Description
This classic White Forest Cake combines light and fluffy white cake layers with luscious cherry pie filling, topped with smooth whipped cream and elegant white chocolate shavings. Perfect for celebrations, this cake offers a delightful balance of creamy, fruity, and sweet flavors wrapped in a moist, tender crumb.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
Filling and Topping
- 1 can (21 oz) cherry pie filling
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract (for whipped cream)
- 8 oz white chocolate, shaved or grated
Instructions
- Preheat and prepare pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed.
- Cream butter and sugar: In a large bowl, using an electric mixer, cream the softened butter and sugar together until the mixture is light and fluffy, which incorporates air for a tender cake. Beat in eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine batter: Gradually add the dry flour mixture to the butter mixture alternately with milk, starting and ending with the flour mixture. Mix gently until all ingredients are just combined, avoiding overmixing to keep the cake tender.
- Bake the cake layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven, let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare whipped cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, indicating the cream holds shape for frosting and filling.
- Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of whipped cream over it, then spoon half of the cherry pie filling evenly over the cream.
- Finish layering and decorate: Top with the second cake layer. Cover the entire cake surface with the remaining whipped cream, then spoon the remaining cherry pie filling on top. Garnish with white chocolate shavings evenly distributed for an elegant finish.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Whip the cream in a chilled bowl to help it reach stiff peaks faster.
- White chocolate shavings can be made by using a vegetable peeler on a white chocolate bar.
- For a firmer filling, chill the cherry pie filling before assembling.
- Store the cake refrigerated and consume within 3 days for freshness.
