White Forest Cake
This White Forest Cake has three layers of the perfect white cake, each frosted with stabilized whipped cream, cherry pie filling, and white chocolate curls, creating an elegant and delicious dessert. Seriously, this is a show-stopper of a cake that looks as good as it tastes!
Servings: 12 pieces
Calories: 729kcal
Ingredients
Cake
- 2 ¾ cups (357 g) cake flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 2 ½ cups (500 g) granulated sugar
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 5 large egg whites, room temperature
- 1 cup (245 g) whole milk, room temperature
Stabilized Whipped Cream
- 2 ounces cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 cups (476 g) heavy whipping cream
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
Cherry Filling
- 1 can (21 ounces) cherry pie filling, divided
- 4 ounces white chocolate bar, made into curls, divided
- fresh cherries, for garnish
Instructions
Cake
- Preheat the oven to 350°F. Line the bottom of 3, 8-inch round cake pans with parchment paper and spray with nonstick cooking spray. Set aside.
- In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream together sugar, butter, vanilla extract, and almond extract on medium speed until light and fluffy, about 5 minutes, stopping to scrape the bowl as needed.
- With the mixer on low, add egg whites, one at a time, beating well after each addition, stopping to scrape the bowl as needed.
- Add ⅓ of the flour mixture, half of the milk, another third of the flour mixture, the remaining milk, and then the remaining flour mixture. Mix just until combined, stopping to scrape the bowl as needed.
- Distribute the batter evenly into the three prepared pans. Bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on a wire rack.
Stabilized Whipped Cream
- While the cakes are cooling, place the bowl and whisk attachment from your stand mixer into the freezer to chill for about 15 minutes. (Starting with a cold bowl will help the cream whip up faster and with more volume.)
- Once chilled, add the cream cheese and sugar to the bowl. Mix on medium-high speed until fully combined and no lumps remain.
- With the mixer on low speed, slowly pour in the heavy cream. Increase speed to medium and mix until soft peaks have formed (peaks droop slightly). Stop the mixer.
- Using a rubber spatula, scrape the bottom of the bowl to incorporate all of the cream cheese. With the mixer back on medium speed, mix until stiff peaks have formed.
- Finally, add the vanilla and the pinch of salt, being careful not to overmix.
- Set aside.
Assembly
- Once the cakes have completely cooled, place one cake layer on a serving plate or cake stand.
- Spread a layer of stabilized whipped cream evenly over the cake layer. Sprinkle with some white chocolate curls.
- Using a piping bag that you have cut about a ¼-inch of the tip off and filled with the stabilized whipped cream, pipe a circle around the edge of the cake.
- Add about ½ cup of the cherry pie filling inside the circle, carefully spreading it evenly.
- Gently place another cake layer on top of the cherry filling.
- Spread a layer of stabilized whipped cream evenly over the cake layer. Then, sprinkle more white chocolate curls.
- Pipe a circle around the edge of this cake layer.
- Add about ½ cup of the cherry pie filling inside the circle, carefully spreading it evenly.
- Gently place the final cake layer on top of the cherry filling. Spread a layer of stabilized whipped cream evenly over the final cake layer. Then add ½ cup cherry pie filling to the middle of the cake layer.
- Frost the sides of the cake with the remaining stabilized whipped cream as desired.
- Garnish with the remaining white chocolate curls and fresh cherries.
Nutrition
Serving: 1piece | Calories: 729kcal