White Forest Cake

5 from 3 votes

This three layer White Forest Cake is tender moist, and delicious. It’s layered with fresh cherries, homemade whipped cream and chocolate whipped cream!

Prep Time1 30

Cook Time27

Total Time1 57

Course: Cakes

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 821kcal

Author: Natalie

Equipment

Ingredients

Vanilla Cake

2 cups plus 2 tablespoons cake flour
2 teaspoons baking powder
½ teaspoon salt
12 tablespoons unsalted butter room temperature
1 ¼ cups plus 1 tablespoon granulated sugar
¼ cup vegetable oil
4 large eggs room temperature
1 teaspoon vanilla extract
¼ cup sour cream room temperature
¼ cup whole milk room temperature

Chocolate Whipped Cream

1 ⅓ cups heavy whipping cream cold
¾ cup powdered sugar
2 tablespoons cocoa powder
¾ teaspoons vanilla extract

Cherry Filling

¼ cup granulated sugar
1 ½ tablespoon cornstarch
2 cups fresh cherries pitted and halved
¾ teaspoon vanilla extract
¾ teaspoon cinnamon
1-3 tablespoons cherry liquor Kirsh, optional*

FOR THE WHIPPED CREAM

6 ½ ounces heavy cream cold
1 ½ tablespoons powdered sugar
½ teaspoon vanilla extract

FOR DECORATING

Extra cherries
Chocolate shavings use any type of chocolate for this, example: white, dark, milk or a combination!

Instructions

Vanilla Cake

Preheat oven to 350 F. Grease 2 8" straight edge cake pans OR 3 6″ straight edge cake pans. Line with parchment paper.
In a medium bowl, whisk to combine the flour, baking powder, and salt. Set aside.
In a standing mixer fitted with the paddle attachment or in a large bowl using a hand held mixer cream the butter, sugar til light and fluffy, 1-2 minutes. Add the oil and beat for an additional minute.
With the mixer on medium speed, add the eggs one at a time. Scrape down the sides of the bowl. Turn the mixer to low and mix in the sour cream and vanilla extract.
Mix in half the dry ingredients. Turn the mixer to low and mix in the milk. in the remaining dry ingredients til just combined.
Pour batter evenly into greased layer pans. Bake for 22-26 minutes, until a toothpick comes out clean when inserted into the center of each cake. Remove from oven and place a cooling rack on top of each cake pan and invert. The cake should fall to the rack on its own.
Allow cakes to cool at room temperature before trimming tops. Once cooled, use a cake leveler or a sharp bread knife to trim the tops of the cakes to make sure you have even layers.

Cherry Filling

In a small saucepan, stir to combine the sugar and cornstarch. Add the cherries and turn heat to medium low. Stir continuously for about 5 minutes until mixture thickens. Take off heat. Stir in the vanilla extract and cinnamon or the Kirsh if using.* Set aside to cool completely.

Chocolate Whipped Cream

For best results, place the bowl of your electric mixer in the fridge or freezer (space permitting) for 15 minutes. When ready to start, remove the bowl and sift the powdered sugar and cocoa powder together over the bowl. Add the vanilla extract and cold heavy cream to the bowl and beat until stiff peaks form.

Whipped Cream

In the bowl of an electric mixer fitted with the whisk attachment or in a large bowl using a hand held mixer, add the heavy cream, powdered sugar, vanilla extract and salt. Beat on low for 40 seconds. Increase speed to medium and beat another minute or until you reach stiff peaks.

Assembly

Place the first layer on the cake stand cut side up. Spread an even layer of chocolate whipped cream overtop. Arrange an even layer of cherry sauce on top. Add the next cake on top and look at it from all sides to make sure it is on evenly. If making a two layer cake, make sure the top layer is cut side down. Repeat the process with the chocolate whipped cream and cherry sauce. Top the cherry sauce with the whipped cream. Pipe more chocolate whipped cream on top, if desired. Decorate with extra cherries and chocolate shavings! Enjoy!
Tightly wrap leftovers in an air tight container and store in the fridge for up to two days.

Notes

Kirsh: *If using Kirsh, leave out the cinnamon and vanilla extract. Instead of Kirsh, use brandy, cherry brandy, bourbon, cherry juice or 1 tablespoon of lemon juice and 1 teaspoon of lemon zest.

This recipe makes three 6 inch cake layers. If you don’t have 6 inch cake pans or want to make a different size, the batter should be enough to make two 8 or 9 inch round cake layers, one 9 by 13 inch sheet cake, or 24 cupcakes. You may need to adjust the cooking time depending on the size you go with.

Storage: This cake is best enjoyed the day it's made since it's filled with whipped cream. Store leftover cake in an airtight container in the refrigerator for up to 2 days.

Nutrition