Ingredients
Method
- Preheat your oven to 350 degrees F. Prepare three 9-inch cake pans by greasing them with non stick spray and lining the bottom with parchment paper. Set aside.
Cherry Sauce:
- Stir water and corn starch together in a small bowl until the starch is fully dissolved.
- If using frozen, do not thaw them. Add cherries to a medium saucepan with the sugar and kirsch. Cook over medium heat for 10-12 minutes, stirring occasionally, until the cherries have released their juices and softened.
- Re-stir the cornstarch then stir it into your cherry sauce. Cook 1 minute more, stirring constantly, until the sauce slightly thickens. It should separate and hold when you drag your finger through the sauce on the back of a wooden spoon. Transfer immediately to a shallow bowl and chill in the fridge completely before using.
White Cake:
- In a medium bowl, whisk together your flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter with a electric mixer until creamy. Add the vegetable oil and cream with the butter for 1 minute. Add the sugar and beat on high speed for 2 minutes. The mixture will be fluffy.
- Add in your egg whites slowly, beating on medium high between each addition. Add in your sour cream and vanilla. Mix in on medium low speed until just combined.
- Add half of your dry ingredients with the mixer running on low speed. Add the milk when a few streaks of flour remain, then when the milk is almost mixed in, add the remaining dry ingredients. Mix until just combined - do not overmix!
- Divide your cake batter evenly between the prepared pans. Bake the cakes for 22-26 minutes. A toothpick inserted into the center should come out with a few crumbs on it.
- Allow your cakes to cool in the pans on a wire rack for 10 minutes. Then tranfer onto cooling racks to cool completely before frosting and assembling.
Frosting:
- In a microwave safe bowl, add your chopped white chocolate and 1 cup of heavy and microwave for 30-second intervals, stirring after each, until white chocolate is melted and the mixture is smooth.
- Stir in remaining cup of heavy cream until smooth. Place in fridge to chill until cold.
- When chilled, use an electric mixer with the whisk attachment to whip the mixture until fluffy. Add in your vanilla pudding mix.
- Continue beating mixture until stiff peaks form, then use to frost cake.
Assemble your cake:
- Lay one cake layer on a parchment-lined cake stand or turntable. Top with about ½ cup of cherry filling, then with ⅔ cup of whipped cream frosting. Repeat with second layer.
- Add third layer and then add more whipped cream frosting on top and sides of cake. Top with more cherry filling and shaved white chocolate, if desired.