White Forest Cake

5 from 16 votes

This white forest cake is a 3 layer white fluffy cake. It is full of cherry filling and topped with a white chocolate frosting and a white chocolate drip.

Prep Time1

Cook Time23

Decorating Time1

Total Time2 23

Servings: slices

Calories: 623kcal

Ingredients

White Cake

3 ½ cups All-purpose flour
2 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
¾ cup Unsalted butter room temperature
¼ cup Oil canola or vegetable oil
1 ½ cups White granulated sugar
½ cup Sour cream room temperature
2 teaspoon Clear vanilla extract or pure vanilla extract
1 Large egg room temperature
4 Egg whites room temperature
1 cup Buttermilk room temperature

Cherry Filling

2 cups Cherries cut in half fresh or frozen
¼ cup White granulated sugar
1 tablespoon Cornstarch
1 tablespoon Lemon juice
1 teaspoon Ground cinnamon
1 teaspoon Pure vanilla extract

White Chocolate Frosting

2 cups Unsalted butter slightly cold
6 cups Powdered sugar sifted
8 oz White chocolate bars
1 teaspoon Pure vanilla extract
¾ teaspoon Salt
¼ cup Heavy cream

White Chocolate Drip

1 cup White chocolate chips
¼ cup Heavy cream
White food coloring
Fresh cherries for decoration

US Customary - Metric

Instructions

White Cake

Preheat the oven to 350°F. Spray three 8-inch cake pan with baking nonstick spray. Line the bottoms with 8-inch parchment paper circles and spray again.
In a medium bowl, sift the flour. Add the baking powder, baking soda, and salt. Set aside.
3 ½ cups All-purpose flour, 2 teaspoon Baking powder, 1 teaspoon Baking soda, 1 teaspoon Salt
Using a mixer, beat the butter, oil, and sugar on high speed for 3 minutes. It will become pale in color. Add the sour cream and vanilla and mix until combined.
¾ cup Unsalted butter, ¼ cup Oil, 1 ½ cups White granulated sugar, ½ cup Sour cream, 2 teaspoon Clear vanilla extract
Add the egg and egg whites one at a time and mix on medium speed until combined.
1 Large egg, 4 Egg whites
Add ⅓rd of the dry ingredients and half of the buttermilk and mix on low speed. Add another ⅓rd of the dry ingredients and the rest of the buttermilk. Then, finish with the rest of the dry ingredients.
1 cup Buttermilk
Take the bowl off the mixer and use a rubber spatula to scrape the bowl. Pour the cake batter evenly throughout the three cake pans.
Bake for 22-25 minutes until a toothpick inserted comes out clean.
Let the cake sit in the hot pans for 10 minutes. Transfer to a cooling rack and cool completely.

Cherry Filling

Cut the cherries (make sure they are pitted) in half. In a saucepan over medium heat, mix the cherries, sugar, cornstarch, lemon juice, cinnamon, and vanilla.
2 cups Cherries
Heat on medium until the cherries softened and release the juice. Once softened , use the back of a wooden spoon to lightly mash the cherries. Cook until thickens slightly.
¼ cup White granulated sugar, 1 tablespoon Cornstarch, 1 tablespoon Lemon juice, 1 teaspoon Ground cinnamon, 1 teaspoon Pure vanilla extract
Pour into a bowl and cool completely.

White Chocolate Frosting

Pull the butter out for 30 minutes to get slightly cold. Sift the powdered sugar in a large bowl. Place the white chocolate in a bowl and heat for 30 seconds in a microwave until it starts to melt. Then, heat for 15 second intervals until melted, make sure to stir well between each interval. Let it cool.
2 cups Unsalted butter, 6 cups Powdered sugar, 8 oz White chocolate bars
Using a mixer, beat the butter on high speed for 3 minutes. Scrape the bowl. Slowly add in the powdered sugar and mix on low speed.
Add in the melted white chocolate, vanilla, salt, and heavy cream and mix until just combined on low. Then, switch to high speed and mix until super fluffy for 2-3 minutes.
1 teaspoon Pure vanilla extract, ¾ teaspoon Salt, ¼ cup Heavy cream

White Chocolate Drip

Start this right before using it. Pour the white chocolate chips into a bowl. Heat the heavy cream in a saucepan on medium-low heat until steaming. Pour the heavy cream on top of the white chocolate chips.
1 cup White chocolate chips, ¼ cup Heavy cream
Let it sit for 2 minutes before stirring. Add in white food coloring to make it white instead of yellow.
White food coloring

Assembly

Use a serrated knife to cut off any uneven domes on the cakes. Pipe a small amount of frosting on the board you are decorating on.
Place the 1st layer of cake down on the board. Frost ¾ cups of frosting over the cake. Pipe a border of frosting around the edges of the cake. Spread half of the cherry filling on top.
Repeat with the second cake layer. Place the last layer of cake with the bottom of the cake facing up.
Fill any of the cracks of the cake with frosting (on the sides). Then, frost the cake in a very light layer of frosting. Place in the freezer for 15 minutes. This will lock the crumbs into the cake.
Frost the rest of the cake. Freeze for 10 minutes.
Make the white chocolate drip. Pour half of it into a piping bag and cut off a little bit of a tip. Pipe the white chocolate on the very edge of the cake, so it will drip down the sides. Pour the rest of the white chocolate on top and smooth it until even.
Freeze for 10 minutes and decorate with more cherries.
Fresh cherries

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 3 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition