Introduction White Forest Cake
White Forest Cake
Introduction
White Forest Cake is a delightful twist on the classic Black Forest Cake, replacing chocolate with vanilla sponge cake and white chocolate shavings. It consists of soft vanilla cake layers, whipped cream, and cherry filling, creating a light and elegant dessert. This cake is often flavored with Kirsch (cherry brandy) for an authentic touch and decorated with white chocolate curls and cherries.
To prepare White Forest Cake, a fluffy vanilla sponge is baked and sliced into layers. The cherry filling is made by simmering cherries with sugar and cornstarch until thick. The whipped cream is beaten until soft peaks form, adding a creamy texture to the cake. Each layer is brushed with Kirsch or cherry syrup, then filled with cherry compote and whipped cream. The cake is coated with a generous layer of whipped cream, topped with white chocolate curls, and garnished with cherries for a stunning finish.
Chilled for a few hours before serving, White Forest Cake offers a perfect balance of sweetness, creaminess, and fruitiness. Ideal for celebrations, this cake is a heavenly delight for those who love delicate and refreshing flavors.
Ingredients:
✅ For the Vanilla Sponge Cake:
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (120ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) warm milk
✅ For the Cherry Filling:
- 2 cups pitted cherries (fresh or canned)
- ½ cup (100g) sugar
- 2 tbsp cornstarch
- 2 tbsp Kirsch (cherry brandy) (optional)
✅ For the Whipped Cream:
- 2 cups (480ml) heavy whipping cream
- ¼ cup (30g) powdered sugar
- 1 tsp vanilla extract
✅ For Decoration:
- White chocolate shavings
- Maraschino cherries
Instructions:
1️⃣ Bake the Vanilla Sponge Cake:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) cake pans.
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla extract. Mix until smooth.
- Stir in warm milk gradually.
- Pour the batter evenly into the pans and bake for 25–30 minutes.
- Let the cakes cool completely before assembling.
2️⃣ Prepare the Cherry Filling:
- In a saucepan, combine cherries, sugar, and cornstarch over medium heat.
- Stir until thickened, about 5 minutes. Add Kirsch (if using) and let it cool.
3️⃣ Make the Whipped Cream:
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
4️⃣ Assemble the Cake:
- Place one sponge layer on a plate. Brush with Kirsch or cherry syrup.
- Spread a layer of whipped cream and cherry filling.
- Place the second layer on top and repeat.
- Cover the entire cake with whipped cream.
- Decorate with white chocolate shavings and cherries.