Description
White Forest Cake is a delightful layered dessert featuring light and fluffy white cake layers filled with a luscious cherry compote and smothered in a creamy white chocolate and cream cheese frosting. This elegant cake combines the fruity tartness of cherries with the smooth sweetness of white chocolate, creating a perfect balance of flavors ideal for special occasions and celebrations.
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)
- 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 (about 2 bars), chopped
- 5 cups Powdered sugar, sifted
- 1 tsp Pure vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Spray three 8-inch cake pans with nonstick baking spray, line the bottoms with parchment paper circles, and spray again to ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using a mixer, beat the butter, oil, and white sugar on high speed for 2 minutes until the mixture turns pale and creamy.
- Add Wet Ingredients: Add sour cream, vanilla extract, and egg whites to the butter mixture. Mix on medium speed until fully combined.
- Combine Dry and Wet: Gradually add the dry ingredients and buttermilk alternately to the wet ingredients, mixing on low speed until just combined to avoid overmixing.
- Pour Batter into Pans: Scrape the batter from the bowl using a rubber spatula and evenly distribute it among the three prepared cake pans.
- Bake the Cakes: Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Let cakes rest in their pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Cherry Filling: If using fresh cherries, pit them. In a medium saucepan over medium heat, combine cherries, sugar, cornstarch, water, and almond extract. Cook, stirring occasionally, until the cherries release their juices and soften, about 10 minutes. Mash cherries gently with a potato masher as it cooks. Continue heating until the filling thickens. Remove from heat and cool completely.
- Melt White Chocolate: Break white chocolate into small pieces. Heat in a microwave-safe bowl in 20-second intervals, stirring well between each, until fully melted and smooth. Set aside.
- Make Frosting: In a large bowl, sift the powdered sugar and set aside. Using a mixer, beat the butter on high for 2 minutes until pale and fluffy. Add cream cheese and beat for an additional minute. Scrape the bowl to remove lumps.
- Incorporate Chocolate and Sugar: Add the melted white chocolate to the butter mixture and mix on high until combined. Gradually add powdered sugar in two additions, mixing on low speed after each until smooth. Finally, add vanilla extract and beat on high speed until the frosting is creamy.
- Trim and Prepare Cake Layers: Using a serrated knife, level the domed tops of the cake layers. Place a dab of frosting on your serving board to secure the first cake layer.
- Assemble First Layer: Place the first cake layer on the board, spread about 3/4 cup of frosting evenly over the surface, pipe a border of frosting around the edge, then spread half of the cherry filling on top.
- Assemble Second and Third Layers: Add the second cake layer and repeat frosting and cherry filling steps. Place the final cake layer on top with its bottom facing up.
- Fill Cracks and Chill: Fill any gaps or cracks on the cake sides with frosting. If cherry filling leaks out, cover it with frosting and freeze the cake for 15 minutes to set the filling.
- Crumb Coat: Apply a thin layer of frosting all over the cake to lock in crumbs. Freeze for 10 minutes to firm the crumb coat.
- Final Frosting and Decoration: Frost the cake with the remaining frosting, using a Wilton 1M piping tip if desired for decorative swirls on top. Garnish with extra cherries. Chill in the freezer for an additional 10 minutes before serving for best results.
Notes
- Room temperature ingredients ensure better mixing and a lighter cake texture.
- Using fresh or frozen cherries for the filling works well; just ensure fresh cherries are pitted.
- Be careful not to overmix the batter once dry ingredients are added to maintain cake fluffiness.
- Freezing the cake briefly during assembly helps to firm the layers and prevent filling leakage.
- White chocolate can burn easily; melt it slowly in short intervals when microwaving.
- For best results, serve the cake slightly chilled but not frozen solid for optimal texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: White Forest Cake, white chocolate cake, cherry filling, layered cake, cream cheese frosting, white chocolate frosting, white cake recipe, dessert, party cake
