Description
This classic White Forest Cake recipe combines light, fluffy vanilla sponge layers with sweet cherry pie filling and luscious whipped cream, all topped with elegant white chocolate shavings. Perfect for celebrations, this cake is moist, creamy, and refreshingly fruity, bringing a beautiful twist to the traditional Black Forest cake by using cherries and white chocolate.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
Filling and Topping
- 1 can (21 oz) cherry pie filling
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract (for whipped cream)
- 8 oz white chocolate, shaved or grated
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter with sugar until the mixture is light and fluffy. This creates a smooth batter base. Then, add the eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract for flavor.
- Combine Batter: Gradually incorporate the dry flour mixture into the wet batter, alternating with milk. Start and end with the flour mixture. Mix gently until just combined to prevent overmixing and keep the cake tender.
- Bake the Cakes: Divide the batter evenly into the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely before assembling.
- Make Whipped Cream: In a chilled bowl, whip the heavy whipping cream with powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. This will be used to layer and frost the cake.
- Assemble the Cake – First Layer: Place one cake layer on a serving plate. Spread a generous layer of the prepared whipped cream over the cake, then spoon half of the cherry pie filling evenly on top of the cream.
- Assemble the Cake – Second Layer and Finish: Place the second cake layer on top. Cover this layer with the remaining whipped cream and spoon the remaining cherry pie filling over it. Finally, garnish the entire cake with the shaved or grated white chocolate for an elegant finish.
Notes
- Ensure butter is softened to room temperature for easier creaming.
- Do not overmix the batter once the flour is added to maintain a light texture.
- Chilling the bowl and beaters before whipping cream helps achieve stiff peaks faster.
- The cherry pie filling can be substituted with fresh cherries lightly sweetened and thickened with cornstarch.
- Store the assembled cake in the refrigerator to keep the whipped cream fresh.
- Let the cake sit at room temperature for 15 minutes before serving for best flavor and texture.
