Description
This White Forest Cake is a delightful twist on the classic Black Forest cake, featuring light and fluffy vanilla sponge layers filled and topped with luscious cherry pie filling, creamy whipped cream, and decadent white chocolate shavings. Perfect for celebrations or any special occasion, this cake combines a moist texture with a refreshing cherry flavor and creamy frosting that impresses both visually and in taste.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
Filling and Topping
- 1 can (21 oz) cherry pie filling
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract (for whipped cream)
- 8 oz white chocolate, shaved or grated
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes 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 use.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and sugar together until the mixture is light and fluffy. This step is crucial for a tender cake texture.
- Add Eggs and Vanilla: Add the eggs to the creamed butter and sugar one at a time, beating well after each addition, then stir in 1 teaspoon of vanilla extract to incorporate flavor evenly.
- Combine Batter: Gradually add the dry flour mixture to the wet batter alternately with milk, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing which can make the cake dense.
- Divide Batter and Bake: Evenly divide the batter between the two prepared pans and bake in the preheated oven for 25-30 minutes. To check doneness, insert a toothpick into the center of the cakes; if it comes out clean, they’re ready.
- Cool Cakes: Remove the cakes from the oven and allow them to cool completely in the pans before removing to prevent breaking or crumbling.
- Whip Cream: In a mixing bowl, whip the heavy cream with powdered sugar and 1 teaspoon vanilla extract until stiff peaks form to create a stable frosting.
- Assemble Cake – First Layer: Place one cooled cake layer on a serving plate. Spread an even layer of whipped cream over the top, then spoon half of the cherry pie filling evenly on top of the cream layer.
- Assemble Cake – Second Layer and Finish: Place the second cake layer on top of the filling. Cover the entire cake with the remaining whipped cream, then top and garnish with the remaining cherry pie filling. Finish by sprinkling the cake with white chocolate shavings for a luxurious touch.
Notes
- Ensure the butter is softened at room temperature for easier creaming.
- Do not overmix the batter once flour is added to keep the cake tender.
- Use chilled heavy cream to whip it faster and achieve better stiff peaks.
- White chocolate shavings can be made by using a vegetable peeler on a white chocolate bar.
- The cake layers must be completely cooled before assembling to prevent the whipped cream from melting.
- For best results, chill the assembled cake for at least 1 hour before serving to set the layers.
