Description
This White Forest Cake is a luscious layered dessert featuring soft vanilla cake, whipped cream, cherries, and a rich dark chocolate ganache. Perfectly moist and delicately sweet, it’s an elegant treat that combines classic flavors in a beautiful presentation ideal for celebrations or special occasions.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- 1 tbsp baking powder
- ½ cup unsalted butter, room temperature
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- Milk, as needed (approx. ½ to ¾ cup)
Ganache
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
Filling and Decoration
- 1 cup fresh or jarred cherries
- ¼ cup powdered sugar
- Whipped cream (additional, for layering and decoration)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, cream together the room temperature unsalted butter and granulated sugar until the mixture is light and fluffy, about 3 minutes on medium speed using a mixer. This process incorporates air to create a tender crumb.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Then mix in the vanilla extract for flavor.
- Combine dry ingredients and mix batter: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mix to the creamed butter and eggs, alternating with milk to maintain a smooth batter consistency. Mix until just combined, being careful not to overmix.
- Bake the cakes: Divide the batter evenly between the prepared pans, smoothing the tops. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes: Remove from the oven and let the cakes cool in their pans for 10 minutes. Then, transfer them onto wire racks to cool completely before assembling.
- Prepare chocolate ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 2-3 minutes to soften the chocolate, then stir gently until the ganache is smooth and glossy.
- Assemble the cake: Place one cake layer on a serving plate. Spread a layer of whipped cream over the cake, then evenly distribute the fresh or jarred cherries on top. Place the second cake layer over this filling. Drizzle the prepared ganache over the top of the cake, letting it flow down the sides. Optionally, decorate with additional whipped cream and whole cherries.
Notes
- Ensure eggs and butter are at room temperature for better mixing and texture.
- You may substitute milk with any plant-based milk for a dairy alternative, but this may slightly alter texture.
- Use fresh cherries when in season for best flavor; jarred cherries can be drained well before use.
- For extra stability, chill the ganache slightly before drizzling if it’s too runny.
- Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
