White Forest Cake
This beautiful White Forest Cake is a modern take on Black Forest. It's made with three layers of soft and moist white cake and filled with a whipped white chocolate ganache and cherry compote. The cake is enveloped in a silky smooth cream cheese whipped frosting and adorned with fresh cherries, semi-sweet, and white chocolate. It is a stunning centerpiece perfect for a special occasion or holiday.
Servings: 16 servings
Calories: 722kcal
Ingredients
White Chocolate Ganache
- 8 ounces white chocolate (a bar cut it into small pieces or high-quality baking chips)
- 4 ounces heavy cream
Cherry Filling
- 1 pound pitted cherries (fresh or frozen)
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch
- 2 tablespoons kirsch (or cherry liqueur)
Cake
- 2 cups granulated sugar
- 2 3/4 cups cake flour (spooned and leveled)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (cubed and at room temperature)
- 1 cup heavy cream
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup egg whites
Whipped Cream Cheese Frosting
- 12 ounces full fat cream cheese (cold, about 1 1/2 cups)
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 3 cups heavy cream (cold)
Decoration
- fresh cherries
- semi-sweet chocolate (grated)
- white chocolate (grated)
Instructions
White Chocolate Ganache
- Prepare the white chocolate ganache at least 2 hours before you will need it, as it will need time to chill.
- Place the white chocolate into a heat-proof bowl and microwave for one minute.8 ounces white chocolate
- Add the heavy cream to a small saucepan set over a low heat. Bring the cream to a simmer then remove from the heat before it starts to boil.4 ounces heavy cream
- Pour the hot cream over the white chocolate, ensuring all the chocolate is submerged, then leave it for 5 minutes.
- Whisk the white chocolate and cream until thoroughly combined and smooth. You should be able to see that all of the white chocolate has melted.
- Cover with plastic wrap making sure it is touching the surface of the chocolate then put the bowl in the refrigerator to chill for at least 2 hours. You will whip the white chocolate ganache after making the cream cheese frosting.
Cherry Filling
- In a medium saucepan set over a medium heat add the cherries, sugar and cornstarch. Stir the contents of the pan and bring it to the boil. The cherries will quickly release juices and the sugar will dissolve.1 pound pitted cherries, 1/4 cup granulated sugar, 2 teaspoons cornstarch
- Reduce to a simmer and leave on the stove for 15 minutes. During this time the mixture will thicken to a jam-like consistency.
- Take the pan off the heat, stir in the kirsch then set aside to completely cool.2 tablespoons kirsch
White Cake
- Preheat oven to 350°F.
- Grease and line three 8-inch baking pans. If you don't have three pans, you can work in batches.
- In the large bowl of a stand mixer fitted with the paddle attachment add the sugar, cake flour, baking powder and salt. Mix until combined then add the butter and mix on medium speed for 3 minutes or until you have a sandy texture.2 cups granulated sugar, 2 3/4 cups cake flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 3/4 cup unsalted butter
- On the lowest speed, very slowly pour in the heavy cream followed by the buttermilk and lastly the vanilla. Mix on a medium speed for 2 minutes. Stop the mixer, scrape down the sides and shake out the paddle attachment then mix again for 30 seconds. At this point the cake batter will look like very thick buttercream.1 cup heavy cream, 1/2 cup buttermilk, 2 teaspoons vanilla extract
- Add the egg whites in three additions mixing for 15 seconds in-between each addition but no longer. Do not over mix at this stage.1 cup egg whites
- Divide the cake batter between the three prepared baking pans. If you don’t have three and want to bake in stages it’s fine to leave the batter at room temperature for up to 2 hours.
- Bake in the middle of the preheated oven for 18-22 minutes. When properly baked the cakes should be a light golden brown, shrunk away from the edges of the pan slightly, feel springy to the touch, and a toothpick inserted into the center will come out clean.
- Leave the cakes to cool in the pans for 10 minutes then run a sharp knife around the edges and invert them on to a wire cooling rack to completely cool.
