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White Forest Cake

A delightful and elegant cake featuring layers of moist white cake, rich whipped cream, and luscious cherries that’s perfect for celebrations.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Baking, German
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 ¾ cups cake flour Ensure you use high-quality, finely sifted cake flour.
  • 2 teaspoons baking powder Make sure it’s fresh.
  • ¾ teaspoon kosher salt Enhances the sweetness of the cake.
  • 2 ½ cups granulated sugar Regular granulated sugar will work perfectly.
  • 1 cup unsalted butter, room temperature Use high-quality butter for richer flavor.
  • 2 teaspoons vanilla extract Pure vanilla extract is best.
  • 1 teaspoon almond extract Adds an aromatic nuttiness.
  • 5 large egg whites, room temperature Use fresh eggs from a reputable source.
  • 1 cup whole milk, room temperature Enhances moisture and rich taste.
For the Whipped Cream
  • 2 ounces cream cheese, softened Stabilizes the whipped cream.
  • ½ cup granulated sugar For sweetening the whipped cream.
  • 2 cups heavy whipping cream Use heavy cream for the fluffiest texture.
  • ½ teaspoon vanilla extract Enhances the flavor.
  • 1 pinch kosher salt To balance the sweetness.
For the Assembly
  • 1 can cherry pie filling (21 ounces), divided Look for good quality cherries.
  • 4 ounces white chocolate bar, made into curls, divided Brands like Ghirardelli recommended.
  • Fresh cherries, for garnish Add just before serving.

Method
 

Preparation
  1. Preheat the oven to 350°F. Line the bottom of 3, 8-inch round cake pans with parchment paper and spray with nonstick cooking spray.
  2. In a large bowl, whisk together the cake flour, baking powder, and salt.
  3. In the bowl of a stand mixer with the paddle attachment, cream together sugar and butter on medium speed until light and fluffy, about 5 minutes.
  4. With the mixer on low, add egg whites, one at a time, beating well after each addition.
  5. Alternate adding the flour mixture and milk, starting and ending with the flour mixture. Mix until just combined.
  6. Distribute the batter evenly into the prepared pans and bake for 22-24 minutes. Cool on a wire rack for at least 10 minutes before removing from the pans.
Making the Whipped Cream
  1. Chill the mixer bowl and whisk for about 15 minutes. Beat cream cheese and sugar until smooth, then slowly add heavy cream.
  2. Mix until stiff peaks form. Add vanilla and pinch of salt, mixing until just combined.
Assembly
  1. Place the first cake layer on a serving platter. Spread a generous layer of whipped cream on top, then spoon on some cherry pie filling.
  2. Repeat the process with the next layer. Finish with the final cake layer and frost the top and sides with the remaining whipped cream.
  3. Garnish with white chocolate curls and fresh cherries.

Notes

Make sure butter, milk, and egg whites are at room temperature for a successful, fluffy batter. Store leftover cake in an airtight container in the refrigerator. Consume within 2-3 days for best texture.