Description
Delight in this elegant White Forest Cake, a light and fluffy layered cake featuring moist white cake layers paired with a rich cherry filling and luscious white chocolate cream cheese frosting. Perfect for special occasions, this decadent dessert combines the delicate flavors of vanilla, cherry, and almond in a beautifully frosted presentation topped with fresh cherries.
Ingredients
Scale
White 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)
- 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 if fresh)
- 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 white chocolate)
- 5 cups Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Spray three 8-inch cake pans with baking nonstick spray and line the bottoms with parchment paper circles. Spray again to ensure easy release.
- Sift Dry Ingredients: In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter Mixture: Using a mixer, beat the butter, oil, and white granulated sugar on high speed for 2 minutes until the mixture is pale and fluffy.
- Add Wet Ingredients: Mix in the sour cream, vanilla extract, and egg whites on medium speed until combined.
- Incorporate Dry Ingredients and Buttermilk: Add the sifted dry ingredients alternating with the buttermilk, mixing on low speed until just combined to avoid overmixing.
- Pour Batter: Scrape the sides of the bowl with a rubber spatula. Divide the batter evenly among the prepared cake pans.
- Bake Cake Layers: Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cakes to rest in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Cherry Filling: If using fresh cherries, pit them first. In a saucepan over medium heat, combine cherries, sugar, cornstarch, water, and almond extract. Cook, stirring occasionally, until the juices release and cherries soften. Mash the cherries and continue cooking until the mixture thickens, about 10 minutes. Remove from heat and cool completely.
- Make White Chocolate Frosting: Sift powdered sugar into a large bowl. Melt white chocolate in 20-second intervals in the microwave, stirring until smooth. Using a mixer, beat butter on high speed for 2 minutes until pale and fluffy. Add cream cheese and beat for 1 minute more. Stir in melted white chocolate. Gradually add powdered sugar in two batches, mixing until combined. Add vanilla extract and beat on high until the frosting is creamy and smooth.
- Prepare Cake Layers for Assembly: Level the cakes by cutting off any domed tops with a serrated knife. Place a small dollop of frosting on your cake board to secure the first layer.
- Layer and Frost: Place the first cake layer on the board and spread 3/4 cup of frosting on top. Pipe a border around the edge to contain the cherry filling. Spread half of the cherry filling inside the border.
- Repeat Layers: Add the second cake layer on top, spread frosting and remaining cherry filling similarly. Place the final layer upside down to have a smooth top.
- Fill and Chill: Fill any cracks on the sides with frosting. If filling spills out, cover with frosting and freeze for 15 minutes to set. Apply a thin crumb coat of frosting over the entire cake and freeze for 10 minutes to seal in crumbs.
- Final Frosting and Decoration: Apply the remaining frosting smoothly over the cake. Use a Wilton 1M piping tip to decorate the top with piped frosting rosettes. Garnish with extra fresh cherries. Freeze for an additional 10 minutes to finish.
Notes
- Ensure all ingredients like eggs, butter, sour cream, and buttermilk are at room temperature for best results.
- Use fresh or frozen cherries; if using frozen, thaw and drain excess liquid before making filling.
- Do not overmix the cake batter to maintain a light, fluffy texture.
- The crumb coat step helps trap crumbs and results in a cleaner final frosting look.
- Store the cake refrigerated and allow to come to room temperature before serving for optimal flavor.
- Freezing steps help stabilize the frosting and filling layers, making the cake easier to handle and decorate.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: White Forest Cake, White Chocolate Cake, Cherry Filling, Cream Cheese Frosting, Layer Cake, White Chocolate Dessert
