White Chocolate Raspberry Torte

White Chocolate Raspberry Torte

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"As if red velvet cake wasn't decadent enough, this delicious torte is topped with a white chocolate raspberry frosting."
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1 h 20 m servings 328 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F. Grease and flour two 8" round cake pans.
  2. Prepare cake batter as directed on package.
  3. Pour cake batter into prepared pans and bake 25 to 35 minutes or until toothpick inserted into cake comes out clean.
  4. Let cakes cool completely and turn out of pans.
  5. Pour packet of Duncan Hines(R) Frosting Creations(TM) White Chocolatey Raspberry Flavour Mix into can of Duncan Hines(R) Frosting Creations(TM) Frosting Starter. Stir until evenly blended.
  6. In a small bowl, combine 1 cup of Raspberry Pie Filling with 1 cup of the White Chocolatey Raspberry frosting you just created. Mix well.
  7. Transfer remaining White Chocolatey Raspberry frosting to a piping bag with an open star tip.
  8. Divide Raspberry / White Chocolatey Raspberry Frosting mixture and spread half on top of each torte, stopping 1/2 inch from the edge of the cakes.
  9. Pipe a circle of the White Chocolatey Raspberry frosting around edge of each cake.
  10. Chill for 20 minutes and serve.


  • Tip:
  • Create two cakes with this recipe or stack the two layers using the same design.



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