Ingredients

3 cups pitted dark sweet cherries (fresh or frozen)

2 tbsp fresh lemon juice

1 tbsp kirsch (kirschwasser) (or brandy, rum, cognac, or unsweetened cherry juice)

⅔ cup granulated sugar

2 tbsp cornstarch

Baking spray

1 ½ cup cake flour

⅔ cup granulated sugar

1 teaspoon baking powder

¼ teaspoon baking soda

¼ tsp salt

4 tbsp unsalted butter (room temperature)

5 tsp vegetable oil

2/3 cup full-fat buttermilk (room temperature)

2 tsp pure vanilla extract

3 egg whites (room temperature)

2 cup heavy whipping cream

4 oz white baking chocolate (chopped)

1 tablespoon white chocolate instant pudding mix (optional, to stabilize whipped cream)

Shaved white chocolate (for topping)

Instructions

Step 1: Prepare the cherry-kirsch filling by combining cherries, lemon juice, kirsch, ⅔ cup sugar, and cornstarch in a saucepan. Stir to combine.

Step 2: Bring the mixture to a boil while stirring, then reduce heat and simmer for about 10 minutes or until thickened. Let it cool, cover, and refrigerate until ready to use.

Step 3: Preheat the oven to 350°F (180°C). Line three 6-inch cake pans with parchment paper or silicone liners and spray with baking spray.

Step 4: In a large bowl, mix cake flour, ⅔ cup sugar, baking powder, baking soda, and salt. Add butter and mix until mixture resembles coarse crumbs, then mix in vegetable oil.

Step 5: Add buttermilk and vanilla extract to the mixture, stirring until smooth.

Step 6: With mixer on low, gradually add egg whites, scraping the sides as needed, and mix until the batter is smooth.

Step 7: Divide batter evenly among prepared pans and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool cake layers in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 9: For the frosting, heat white chocolate and 1 cup heavy cream in 30-second intervals in the microwave, stirring until melted and smooth. Stir in remaining heavy cream, then chill until cold.

Step 10: Whip the chilled mixture with an electric mixer until fluffy. Optionally, add white chocolate pudding mix to stabilize, then whip until stiff peaks form.

Step 11: Assemble the cake by layering one cake layer on a parchment-lined stand. Spread ½ cup cherry filling followed by ⅔ cup whipped cream frosting. Repeat with the second layer.

Step 12: Place the third layer on top, frost the top and sides with remaining whipped cream frosting, then garnish with remaining cherry filling and shaved white chocolate.

Tips & Variations

Use kirsch for authentic flavor, but brandy or unsweetened cherry juice work well as alternatives.

Chilling the whipped cream mixture before whipping ensures better volume and stability.

Add white chocolate pudding mix to help stabilize the whipped cream, especially in warm climates.

For a festive touch, scatter fresh cherries between layers and on top.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. If needed, let the cake sit at room temperature for 15-20 minutes before serving to soften the frosting slightly. Avoid freezing as whipped cream frosting can separate upon thawing.

FAQs

Can I use frozen cherries for the filling?

Yes, frozen cherries work well. Thaw them and drain excess liquid before cooking to prevent a watery filling.

How do I prevent the whipped cream frosting from weeping?

Make sure the cream is very cold before whipping and consider adding the white chocolate pudding mix to stabilize the frosting. Also, avoid over-whipping to prevent separation.