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 srenadine syrup; 1 tablespoon whole milk; 12 oz. white chocolate; 3/4 cups heavy cream

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Prep 30 min
Total 2 hr 0 min
Servings 10

Layers of white cake with cherry frosting, fresh cherries and a white chocolate ganache! MORE+ LESS-

By Macheesmo

Updated September 20, 2016

Ingredients

Cake:

1 1/4

cups sugar

tablespoons unsalted butter

cups all-purpose flour

teaspoons baking powder

1/4

teaspoon salt

egg whites

3/4

cup whole milk

teaspoons vanilla extract

oz. frozen cherries, thawed

Cherry Frosting:

1/2

cup unsalted butter

3-4 cups powdered sugar

2-3 tablespoons srenadine syrup

tablespoon whole milk

White Chocolate Ganache:

oz. white chocolate

3/4

cups heavy cream

Steps

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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.

Expert Tips

If your cakes bake unevenly, you might need to level them slightly with a serrated knife. (They don’t need to be completely flat since the frostings will even out any small uneven parts.)

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 840
Calories from Fat: 350

% Daily Value

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;