White Forest Cake - Bake from Scratch

      In this whimsical interpretation of Black Forest cake, delicate vanilla cake layers are filled with fresh cherry filling and coated in smooth Swiss meringue buttercream. Light, sophisticated, and decadent, the rich flavor of Plugrà® European Style Butter is evident in every bite.

      **Yields 1 (8-inch) cake**

      - 1 cup (227 grams) Plugrà® European Style Unsalted Butter, softened

      - 2 3/4 cups (550 grams) granulated sugar, divided

      - 1/3 cup (75 grams) neutral oil

      - 5 large egg whites (150 grams), at room temperature

      - 1 tablespoon (13 grams) vanilla extract

      - 4 1/4 cups (531 grams) all-purpose flour

      - 2 1/2 teaspoons (13 grams) baking powder

      - 1 1/4 teaspoons (4 grams) kosher salt

      - 1 cup (240 grams) whole milk, at room temperature

      - 1/2 cup (120 grams) sour cream, at room temperature

      - 1/4 cup (60 grams) hot water (120°F/49°C to 130°F/54°C)

      - Vanilla Swiss Meringue Buttercream (recipe follows)

      - Cherry Compote (recipe follows)

      - Garnish: fresh cherries

      **Instructions:**

      1. Preheat the oven to 325°F (170°C). Prepare 3 (8-inch) round cake pans by spraying them with baking spray containing flour and lining the bottoms with parchment paper.

      2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, 2 1/2 cups (500 grams) of sugar, and oil on medium speed until light and fluffy, about 3 to 4 minutes, pausing to scrape down the sides of the bowl. Add the egg whites one at a time, mixing well after each addition. Incorporate the vanilla extract.

      3. In a medium bowl, combine the flour, baking powder, and salt using a whisk. In a separate small bowl, whisk together the milk and sour cream. With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with the milk mixture, starting and concluding with the flour mixture, mixing just until combined after each addition. Evenly distribute the batter among the prepared pans (approximately 2 3/4 cups or 620 grams each) and smooth the tops with a small offset spatula. Firmly tap the pans on a kitchen towel-covered counter 3 to 4 times to eliminate any air bubbles.

      4. Bake until the cakes are golden brown and a toothpick inserted into the center comes out clean, around 35 to 40 minutes. Allow the cakes to cool in the pans for 10 minutes. Then, remove from the pans and let them cool completely on wire racks.

      5. In a small bowl, whisk together 1/4 cup (60 grams) of hot water and the remaining 1/4 cup (50 grams) of sugar until the sugar dissolves.

      6. If desired, level the cooled cake layers. Brush the simple syrup onto the cake layers. Place one cooled layer on a serving plate.

      7. Transfer 1 1/2 cups (280 grams) of Vanilla Swiss Meringue Buttercream into a pastry bag fitted with a large basket weave piping tip (Ateco #790). Spoon half of the Cherry Compote (about 1 1/2 cups or 385 grams) onto the center of the cake layer, spreading it gently to within 1/2 inch of the edges. Place the second cake layer on top of the compote and repeat this process with the remaining compote. Finish with the last cake layer, placing it bottom side up. Apply a thin layer of buttercream on the top and sides of the cake to create a crumb coat. Freeze the cake for 15 minutes.

      8. Once chilled, spread the remaining buttercream over the top and sides of the cake. Decorate with buttercream from the pastry bag as desired. Garnish with fresh cherries if preferred. Cover and refrigerate for up to 3 days.

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      **Vanilla Swiss Meringue Buttercream**

      **Yields 6 cups**

      1. In the heatproof bowl of a stand mixer, combine the egg whites, sugar, and salt over a saucepan of simmering water, whisking constantly until the sugar melts and an instant-read thermometer reads 160°F (70°C). Return the bowl to the stand mixer and, using the whisk attachment, beat on high speed until the mixture is white and fluffy, about 8 to 10 minutes.

      2. With the mixer on medium speed, add the butter one cube at a time, mixing until incorporated after each addition. (The mixture may appear curdled; continue mixing.) Add