White Forest Cake - Made from Scratch

      In this fun version of Black Forest cake, delicate vanilla cake layers are filled with fresh cherry filling and covered in smooth Swiss meringue buttercream. Light, refined, and decadent, the creamy taste 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 below)

      - Cherry Compote (recipe below)

      - Garnish: fresh cherries

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

      In a separate medium bowl, whisk together the flour, baking powder, and salt. In a small bowl, mix 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 finishing with the flour mixture. Mix just until combined after each addition. Evenly distribute the batter into the prepared pans (approximately 2 3/4 cups or 620 grams in each), smoothing the tops with a small offset spatula. Firmly tap the pans on a kitchen towel-lined counter 3 to 4 times to settle the batter and eliminate any air bubbles.

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

      In another small bowl, mix 1/4 cup (60 grams) of hot water with the remaining 1/4 cup (50 grams) of sugar until the sugar is dissolved. If desired, level the cooled cake layers. Brush a simple syrup onto the cake layers. Place one cooled layer on a serving plate.

      Spoon 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, gently spreading it to within 1/2 inch of the edges. Place the second layer on top of the compote and repeat the process with the remaining compote. Top with the final cake layer, placing it upside down. Apply a thin layer of buttercream on the top and sides of the cake to form a crumb coat, then freeze the cake for 15 minutes.

      Spread the remaining buttercream over the top and sides of the cake. Decorate with the buttercream using the pastry bag as desired. If desired, garnish with cherries. Store covered in the refrigerator for up to 3 days.

      **Let us know how it turned out!**

      **Vanilla Swiss Meringue Buttercream**

      **Yields 6 cups**

      In the heatproof bowl of a stand mixer, combine the egg whites, sugar, and salt, and place it over a saucepan of simmering water, whisking continuously until the sugar dissolves and an instant-read thermometer shows 160°F (70°C). Return the bowl to the stand mixer and, using the whisk attachment, beat at high speed until the mixture is white and fluffy, about 8 to 10 minutes. With the mixer on medium speed, add the butter one cube at a time, mixing until well incorporated after each addition (the mixture may appear curdled; continue beating). Add the vanilla and beat at high speed until thick, smooth, and well blended,