White Forest Cake - The Baking Explorer

White Forest Cake

White Forest Cake

Did you know that cherries can help you get a good night’s sleep? They’re high in melatonin which promotes healthy sleep patterns, plus it helps to regulate your body’s internal clock. I’m pretty sure that means a slice of this White Forest Cake is a great after dinner treat to help you settle down! I absolutely love these sweet red fruits, and I always try and buy British cherries as much as possible. You can really tell the difference when buying local cherries as they are so much fresher and full of super sweet flavour. In this White Forest Cake I’ve made them into a jam with kirsch, paired them with white chocolate and whipped cream, and added fresh cherries on top!

Jump straight to the recipe!

White Forest Cake

I was sent some gorgeous British cherries from one of the Go Cherry growers who produce British cherries all over the UK and have been doing so for generations. I was so impressed with the quality and flavour of the cherries. When I’ve bought imported cherries in the past, I always get a few in a pack that aren’t quite ‘right’ and I have to throw away, but every single cherry from the Go Cherry growers was perfectly fresh and deliciously sweet. It was a struggle not to just snack on the lot! If you’d like to find out more about British cherries head to the Berry Gardens website.

To make the sponges I started by creaming together the butter and sugar.

 

I added the eggs and vanilla, and whisked them in. Then I added the self raising flour and divided the mixture between 3 lined 8″ tins.

Once they were baked, I left them to cool.

Meanwhile, I made the cherry and kirsch jam by heating the cherries, sugar and lemon juice in a pan.

 

Once the sugar was dissolved I let it bubble for 10 minutes. I checked it was set, then poured it into a bowl and added the kirsch. I popped it in the fridge to cool down.

   

Next, I levelled off the cakes, then started piling them up with whipped cream, the cherry jam and white chocolate chips between each layer.

On top I piped on more cream, added the fresh cherries, the rest of the jam and some white chocolate curls.

White Forest Cake

The flavour of the cherries and the cherry jam really made this White Forest Cake taste extra special, and made it look so pretty too!

    

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, Baking Crumbs hosted by Only Crumbs Remain, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays.

5 from 7 votes
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White Forest Cake

Servings 12

Ingredients

For the vanilla sponges

  • 500 g Butter or baking spread
  • 500 g Caster sugar
  • 9 Eggs
  • 500 g Self raising flour
  • 2 tsp Vanilla extract

For the cherry and kirsch jam

  • 400 g Fresh cherries pitted & cut in half
  • Juice of half a lemon
  • 260 g Granulated sugar
  • 1 tbsp Kirsch or cherry brandy

For the filling

  • 600 ml Double cream
  • 2 tsp Vanilla extract
  • 2 tbsp Icing sugar
  • 50 g White chocolate chips

For decoration

  • White chocolate curls
  • Fresh cherries

Instructions

  1. I advise making the jam first as it gives it time to cool down. Put a saucer in the freezer as you'll need this to check the jam is set

  2. Put your pitted and sliced cherries along with the granulated sugar and lemon juice in a pan, and warm on a low heat until the sugar is dissolved and the cherries are soft

  3. Mash the cherries down a bit with a potato masher

  4. Bring to the boil and let it bubble for 10 minutes, stirring occasionally

  5. Take it off the heat and drip about a teaspoon of the jam onto the saucer that you put in the freezer. Leave it for a minute, then if it has set so it doesn't drip down the saucer when you tip it, and it feels sticky when you touch it, then it's done. If not, boil for another 2 minutes, and check again

  6. Pour the jam it into a bowl and add the kirsch. Stir it in, then put the jam in fridge to cool down. Give it another stir after an hour

  7. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  8. Make the vanilla sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  9. Add the eggs and vanilla extract, and whisk until fully incorporated

  10. Add the self raising flour and whisk in until you can't see any flour anymore

  11. Divide the mixture between the tins, use scales for accuracy

  12. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks

  13. If the cakes have domed on top, level them off with a cake leveller

  14. To make the filling use an electric hand whisk or food mixer to whisk up the double cream, vanilla extract and icing sugar until thick

  15. Put the first sponge on your cake stand and spread over some of the cream filling. Then sprinkle some white chocolate chips over the cream. Then add some jam, letting it drip down the sides

  16. Add the second sponge and do the same

  17. Add the third sponge, pipe the remaining cream around the edge, add the remaining cherry jam in the middle, add the fresh cherries on top of the cream around the edge, and finally some white chocolate curls in the centre (you can make the curls by using a vegetable peeler to peel a block of white chocolate)

  18. Serve immediately, leftovers will keep for 1-2 days in the fridge

NB. This is a sponsored post, all opinions are my own.

You can find more of my Cake recipes by clicking here!

White Forest Cake

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24 comments / Add your comment below

  1. OMG that looks amazing. Cherries are possibly my favourite fruit because they are so seasonal I really look forward to them and their flavour is all the better for the sweet anticipation. You are right imported cherries can be a bit hit and miss .

    Like you i would be tempted just to eat the cherries but this cakes looks so good maybe i could just about restrain myself for the end result would be worth it.

  2. This looks fantastic! I love the idea of a white forest cake because I like the sound of vanilla cake with cherries a lot more than chocolate cake and cherries. I’m not a big fan of chocolate and fruit and realise I’m the odd one out there, but this makes your white forest cake perfect for me.
    I absolutely love cherries and like you said the British ones are the best!

  3. The cake looks beautiful. I’ve made some black forest flavoured desserts lately, like a couple of individual cheesecakes for yesterday. But I haven’t made an white forest cake, so I should try it.

  4. I think you’ve created my all time favourite summer dessert – it looks utterly divine! And those cherries just look perfect.

  5. What a fabulous cake Kat! It’s stunning and a really great (and definitely yummy) twist to the usual black forest gateau. I had no idea that cherries help to increase melatonin – I definitely need to pick up some British cherries this weekend. Thankyou for sharing with #Bakingcrumbs,
    Angela x

    1. Me either, but it’s such a fun fact and another excuse to eat more of them (not that I needed one!)

  6. I adore cherries and I love your take on a Black Forest Gateau. It looks absolutely stunning too. Yum yum. Thanks for sharing with #WeShouldCocoa.

    The 1st September will be the 8th anniversary and I’m making this month the final link-up. I do hope you’ll join in and help make it an end to remember.

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