If you have a soft spot for elegant, creamy desserts that bring a touch of indulgence to any occasion, then this White Forest Cake Recipe will quickly become your new favorite. Imagine layers of tender cake enveloped by a luscious cherry and whipped cream filling, all crowned with a glossy dark chocolate ganache that melts in your mouth. It’s a stunning balance of textures and flavors, perfect for celebrations or simply treating yourself. Trust me, once you try this White Forest Cake Recipe, it will hold a special place in your baking repertoire and heart.
Ingredients You’ll Need
This White Forest Cake Recipe calls for simple, everyday ingredients that effortlessly come together to create a show-stopping dessert. Each component plays its role: the flour and eggs provide structure, the butter and sugar add richness and sweetness, and the cherries and chocolate deliver that signature flavor contrast.
- 2 cups all-purpose flour: The base that gives this cake its soft and tender crumb.
- 1 ¾ cups granulated sugar: Adds the perfect amount of sweetness without overpowering the other flavors.
- 1 tbsp baking powder: Ensures your cake rises beautifully for a light texture.
- ½ cup unsalted butter (room temperature): Provides richness and moisture for that melt-in-your-mouth feel.
- 4 large eggs (room temperature): Help bind the batter and add natural leavening for fluffiness.
- 1 tsp vanilla extract: A little flavor boost that enhances the overall taste.
- 1 cup heavy cream: Essential for making the silky smooth ganache and whipped cream layers.
- 8 oz dark chocolate (chopped): Adds deep, intense flavor and glossy finish to the cake’s topping.
- 1 cup fresh or jarred cherries: The star of the recipe, bringing juicy bursts of flavor and beautiful color.
- ¼ cup powdered sugar: Sweetens the whipped cream to perfect softness.
How to Make White Forest Cake Recipe
Step 1: Prepare Your Cake Pans and Oven
Start by preheating your oven to 350°F (175°C). This ensures it’s at just the right temperature when your batter is ready. Grease and flour two 9-inch round cake pans to prevent sticking, which helps your cakes come out perfectly shaped and intact.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine the room temperature butter and granulated sugar. Beat them together until the mixture is light and fluffy, about 3 minutes. This step is crucial because it aerates the batter, giving your cake that tender, airy crumb you crave.
Step 3: Incorporate Eggs and Vanilla
Add the eggs one at a time into the creamed butter and sugar, mixing well after each addition. This gradual incorporation helps the batter stay smooth and emulsified. Stir in the vanilla extract for that subtle depth of flavor that ties the cake together.
Step 4: Combine Dry Ingredients and Mix Batter
In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with milk, mixing gently just until smooth. Overmixing at this stage can lead to a tough cake, so be delicate.
Step 5: Bake the Cake Layers
Divide the batter evenly between the prepared cake pans and place them in the oven. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the cakes to cool in the pans for 10 minutes before carefully transferring them to wire racks to cool completely.
Step 6: Prepare the Chocolate Ganache
Pour the heavy cream into a small saucepan and heat until it just starts to simmer. Remove from heat and pour the hot cream over the chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy. This ganache adds a rich, velvety note to your cake that contrasts beautifully with the light layers beneath.
Step 7: Assemble the Cake
Once your cake layers are completely cool, start assembling. Spread a generous layer of whipped cream sweetened with powdered sugar, then scatter fresh or jarred cherries over the top. Place the second cake layer on top and repeat the process. Finish by drizzling the luscious ganache over the top, letting it cascade down the sides for a stunning visual and irresistible flavor.
How to Serve White Forest Cake Recipe
Garnishes
Enhance the beauty and taste of your White Forest Cake Recipe by adding a few finishing touches. Fresh cherries or even a sprinkle of dark chocolate shavings bring a delightful texture contrast. A dusting of powdered sugar or a sprig of mint can add an elegant flair.
