Name: White Forest Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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); 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); 1 lb Cherries (fresh or frozen, pitted if fresh); 1/2 cup White granulated sugar; 1 TBSP Cornstarch; 1 TBSP Water; 1/4 tsp Almond extract; 2 cups Unsalted butter (room temperature); 8 oz Cream cheese (room temperature); 8 oz White chocolate bars (2 bars Lindt white chocolate); 5 cups Powdered sugar (sifted); 1 tsp Pure vanilla extract

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Introduction

The White Forest Cake is a delightful twist on the classic Black Forest, featuring tender white cake layers filled with sweet cherry filling and a luscious white chocolate cream cheese frosting. This elegant dessert is perfect for special occasions or whenever you want to impress your guests with something unique and delicious.

The image shows a tall cake with three layers of light yellow sponge. Between each sponge layer, there is a thick spread of dark purple berry jam mixed with white cream. The entire cake is covered with white cream frosting. On top, there are small white chocolate curls and bits of dark purple berries scattered. The texture of the cream is smooth and soft. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
1 lb cherries (fresh or frozen)
1/2 cup white granulated sugar
1 TBSP cornstarch
1 TBSP water
1/4 tsp almond extract
2 cups unsalted butter (room temperature, for frosting)
8 oz cream cheese (room temperature)
8 oz white chocolate bars (2 bars Lindt chocolate)
5 cups powdered sugar (sifted)
1 tsp pure vanilla extract (for frosting)

Instructions

Step 1: Preheat the oven to 350°F. Spray three 8-inch cake pans with nonstick baking spray. Line the bottoms with parchment paper circles and spray again to ensure easy release.
Step 2: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
Step 3: Using a mixer, beat the butter, oil, and white granulated sugar on high speed for 2 minutes until the mixture is pale and fluffy.
Step 4: Add sour cream, vanilla extract, and egg whites. Mix on medium speed until combined.
Step 5: Slowly add the dry ingredients and buttermilk. Mix on low speed just until combined to avoid overmixing.
Step 6: Scrape the sides of the bowl with a rubber spatula and pour the batter evenly into the prepared pans.
Step 7: Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 9: For the cherry filling, pit the cherries if fresh. In a saucepan over medium heat, combine cherries, 1/2 cup sugar, cornstarch, water, and almond extract.
Step 10: Cook the cherry mixture, stirring occasionally, until the cherries soften and the mixture thickens (about 10 minutes). Mash the cherries gently with a potato masher to release the juices.
Step 11: Transfer the cherry filling to a bowl and let it cool completely.
Step 12: For the frosting, sift the powdered sugar into a large bowl. Melt the white chocolate by heating in 20-second intervals, stirring well between each until smooth.
Step 13: Beat the butter on high speed for 2 minutes until pale and fluffy. Add the cream cheese and beat for another minute, scraping down the bowl as needed.
Step 14: Mix in the melted white chocolate until combined. Gradually add the powdered sugar in two parts, mixing on low speed, then add vanilla extract and beat on high until creamy.
Step 15: Use a serrated knife to level the cakes by trimming any domes. Place a small amount of frosting on your serving board to secure the first layer.
Step 16: Place the first cake layer on the board, spread 3/4 cup of frosting evenly over it, pipe a border around the edges, and spread half of the cherry filling inside the border.
Step 17: Repeat with the second cake layer. Place the final layer upside down (bottom side up) on top.
Step 18: Fill any cracks on the sides with frosting. If filling spills out, cover it with frosting and freeze the cake for 15 minutes to set.
Step 19: Apply a thin crumb coat layer of frosting all around and freeze for 10 minutes to lock crumbs in place.
Step 20: Frost the cake fully. Optionally, pipe decorative swirls on top and garnish with extra cherries. Freeze the cake for 10 minutes to firm the frosting before serving.

Tips & Variations

Use room temperature ingredients for a smoother batter and better rise.
Frozen cherries work well if fresh ones are not in season; just thaw and drain excess juice before cooking.
For a stronger almond flavor, add a few drops of almond extract to the frosting.
Try piping whipped cream rosettes instead of frosting flowers for a lighter finish.

Storage

Store the cake covered in the refrigerator for up to 4 days. To serve, let it come to room temperature for about 30 minutes. If frozen, thaw overnight in the fridge before serving. This cake freezes well for up to 2 months wrapped tightly in plastic wrap and foil.

How to Serve

The image shows a tall layered cake with four thick layers of light cream-colored sponge. Between each sponge layer, there is a visible layer of dark red berry filling with small pieces of fruit. The outside of the cake is covered with smooth white frosting, and the top is decorated with more berry filling, white flower petals, and some slivered nuts, adding texture and color. The cake sits on a flat surface with a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store in the refrigerator until ready to assemble.

What can I use instead of sour cream in the batter?

If you don’t have sour cream, you can substitute with plain yogurt or buttermilk, but reduce the buttermilk in the recipe slightly to maintain the right batter consistency.