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
Scale
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.
