Description
A luscious White Forest Cake featuring moist vanilla layers, a rich cherry filling, and smooth Chantilly cream frosting. This elegant dessert combines the classic flavors of black cherries and whipped cream for a delightful treat perfect for special occasions or celebrations.
Ingredients
Vanilla Cake
- 270 grams all-purpose flour (spooned and leveled)
- 1 Tbsp baking powder
- 1/2 tsp salt
- 56 grams unsalted butter (room temperature)
- 300 grams granulated sugar
- 120 mL vegetable oil
- 3 large eggs (room temperature)
- 170 grams sour cream
- 2 tsp vanilla extract
- 180 mL whole milk (room temperature)
Cherry Filling
- 1/2 lb black cherries (frozen or fresh, pitted and halved)
- 25 grams granulated sugar
- 1 tsp cornstarch (double if using frozen cherries)
- 1 Tbsp kirsch (optional, use 2 tsp for stronger flavor)
Chantilly Cream
- 45 grams powdered sugar (spooned and leveled)
- 360 mL heavy whipping cream (cold)
- 2 tsp vanilla bean paste
- Tiny pinch of sea salt
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (177°C) convection mode. Grease and line two 8-inch cake pans with baking spray and parchment paper for easy removal of cakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and evenly distributed.
- Cream Butter and Sugar: In a large bowl, using an electric mixer with the whisk attachment, beat the room temperature butter and granulated sugar for 1-2 minutes until light and fluffy. Add the vegetable oil and beat at full speed for an additional minute to combine thoroughly.
- Add Eggs: Add eggs one at a time, beating on medium speed until each egg is fully incorporated before adding the next.
- Incorporate Sour Cream and Vanilla: Beat in the sour cream and vanilla extract until just combined, ensuring not to overmix.
- Combine Dry Ingredients and Milk: With the mixer on low speed, add half of the dry flour mixture, pour in the milk, then add the remaining dry ingredients. Mix until just combined to form a smooth batter.
- Divide Batter and Bake: Evenly distribute the batter into the two prepared pans, approximately 22 oz per pan. Bake in the preheated oven for 35 minutes, or until the cake springs back when pressed lightly in the center and pulls away from the edges.
- Cool Cakes: Remove cakes from the oven and invert them onto a wire rack or a clean tea towel. Allow them to cool completely before frosting.
- Prepare Cherry Filling: In a medium saucepan over low-medium heat, combine the cherries, granulated sugar, and cornstarch. Bring to a gentle simmer, then reduce heat to low and cook for about 5 minutes, stirring frequently until the mixture thickens to a saucy consistency.
- Add Kirsch and Cool: Remove the cherry sauce from heat, stir in kirsch (if using), and transfer the mixture to a bowl or jar to cool completely.
- Make Chantilly Cream: In a large bowl or stand mixer bowl, sift together powdered sugar and sea salt. Pour in cold heavy cream and vanilla bean paste. Beat at medium-low speed for 1-2 minutes until cream thickens, then increase speed to high and beat for another 1-2 minutes until fluffy and firm enough to hold stiff peaks.
- Fix Over-whipped Cream if Needed: If the cream becomes over-whipped, add 2 tablespoons of heavy cream and mix gently until smooth again.
- Fold Cream: Use a rubber spatula to scrape the bowl edges and fold the cream a couple of times to ensure even texture.
- Assemble Cake: Place one cake layer on a cake board or flat surface. Spread half of the Chantilly cream onto the cake, leaving a small margin near the edges.
- Add Cherry Filling: Spread the cooled cherry filling on top of the whipped cream layer evenly.
- Stack Second Layer and Frost: Place the second cake layer on top of the cherry filling and cover it with the remaining Chantilly cream.
- Garnish and Serve: Top the cake with fresh cherries or additional cherry filling if available. Serve fresh or refrigerate until ready to enjoy.
Notes
- Use room temperature ingredients for better mixing and texture.
- Double the cherry filling recipe if you’d like to spread cherries on the top layer as well.
- If using frozen cherries, double the cornstarch in the cherry filling to ensure proper thickening.
- Allow cakes to cool completely to prevent melting the Chantilly cream when assembling.
- Chantilly cream can be delicate; chill the bowl and beaters before whipping for best results.
- Kirsch is optional but adds authentic flavor; adjust quantity according to preference.
- Store assembled cake in the refrigerator and consume within 2 days for freshness.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
