White Forest Cake

whole baked and frosted cake with chocolate shavings and cherries on top

This simplified White Forest Cake will knock your socks off! Key ingredients are white cake mix, white chocolate pudding mix, and frozen cherries with a homemade whipped cream frosting!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 398kcal

Author Anne Clark

Equipment

mixing bowl
bundt cake pan
measuring cup(s)
measuring spoons
grater and or vegetable peeler
Electric mixer

Ingredients

1-½ cups frozen pitted dark sweet cherries (DIVIDED) I purchased a 10-oz bag of Organic Dark Sweet Cherries
16.25 ounce box of white cake mix
3.3 ounce box of white chocolate flavor instant pudding mix
4 eggs
1-⅓ cups water
⅓ cup oil (I use canola)
1 teaspoon pure vanilla extract
1-½ cups heavy whipping cream
¼ cup confectioners sugar (powdered sugar)
dash of salt
2 ounces semi-sweet baking squares I purchased a 4-oz baking bar

Instructions

FOR THE CAKE

Preheat the oven to 350F. Spray a bundt cake pan with Baker's Joy (or any brand flour/oil combination spray).
Place 1 cup of the frozen cherries into a small bowl and put the remaining cherries back into the freezer. Add 1 tablespoon of the cake mix to the cherries. Toss well and set aside.
Pour the remaining cake mix, pudding mix, eggs, water, oil, and vanilla extract into a large mixing bowl. Mix with an electric mixer on medium speed for about 2 minutes to blend well.
Place 3 cups of the batter into the bundt pan. Evenly spread the cherries that were tossed with the cake mix in step 2 on the top of the batter.
Add the remaining cake batter to the pan and spread evenly over the cherries. Do not stir!
Bake for 30 minutes. Check for doneness by inserting a wooden toothpick into the cake. Pull the toothpick out and if there is no wet batter on the toothpick, the cake is done!
Remove the cake from the oven and let it cool in the pan, on a wire rack, for 20 minutes.
Gently flip the cake onto the wire rack and let it completely cool off before frosting (or frost the next day).

HOMEMADE WHIPPED CREAM FROSTING

Pour the heavy whipping cream into a mixing bowl. Add the confectioner's sugar and a pinch of salt. Beat on high speed until stiff peaks form; this should take about 1 minute (be careful not to overmix or the frosting will be hard to spread). It should be light and fluffy and hold its shape well.
Spread the whipped cream frosting all over the cake.
Using a cheese grater or a vegetable peeler, grate the chocolate bar or make chocolate shavings with the peeler (or do both!). Sprinkle on top of the cake.
Take the reserved cherries out of the freezer. Top the cake with additional cherries for garnish. Keep cake in the refrigerator until ready to eat.

Notes

Place chocolate squares in the refrigerator while making the cake. It will be easier to make the topping when the chocolate is cold and hard.
Use a cheese grater to grate the chocolate squares. Use a vegetable peeler to make chocolate peels.
Make sure the whipping cream is very cold before whipping it.

Nutrition