White Forest Cake Recipe

Preheat the oven to 350F/177C convection and grease and line two 8-inch cake pans with baking spray and parchment paper.
In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.
270 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/2 tsp salt
Place the room temperature butter and the granulated sugar in a large bowl and use an electric mixer with the whisk attachment to beat them for 1-2 minutes. Add the oil and beat at full speed for another minute.
56 grams unsalted butter room temperature, 300 grams granulated sugar, 120 mL vegetable oil
Then add the eggs, one at a time, beating on medium speed until each egg is fully incorporated.
3 large eggs room temperature
Add the sour cream and vanilla extract and beat just until combined.
170 grams sour cream, 2 tsp vanilla extract
Add half of the dry ingredients to the mixture, turn the mixer to low speed and then pour in the milk, followed by the rest of the dry ingredients.
180 mL whole milk room temperature
Distribute the batter evenly among the two prepared pans, about 22oz in each pan and bake for 35 minutes. When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it.
Remove from the oven and flip over onto a wire rack or a tea towel. Allow the cake to cool completely before frosting.

Combine the cherries, sugar and cornstarch in a medium saucepan over low-medium heat and bring it to a simmer.
1/2 lb black cherries frozen or fresh, pitted and halved, 25 grams granulated sugar, 1 tsp cornstarch double if using frozen cherries
Bring the heat down to low and allow the mixture to simmer for about 5 minutes, stirring frequently, until the liquid resembles a sauce.
Remove the cherry topping from the heat and add the kirsch (2 tsp if you want it stronger) and pour it into another bowl or jar to cool completely.
1 Tbsp kirsch *optional, *Double this recipe if you want the cherry sauce on the top layer too

In a large bowl or the bowl of a stand mixer, sift together the powdered sugar and salt.
45 grams powdered sugar spooned and leveled, tiny pinch of sea salt
Pour in the heavy whipping cream and vanilla and beat at medium-low speed with an electric mixer, for 1-2 minutes, until it starts to thicken.
360 mL heavy whipping cream cold, 2 tsp vanilla bean paste
Then increase the speed to high for 1-2 minutes, until it's fluffy and just barely holds stiff peaks.
If you over-whip the cream, add a couple of tablespoons more and mix until combined.
Use a rubber spatula to scrape the edge of the bowl and fold it a couple times to smooth it out.

Once the cake and the cherry topping have cooled, place the first layer of cake onto a cake board or a flat surface.
Top with half of the chantilly cream but don't go all the way to the edge of the cake, leave a little room for it to spread on it's own when you stack the next layer.
Spread the cherry filling on top of the whipped cream and place the second layer of cake on top.
Spread the rest of the chantilly cream on top and top with fresh cherries (or cherry filling if you have some left).
Serve fresh or store refrigerated.