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White Forest Cake

This show-stopping white forest cake is filled with layers of creamy white chocolate mousse, whipped cream, and juicy cherry pie filling. It is the perfect cake to celebrate!
Prep Time 45 minutes
Cook Time 35 minutes
Servings 12
Author Jennifer Pallian BSc, RD

Ingredients

For the cake:

  • 2 ½ cups all-purpose flour lightly spooned in and leveled off
  • 1 ½ cups granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon coarse salt
  • 3 large eggs
  • 1 ⅓ cups vegetable oil
  • 1 cup buttermilk
  • 2 tablespoons vanilla extract

For the filling and topping:

  • 170 grams white chocolate
  • 1 can cherry pie filling
  • 2 ¼ cup whipped cream
  • 1 tablespoon granulated sugar
  • ¼ teaspoon pure vanilla extract

Instructions

For the cake:

  • Preheat oven to 175ºC. Prepare two 23 cm cake pans by greasing, flouring, and lining bottoms with parchment paper. This is a moist cake, do all three to make sure it doesn't stick.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk the eggs, then whisk in the vegetable oil, buttermilk, and vanilla. Pour into the flour mixture and gently fold together until no dry patches remain. Don't over-mix.
  • Divide batter between prepared cake pans and bake about 35 minutes, rotating pans once.
  • Cakes are done when the centers feel springy (not squishy) when gently pressed. If in doubt, pull out your thermometer - the internal temperature should be 93-96ºC.
  • Let cakes cool 5 minutes in pans before transferring to wire racks to cool completely.

For the filling and topping:

  • Melt 170 grams of the white chocolate with ¼ cup of the cream in microwave on
    50% power for 1 minute, until about 80% melted. Stir to finish melting (pop it in additional 10-second intervals on 50% power as needed). Allow chocolate to cool to room temperature.
  • Whip remaining cream to soft peaks in a stand mixer. Gently fold half of the cream into the cooled chocolate. Whisk sugar and vanilla extract into the rest of the cream in the stand
    mixer, then refrigerate it for topping later.
  • Place one of the cakes inside a 23cm springform pan (or if your springform pan is larger, add a layer of parchment paper around the cake to make it snug).
  • Top the cake with about ½ the can of pie filling, then the mousse, and finally the second cake. Refrigerate at least one hour, until mousse is set.
  • Remove springform pan and top cake with reserved vanilla whipped cream and cherry pie filling.