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–+ servings
White Forest Cake

Delightful White Forest Cake with Cherry Filling and Creamy Frosting

This White Forest Cake combines light sponge layers with luscious cherry filling and creamy frosting for an elegant dessert.
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Prep Time 30 minutes
Cook Time 26 minutes
Cooling Time 10 minutes
Total Time 1 hour 6 minutes
Servings: 12 slices
Course: Cakes
Cuisine: Dessert
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups cake flour can substitute with all-purpose flour for a denser result
  • 1.5 cups sugar no direct substitutes recommended
  • 2 teaspoons baking powder fresh supplies are key for the best rise
  • 1 teaspoon baking soda fresh supplies are key for the best rise
  • 0.5 teaspoon salt standard table salt or sea salt works well
  • 1 cup buttermilk can substitute with regular milk and vinegar
  • 0.5 cups melted butter vegetable oil can replace if desired
  • 4 large egg whites whole eggs can be used but may alter texture
  • 2 teaspoons vanilla extract pure extracts yield the best results
  • 1 teaspoon almond extract pure extracts yield the best results
For the Cherry Filling
  • 2 cups frozen cherries can substitute with fresh cherries, adjust sweetness
  • 0.25 cups cherry liqueur omit for a non-alcoholic version
  • 0.5 cups sugar
  • 2 tablespoons cornstarch no substitute needed
For the Frosting
  • 8 ounces cream cheese can substitute with mascarpone
  • 3 cups powdered sugar alternative sweeteners may work

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Cake Pans
  • Saucepan
  • Electric mixer
  • refrigerator
  • Oven
  • Wire racks

Method
 

Cake Preparation
  1. In a large mixing bowl, whisk together the cake flour, sugar, baking powder, baking soda, and salt until evenly blended.
  2. In a separate bowl, combine the buttermilk, melted butter, egg whites, vanilla extract, and almond extract, whisking until smooth.
  3. Gradually fold the dry ingredients into the wet mixture until just combined. Preheat oven to 350°F (175°C).
  4. Evenly divide the batter among three greased 8-inch round cake pans and bake for approximately 26 minutes or until a toothpick comes out clean.
  5. Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Cherry Filling Preparation
  1. In a medium saucepan, combine the frozen cherries, cherry liqueur, sugar, and cornstarch.
  2. Cook over medium heat for about 10 minutes, stirring frequently until thickened. Chill in the refrigerator after reaching desired consistency.
Frosting Preparation
  1. In a large mixing bowl, beat the cream cheese with vanilla extract until creamy.
  2. Gradually add the powdered sugar, mixing until the frosting reaches a spreadable consistency.
Cake Assembly
  1. Layer the first cake on a serving plate and frost the top with the cream cheese mixture.
  2. Spoon a layer of cherry filling on top, repeat with the second layer, and frost the entire cake with the remaining frosting.
  3. Garnish with fresh cherries and a dusting of powdered sugar if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store leftover White Forest Cake in an airtight container. Can freeze for up to 3 months. Thaw frozen slices overnight in the refrigerator.

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