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White Forest Cake

Name: White Forest Cake
Prep time: 30 min
Total time: 2 h
Yield: 10
Ingredients: 1 1/4 cups sugar; 12 tablespoons unsalted butter; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 6 egg whites; 3/4 cup whole milk; 2 teaspoons vanilla extract; 12 oz. frozen cherries, thawed; 1/2 cup unsalted butter; 3-4 cups powdered sugar; 2-3 tablespoons grenadine syrup; 1 tablespoon whole milk; 12 oz. white chocolate; 3/4 cups heavy cream

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Kitchen Tested

Prep 30 min
Total 2 hr 0 min
Servings 10

If you’re looking for a cake that’ll impress anyone and everyone you know, then stop scrolling—this is that cake. Layers of light white cake are sandwiched with pink cherry frosting, then topped in cherries and a white chocolate ganache. Get ready to flex your baking skills with this beauty.

By Macheesmo

Updated April 9, 2020

Ingredients

Cake:

1 1/4 cups sugar
12 tablespoons unsalted butter
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 egg whites
3/4 cup whole milk
2 teaspoons vanilla extract
12 oz. frozen cherries, thawed

Cherry Frosting:

1/2 cup unsalted butter
3-4 cups powdered sugar
2-3 tablespoons grenadine syrup
1 tablespoon whole milk

White Chocolate Ganache:

12 oz. white chocolate
3/4 cups heavy cream

Steps

1

Preheat oven to 350°F. For cake, cream together butter and sugar in a mixing bowl with a hand mixer (or with a stand mixer with the paddle attachment) until it’s light and fluffy.
2

In a separate bowl, whisk together flour, baking powder, and salt. In a second bowl, whisk together egg whites, milk and vanilla.
3

Add about 1/3 of the dry ingredients to the creamed butter. Mix that in on low speed, then add half of the wet ingredients. Add another 1/3 of the dry ingredients, followed by the rest of the wet ingredients, followed by the last of the dry ingredients. Mix until the batter is just combined and smooth. Try not to over-mix.
4

Transfer batter to two 9-inch cake rounds that have been lightly buttered and floured. For easy removal, line bottom of cake pans with round parchment paper.
5

Bake cake for 25-30 minutes at 350°F until lightly brown around the edges and a tester comes out clean. Remove cakes and let cool for a few minutes, then remove cakes from pans and let cool completely on wire racks.
6

For ganache, heat cream until steaming and pour over chocolate chips. Let sit for 5-10 minutes until chocolate is completely melted. Stir together until smooth. Let chocolate cool to room temperature and then transfer to a stand mixer (paddle attachment) or use a hand mixer to whip the ganache until it almost doubles in volume.
7

For cherry frosting, beat until light and fluffy with a hand mixer or with a stand mixer (paddle attachment). Slowly add in grenadine and milk. Next, add in powdered sugar in 1 cup batches until frosting is light, but firm and holds its shape.
8

To assemble the cake, lay one cake on a clean cake plate. Top with cherry frosting filling and half of the thawed and drained cherries. Top with a second cake, followed by the white chocolate ganache spread evenly over the cake. Pile on the rest of the fresh cherries.

If your cakes bake unevenly, use a sharp serrated knife to level off the tops so your layers sit evenly. Don’t fret about making the layers completely flat since the frosting will also help even them out.
You can also top your beautiful cake in fresh, not frozen cherries if cherries are in season.

Nutrition Facts

Serving Size: 1 Serving

Calories: 840

Calories from Fat: 350

Total Fat: 39g; 59%

Saturated Fat: 26g; 129%

Trans Fat: 1g

Cholesterol: 85mg; 28%

Sodium: 290mg; 12%

Potassium: 310mg; 9%

Total Carbohydrate: 113g; 38%

Dietary Fiber: 1g; 6%

Sugars: 90g

Protein: 9g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 0%; 0%

Calcium: 20%; 20%

Iron: 8%; 8%

Exchanges:

3 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;

White Forest Cake