White Forest Cake

This White Forest Cake has fluffy vanilla cake layers filled with whipped white chocolate ganache and a cherry kirsch sauce. Frost the cake in a cream cheese buttercream frosting and decorate with fresh cherries for the most beautiful summer cake!

Course Dessert

Cuisine Dessert

Keyword White Forest Cake, Cherry Chocolate, White Cake

Prep Time 1 30

Cook Time 1

Cake Chilling 30

Servings to 24 slices

Calories 1257kcal

Author Stephanie Simmons

Ingredients

For the Cherry Kirsch Sauce

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

For the White Cake Layers

3 and 1/2 cup 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 cup granulated sugar 543 grams
7 large egg whites, at room temperature 266 grams (see note for whole eggs below)
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 240 mL

For the Whipped White Chocolate Ganache

16 ounces white chocolate, finely chopped Use a good quality baking bar like ghirardelli or baker's
7 ounces heavy cream

For the Frosting

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

Instructions

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 (it will have settled some), then stir it into the cherry sauce. Cook 30 seconds to 1 minute more, stirring constantly, until the sauce gently thickens. It should separate and hold when you drag your finger through the sauce on the back of a wooden spoon. 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, for 45 seconds. 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. (You can eyeball this or use a kitchen scale to help with precision.)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 the cakes for 22-26 minutes. A toothpick inserted into the center will pull out moist crumbs and the cakes shouldn't jiggle in the center when you move the pan.
Let 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 the 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 - microwave in 10 second intervals if any lumps remain. Pop this in the fridge or freezer to thicken, stirring every 5-10 minutes, until it's stiff but not solid (see photos above). Make the frosting during this time. Once the white chocolate is ready, beat it with an electric mixer on high speed for about 2 minutes to whip the ganache.
Make the Frosting: In a large mixing bowl, cream together the softened butter. Add the powdered sugar in 3 additions, mixing until smooth between each, adding a splash of milk or heavy cream to help it come together. Add the vanilla, almond extract, and a pinch of salt and mix. Mix in the cream cheese last to avoid a weepy frosting. Taste and adjust the almond or vanilla as desired.
Assemble & Frost the Cake: Place the first cake layer on a cake stand on top of a turntable. Use half the whipped white chocolate ganache to top the first layer, spreading it evenly with an offset spatula. 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 to set things so the layers don't slide around. Repeat with the second layer.
Add the final layer and give the cake a thin layer of frosting on top and on the sides. Use a cake scraper to smooth out and remove excess frosting. This is your crumb coat, so don't fret if it isn't perfect. Pop the cake in the fridge for 30 minutes or until the frosting is set. Then, apply the remaining frosting, using the cake scraper to smooth the top and sides of the cake. Continue scraping the frosting off to achieve the naked cake look, or frost the outside more fully if desired. Chill the entire cake in the fridge for 30 minutes, or until the frosting is set before covering it (with plastic wrap or a cake lid) or serving it.Tip: If your frosting is getting too soft at any point from sitting out, pop it back in the fridge for a bit to firm back up.
Serve + Store: Decorate the top of the cake with fresh cherries and white chocolate shavings. Serve the cake once it's chilled as directed above. Slice into as many slices as desired! Store leftovers, tightly covered, in the fridge for 2-3 days. The cake will naturally start to dry out a bit once it's been cut and put back in the fridge, so just be sure to seal and store it tightly.
Make Ahead Tips: The cake layers can be made up to 24 hours in advance. Let cool completely then place each layer on a large dinner plate or a cookie sheet and plastic wrap tightly to seal. Store at room temp, then frost the next day.
Cherry sauce can be made up to 24 hours ahead. Don't make the white chocolate ganache ahead. The assembled cake can be refrigerated for up to 1 day before slicing and serving.

Notes

Eggs: You can use 3 whole eggs + 1 egg white in place of the 7 egg whites.

Nutrition