Description
This White Forest Cake is a luscious twist on the classic Black Forest, featuring layers of moist vanilla cake filled with sweet cherry pie filling and rich whipped cream, all topped with delicate white chocolate shavings. Perfect for celebrations or any special occasion, this cake combines fluffy texture and fruity sweetness in every bite.
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 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 prevent sticking and ensure easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and sugar until the mixture is light and fluffy. This step incorporates air for a tender crumb. Then, add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the creamed butter mixture, alternating with the milk. Start and end with the flour mixture and mix just until combined to avoid overmixing which can make the cake dense.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from oven and allow cakes to cool completely on a wire rack.
- Prepare Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This will be used for both layering and frosting the cake.
- Assemble the Cake: Place one cooled cake layer on your serving plate. Spread an even layer of whipped cream over the top, then spoon half of the cherry pie filling evenly over the whipped cream.
- Add Second Layer and Finish: Carefully place the second cake layer on top. Cover the entire cake with the remaining whipped cream. Spoon the remaining cherry pie filling on top, distributing it attractively. Finally, garnish the cake with white chocolate shavings for an elegant finish.
Notes
- Make sure the cakes are completely cooled before assembling to prevent the whipped cream from melting.
- For best results, chill the bowl and beaters before whipping the cream to help it whip faster and hold better.
- You can substitute cherry pie filling with fresh pitted cherries simmered with sugar if preferred.
- Store the assembled cake in the refrigerator and consume within 2-3 days for optimal freshness.
- To make cutting easier, chill the cake for 30 minutes before slicing.
