White Chocolate Christmas Torte

Name: White Chocolate Christmas Torte
Prep time: 55 min
Cook time: 25 min
Total time: 1 h 20 min
Yield: 15 servings
Ingredients: 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; WHITE CHOCOLATE CREAM FROSTING:; 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

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 55 min. Bake: 25 min. + cooling

By Taste Of Home Editorial Team

Recipe by Carol Gillespie

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 14, 2022

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

TEST KITCHEN APPROVED

White Chocolate Christmas Torte

3 Reviews Add your review

Yield:15 servings

Prep:55 min

Cook:25 min

Save Saved Saving email print

Ingredients

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
white chocolate cream frosting:

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

Text Ingredients

Shop Recipe

Directions

1
Preheat oven to 350°. 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.

2
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.
3
Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4
For frosting, in a microwave, melt white chocolate; stir until smooth. Cool for 10 minutes, stirring occasionally.
5
In a large bowl, beat cream cheese and butter. Gradually beat in melted chocolate and extracts. Gradually beat in confectioners' sugar until smooth.
6
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.