White Forest Cake

This White Forest Cake is a luxurious twist on the classic Black Forest Cake, featuring layers of tender white cake, cherry filling, and rich white chocolate frosting. The cake is light and fluffy, with a creamy white chocolate drip, fresh cherries, and a sweet, tangy cherry filling. It’s perfect for any celebration or when you want to impress with a sophisticated yet comforting dessert.

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Ingredients

White Cake:

• 3 ½ cups All-purpose flour
• 2 tsp Baking powder
• 1 tsp Baking soda
• 1 tsp Salt
• ¾ cup Unsalted butter (room temperature)
• ¼ cup Oil (canola or vegetable)
• 1 ½ cups White granulated sugar
• ½ cup Sour cream (room temperature)
• 2 tsp Clear or pure vanilla extract
• 1 large egg (room temperature)
• 4 egg whites (room temperature)
• 1 cup Buttermilk (room temperature)

Cherry Filling:

• 2 cups Cherries (halved, fresh or frozen)
• ¼ cup White granulated sugar
• 1 tbsp Cornstarch
• 1 tbsp Lemon juice
• 1 tsp Ground cinnamon
• 1 tsp Pure vanilla extract

White Chocolate Frosting:

• 2 cups Unsalted butter (slightly cold)
• 6 cups Powdered sugar (sifted)
• 8 oz White chocolate bars (melted)
• 1 tsp Pure vanilla extract
• ¾ tsp Salt
• ¼ cup Heavy cream

White Chocolate Drip:

• 1 cup White chocolate chips
• ¼ cup Heavy cream
• White food coloring (optional)
• Fresh cherries for decoration

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Instructions

White Cake:

1. Prepare Cake Pans:
   Preheat your oven to 350°F (175°C). Grease three 8-inch cake pans with nonstick spray, line the bottoms with parchment paper circles, and spray again to ensure easy removal.
2. Mix Dry Ingredients:
   In a medium bowl, sift the flour, then whisk in the baking powder, baking soda, and salt. Set this dry mixture aside.
3. Cream Butter and Sugar:
   Using a stand mixer or hand mixer, beat the butter, oil, and sugar on high speed for about 3 minutes until light, fluffy, and pale in color. Add the sour cream and vanilla extract, mixing until smooth and well incorporated.
4. Add Eggs:
   Add the egg and egg whites one at a time, mixing well after each addition on medium speed until fully combined.
5. Incorporate Dry Ingredients:
   With the mixer on low speed, alternate adding the dry ingredients and buttermilk. Begin by adding ⅓ of the dry ingredients, followed by half the buttermilk. Repeat with another ⅓ of the dry ingredients, the rest of the buttermilk, and finish with the final ⅓ of the dry mixture. Mix until just combined.
6. Bake:
   Evenly divide the batter between the prepared cake pans. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Cherry Filling:

1. Cook the Filling:
   In a saucepan, combine the cherries, sugar, cornstarch, lemon juice, and cinnamon. Cook over medium heat until the cherries release their juices and the mixture thickens (about 5-7 minutes). Remove from heat and stir in the vanilla extract. Let the filling cool completely before using.

White Chocolate Frosting:

1. Melt White Chocolate:
   Melt the white chocolate in a microwave or using a double boiler. Allow it to cool slightly before using.
2. Beat Butter and Sugar:
   Beat the butter on high speed until creamy. Gradually add the powdered sugar, 1 cup at a time, mixing on low until fully incorporated. Add the vanilla extract, salt, and melted white chocolate, mixing on medium speed until smooth. Gradually add the heavy cream and beat until light and fluffy.

White Chocolate Drip:

1. Make the Ganache:
   Heat the heavy cream in a small saucepan or microwave until just steaming (not boiling). Pour the hot cream over the white chocolate chips and let sit for 1-2 minutes. Stir until smooth. If using, add a drop of white food coloring to brighten the ganache.

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Assembling the Cake:

1. Layer the Cake:
   Place the first layer of the white cake on a serving plate or cake stand. Spread a layer of cherry filling over the top, followed by a layer of white chocolate frosting. Repeat with the second layer, adding more cherry filling and frosting.
2. Frost the Cake:
   Place the final cake layer on top and frost the entire cake with the remaining white chocolate frosting, smoothing it with an offset spatula for a clean finish.
3. Drip White Chocolate:
   Once the cake is frosted, use a spoon to drizzle the white chocolate ganache around the edges of the cake, allowing it to drip down the sides. You can also spread some ganache on the top of the cake.
4. Decorate:
   Finish the cake by decorating with fresh cherries on top, along with any extra cherry filling or white chocolate shavings for an elegant touch.

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Tips:

• Heat-Treat the Flour (for extra safety): While not necessary for this recipe, if you’re cautious about raw flour in frostings or fillings, you can heat-treat it by spreading it on a baking sheet and baking it at 300°F for 5-7 minutes.
• White Chocolate: Use high-quality white chocolate bars instead of chips for the best flavor in your frosting and drip.
• Cherry Filling: You can use fresh or frozen cherries, but make sure to thaw frozen cherries and drain any excess liquid before cooking.
• Drip Consistency: Let the ganache cool slightly before applying to the cake to control the drip and avoid it running too far down.