Super Easy White Forest Cake

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This White Forest Cake is easy to make and starts with a doctored white cake mix. Topped and filled with smooth ermine frosting and prepared cherry pie filling, it's a simple yet tasty treat perfect for any occasion.

Prep Time20

Cook Time30

Total Time50

Course: Cakes, Desserts

Cuisine: American, Christmas

Servings: Slices

Calories: 444kcal

Author: Elizabeth (Beth) Mueller

Ingredients

Cake

1 White Cake mix
1 cup all-purpose flour
1 cup granulated white sugar
4 large egg whites
1 1/3 cups water
1 cup plain Greek yogurt or sour cream
2 tablespoon vegetable oil
1 tablespoon vanilla extract
21 ounces cherry pie filling

Ermine Frosting/7 minute frosting

1 cup milk
1/3 cup all-purpose flour
1 cup granulated white sugar
1/2 cup salted butter softened
1/2 cup solid shortening
1 teaspoon vanilla extract

Instructions

CAKE

Heat your oven to 325°F.
Get two round 9-inch cake pans. Spray them with cooking spray and put a piece of parchment paper on the bottom of each.
In a big bowl, put the cake mix, flour, and sugar.
Mix it slowly until it's just mixed together.
Now, add water, yogurt, egg whites, oil, and vanilla.
Turn the mixer to medium speed and mix for two minutes.
Pour the batter into the pans. Try to make it even in both pans.
Put the pans in the hot oven and bake for 35 minutes. Use a toothpick to check if they're ready. Stick it in the middle, and if it comes out clean with just a few crumbs (but not wet batter), they're done. If not, keep checking every 3 to 5 minutes until they are.
When they're done, take them out and let them cool for about 10 minutes.
Turn the cakes upside down onto a cooling rack and take off the pans.
Allow the cakes to cool completely before making the frosting.

FROSTING

In a small saucepan, mix the flour and milk.
Cook over medium heat until boiling.
Boil for one minute to thicken the mixture.
Remove it from the heat and cover it with plastic wrap.
Allow the mixture to cool completely before proceeding.
Add the granulated sugar, butter, and shortening to a large mixing bowl.
Beat ingredients together until they are evenly combined and creamy.
Add the cooled flour mixture and vanilla extract to the frosting and beat until everything is light and fluffy with no lumps remaining.

ASSEMBLY

Trim any large domes off the cakes.
Place on cake with the flat side up onto your serving plate.
Using half of the frosting, spread a thin layer of icing on the cake and pipe a ring of frosting around the edge of the cake.
Fill the frosting ring with half of the cherry pie filling.
Top with the other cake, cut side down over the frosting and filling.
Pipe the remaining frosting around the top of the second layer.
Fill with the center with the remaining cherry pie filling.

Notes

Do not use the ingredients listed on the box in addition to the ingredients in the recipe, just follow the recipe!
You can use any frosting you like, we prefer it with Ermine frosting, it isn’t as sweet as others.
Use any pie filling flavor you like. The darker ones like cherry, strawberry, blackberry, and blueberry are the best for contrasting against the white cake.

STORING

This cake can be stored at room temperature for up to 3 days and in the refrigerator for up to 5 days. To keep the cake fresh, use a cake plate with a dome, or wrap with plastic wrap. Plastic wrap is going to stick to the frosting and pie filling.
To freeze, slice cakes into individual slices and freeze. Once frozen, wrap each piece tightly in plastic wrap or place into a freezer baggies. Place wrapped cake slices into an airtight freezer container. Use within 3 months.
To thaw, remove the cake slices from the container and wrapping before thawing.

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