Whipped Cream Cheese Frosting
- In the large bowl of a stand mixer fitted with the paddle attachment, add the cream cheese. Beat on a medium speed for 1 minute until smooth and creamy. Add the powdered sugar and vanilla and beat on a medium speed for 2 minutes.12 ounces full fat cream cheese, 1 1/2 cups powdered sugar, 2 teaspoons vanilla extract
- Turn the mixer to its lowest speed and slowly pour in the heavy cream, once incorporated turn the mixer up to high and beat until the frosting is very thick. This will take 1-2 minutes.3 cups heavy cream
- Transfer one cup of frosting to a piping bag with the end cut off, you will use it for a border in-between the cake layers. Set aside while you whip the white chocolate ganache.
- Remove the white chocolate ganache from the refrigerator and transfer it to a clean bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed for 5 minutes. The ganache will quickly soften and whip up to a very light and spreadable whipped ganache.
Decoration
- Place one cake on a plate or platter in front of you. Spread on half of the whipped white chocolate ganache then spoon 3/4 cup of the cherry filling on top leaving some space at the edge. Pipe a thick border of frosting around the edge of the cake. Place the second layer on top and repeat. Place the final layer of cake on top, pressing gently to sandwich all three layers together.
- Use a palette knife or offset spatula to spread a thick layer of frosting around the sides of the cake. Do the same for the top of the cake.
- Transfer the remaining frosting to a piping bag fitted with an open star piping tip and pipe large swirls on top of the cake. There will be some cherry filling remaining, use it to fill any spaces on the top surface of the cake.
- For a final flourish, add a fresh cherry to the top of each swirl then grate over the semi-sweet and white chocolate.fresh cherries, semi-sweet chocolate, white chocolate
Notes
Tips and Techniques
- Cake Flour: if you don't have cake flour, you can make it yourself. Measure one cup of flour then remove two tablespoons and add two tablespoons of cornstarch. Sift together 3 times. Repeat for the amount you need in your cake. Once you’ve made your cake flour be sure to spoon it into measuring cups then level it off.
- Cherries: we find it’s best to use frozen cherries for the filling. They are easier since they are already pitted. You can use them straight from frozen and they don’t have to be thawed. Adding kirsch to this cake is what will give the authentic flavor. You could also use any cherry liqueur or cherry juice. Or, you can leave it out all together.
- White Chocolate Ganache: When you make the white chocolate ganache if the chocolate doesn’t melt you can microwave it in 10 second increments stirring in-between. The cling wrap is added so that it doesn’t get air bubbles during refrigeration.
- White Cake: when making the white cake, for the best texture please follow the instructions as written in the recipe. Some recipes for white cake will instruct you to thoroughly whip the egg whites but this is not necessary and you will change the texture of the cake and the batter will likely split. Whisk very briefly between each egg white addition.
- Egg Whites: It’s easier to use egg whites from a carton, but if you are using chicken eggs be sure to separate the whites from the yolks properly.
- Cream Cheese Whipped Frosting: this is a beautiful frosting to work with. It is very easy to use and will yield enough to add a border to the inside of the cake layers (this is important as it stops the ganache and cherry filling leaking). You will have enough frosting for a very thick layer around the sides of the cake and large swirls on top. If you don’t want to add the swirls you can reduce the quantities as follows: 8 ounces cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla, 2 cups heavy cream.
- Storage: store leftover cake in an airtight container in the refrigerator. Consume within 2 days. This cake can also be sliced and wrapped in plastic wrap and aluminum foil to be stored in the freezer for up to 1 month.
Nutrition
Serving: 1serving | Calories: 722kcal | Carbohydrates: 72g | Protein: 9g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 123mg | Sodium: 206mg | Potassium: 319mg | Fiber: 1g | Sugar: 54g | Vitamin A: 1565IU | Vitamin C: 2mg | Calcium: 140mg | Iron: 1mg