Fluffy White Forest Cake

Ingredients

• 1 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 2 large eggs, at room temperature
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 3 cups heavy whipping cream, chilled
• ¾ cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 jar (about 24 oz) cherry pie filling
• Fresh cherries for garnish (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly, ensuring even baking and easy release of the cakes.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until smooth.
4. Carefully stir in the boiling water until the batter is thin and well combined.
5. Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
7. In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
8. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of cherry filling over the top, then add a layer of whipped cream frosting. Place the second cake layer on top.
9. Use the remaining whipped cream frosting to cover the top and sides of the cake evenly. Create decorative swirls or peaks.
10. Top the cake with additional cherry filling and fresh cherries, if desired. Chill for at least 30 minutes before serving.

Nutrition