White Forest Cake Recipe

Introduction

White Forest Cake is a beautiful twist on the classic Black Forest, featuring layers of tender white cake paired with a luscious cherry filling and creamy white chocolate frosting. This elegant dessert is perfect for special occasions or when you want to impress with a stunning homemade cake.

Ingredients

• 3 1/2 cups cake flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 3/4 cup unsalted butter (room temperature)
• 1/4 cup oil (canola or vegetable)
• 1 1/2 cups white granulated sugar
• 3/4 cup sour cream (room temperature)
• 1 tbsp pure vanilla extract
• 5 egg whites (room temperature)
• 1 cup buttermilk (room temperature)
• 1 lb cherries (fresh or frozen)
• 1/2 cup white granulated sugar
• 1 tbsp cornstarch
• 1 tbsp water
• 1/4 tsp almond extract
• 2 cups unsalted butter (room temperature)
• 8 oz cream cheese (room temperature)
• 8 oz white chocolate bars (about 2 bars, Lindt recommended)
• 5 cups powdered sugar (sifted)
• 1 tsp pure vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F. Spray three 8-inch cake pans with nonstick baking spray. Line the bottoms with parchment paper circles and spray again to prevent sticking.
2. Step 2: In a medium bowl, sift the cake flour, then add baking powder, baking soda, and salt. Set this dry mixture aside.
3. Step 3: Using a mixer, beat the butter, oil, and 1 1/2 cups sugar on high speed for about 2 minutes until pale and fluffy.
4. Step 4: Add the sour cream, vanilla extract, and egg whites to the batter. Mix on medium speed until fully combined.
5. Step 5: Gradually add the dry ingredients and buttermilk to the batter. Mix on low speed until just combined, being careful not to overmix.
6. Step 6: Scrape the bowl with a rubber spatula to ensure everything is incorporated. Divide the batter evenly among the three prepared cake pans.
7. Step 7: Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes rest in their pans for 10 minutes.
8. Step 8: Transfer the cakes to a cooling rack and let them cool completely.
9. Step 9: For the cherry filling, if using fresh cherries, pit them. In a saucepan over medium heat, combine cherries, 1/2 cup sugar, cornstarch, water, and almond extract.
10. Step 10: Cook, stirring occasionally, until the cherries soften and release juice. Mash the cherries with a potato masher and continue cooking until the mixture thickens, about 10 minutes total. Allow to cool completely.
11. Step 11: For the white chocolate frosting, sift the powdered sugar into a large bowl. Melt the white chocolate in 20-second intervals in the microwave, stirring between each until smooth.
12. Step 12: Beat the 2 cups butter on high speed for 2 minutes until pale and fluffy. Add the cream cheese and beat for 1 more minute, scraping the bowl to remove lumps.
13. Step 13: Mix in the melted white chocolate on high speed. Add the powdered sugar in two parts, mixing on low speed after each addition. Stir in vanilla extract and beat on high until creamy.
14. Step 14: Trim any domes from the cooled cake layers with a serrated knife. Place a small amount of frosting on your decorating board to stabilize the cake.
15. Step 15: Place the first cake layer on the board. Spread about 3/4 cup frosting evenly over the layer. Pipe a border of frosting around the edge to contain the filling, then spread half of the cherry filling inside the border.
16. Step 16: Repeat layering with the second cake and remaining cherry filling. Place the final layer upside down (bottom side up) on top.
17. Step 17: Use frosting to fill any cracks on the sides of the cake. If filling spills out, cover with frosting and freeze for 15 minutes to set.
18. Step 18: Apply a thin crumb coat of frosting over the entire cake and freeze for 10 minutes to lock crumbs in place.
19. Step 19: Frost the cake smoothly with the remaining frosting. For decoration, pipe swirls with a Wilton 1M tip and top with extra cherries if desired. Keep the cake chilled or freeze to set the frosting firmly before serving.

Tips & Variations

• Use high-quality white chocolate for a smooth, rich frosting flavor.
• Frozen cherries work well, just thaw and drain excess liquid before cooking.
• For extra cherry flavor, soak cake layers with cherry syrup or cherry liqueur before frosting.
• To ensure even layers, weigh the batter equally among pans.
• Freeze the cake for 10-15 minutes after crumb coating to make a smoother final frost.

Storage

Store the White Forest Cake covered in the refrigerator for up to 3 days. Because of the cream cheese frosting and fresh cherries, refrigeration is important. Before serving, let it sit at room temperature for about 20 minutes for best texture. Leftover cake can be frozen for up to 1 month; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the cherry filling and frosting a day ahead. Assemble the cake on the day you plan to serve it for the freshest taste and best texture.

Can I substitute cream cheese in the frosting?

The cream cheese adds a nice tang and creaminess to the frosting, but you can omit it and use all butter for a sweeter, classic white chocolate buttercream. Keep in mind the texture and flavor will be slightly different.

White Forest Cake Recipe

Print Recipe

★★★★★

4.7 from 134 reviews

This White Forest Cake is a delightful twist on the classic Black Forest cake, featuring layers of moist white cake, a luscious cherry filling, and a creamy white chocolate frosting. Perfect for special occasions, this cake balances sweet cherries with smooth white chocolate and fluffy frosting for an elegant and delicious dessert.

