If black forest cake is made with dark chocolate and cherries, it’s logical that a cake made with white chocolate would be a white forest cake. Right? You can just call this a white chocolate cherry cake, too. The key is to use the best quality white chocolate you can find. I used Callebaut. I made the filling with fresh cherries, but if it’s not cherry season, you can use frozen. Just make sure they are defrosted before you begin.

Makes one 8-inch cake


Vanilla Cake

  • 12 tablespoons (169 grams) unsalted butter, softened
  • 2 ½ cups (495 grams) granulated sugar
  • 2 teaspoons vanilla extract
  • 3 ¾ cups (428 grams) cake flour
  • 4 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 1 ¾ cups (420 grams) milk
  • 6 egg whites (180 grams)

Cherry Filling

  • 10 ounces (284 grams) fresh cherries, pitted and cut in half
  • ½ cup (100 grams) granulated sugar
  • 2/3 cup water
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

White Chocolate Whipped Cream

  • 12 ounces (340 grams) white chocolate, chopped
  • 2 ¼ cups (540 grams) heavy cream, divided


Make the Cake:

  1. Preheat the oven to 350˚F. Grease and flour three 8-inch pans and line with parchment. Set aside.
  1. In a bowl fitted for an electric mixer, cream the butter and sugar on medium-high until light and fluffy, about 3 to 5 minutes. Add the vanilla and mix to combine.
  1. In a separate mixing bowl, sift flour, baking powder and salt. In a large liquid measuring cup, combine the milk and egg whites.
  1. Turn the mixer to low and alternate adding the flour mixture and the milk mixture in two to three batches, scraping down the bowl as necessary to combine.
  1. Distribute the mixture evenly into the prepared pans and bake for approximately 25 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack to cool completely.

Make the Cherry Filling:

  1. Combine all of the filling ingredients in a small saucepan set over medium heat. Bring to a simmer, stirring occasionally, until cherries soften and the mixture thickens, about 10 minutes.
  1. Remove the mixture from the heat, transfer to a clean bowl and refrigerate to cool completely before using.

Make the Whipped Cream:

  1. Place the chocolate in a mixing bowl and set aside.
  1. Heat ¾ cup of the heavy cream until a simmer, pour over the chocolate and allow to sit for about 30 seconds. Whisk to combine until thick and glossy. Allow the ganache to set fully in the refrigerator, a few hours or overnight.
  1. Using the whisk attachment fitted for an electric mixer on medium-high, beat the cooled ganache until smooth.
  1. Turn the mixer to medium, and in a slow steady stream, add the remaining heavy cream. Once incorporated, turn the mixture to medium-high until stiff peaks form. Use immediately.

Assemble the Cake:

  1. Level the cakes and place one cake on a cake board. Using a piping bag fitted with a ½-inch tip, pipe the outside edge with whipped cream.
  1. Add a thin layer of whipped cream in the middle before layering ½ of the cherry mixture.
  1. Place another layer of cake on the first and repeat the whipped cream and cherry mixture.
  1. Layer the final cake on top and frost the sides and top with the balance of whipped cream. Decorate how you wish. Store in the refrigerator if not serving immediately. It is best served the same day but will last another day or two in the refrigerator.


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AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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