Aug 28 2026
Restaurants›Cafe Latte›Raspberry Cream Torte Recipe

Raspberry Cream Torte Recipe

Inspired by Cafe Latte
Time2h 50m
Serves10

Make Raspberry Cream Torte Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cake Layers

Raspberry Filling

Cream Filling & Frosting

Assembly & Decoration

Method

Cake Layers

  1. 1

    Prepare & preheat

    Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper; lightly grease the parchment.

  2. 2

    Dry ingredients

    In a medium bowl whisk together the all-purpose flour, baking powder, and salt. Set aside.

  3. 3

    Cream butter and sugar

    In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature butter and 1.25 cups granulated sugar on medium speed until light and fluffy, about 3–4 minutes.

  4. 4

    Add eggs and vanilla

    Add the eggs one at a time, beating well after each addition. Scrape the bowl, then mix in 1.5 tsp vanilla extract until incorporated.

  5. 5

    Combine batter

    With the mixer on low, add one-third of the dry ingredients, then half of the milk, another third of the dry ingredients, the remaining milk, and finally the last third of dry ingredients. Mix until just combined — do not overmix.

  6. 6

    Bake

    Divide the batter evenly between the prepared pans (use a scale or measure by eye). Smooth the tops. Bake in the preheated oven 22–28 minutes, until the tops are golden and a toothpick inserted into the centers comes out with a few moist crumbs. Rotate pans halfway through if your oven bakes unevenly.

  7. 7

    Cool

    Let cakes cool in pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto racks to remove pans, peel off parchment, and cool completely before assembling (1–2 hours at room temperature).

Raspberry Filling

  1. 8

    Cook raspberries

    Place 3 cups raspberries, 1/2 cup granulated sugar, 1 tbsp lemon juice, and 2 tbsp water in a medium saucepan over medium heat. Stir to combine and bring to a gentle simmer.

  2. 9

    Thicken

    In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp cold water until smooth (slurry). Once raspberries are simmering and breaking down, stir in the slurry. Continue to cook, stirring constantly, until mixture thickens and becomes glossy, about 2–4 minutes. Taste and add up to 1–2 tsp additional sugar if needed for acidity.

  3. 10

    Cool filling

    Remove from heat and let the raspberry filling cool to room temperature, then chill in the refrigerator until fully set, about 30–45 minutes. This will make it easier to spread and prevent bleeding into the cream.

Cream Filling & Frosting

  1. 11

    Prepare cream cheese

    In a bowl, beat the 8 oz softened cream cheese with 1 tsp vanilla extract until smooth and lump-free.

  2. 12

    Whip cream

    In a separate chilled bowl, pour 2 cups chilled heavy cream and beat on medium-high speed until soft peaks form. Gradually add 3/4 cup powdered sugar and continue beating to stiff peaks; do not overwhip.

  3. 13

    Combine

    Gently fold about one-third of the whipped cream into the cream cheese to lighten it, then fold in the remaining whipped cream until homogenous and fluffy. Reserve about 1 cup of the frosting for the exterior if you want a thin crumb coat with extra for piping or finishing.

  4. 14

    Optional glaze

    If using the 1/4 cup raspberry jam as a glaze, warm it gently in a small saucepan or microwave until fluid (10–15 seconds) and strain to remove seeds if you prefer a smooth glaze. Cool slightly before using.

Assembly & Decoration

  1. 15

    Level cakes

    If the cake layers have domed, level the tops with a serrated knife or cake leveler so they stack evenly.

  2. 16

    First layer

    Place one cake layer on a serving plate or cake board. Spread about half of the chilled raspberry filling evenly over the top, leaving a small border to prevent overflow.

  3. 17

    Add cream

    Spoon and spread about one-third of the cream filling over the raspberry layer, smoothing it to the edges.

  4. 18

    Second layer & repeat

    Carefully place the second cake layer on top. Spread the remaining raspberry filling, then the remaining cream filling, reserving some cream for the exterior decoration.

  5. 19

    Crumb coat

    Apply a thin layer of the remaining cream around the sides and top to seal in crumbs. Chill the cake in the refrigerator 20–30 minutes to set the crumb coat.

  6. 20

    Final frosting & glaze

    Apply the remaining cream to achieve a smooth finish. If using the jam glaze, brush a thin layer over the top center and allow it to set slightly so it doesn't run over the sides.

  7. 21

    Decorate

    Arrange fresh raspberries on top and around the base as desired. Garnish with mint leaves if using. Keep refrigerated until ready to serve.

  8. 22

    Serve

    Slice with a warm, dry knife (wipe between cuts) and serve chilled or at cool room temperature. Leftovers keep well refrigerated for up to 3 days.

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