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White Forest Cake Recipe

White Forest Cake Recipe
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★★★★★

4.9 from 17 reviews

This delicious White Forest Cake features light and fluffy white cake layers filled with a luscious homemade cherry filling and covered with creamy white chocolate frosting. Perfect for special occasions, it offers a delightful twist on the classic Black Forest Cake by using white chocolate and fresh cherries for a visually stunning and flavorful dessert.

Ingredients

Scale

Cake

  • 3 1/2 cups Cake flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 3/4 cup Unsalted butter (room temperature)
  • 1/4 cup Oil (canola or vegetable oil)
  • 1 1/2 cups White granulated sugar
  • 3/4 cup Sour cream (room temperature)
  • 1 tbsp Pure vanilla extract
  • 5 Egg whites (room temperature)
  • 1 cup Buttermilk (room temperature)

Cherry Filling

  • 1 lb Cherries (fresh or frozen, pitted)
  • 1/2 cup White granulated sugar
  • 1 tbsp Cornstarch
  • 1 tbsp Water
  • 1/4 tsp Almond extract

White Chocolate Frosting

  • 2 cups Unsalted butter (room temperature)
  • 8 oz Cream cheese (room temperature)
  • 8 oz White chocolate bars (2 bars, Lindt chocolate recommended)
  • 5 cups Powdered sugar (sifted)
  • 1 tsp Pure vanilla extract

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Spray three 8-inch cake pans with nonstick baking spray, then line the bottoms with parchment paper circles and spray the paper again to ensure easy cake release.
  2. Sift dry ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside this dry mixture.
  3. Beat butter, oil, and sugar: With a stand or hand mixer, beat the unsalted butter, oil, and white granulated sugar on high speed for about 2 minutes until the mixture becomes pale and fluffy.
  4. Add sour cream, vanilla, and egg whites: Mix in the sour cream, pure vanilla extract, and egg whites on medium speed until completely combined, ensuring a smooth batter.
  5. Incorporate dry ingredients and buttermilk: On low speed, alternately add the sifted dry ingredients and buttermilk to the wet mixture, mixing just until combined to keep the batter light.
  6. Divide and bake: Use a rubber spatula to scrape the batter into the three prepared pans evenly. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool cake layers: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  8. Prepare cherry filling: In a saucepan over medium heat, combine pitted cherries, sugar, cornstarch, water, and almond extract. Cook, mashing the cherries as they soften, until the mixture thickens to about 1 1/2 cups of filling, approximately 10 minutes. Remove from heat and cool completely.
  9. Melt white chocolate: In a microwave-safe bowl, melt white chocolate bars in 20-second intervals, stirring well between each, until fully smooth and melted.
  10. Make frosting: Beat the butter on high speed for 2 minutes until pale and fluffy. Add the cream cheese and beat for 1 minute more, scraping down the bowl to remove lumps. Mix in the melted white chocolate until fully incorporated. Gradually add sifted powdered sugar in two additions on low speed, then add vanilla and beat on high until creamy and smooth.
  11. Trim cakes and assemble: Using a serrated knife, level the tops of each cake layer by trimming any domed tops. On your decorating board, pipe a small dollop of frosting to hold the first layer in place.
  12. Layer and fill: Place the first cake layer down and spread about 3/4 cup of frosting over it. Pipe a border of frosting around the edge to contain the cherry filling. Spread half of the cherry filling inside this border. Repeat with the second cake layer, frosting, and remaining cherry filling.
  13. Add final cake layer: Place the final cake layer on top, bottom facing up. Fill any cracks on the sides with frosting. If filling seeps out, cover with frosting and freeze for 15 minutes to lock it in place.
  14. Crumb coat and chill: Apply a thin crumb coat of frosting over the entire cake and place in the freezer for 10 minutes to set the crust.
  15. Final frosting and decorate: Frost the cake with the remaining frosting, using a piping tip like Wilton 1M to create decorative swirls on top. Garnish the cake with extra fresh cherries. Chill or freeze briefly to set before serving.

Notes

  • Use room temperature ingredients for the best texture and easier mixing.
  • Fresh or frozen cherries both work well, just be sure to pit fresh ones before cooking.
  • The almond extract in the cherry filling enhances the cherry flavor without overpowering the cake.
  • Handle the white chocolate carefully when melting to avoid burning or seizing.
  • Freezing the cake between frosting layers helps achieve a smooth finish and prevents crumbs from mixing in.
  • Store the cake refrigerated and bring to room temperature before serving for best flavor and texture.

Nutrition

Keywords: White Forest Cake, White Chocolate Cake, Cherry Cake, White Chocolate Frosting, Cherry Filling, Layer Cake, Holiday Cake, Party Cake

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