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White Forest Cake with Cherry-Kirsch Filling and White Chocolate Whipped Cream Frosting Recipe

★★★★★

4.9 from 146 reviews
  • Author: Aiden
  • Total Time: 50 minutes
  • Yield: One 6-inch 3-layer cake, serves 8 1x
  • Diet: Vegetarian

Description

This White Forest Cake with Whipped Cream Frosting is a delightful twist on the classic Black Forest cake, featuring layers of tender vanilla cake, luscious cherry-kirsch filling, and a smooth white chocolate whipped cream frosting. Perfectly balanced with cherry sweetness and creamy richness, it’s an elegant dessert ideal for celebrations or special occasions.

Ingredients

Scale

Cherry-Kirsch Filling

  • 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

Cake Layers

  • 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)

White Chocolate Whipped Cream Frosting

  • 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

  1. Prepare Cherry-Kirsch Filling: In a saucepan, combine cherries, lemon juice, kirsch, sugar, and cornstarch. Stir to mix thoroughly.
  2. Cook Filling: Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, reduce heat to a simmer and cook for about 10 minutes or until the filling thickens.
  3. Chill Filling: Remove from heat and let cool, then cover and refrigerate the cherry filling until ready to assemble the cake.
  4. Prep Cake Pans: 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 for easy release.
  5. Combine Dry Ingredients: In a large mixing bowl or stand mixer bowl, combine cake flour, sugar, baking powder, baking soda, and salt.
  6. Add Fats: Add the unsalted butter and mix until the mixture resembles coarse crumbs, then incorporate the vegetable oil thoroughly.
  7. Add Wet Ingredients: Pour in the buttermilk and mix until the batter is smooth. Add vanilla extract and continue mixing.
  8. Add Egg Whites: With mixer running on low speed, gradually add the egg whites, scraping the sides of the bowl as needed, and mix until the batter becomes smooth and well combined.
  9. Bake Cake Layers: Divide the batter evenly among prepared pans. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool Layers: Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  11. Prepare White Chocolate Mixture: In a microwave-safe bowl, heat chopped white chocolate and 1 cup of heavy cream in 30-second intervals, stirring after each, until smooth and melted.
  12. Chill Mixture: Stir in remaining 1 cup heavy cream until smooth. Refrigerate until cold, up to a day ahead.
  13. Whip Frosting: Using a mixer with whisk attachment, whip the chilled white chocolate cream mixture until fluffy. Optionally add white chocolate instant pudding mix for stability.
  14. Beat to Stiff Peaks: Continue whipping until stiff peaks form, perfect for frosting the cake.
  15. Assemble Cake – Layer: Place one cake layer on a parchment-lined stand or turntable. Spread about ½ cup cherry filling, then spread ⅔ cup of whipped cream frosting evenly on top.
  16. Repeat Layers: Add the second cake layer and repeat frosting and cherry filling layering.
  17. Final Layer: Add the third cake layer, then cover the top and sides of the cake with remaining whipped cream frosting.
  18. Decorate: Spoon more cherry filling on top and garnish with shaved white chocolate as desired.

Notes

  • Use fresh or frozen cherries depending on availability; frozen should be thawed and drained.
  • Kirsch is traditional for cherry filling but can be substituted with brandy, rum, cognac, or cherry juice for a non-alcoholic version.
  • The white chocolate instant pudding mix is optional but helps stabilize the whipped cream, especially in warmer environments.
  • Cake layers can be baked a day ahead and stored wrapped tightly to ensure freshness.
  • Ensure all wet ingredients and egg whites are at room temperature to achieve optimal batter smoothness and volume.
  • When whipping frosting, avoid overbeating to prevent curdling or separation.
  • For best results, chill the whipped cream frosting mixture thoroughly before whipping.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Keywords: White Forest Cake, Cherry Cake, White Chocolate Frosting, Layer Cake, Whipped Cream Frosting, Kirsch Cherry Filling, Elegant Dessert, Holiday Cake

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Find it online: https://tastyplatesspot.com/white-forest-cake-with-cherry-kirsch-filling-and-white-chocolate-whipped-cream-frosting-recipe/