This White Forest Cake is a stunning dessert with layers of tender almond-scented cake, luscious cherry filling, and delicate stabilized whipped cream. Finished with white chocolate curls and fresh cherries, it’s an ideal centerpiece for any celebration. Each slice combines light, fluffy cake with rich whipped cream and bursts of cherry flavor—perfect for those who love a less-sweet, sophisticated dessert.
Ingredients
For the 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 (227 g) unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 5 large egg whites, at room temperature
- 1 cup (245 g) whole milk, at room temperature
For the 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
For the Cherry and Chocolate Toppings:
- 1 can (21 oz) cherry pie filling, divided
- 4 oz white chocolate bar, shaved into curls, divided
- Fresh cherries, for garnish
Directions
Step 1: Make the Cake
- Preheat your oven to 350°F (175°C). Line the bottom of three 8-inch round cake pans with parchment paper and grease with nonstick spray.
- In a large mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream the sugar and butter together with the vanilla and almond extracts on medium speed until light and fluffy, about 5 minutes.
- Add the egg whites one at a time, mixing well after each addition.
- Gradually add the flour mixture and milk in three parts, beginning and ending with the flour mixture. Mix each addition just until combined to avoid overmixing.
- Divide the batter evenly among the prepared pans and bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 2: Prepare the Stabilized Whipped Cream
- Chill the stand mixer bowl and whisk attachment in the freezer for about 15 minutes.
- Once chilled, add the softened cream cheese and granulated sugar to the bowl, beating until smooth and free of lumps.
- With the mixer on low, slowly pour in the heavy cream. Increase the speed to medium and mix until soft peaks form.
- Scrape down the sides of the bowl to ensure even mixing, then continue to beat until stiff peaks form. Add vanilla extract and a pinch of salt, being careful not to overmix.
Step 3: Assemble the Cake
- Place one cake layer on a serving plate. Spread an even layer of stabilized whipped cream over the cake, then sprinkle with some white chocolate curls.
- Pipe a circle of whipped cream around the edge of the cake layer and spoon about ½ cup of cherry pie filling within the circle.
- Repeat the layering process with the second cake layer, adding whipped cream, chocolate curls, and another ½ cup of cherry filling within the piped whipped cream circle.
- Place the final cake layer on top. Frost the top and sides of the cake with the remaining whipped cream, smoothing with an offset spatula.
- Add the remaining cherry pie filling to the center of the top layer, creating a small mound of cherries.
- Garnish with white chocolate curls and fresh cherries around the top and sides.
Serving Suggestions
This White Forest Cake is perfect for any special occasion or holiday. Serve it with coffee or tea, allowing the delicate flavors of cherry and almond to shine. Its lightness makes it an ideal dessert for events where a touch of elegance is desired.
Storage Tips
- Refrigeration: Store the cake in the refrigerator for up to 3 days. Due to the whipped cream, it’s best kept chilled.
- Freezing: For make-ahead convenience, bake the cake layers and freeze them (wrapped individually) for up to 1 month. Thaw in the refrigerator before assembling.
Helpful Notes
- Cream Cheese Whipping Tip: Soften the cream cheese thoroughly to ensure it blends smoothly with the whipped cream, preventing lumps in your frosting.
- White Chocolate Curls: Use a vegetable peeler along the edge of a white chocolate bar to create delicate curls.
- Assembling Tip: Chill each cake layer before frosting to prevent the whipped cream from melting and to make the assembly easier.
Tips from Well-Known Chefs
- Chef Mary Berry: “To ensure a light cake, avoid overmixing once you add the dry ingredients; mix until just combined.”
- Chef Anna Olson: “For a beautifully even cake, level each layer by trimming the tops with a serrated knife before stacking.”
- Chef Dominique Ansel: “Using cold cream and a chilled bowl is key for stable whipped cream—it helps achieve a smooth, structured texture.”
Frequently Asked Questions
1. Can I use frozen cherries instead of cherry pie filling?
Yes, you can use frozen cherries; just cook them down with a bit of sugar and cornstarch to thicken before using.
2. Can I make this cake gluten-free?
Yes, substitute with a gluten-free cake flour blend for similar results.
3. What can I use instead of cream cheese in the whipped cream?
You can use mascarpone cheese as an alternative for a similar texture and flavor.
4. Can I make this cake in advance?
Yes, you can bake the layers a day ahead and store them in the fridge. Assemble the cake on the day of serving for the freshest flavor.
5. How can I stabilize the whipped cream without cream cheese?
Use 1 tablespoon of powdered gelatin dissolved in water for stabilizing, or add 1 tablespoon of instant pudding mix to the cream before whipping.
6. How do I keep the chocolate curls from melting?
Make and store the chocolate curls in the refrigerator until you’re ready to garnish the cake.
7. Can I use almond flour instead of almond extract?
Almond extract provides the most intense flavor, but almond flour can be added to the batter for a subtle nutty taste.
8. Can I make this recipe with dark chocolate instead?
Yes, dark chocolate curls add a richer contrast, turning this cake into a delightful variation of a Black Forest Cake.
9. Can I use stabilized whipped cream for piping decorations?
Yes, stabilized whipped cream holds up well for piping decorative details on the cake.
10. How can I prevent the cake from drying out?
Wrap the cake layers in plastic wrap if storing overnight, and keep the assembled cake covered in the fridge.
Enjoy every indulgent slice of this beautiful White Forest Cake! With its tender cake layers, light whipped cream, and a burst of cherry filling, it’s sure to impress at any celebration.
