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White Forest Cake Recipe

White Forest Cake Recipe

Bity
A white forest cake is a classic dessert that is perfect for any occasion. The cake is made with layers of moist chocolate cake, each filled with a layer of rich chocolate ganache. The top of the cake is covered with a layer of whipped cream and then decorated with fresh strawberries.
5 from 42 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Germany
Servings 8
Calories 739 kcal

Ingredients
  

Cherry-Kirsch Filling:

  • ⅔ c. granulated sugar
  • 3 c. pitted dark sweet cherries - fresh or frozen
  • 1 tbsp kirsch kirschwasser - or brandy, rum, cognac, or unsweetened cherry juice
  • 2 tbsp cornstarch
  • 2 tbsp fresh lemon juice

White Cake Layers:

  • 1 ½ c. cake flour - sifted; measured using a kitchen scale or with the spoon and level method
  • 1 tsp baking powder
  • ⅔ c. granulated sugar
  • ¼ tsp baking soda
  • 4 tbsp unsalted butter - room temperature
  • ¼ tsp salt
  • ⅔ c. full-fat buttermilk - room temperature
  • 5 tsp vegetable oil
  • 3 egg whites - room temperature
  • 2 tsp pure vanilla extract
  • baking spray

White Chocolate Whipped Cream Frosting:

  • 4 ounces white baking chocolate - chopped
  • 2 c. heavy whipping cream
  • shaved white chocolate - for topping
  • 1 tbsp white chocolate instant pudding mix - optional to stabilize whipped cream

Instructions
 

Prepare Cherry-Kirsch Filling:

  • Step 1: In a saucepan, place the filling ingredients and stir well. Bring the mixture to a boil while stirring. Once boiling, decrease the heat and simmer for about 10 minutes until the filling has thickened.
  • Step 2: Remove from the heat and allow the filling to cool. Then, cover and keep the filling in the fridge until ready to use.

Cake Layers:

  • Step 3: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C. Using parchment paper or silicone liners, line three 6-inch cake pans, and grease them with baking spray.
  • Step 4: In a large mixing bowl or bowl of a stand mixer, place the flour, sugar, baking powder, baking soda, and salt. Mix well. Then, add the butter and mix until you have a mixture that resembles coarse crumbs. Stir in the oil.
  • Step 5: Next, add the buttermilk and beat until smooth before adding the vanilla.
  • Step 6: Slowly add the egg whites while the mixer is running on low, scraping the sides of the bowl as needed. Mix until the batter is smooth.
  • Step 7: Into the prepared cake pans, equally divide the batter. Place in the preheated oven and bake for about 12 to 15 minutes or until a toothpick inserted in the middle of the cakes comes out clean.
  • Step 8: Remove from the oven when done and allow the cake layers to cool for about 10 minutes in the pan before inverting to a wire rack to cool fully.

White Chocolate Whipped Cream Frosting:

  • Step 10: In the microwave, heat the chopped white chocolate with a cup of heavy cream for 30-second intervals, stirring after each interval until the chocolate is completely melted and the mixture is smooth. Then, add the rest of the heavy cream and stir well until smooth. Place the mixture in the fridge to chill. This step, you can do this a day in advance.
  • Step 11: Once the mixture is chilled, whip the mixture using an electric mixer with a whisk attachment until fluffy. To stabilize the whipped cream frosting, you can add 1 tbsp of the white chocolate pudding mix. Keep mixing until stiff peaks form.

To Assemble the Cake:

  • Step 12: On a turntable or parchment-lined cake stand, place 1 cake and top it with about half a cup of the cherry filling followed with 2/3 c. of the whipped cream frosting. Do the same with the second cake layer.
  • Step 13: Next, add the third cake layer. On the top and sides of the cake, add more whipped cream frosting. Then, top with extra cherry filling. If desired, place some shaved white chocolate on top.

Notes

1. If planning to make a larger batch, double the batch and bake in three 9-inch cake pans. Make sure not to overbake the cakes and watch the baking time after 15 minutes.
2. You can swap the cake flour with all-purpose flour and cornstarch. Measure out about 164g of all-purpose flour using a kitchen scale and sift it with 24g of cornstarch. Or use the spoon-and-level method and measure out 1 1/2 c. of flour. Remove 3 tbsp of the flour and swap it with 3 tbsp of cornstarch. Then, sift together before adding the dry ingredients.
3. To quickly soften the butter, microwave a stick of butter for about 20 seconds on high, rotating every couple of seconds.
4. You can use whole milk instead of buttermilk, swapping 2 tsp of the milk with vinegar.

Nutrition

Calories: 739kcalCarbohydrates: 100gProtein: 12gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 88mgSodium: 291mgPotassium: 401mgFiber: 3gSugar: 62gVitamin A: 1140IUVitamin C: 8mgCalcium: 141mgIron: 1mg
Keyword White Forest Cake Recipe
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