• Author: Tara
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

White Cake

• 3 1/2 cups Cake flour
• 2 tsp Baking powder
• 1 tsp Baking soda
• 1 tsp Salt
• 3/4 cup Unsalted butter (room temperature)
• 1/4 cup Oil (canola or vegetable oil)
• 1 1/2 cups White granulated sugar
• 3/4 cup Sour cream (room temperature)
• 1 TBSP Pure vanilla extract
• 5 Egg whites (room temperature)
• 1 cup Buttermilk (room temperature)

Cherry Filling

• 1 lb Cherries (fresh or frozen, pitted if fresh)
• 1/2 cup White granulated sugar
• 1 TBSP Cornstarch
• 1 TBSP Water
• 1/4 tsp Almond extract

White Chocolate Frosting

• 2 cups Unsalted butter (room temperature)
• 8 oz Cream cheese (room temperature)
• 8 oz White chocolate bars (2 bars Lindt chocolate)
• 5 cups Powdered sugar (sifted)
• 1 tsp Pure vanilla extract

Instructions

1. Prepare Cake Pans: Preheat the oven to 350°F. Spray three 8-inch cake pans with nonstick baking spray. Line the bottoms with 8-inch parchment paper circles and spray again to ensure easy release.
2. Mix Dry Ingredients: In a medium bowl, sift the cake flour, then add baking powder, baking soda, and salt. Set aside.
3. Beat Butter, Oil, and Sugar: Using a mixer, beat the unsalted butter, canola or vegetable oil, and white granulated sugar on high speed for about 2 minutes until the mixture becomes pale and fluffy.
4. Add Wet Ingredients: Add the sour cream, vanilla extract, and egg whites to the butter mixture. Mix on medium speed until fully combined.
5. Combine Dry and Wet Ingredients: Add the dry ingredients alternating with the buttermilk, mixing on low speed until just combined to avoid overmixing which can make the cake dense.
6. Pour Batter and Bake: Scrape the bowl with a rubber spatula to incorporate all ingredients. Evenly pour the batter into the three prepared cake pans. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
7. Cool Cakes: Let the cakes sit in the pans for 10 minutes to settle, then transfer to a wire rack to cool completely before frosting.
8. Make Cherry Filling: If using fresh cherries, pit them. In a medium saucepan over medium heat, combine cherries, sugar, cornstarch, water, and almond extract. Heat until cherries release juice and soften, then mash them with a potato masher. Continue heating until the filling thickens to about 1 1/2 cups, which takes about 10 minutes. Transfer to a bowl and allow to cool completely.
9. Prepare Frosting Ingredients: Sift the powdered sugar into a large bowl. Melt white chocolate bars by heating in 20-second intervals in the microwave, stirring well between each until smooth.
10. Beat Butter and Cream Cheese: Using a mixer, beat the unsalted butter on high speed for about 2 minutes until pale and fluffy. Add cream cheese and beat for an additional minute, scraping the bowl to remove lumps.
11. Incorporate White Chocolate and Sugar: Add the melted white chocolate to the butter mixture and beat on high until incorporated. Add half the powdered sugar and mix on low speed, then add the remaining powdered sugar and mix until combined. Add vanilla extract and beat on high until the frosting is creamy and smooth.
12. Assemble Cake: Level the cakes with a serrated knife to remove any uneven domes. Place a small dollop of frosting on the cake board to secure the bottom layer. Spread 3/4 cup frosting on the first cake layer and pipe a border around the edges. Spread half of the cooled cherry filling within the border.
13. Add Second Layer and Filling: Place the second cake layer on top and repeat frosting and cherry filling placement as with the first layer. Cover with the last cake layer upside down so the flat side is up.
14. Fill Cracks and Chill: Fill any cracks in the sides of the cake with frosting. If cherry filling spills out, cover the area with frosting and freeze for 15 minutes to set. Then apply a thin crumb coat of frosting around the entire cake and freeze for an additional 10 minutes to lock in crumbs.
15. Final Frosting and Decoration: Finish frosting the cake with a thick, even layer using a piping bag fitted with a Wilton 1M tip. Decorate the top with additional fresh or maraschino cherries. Freeze the completed cake for optimal firmness before serving.

Notes

• Ensure all ingredients including butter, sour cream, egg whites, and buttermilk are at room temperature to achieve the best cake texture.
• Using parchment paper in the cake pans helps prevent sticking and makes cake removal easier.
• Be careful not to overmix the batter after adding the dry ingredients to keep the cake light and fluffy.
• The cherry filling can be made ahead and stored in the refrigerator if desired.
• If white chocolate bars are not available, high-quality white chocolate chips can be substituted, though bars melt more smoothly.
• Freeze the cake stages as instructed to make frosting easier and cleaner, especially when working with crumb coats.
• This cake can be served slightly chilled or at room temperature for best flavor and texture.

Keywords: white forest cake, white chocolate cake, cherry filling, white chocolate frosting, layered cake, dessert recipe