Description
This White Forest Cake is a delightful twist on the classic Black Forest, featuring layers of soft vanilla cake filled with luscious cherry pie filling, fluffy whipped cream, and garnished with delicate white chocolate shavings. Perfect for celebrations or a sweet treat, this cake combines the rich flavors of cherries and white chocolate for a light, elegant dessert.
Ingredients
Scale
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
Filling:
- 1 can (21 oz) cherry pie filling
Whipped Cream Topping:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Garnish:
- 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 prevent the cake from sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter with sugar until the mixture is light and fluffy, which helps to create a tender cake texture. Add the eggs one at a time, beating well after each to incorporate fully. Stir in 1 teaspoon of vanilla extract for flavor.
- Combine batter: Gradually add the dry flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined to avoid overworking the batter and developing gluten.
- Bake the cake layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. After baking, allow the cakes to cool completely in the pans for 10 minutes, then remove from pans and cool fully on a wire rack.
- Prepare whipped cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar and 1 teaspoon vanilla extract using a hand mixer or stand mixer until stiff peaks form. This creates a stable and fluffy topping and filling.
- Assemble the cake: Place one cooled cake layer on your serving plate. Spread a generous layer of whipped cream evenly over the top, then spoon half of the cherry pie filling over the cream.
- Add second layer and finish: Carefully place the second cake layer on top. Cover the entire cake with the remaining whipped cream, and spoon the remaining cherry pie filling over the top. Garnish the cake with white chocolate shavings to add a rich, sweet contrast and an elegant finish.
Notes
- Ensure cakes are completely cooled before assembling to prevent the whipped cream from melting.
- Use chilled whipping cream and a cold bowl for easier whipping to stiff peaks.
- White chocolate shavings can be made with a vegetable peeler on a bar of white chocolate.
- Cherry pie filling can be substituted with fresh cherries cooked down with sugar and cornstarch if preferred.
- Store assembled cake in the refrigerator and consume within 2-3 days for optimal freshness.
