Place the cherries in a strainer and over a medium saucepan. Allow them to thaw and release their juices. Stir the cherries every hour or so.
One Layer White Chocolate Cake
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. Set aside.
In another medium sized bowl or large measuring cup, whisk together sour cream, vegetable oil, and vanilla extract until smooth. Set aside.
Using a hand mixer or stand mixer, whisk together the butter and granulated sugar until pale in color and fluffy (about 5 minutes at medium- high speed). Scrape down bowl with a spatula as needed.
Add egg whites and whisk on medium speed until incorporated (about 1 minute).
Alternate adding the dry ingredients and the the wet ingredients. Between each addition mix on low speed and scrape down the bowl. Like this: dry ingredients, mix and scrape, wet ingredients, mix and scrape, dry ingredients, STOP and move onto next step.
Add the white chocolate and gently fold it into the batter using a spatula. Be careful to not overmix it. You want to stop right when the remaining dry ingredients has absorbed.
Pour white chocolate cake batter into the prepared cake pan. Smooth it out into an even layer.
Bake for 50 to 60 minutes. The cake should be brown on the edges and top or until a toothpick inserted into the cake comes out clean.
Remove from the oven and immediately run a butter knife around the cake to detach from the pan. Allow the cake to cool for 15 minutes inside the pan.
Once the cake has cooled for 15 minutes inside the pan, pop it in the refrigerator for 30 minutes to 1 hour to allow the cake to cool completely.
Cherry Filling
Once the cherries have thawed and the juices are strained out, set the cherries aside.
To the reserved cherry liquid whisk in the cornstarch and granulated sugar. Heat over medium heat, stirring frequently, until the mixture is smooth and thickened (about 5 to 10 minutes).
Remove from heat and immediately stir in the cherries. Cover the surface with plastic wrap and refrigerate.
Cover the surface of the filling with plastic wrap and refrigerate until cooled completely.
Whipped Cream
Using a hand mixer or stand mixer, whisk the heavy whipping cream on medium- high speed until it reaches soft peaks (about 2-3 minutes)
Add the powdered sugar and vanilla extract, whisk on medium- high until stiff peaks (about 1 to 2 minutes).
Constructing The One Layer White Forest Cake
Place the completely cooled cake on a serving plate or cake plate.
Top with the whipped cream and smooth it out, making sure to keep the edges a little higher than the center (this helps to hold in the cherry filling).
Top with the completely cooled cherry filling.
Cut into 10 equal pieces and serve.
Video
Notes
Storing Information:
In the refrigerator, covered, for up to 3 days.
I do not recommend storing this cake at room temperature or in the freezer. The whipped cream does not do well in either situation.
Make Ahead Information:
Prepare and refrigerate the tart cherry filling and white chocolate cake up to two days in advance. Tightly wrap the cooled white chocolate cake in plastic wrap. The tart cherry filling should be stored in a glass bowl with plastic wrap touching the surface of the filling. Prepare the whipped cream when you are ready to construct the cake.
Ingredient Substitutions (equal amount swaps):
All-purpose flour for 1:1 Gluten Free flour.
Granulated sugar for cane sugar.
Unsalted butter use salted butter. Be sure to omit the salt or it will be a very salty upside down cake.
Greek yogurt use sour cream.
Homemade whipped cream use store bought tub whipped cream you find in the freezer section.
Frozen cherries use canned tart cherries and 1 cup cherry juice.
Pan Substitutions:
Two 4" round cakes or an 8x8 square cake.
Double the recipe to make three 6" round cakes, two 8" round cakes, or one 9x13 square cake.
Nutrition
Calories: 368kcal
Keyword BEST WHITE FOREST CAKE, ONE LAYER CAKE, WHITE FOREST, WHITE FOREST CAKE, WHITE FOREST CAKE RECIPE