Name: White Forest Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: American
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 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); 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; 2 cups Unsalted butter (room temperature); 8 oz Cream cheese (room temperature); 8 oz White chocolate bars (2 bars, Lindt recommended); 5 cups Powdered sugar (sifted); 1 tsp Pure vanilla extract

Jump to Recipe

Introduction

The White Forest Cake is a delightful twist on the classic Black Forest, featuring layers of tender white cake, luscious cherry filling, and creamy white chocolate frosting. This elegant dessert is perfect for celebrations or whenever you crave a sophisticated sweet treat.

A slice of three-layer light yellow sponge cake sits on a white scalloped plate, each layer separated by thick dark purple and bright red cherry filling mixed with creamy white frosting. The top layer is covered in smooth white frosting with a small cluster of fresh dark cherries with stems on the side. A silver fork with some crumbs and cherry filling rests near the bottom edge of the plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 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)
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 (approx. 2 bars, Lindt recommended)
5 cups Powdered sugar (sifted)
1 tsp Pure vanilla extract

Instructions

Step 1: Preheat your oven to 350°F. Prepare three 8-inch cake pans by spraying them with nonstick spray, lining the bottoms with parchment paper circles, and spraying again.
Step 2: In a medium bowl, sift the cake flour. Add the baking powder, baking soda, and salt. Set this dry mixture aside.
Step 3: Using a mixer on high speed, beat the butter, oil, and 1 1/2 cups sugar for about 2 minutes until pale and fluffy.
Step 4: Add sour cream, vanilla extract, and egg whites to the butter mixture. Mix on medium speed until well combined.
Step 5: Add the dry ingredients and buttermilk alternately to the wet mixture, mixing on low speed until just combined. Scrape the bowl with a rubber spatula to ensure even mixing.
Step 6: Pour the batter evenly into the prepared pans. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 8: For the cherry filling, if using fresh cherries, pit them first. In a saucepan over medium heat, combine cherries, 1/2 cup sugar, cornstarch, water, and almond extract.
Step 9: Cook until the cherries release their juice and soften. Mash them gently with a potato masher and continue heating until the mixture thickens, about 10 minutes. Remove from heat and cool completely.
Step 10: To make the white chocolate frosting, sift the powdered sugar into a large bowl. Melt the white chocolate in 20-second intervals, stirring between each, until smooth.
Step 11: Beat butter on high speed for 2 minutes until pale and fluffy. Add cream cheese and beat for another minute, scraping sides to remove lumps.
Step 12: Mix in melted white chocolate. Add powdered sugar in two additions, mixing on low speed after each. Stir in vanilla extract and beat on high until creamy.
Step 13: Level the cakes by trimming any domed tops with a serrated knife. Place a small amount of frosting on your cake board to secure the first layer.
Step 14: Spread about 3/4 cup frosting over the first layer, pipe a frosting border around the edges, then spread half of the cherry filling on top.
Step 15: Repeat the frosting and cherry filling with the second layer. Place the third layer upside down on top.
Step 16: Fill cracks on the cake sides with frosting. If cherry filling seeps out, cover it with frosting and freeze the cake for 15 minutes to set.
Step 17: Apply a thin crumb coat of frosting all over the cake. Freeze for 10 minutes to lock in crumbs.
Step 18: Finish frosting the cake smoothly. Use a piping tip like Wilton 1M to decorate the top. Add extra cherries for garnish and freeze for another 10 minutes before serving.

Tips & Variations

For extra flavor, soak the cake layers with a cherry or almond syrup before frosting.
If fresh cherries are unavailable, frozen cherries work well; just thaw and drain excess liquid.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives and use a suitable white chocolate.
Chilling the cake between frosting layers helps achieve a cleaner finish.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep it fresh. Before serving, let it sit at room temperature for about 30 minutes for best texture. Leftover cake can be frozen for up to 2 months; wrap tightly and thaw overnight in the refrigerator.

How to Serve

A slice of three-layer vanilla cake is shown on a white scalloped plate with a white marbled background. The bottom and top layers are light golden vanilla sponge, soft and airy in texture, with two middle layers filled with dark purple cherry jam mixed with a creamy white frosting, creating a swirled effect. The top of the cake is covered with a thick layer of smooth white frosting, and two fresh dark cherries with stems rest on the upper left edge of the slice. A silver fork with cake crumbs and cherry filling is placed in the bottom right corner of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cherry filling ahead of time?

Yes, the cherry filling can be made up to 3 days in advance. Store it in an airtight container in the refrigerator and bring to room temperature before assembling the cake.

What can I use instead of buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using in the recipe.