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White Forest Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/white-forest-cake-recipe/