Print

White Forest Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 48 reviews

This White Forest Cake layers tender vanilla cake with a sweet-tart cherry filling and creamy white chocolate frosting. It’s a showstopping celebration cake with cherries tucked between three fluffy layers and piped frosting on top.

Ingredients

White Cake

  • 3 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, at room temperature
  • 1/4 cup canola or vegetable oil
  • 1 1/2 cups white granulated sugar
  • 3/4 cup sour cream, at room temperature
  • 1 tablespoon pure vanilla extract
  • 5 egg whites, at room temperature
  • 1 cup buttermilk, at room temperature

Cherry Filling

  • 1 pound fresh or frozen cherries, pitted if fresh
  • 1/2 cup white granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/4 teaspoon almond extract

White Chocolate Frosting

  • 2 cups unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 8 ounces white chocolate bars, chopped
  • 5 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Extra cherries, for decorating (optional)

Instructions

  1. Prepare the cake pans. Preheat the oven to 350°F. Spray three 8-inch cake pans with baking spray, line the bottoms with parchment paper rounds, and spray the parchment.
  2. Combine the dry ingredients. Sift the cake flour into a medium bowl. Whisk in the baking powder, baking soda, and salt, then set aside.
  3. Cream the butter, oil, and sugar. Using a mixer, beat the butter, oil, and sugar on high speed for 2 minutes, until pale and fluffy.
  4. Add the wet ingredients. Add the sour cream, vanilla, and egg whites. Mix on medium speed until combined.
  5. Finish the batter. Add the dry ingredients and buttermilk to the mixer. Mix on low just until combined, then scrape the bowl with a spatula.
  6. Fill the pans and bake. Divide the batter evenly among the prepared pans. Bake for 22–25 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool the cake layers. Let the cakes rest in their pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
  8. Cook the cherry filling. If using fresh cherries, pit them. Combine the cherries, sugar, cornstarch, water, and almond extract in a saucepan over medium heat. Cook until the cherries soften and release their juices, about 10 minutes. Mash the cherries, then continue cooking until the filling thickens.
  9. Cool the filling. Transfer the cherry filling to a bowl and let it cool completely before assembling the cake.
  10. Melt the white chocolate. Sift the powdered sugar into a large bowl. Microwave the white chocolate in 20-second intervals, stirring well between each, until melted. Let it cool slightly.
  11. Make the frosting. Beat the butter on high speed for 2 minutes, until pale and fluffy. Add the cream cheese and beat for 1 minute, scraping the bowl to remove any lumps. Mix in the melted white chocolate. Add the powdered sugar in two batches, mixing on low, then add the vanilla and beat until creamy.
  12. Level the cake layers. Use a serrated knife to trim any domed tops. Dab a little frosting onto the cake board or serving plate to hold the first layer in place.
  13. Fill the first layer. Set one cake layer on the board. Spread about 3/4 cup frosting over it, pipe a border around the edge, and spread half of the cherry filling inside the border.
  14. Stack the cake. Add the second cake layer and repeat with about 3/4 cup frosting, a piped border, and the remaining cherry filling. Place the final layer on top with its bottom facing up.
  15. Crumb-coat the cake. Fill any gaps between the layers with frosting, covering any filling that escapes. Freeze the cake for 15 minutes to help it set. Spread a thin layer of frosting over the cake and freeze for 10 minutes to lock in the crumbs.
  16. Finish and decorate. Frost the cake with the remaining frosting. Pipe decorations on top if desired, add extra cherries, and freeze for 10 minutes before serving or chilling.

Notes

  • Bring the butter, sour cream, egg whites, buttermilk, and cream cheese to room temperature for a smooth batter and frosting.
  • Make sure the cake layers and cherry filling are completely cool before assembly, or the frosting may soften.
  • Frozen cherries can be used without thawing first; the filling may take slightly longer to thicken.
  • Chill the finished cake for cleaner slices. Store covered in the refrigerator for up to 4 days.
  • For the neatest layers, level the cakes and pipe a firm frosting border around each layer before adding the cherry filling.

Find it online: https://recipethrive.com/white-forest-cake-recipe/