White Forest Cake
Preheat the oven to 350°F/180°C. Grease two 8-inch cake pans and line the bottom of the pans with parchment paper. Whisk together the flour, baking powder, soda, and salt in a small bowl, and set aside. In a small bowl, stir together the milk and vinegar. Set aside.
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Preheat the oven to 350°. Combine the white cake mix and white chocolate pudding mix in a large bowl and whisk to combine. Add the eggs, milk and vegetable oil to the bowl and mix using an electric mixer {or by hand}. Mix until all of the ingredients are nicely incorporated and the batter is thick.
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Preheat oven to 325 °F and center your oven rack. Prepare an 8 inch cake pan by placing a parchment circle in the bottom of your cake pan. Liberally spray it with non-stick cooking spray or grease with butter. Set aside. In a medium sized bowl, whisk together the all-purpose flour, corn starch, baking powder, and salt.
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Next, add the water, yogurt, egg whites, oil, and vanilla to the mix. Switch the electric mixer to medium speed and let it run for two minutes. Evenly distribute the now smooth batter between your prepared pans with a rubber spatula. Bake these in your preheated oven for about 35 minutes.
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Recipe steps 1 through 4. (1) Blend the cake mix, pudding mix, eggs, water, oil, and vanilla extract in a large mixing bowl. (2) Layer half the batter in a Bundt pan. (3) Add a layer of frozen cherries. (4) Top with remaining batter and bake. (5) Remove the cake from the oven and let it cool for about 20 minutes.
In Michelle's Kitchen White Forest Cake
Step 1: Mix together butter, oil, and sugar in a big bowl using a handheld mixer or a mixer with a paddle attachment. Keep mixing until it becomes fluffy, it'll be a bit grainy which is fine! Step 2: Add eggs one by one, and after each egg, scrape the bowl. Mix in vanilla extract and almond extract (if using!).
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Step 2: Bake the Cakes. Divide the batter between the cake pans, and bake. Step 3: Make the Cherry Kirsch Sauce. Heat cherries, sugar, kirsch, and almond extract in a saucepan, adding a cornstarch slurry towards the end to thicken the sauce. Step 4: Make the Whipped White Chocolate Ganache.
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Preheat oven to 340F (160C), grease the bottom of three 6-inch round pans or two 8-inch round pans, and line with parchment paper. In a medium bowl, mix the flour, baking powder, and salt and set aside. Use a large measuring cup to mix the heavy cream, sour cream, and vanilla extract.
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In a large mixing bowl, combine flour, cake flour, baking powder, salt, and baking soda. Add sugar, butter, and shortening in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until well combined and fluffy. Add in vegetable oil and mix until white and creamy.
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Preheat the oven to 350 degrees. Prepare three 8-inch round baking pans by spraying with Baker's Joy spray or greasing with butter and dusting lightly with flour. Set aside. In a medium mixing bowl, whisk together dry ingredients of cake flour, sugar, baking powder, baking soda, and salt. Set aside.
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1¼ (10 Tbsp) unsalted butter, at room temp. 1 cup sugar. 3 large eggs. 1 large egg yolk. 1 tsp vanilla extract. ½ cup milk. ¼ cup plain yogurt (preferably 2% or higher)
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Preheat the oven to 350° F (176° C). Grease, flour, and line the bottoms of two 8-inch round cake pans with parchment paper. Here's how to grease, flour, and line cake pans with parchment paper. Add the flour, baking powder, salt, and instant pudding mix to a bowl and stir with a wire whisk to combine.
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STEP 2: Mix the butter, oil, and sugar. Using a large bowl, beat the butter, oil, and white sugar together on high speed for 3 minutes. Then, add the sour cream and vanilla extract. STEP 3: Add egg and egg whites. Add these in one at a time and mix on medium speed until combined.
In Michelle's Kitchen White Forest Cake
First, make sure to preheat the oven to 325 degrees F and grease and flour two, 8-inch round cake pans. In a bowl, add the sour cream, milk, vanilla extract, almond emulsion and egg whites, then mix until smooth. In another larger mixing bowl, add the flour, sugar, baking soda, baking powder and salt and mix well.
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Bring the bowl over a bain-marie or water bath and whisk constantly. Warm the egg mixture to 104°F (40°C), checking with a cooking thermometer. Step 5. Remove the bowl from the water bath and beat with an electric or stand mixer with a whisk attachment until the volume is tripled, for 8 to 10 minutes (photo 1).
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Place one cake on a plate or platter in front of you. Spread on half of the whipped white chocolate ganache then spoon 3/4 cup of the cherry filling on top leaving some space at the edge. Pipe a thick border of frosting around the edge of the cake. Place the second layer on top and repeat.
