Why Make This Recipe
The White Forest Cake is a delightful dessert that combines the richness of white chocolate with the tartness of cherries. This cake is not only visually stunning but also packed with flavor, making it a perfect centerpiece for celebrations or special occasions. The layers of fluffy cake, luscious cherry filling, and creamy frosting come together to create an unforgettable treat that everyone will love.
How to Make White Forest Cake
Ingredients:
- 3 cups cherries
- 6 tbsp granulated sugar
- 3/4 tsp almond extract
- 2 tbsp kirsch
- 1 and 1/2 tbsp corn starch
- 1 and 1/2 tbsp water
- 3 and 1/2 cups cake flour, spooned & leveled (385 grams)
- 1 tbsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/2 cup + 2 tbsp salted butter, softened at room temperature (148 grams)
- 1/2 cup vegetable oil (116 mL)
- 2 and 2/3 cups granulated sugar (543 grams)
- 7 large egg whites, at room temperature (266 grams)
- 1 and 1/2 tbsp vanilla extract
- 1/2 tsp almond extract
- 3/4 cup full-fat sour cream, at room temperature (180 grams)
- 1 and 1/2 cups milk, at room temperature (360 mL)
- 16 ounces white chocolate, finely chopped
- 7 ounces heavy cream
- 1 and 1/2 cups salted butter, softened at room temperature
- 4 and 1/2 cups + 1 to 2 tbsp powdered sugar
- 2 and 1/4 tsp vanilla extract
- 3/4 tsp almond extract
- Pinch of salt
- 4 ounces cream cheese, softened at room temperature
Directions:
Prep: Make sure all cold ingredients have come to room temperature. Preheat your oven to 350° F. Prepare three 9-inch cake pans. Use a paper towel to rub shortening all over the inside of each pan, coating them evenly and completely. Cut a round of parchment paper to fit inside each (tracing is the easiest way). Place this on top of the greased pan bottom, then grease over the parchment paper as well. Add a handful of flour and tap the pan around to evenly coat the entire inside with flour, tapping out the excess.
Make the Cherry Sauce: Stir water and corn starch together in a small bowl until the starch is fully dissolved. Rinse, pit, and halve the cherries. If using frozen, do not thaw them. Add cherries to a medium saucepan with the sugar, almond extract, and kirsch. Cook over medium heat for 10-12 minutes, stirring lazily, until the cherries have released their juices and softened. Re-stir the cornstarch, then stir it into the cherry sauce. Cook 30 seconds to 1 minute more, stirring constantly, until the sauce thickens. Transfer immediately to a shallow bowl and chill in the fridge completely before using.
Make the Cake Batter: In a medium bowl, whisk together the dry ingredients – flour, baking powder, baking soda, and salt. In a large bowl, cream the softened butter with a hand mixer for about 30 seconds, until creamy. Add the vegetable oil and cream together with the butter for 1 minute. Add the sugar and beat on high speed for 2 full minutes. The mixture will be fluffy. Add the egg whites, two at a time and then the last one on its own, beating on medium-high speed between each addition. Add the sour cream, vanilla, and almond extract and mix in on medium-low speed until just combined. Add half of the dry ingredients with the mixer running on low speed. Add the milk when a few streaks of flour remain, then when the milk is almost mixed in, add the remaining dry ingredients. When just a few streaks of flour remain, turn off the mixer and use a spatula to fold in the last bits of flour – don’t over mix!
Bake: Divide the cake batter evenly between the prepared pans. Bake the cakes, the first two pans together, and then the 3rd pan on its own after the first two are done. This will ensure the most even bake. Bake for 22-26 minutes. A toothpick inserted into the center will pull out moist crumbs. Let the cakes cool in the pans on a wire rack for 10 minutes. Then, invert onto cooling racks to cool completely before frosting and assembling.
Make the Whipped White Chocolate Ganache: Add finely chopped white chocolate to a medium bowl. Heat the heavy cream to a simmer in a small saucepan over medium heat. Pour over the white chocolate, and let sit for 5 minutes. Stir until completely smooth. Pop this in the fridge or freezer to thicken until it’s stiff but not solid.
Make the Frosting: In a large mixing bowl, cream together the softened butter. Add powdered sugar in 3 additions, mixing until smooth between each. Add vanilla, almond extract, and a pinch of salt. Mix in the cream cheese last to avoid a weepy frosting.
Assemble & Frost the Cake: Place the first cake layer on a turntable. Use half the whipped white chocolate ganache to top the first layer. Pipe a border of frosting around the cake layer and fill with half the cherry filling. Place the second cake layer on top and chill for 5-10 minutes. Repeat with the second layer. Add the final layer and give the cake a thin layer of frosting on top and on the sides. Pop the cake in the fridge for 30 minutes or until the frosting is set. Apply the remaining frosting, smooth the top and sides of the cake. Chill the entire cake in the fridge for 30 minutes before serving.
Serve + Store: Decorate the top of the cake with fresh cherries and white chocolate shavings. Slice and store leftovers tightly covered in the fridge for up to 2-3 days.
Make Ahead Tips: The cake layers can be made up to 24 hours in advance, and the cherry sauce can be made ahead as well.
How to Serve White Forest Cake
Once your White Forest Cake is nicely chilled and decorated, it’s ready to be served. You can slice it into individual portions and serve with extra cherry sauce or whipped cream on the side. This cake pairs beautifully with coffee or tea and is a wonderful addition to any celebration or gathering.
How to Store White Forest Cake
To store White Forest Cake, wrap each slice tightly in plastic wrap or place it in an airtight container. Keep it in the fridge for up to 2-3 days. If you’re storing leftover frosting, place it in a sealed container in the refrigerator and use it within a week.
Tips to Make White Forest Cake
- Ensure all your ingredients are at room temperature for better mixing and fluffy cake texture.
- Use high-quality white chocolate for the ganache and frosting.
- Don’t overmix the batter or frosting to maintain a light and airy texture.
- If the frosting becomes too soft, chill it briefly in the refrigerator.
Variation
You can experiment with different fruit fillings such as strawberries or raspberries. Another variation is to add a layer of chocolate ganache between the cake layers for an extra rich flavor.
FAQs
Can I use frozen cherries for the cake?
Yes, you can use frozen cherries. Just be sure not to thaw them before cooking.
How long can the cake be stored in the fridge?
The cake can be stored in the fridge for an excellent 2-3 days if covered tightly.
Can I make the cake in advance?
Yes, you can make the cake layers and cherry sauce up to 24 hours in advance. Just frost it before serving.