Cinnamon Raspberry Torte
Experience the perfect harmony of warm spices and vibrant berries with this show-stopping Cinnamon Raspberry Torte. Layers of tender cinnamon-spiced cake are beautifully paired with a luscious filling of raspberry jam and juicy fresh raspberries, delivering a sensational blend of sweet and tangy flavors in every bite. The torte is elegantly frosted with rich mascarpone whipped cream, creating a dreamy, velvety finish that's almost too gorgeous to eat. It's the ultimate dessert for festive celebrations, romantic gatherings, or any occasion that calls for a touch of indulgence. Easy to prepare and irresistibly decadent, this cinnamon dessert masterpiece is sure to wow your crowd!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 1.25 cups granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 0.75 cup whole milk
- 0.75 cup raspberry jam
- 1 cup fresh raspberries
- 8 ounces mascarpone cheese, softened
- 1 cup powdered sugar
- 0.5 cup heavy whipping cream
Instructions
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
Once the cakes have cooled, spread a thin layer of raspberry jam over the top of one cake layer. Scatter fresh raspberries evenly over the jam.
Gently place the second cake layer on top.
To prepare the frosting, beat the mascarpone cheese and powdered sugar together in a mixing bowl until smooth. Gradually add the heavy whipping cream and beat until soft peaks form.
Spread the frosting evenly over the top and sides of the assembled cake.
Garnish with additional fresh raspberries and a light dusting of powdered sugar, if desired.
Chill the torte in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
6389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.6 g | 449% | |
| Saturated Fat | 219.7 g | 1098% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1512 mg | 504% | |
| Sodium | 2550 mg | 111% | |
| Total Carbohydrate | 728.2 g | 265% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 513.4 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 787 mg | 61% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1293 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
