White Forest Cake
Serves 10
45 mins prep
60 mins cook
15 mins Construct Time
120 mins total
This one layer White Forest Cake is full of white chocolate and cherry flavor! It is elegant, easy to make, and contains no alcohol or Kirsch.
One Layer White Chocolate Cake
Cherry Filling
Homemade Whipped Cream
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Place the cherries in a strainer and over a medium saucepan. Allow them to thaw and release their juices. Stir the cherries every hour or so.
One Layer White Chocolate Cake
Preheat oven to [wprm-temperature value="325" unit="F"] and center your oven rack.
Prepare an 8 inch cake pan by placing a parchment circle in the bottom of your cake pan. Liberally spray it with non-stick cooking spray or grease with butter. Set aside.
In a medium sized bowl, whisk together the all-purpose flour, corn starch, baking powder, and salt. Set aside.
In another medium sized bowl or large measuring cup, whisk together sour cream, vegetable oil, and vanilla extract until smooth. Set aside.
Using a hand mixer or stand mixer, whisk together the butter and granulated sugar until pale in color and fluffy (about 5 minutes at medium- high speed). Scrape down bowl with a spatula as needed.
Add egg whites and whisk on medium speed until incorporated (about 1 minute).
Alternate adding the dry ingredients and the the wet ingredients. Between each addition mix on low speed and scrape down the bowl. Like this: dry ingredients, mix and scrape, wet ingredients, mix and scrape, dry ingredients, STOP and move onto next step.
Add the white chocolate and gently fold it into the batter using a spatula. Be careful to not overmix it. You want to stop right when the remaining dry ingredients has absorbed.
Pour white chocolate cake batter into the prepared cake pan. Smooth it out into an even layer.
Bake for 50 to 60 minutes. The cake should be brown on the edges and top or until a toothpick inserted into the cake comes out clean.
Remove from the oven and immediately run a butter knife around the cake to detach from the pan. Allow the cake to cool for 15 minutes inside the pan.
Once the cake has cooled for 15 minutes inside the pan, pop it in the refrigerator for 30 minutes to 1 hour to allow the cake to cool completely.
Cherry Filling
Once the cherries have thawed and the juices are strained out, set the cherries aside.
To the reserved cherry liquid whisk in the cornstarch and granulated sugar. Heat over medium heat, stirring frequently, until the mixture is smooth and thickened (about 5 to 10 minutes).
Remove from heat and immediately stir in the cherries. Cover the surface with plastic wrap and refrigerate.
Cover the surface of the filling with plastic wrap and refrigerate until cooled completely.
Whipped Cream
Using a hand mixer or stand mixer, whisk the heavy whipping cream on medium- high speed until it reaches soft peaks (about 2-3 minutes)
Add the powdered sugar and vanilla extract, whisk on medium- high until stiff peaks (about 1 to 2 minutes).
Constructing The One Layer White Forest Cake
Place the completely cooled cake on a serving plate or cake plate.
Top with the whipped cream and smooth it out, making sure to keep the edges a little higher than the center (this helps to hold in the cherry filling).
Top with the completely cooled cherry filling.
Cut into 10 equal pieces and serve.
