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White Forest Cake Recipe

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4.1 from 68 reviews

  • Author: Amina
  • Total Time: 1 hour 25 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This White Forest Cake is a delightful twist on the classic Black Forest, featuring layers of light, fluffy white cake paired with a luscious Kirsch cherry sauce and creamy white chocolate vanilla filling. Topped with fresh cherries and shaved white chocolate, this elegant dessert is perfect for special occasions or impressive gatherings.

Ingredients

Cake Ingredients

  • 350 g white granulated sugar (1 ¾ cups / 12.3oz)
  • 85 g unsalted butter, softened (3oz)
  • ½ cup neutral flavoured vegetable oil (160ml)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 325 g cake flour (2 ½ cups / 10.4oz)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk (250ml)
  • ½ cup whole milk (full cream milk) (125ml)

Kirsch Cherry Sauce

  • 400 g frozen pitted cherries
  • 2 tablespoons caster sugar (superfine sugar or white granulated sugar)
  • 2 teaspoons cornflour (US cornstarch)
  • 2 tablespoons kirsch (40ml)
  • 2 tablespoons water

Vanilla Cream Filling

  • 85 g white chocolate, finely chopped (3oz)
  • 500 ml thickened cream (heavy cream) (2 cups)
  • 2 teaspoons unflavoured powdered gelatine
  • 2 tablespoons water
  • ¼ cup caster sugar (superfine sugar or white granulated sugar)
  • 2 teaspoons vanilla extract

Topping

  • 200 g fresh cherries for topping (7oz)
  • Shaved white chocolate for topping

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 180°C (160°C fan)/350°F. Grease the sides of three 8-inch round cake pans with softened butter, dust with flour, and line the bases with baking paper or cake pan liners.
  2. Cream Butter, Sugar, and Oil: Using a stand mixer with paddle attachment or hand mixer, beat the sugar, softened butter, and oil on medium-high speed until very pale and creamy.
  3. Add Eggs and Vanilla: Scrape down the bowl sides, then add eggs and vanilla extract. Beat on low-medium for 1 minute until fully incorporated and slightly fluffy. Scrape sides as needed.
  4. Add Dry Ingredients and Milk – Part 1: Using a spatula, add one-third of the cake flour along with all baking powder and salt. Stir gently to combine. Add the whole milk and mix through.
  5. Add Dry Ingredients and Milk – Part 2: Add half of the remaining flour, stir gently, then add the buttermilk and finally the remaining flour, mixing just until incorporated. Avoid overmixing.
  6. Bake the Cakes: Divide the batter evenly into the three prepared pans. Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the Cakes: Let cakes cool in pans for 5-10 minutes, then transfer to a wire rack to cool completely.
  8. Prepare Kirsch Cherry Sauce: In a medium saucepan, combine frozen cherries, 2 tablespoons water, kirsch, caster sugar, and cornflour. Bring to a boil over medium heat, then reduce to a simmer, stirring occasionally for about 10 minutes until cherries soften and sauce thickens. Add water if sauce becomes too thick.
  9. Melt White Chocolate: Combine ¼ cup of cream with chopped white chocolate in a bowl and heat in microwave for 20 seconds. Stir, then repeat until smooth. Chill until room temperature.
  10. Prepare Gelatine: Soften gelatine by sprinkling it over 2 tablespoons water. Let stand for a few minutes, then microwave for 10 seconds, stirring to dissolve. Repeat with short bursts if not fully dissolved. Set aside.
  11. Whip Cream Mixture: Once chocolate mixture is cooled, in a large bowl beat remaining cold cream, white chocolate mixture, sugar, and vanilla extract until soft peaks form.
  12. Incorporate Gelatine: With mixer running low, gradually add the gelatine mixture, beating for 10-20 seconds until stiff peaks form. Avoid overwhipping.
  13. Assemble Cake Layers: Spread one-third of the cream on the first cake layer leaving 1 ½ cm (½ inch) border. Top cream with half of the cherry sauce. Repeat with second cake layer, cream, and remaining cherry sauce. Place final cake layer and top with remaining cream gently.
  14. Chill Cake: Refrigerate the assembled cake for 30 minutes to allow the cream to set. If possible, freeze for no longer than 30 minutes to speed setting.
  15. Decorate and Serve: Before serving, garnish the cake with shaved white chocolate and fresh pitted cherries.

Notes

  • Use kirsch for authentic cherry flavor; can substitute with cherry juice if unavailable.
  • Be careful not to overmix cake batter to keep it light and fluffy.
  • Microwave gelatine carefully to avoid destroying its thickening power.
  • Chilling cake before serving helps cream set and improves sliceability.
  • White chocolate should be melted and cooled to avoid deflating whipped cream.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Find it online: https://aminabakes.com/white-forest-cake-recipe/