is melted. Stir in 3/4 cup half & half. Set aside.

Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.

Combine remaining sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and vanilla. Continue beating until well mixed.

Combine flour, baking powder and salt in another bowl. Add flour mixture alternately with chocolate mixture, beating at low speed until well mixed. Gently stir beaten egg white into flour mixture.

Spread batter into prepared pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

Place 1/4 cup half & half and 3 ounces white chocolate in 1-quart saucepan. Cook over low heat, stirring occasionally, 7-8 minutes or until chocolate is melted. Cool 15 minutes.

Beat whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in raspberry filling.

Combine cooled chocolate mixture, 1/4 cup butter and enough powdered sugar for desired frosting consistency in another bowl. Beat at medium speed, scraping bowl often, until creamy.

Cut each cake layer in half horizontally using serrated knife.  Place 1 split cake layer on serving plate; spread with 1/3 filling. Repeat with remaining cake layers and filling, ending with cake layer. Frost top and sides of torte with frosting. Garnish with chocolate curls.

Recipe Tip

- To cut cake layers in half, mark side of cake with toothpicks first before cutting with long serrated knife.

- To make white chocolate curls, place room temperature white baking chocolate on waxed paper. Pressing firmly against chocolate, pull vegetable peeler across chocolate in long, thin strokes.

Nutrition Facts (1 serving)

Calories: 480

Fat: 20g

Cholesterol: 105mg

Sodium: 340mg

Carbohydrates: 71g

Dietary Fiber: 1g

Protein: 6g

Recipe #10606©1999Land O'Lakes, Inc.

Recipe Comments & Reviews

Made this for Easter Dinner..........Excellent! ED
This is the first 'homemade' cake (not from box) I've made that isn't too dry. Great flavor and looks amazing when completed! There are lots of steps but take your time and it's well worth the effort. As mentioned below by Elizabeth, I added more confectioners sugar to the frosting to make it thicker and easier to spread. Icing quite sweet and wouldn't recommend doubling the icing recipe. Icing is always my favorite part of the cake but this one was just the right amount.
FYI, to torte the layers quicker and effortlessly, use dental floss, button thread or carpet thread to cut the layers. Just wrap the thread or floss around the layer one time and tie it and pull tight. Works like a charm!!!!
The recipe is good but my cake was not the most moist cake I had. Maybe if I had assembled it a few days earlier and let it sit together it would be good. The frosting was really good and it was a very pretty cake.
I have made this umpteen times all the gals we get together with for birthdays request this cake!!
the only problem i found with this recipe was the amount of frosting,i will double the recipe next time to make it easier to cover the entire torte...
Absolutely delicious! I served it yesterday and friends and family loved it. I did add a bit more confectioners sugar to the frosting as it seemed a bit thin. I will make it again - definitely worth the extra effort.
I made this cake for a family birthday and everyone thought it was delicious. It looks very elegant and special. It does have alot of steps but it's worth it. I used fresh raspberries on top as a garnish which looked and tasted great. It also stored well in the refrigerator - I made it a day ahead of serving and even 2 days later it was still wonderful.

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