The best white forest cake – taste the difference between white forest cake vs black forest cake, and how I do my white forest cake design. This 6-inch white forest cake recipe is perfect for any celebration!
Servings: 8 slices
Recipe Source: Chenée Lewis
Equipment you may need
measuring cups and spoons
3 6-inch round cake pans
3 6-inch silicone cake pan liners
3 cups pitted dark sweet cherries – fresh or frozen
2 tablespoon fresh lemon juice
1 tablespoon kirsch (kirschwasser) – or brandy, rum, or cognac, or unsweetened cherry juice
⅔ cup granulated sugar
2 tablespoon cornstarch
White Cake Layers
1 ½ cup cake flour – sifted; measured using a kitchen scale or with the spoon and level method
⅔ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
4 tablespoon unsalted butter – room temperature
5 teaspoon vegetable oil
⅔ cup full-fat buttermilk – room temperature
2 teaspoon pure vanilla extract
3 egg whites – room temperature
White Chocolate Whipped Cream Frosting
2 cup heavy whipping cream
4 oz white baking chocolate – chopped
1 tablespoon white chocolate instant pudding mix – optional, to stabilize whipped cream
shaved white chocolate – for topping
Prepare Cherry-Kirsch Filling
Add the filling ingredients to a saucepan and stir to combine.
3 cups pitted dark sweet cherries, 2 tablespoon fresh lemon juice, 1 tablespoon kirsch (kirschwasser), ⅔ cup granulated sugar, 2 tablespoon cornstarch
Bring to a boil, stirring, and then reduce heat to a simmer and cook about 10 minutes or until thickened.
Let cool and chill, covered, in refrigerator until ready to assemble cake.
Prepare Cake Layers
Preheat oven to 350°F/180°C and line three 6-inch cake pans with parchment paper or silicone liners and spray with baking spray.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl or the bowl of a stand mixer.
1 ½ cup cake flour, ⅔ cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
Add in butter and mix until the mixture resembles coarse crumbs, mix in oil.
4 tablespoon unsalted butter, 5 teaspoon vegetable oil
Add buttermilk and mix until smooth, then add vanilla.
⅔ cup full-fat buttermilk, 2 teaspoon pure vanilla extract
Keep mixer running on low and gradually add egg whites, scraping sides as necessary. Mix until batter is smooth.
3 egg whites
Pour batter into prepared cake pans and bake in preheated oven for 12-15 minutes, or until a toothpick entered into the center of each layer comes out clean.
Let cake layers cool in pans for 10 minutes, then transfer to a wire rack to cool completely.