● Cake flour - 1 ½ cup,sifted

● Baking powder - 1 ½ Teaspoon

● Unsalted butter - ½ cup

● Vanilla extract - ½ Teaspoon

● Milk - ½ cup

● Eggs - 2 Nos

● Sugar - 1 cup

● Salt - ¼ Teaspoon

● Cherry Sauce/Cherry Jelly - 4 Tablespoons

● Whole cherries for garnish

● White chocolate shavings to garnish (As needed)

White Chocolate Ganache:

● White Chocolate 6oz

● ¼ cup Heavy Cream

For Syrup:

● Confectioner's Sugar - 2 Tablespoons

● Hot water - 3 Tablespoons

For Frosting:

● Whipping cream - 400 ml

● Confectioner's Sugar - 2 Tablespoons

Cake Preparation:

● Preheat the oven to 350 degrees F. Grease a regular cake pan and set aside.

● Combine the flour, baking powder and salt in a medium sized bowl and set aside.

● Add the butter, sugar to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes then add egg and vanilla extract into it and beat them well.

● Add flour little by little, mix into the batter and fold until it gets combined well and become smooth.

● Pour the batter into the cake pan and bake it for 30 minutes. Allow the cake to cool, then cut into three layers.

White Chocolate Ganache Preparation:

● Melt white chocolate in a double boiler or in the microwave for 1 minute. Mix the chocolate with a spatula and add a little portion of whipping cream and mix.

Frosting Preparation:

● Take the whipping cream or heavy cream with the confectioner's sugar in a bowl and beat them using an electric mixer at a medium-high speed until it gets fluffy and creamy. Keep it aside.

Sugar Syrup Preparation:

In a bowl, mix together the hot water and sugar until the sugar is dissolved. Set aside.

Decorating Cake:

1. Once the cake is cooled, level the cakes. If you need, remove the sides(brown parts) too.

2. Spread a scoop of whipped cream on the cake base. Place the first cake on your cake base(the leveled side up position).

3. Then drizzle or brush syrup generously on the top. Layer the whipped cream followed by a layer of cherry sauce or cherry jelly and chocolate ganache.

4. Cover the cherry sauce with some more whipped cream. Then place the second cake(the leveled side down position).

5. Then drizzle or brush syrup generously on the top.

6. Then coat the entire cake with whipped cream. Keep it in the freezer for 5 minutes.

7. Add some whipped cream to a star nozzle icing bag and decorate the edges of the cake. Arrange cherries on each star and sprinkle some grated white chocolate.

8. Place the cake in the refrigerator for 30 minutes minimum before serving. Enjoy the delicious white forest cake.