Description
This White Forest Cake is a delightful and elegant dessert featuring light, fluffy vanilla cake layers filled and topped with luscious whipped cream and sweet cherry pie filling. The cake is beautifully garnished with delicate shavings of white chocolate, making it a perfect treat for special occasions or whenever you crave a classic, fruity, and creamy dessert.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 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 Oven: Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans to prevent sticking and ensure even baking.
- 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 throughout the flour.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and sugar together until the mixture is light and fluffy. This aeration helps create a tender cake crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to infuse the batter with flavor.
- Combine Batter: Gradually add the flour mixture to the butter mixture in alternating additions with milk. Begin and end with the flour mixture. Mix until just combined to avoid overworking the batter, which can toughen the cake.
- Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool completely on a wire rack.
- Whip the Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This will create a thick, stable whipped cream for filling and topping.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of whipped cream over it, then spoon half of the cherry pie filling evenly on top. Carefully place the second cake layer over the filling.
- Finish and Decorate: Cover the entire cake with the remaining whipped cream, then top with the remaining cherry pie filling. Garnish with the shaved or grated white chocolate for an elegant finish.
Notes
- Ensure the cakes are completely cooled before assembling to prevent the whipped cream from melting.
- Chill your mixing bowl and beaters before whipping cream for better volume.
- For a more intense cherry flavor, you can add a splash of cherry liqueur or juice to the cherry pie filling before assembling.
- Store cake refrigerated and consume within 2-3 days for optimal freshness.
- White chocolate can be substituted with milk or dark chocolate shavings for variation.