Side Dishes
This cake pairs splendidly with light accompaniments like a scoop of vanilla ice cream or a small bowl of fresh berries. A cup of rich coffee or a glass of dessert wine also complements the flavors, making the dessert experience even more special.
Creative Ways to Present
For a fun twist, serve the white forest cake slices on decorative cake stands or individual plates adorned with edible flowers. You can even layer mini versions in clear dessert cups to show off the beautiful layers of cake, cherries, and cream in a visually stunning way.
Make Ahead and Storage
Storing Leftovers
If you have some White Forest Cake Recipe leftovers, store them in an airtight container in the refrigerator. The cake will stay moist and delicious for up to 3 days. Keeping it chilled also preserves the cream and chocolate ganache’s fresh flavors.
Freezing
You can freeze the cake layers before assembly by wrapping them tightly in plastic wrap and aluminum foil. When ready to enjoy, thaw them overnight in the fridge and assemble with fresh cream and cherries for the best taste and texture.
Reheating
Since this cake is best served chilled due to the cream and ganache, reheating isn’t recommended. Instead, allow the cake to come to room temperature for 20 minutes before serving to let the flavors and textures shine through beautifully.
FAQs
Can I use frozen cherries instead of fresh?
Absolutely! Just be sure to thaw and drain them well to avoid adding extra moisture to the cake layers. Frozen cherries work great in this White Forest Cake Recipe when fresh aren’t available.
Is there a dairy-free alternative for the ganache?
You can substitute the heavy cream with a coconut cream for a dairy-free version. This swap will slightly change the flavor but keep the ganache rich and creamy.
Can I make this cake gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. The texture might vary slightly, but it will still be delicious.
How long does it take to make the entire cake?
This White Forest Cake Recipe takes about 50 minutes to bake, plus additional time for cooling and assembly. Planning ahead will make the process smoother and more enjoyable.
What’s the best way to whip the cream for the filling?
Chill your mixing bowl and beaters before whipping cream with powdered sugar. Beat just until soft peaks form to avoid over-whipping, which can lead to butter formation.
Final Thoughts
This White Forest Cake Recipe is truly a celebration of flavors and textures, blending fluffy cake, juicy cherries, rich whipped cream, and silky ganache into an unforgettable dessert. It’s one of those recipes you’ll be thrilled to share with loved ones or savor on a quiet evening. Give it a try, and I promise it will become a cherished staple in your baking collection.
Print
White Forest Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
Description
A delightful White Forest Cake featuring light and fluffy vanilla sponge layers filled with fresh cherries and whipped cream, topped with luscious dark chocolate ganache. This cake combines classic flavors and textures for a perfect dessert for gatherings and celebrations.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- 1 tbsp baking powder
- ½ cup unsalted butter (room temperature)
- 4 large eggs (room temperature)
- 1 tsp vanilla extract
Ganache
- 1 cup heavy cream
- 8 oz dark chocolate (chopped)
Filling and Decoration
- 1 cup fresh or jarred cherries
- ¼ cup powdered sugar
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream together the room temperature unsalted butter and granulated sugar until the mixture is light and fluffy, about 3 minutes. This ensures aeration for a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture to the creamed butter mixture while alternating with milk, mixing until the batter is smooth and well combined.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Remove cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to wire racks to cool completely.
- Prepare Ganache: Heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped dark chocolate and let it sit for a few minutes. Stir gently until the ganache is smooth and glossy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of whipped cream and scatter cherries over it. Place the second cake layer on top and repeat the layers if desired. Drizzle the prepared ganache generously over the top of the cake for a rich finish.
Notes
- If fresh cherries are not available, jarred or canned cherries can be used as a substitute.
- Ensure butter and eggs are at room temperature for better batter consistency.
- Allow the cake layers to cool completely before assembling to prevent whipped cream from melting.
- The ganache can be poured warm for a glossy finish or cooled slightly for a thicker spread.
- Store the assembled cake refrigerated and consume within 2-3 days for optimal freshness.
