Description
A classic European dessert, White Forest Cake is a luscious layered cake featuring moist vanilla sponge, whipped cream frosting, and juicy cherries. This elegant cake combines soft, fluffy cake layers with tart cherries and rich white chocolate shavings to create a perfect celebration treat for any occasion.
Ingredients
Scale
Cake Layers
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
Cherry Filling
- 1 can (14.5 oz) pitted cherries, drained and halved
- 1/4 cup cherry syrup or kirsch (optional)
Whipped Cream Frosting
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- 1/2 cup white chocolate shavings
Instructions
- Prepare Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure the cakes will release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later combination with wet ingredients.
- Cream Butter and Sugar: Using a large mixing bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy, about 3–5 minutes. This incorporates air and creates a tender cake crumb.
- Add Eggs and Vanilla: Add eggs one at a time into the butter mixture, beating well after each to ensure full incorporation. Stir in the vanilla extract for flavor.
- Combine Milk and Sour Cream: In a separate small bowl or measuring cup, mix together the whole milk and sour cream until smooth.
- Incorporate Dry and Wet Ingredients: Alternately add the flour mixture and the milk-sour cream mixture into the butter mixture, beginning and ending with the flour mixture. Mix gently to combine without overmixing, maintaining a tender texture.
- Divide and Bake: Evenly divide the cake batter among the prepared pans. Bake in the preheated oven for 25–28 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Layers: Let the cakes cool in their pans for 10 minutes, then transfer them to wire racks to cool completely, which prevents sogginess when frosting.
- Whip Cream: While the cakes cool, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a stable and fluffy whipped cream for frosting.
- Prepare Cake Layers: If using cherry syrup or kirsch, gently brush the tops of each cooled cake layer to infuse extra cherry flavor and moisture.
- Assemble Cake: Place one cake layer on your serving plate. Spread a generous amount of whipped cream over the layer, then top with halved cherries. Repeat this layering process with remaining cake layers, whipped cream, and cherries.
- Frost and Garnish: Use the remaining whipped cream to frost the top and sides of the assembled cake. Decorate the top with more cherries and sprinkle with white chocolate shavings for an elegant finish.
- Chill: Refrigerate the completed cake for at least 1 hour before serving. This chilling step allows the flavors to meld and the whipped cream to set firmly.
Notes
- For a more intense cherry flavor, soak the cherries in kirsch or cherry syrup before assembling.
- You can use fresh or frozen cherries when they are in season as a substitute for canned cherries for a fresher taste.
- Ensure the cake layers are completely cooled before frosting to prevent the whipped cream from melting.
- If kirsch or cherry syrup is unavailable, brushing with a simple cherry juice or leaving the cake layers plain will still yield a delicious result.
