White Forest Cake is a dreamy, airy celebration cake that always steals the show with its snowy vanilla layers, luscious cherry filling, billowy whipped cream, and delicate curls of white chocolate. Each slice is a joyful contrast of flavors and textures, and every bite feels like a special occasion. Whether you’re marking a milestone or simply want to treat yourself and loved ones to something extraordinary, this White Forest Cake brings a playful twist to the classic Black Forest, with its signature white chocolate and vibrant fruit. This is one dessert guaranteed to become the highlight of any gathering!

Ingredients You’ll Need

A gorgeous White Forest Cake relies on good ingredients, but nothing here is complicated or fancy. Each component shines in its own way, lending texture, flavor, or color, and together they build up to pure dessert magic.

All-purpose flour: The sturdy yet tender structure of the cake begins here, ensuring the perfect balance of softness and strength.
Baking powder & baking soda: This dynamic duo guarantees lofty, fluffy layers with a beautiful crumb.
Salt: A pinch brings out every sweet, creamy, and fruity note in the cake.
Unsalted butter (softened): For richness and that classic, buttery flavor—make sure it’s at room temperature for easy creaming.
Granulated sugar: Sweetens the cake and helps keep it moist.
Egg whites: Only the whites go into the batter for a tender, snowy-white cake that’s stunning to slice.
Vanilla extract: The lovely background note that lifts the cake’s flavor without overpowering the cherries or chocolate.
Almond extract: Just a small splash takes the cake from simple to sophisticated with its gently nutty, aromatic quality.
Buttermilk: Adds tang and moisture, helping keep the layers light and impossibly soft.
Canned or jarred sour cherries (drained): The star of the filling—these bring juicy tartness that perfectly balances the whipped cream.
Cherry juice or syrup: Pairs with the cherries to create a glossy, thickened compote for layering.
Cornstarch: Binds the cherry filling, making each layer neat and jammy instead of runny.
Sugar: Softens the tart cherries and enhances their flavor.
Heavy whipping cream: Fresh whipped cream is the signature frosting for this cake, dreamy and light.
Powdered sugar: Sweetens and stabilizes the whipped cream just enough.
White chocolate curls or shavings: These melt-in-the-mouth flakes add creamy sweetness and stunning visual appeal.
Additional cherries: For the perfect crowning touch, choose fresh, jarred, or even maraschino as a sweet flourish.

How to Make White Forest Cake

Step 1: Prepare and Bake the Cake Layers

Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans—don’t skip the flouring, as it makes removal a breeze. In one bowl, whisk your dry ingredients (flour, baking powder, baking soda, salt), and in another, beat the butter and sugar until they’re pale and fluffy like sweet clouds. Gradually add the egg whites, one at a time, really whipping in air. Stir in the vanilla and almond extracts for that heavenly aroma. Now, alternately add the flour mixture and buttermilk, beginning and ending with flour; this method keeps the crumb light. Divide your batter between the pans and bake for 25 to 28 minutes, just until a toothpick comes out mostly clean but still a tad moist (no dry cakes on our watch!). Let the layers cool completely so they slice beautifully later.

Step 2: Make the Cherry Filling

While the cakes are cooling, it’s cherry magic time. In a small saucepan, combine the cherry juice (or syrup), sugar, and cornstarch, then bring it to a simmer over medium heat. Stir constantly—you’ll see the mixture turn glossy and thick, just like pie filling. Off the heat, gently stir in the drained cherries, then let everything cool to room temperature. This fruity filling is the vibrant heart of your White Forest Cake, so give it a taste and tweak the sweetness if you like.

Step 3: Whip the Cream

Whipping cream may sound fancy, but it’s one of the most satisfying parts! Use a deeply chilled bowl and beaters for the best volume. Whip together the heavy cream, powdered sugar, and vanilla extract until magnificent, soft peaks form—stiff but not over-whipped. This creamy blanket will fill and frost your cake, giving it that classic, cloud-like finish.

Step 4: Assemble the White Forest Cake

Once the cake layers are completely cool, carefully slice each in half horizontally so you have four delightful, thin rounds (a big serrated knife works great). Place the first layer on your serving plate, spread a generous spoonful of cherry filling, then dollop on a thick swoop of whipped cream. Repeat, layering cake, cherry, and cream, finishing with the final cake round on top. Swipe a coat of whipped cream all around the sides and top, smoothing it out with a spatula—don’t stress about perfection, the rustic look is charming!

Step 5: Decorate and Chill

Now comes the fun and flourish: pile on those white chocolate curls and scatter a handful of luscious cherries up top. The curls look best when you make them yourself (just run a veggie peeler down a white chocolate bar), but store-bought work well, too. Pop your creation in the fridge for at least an hour so everything sets up and slices cleanly. The anticipation is real!

How to Serve White Forest Cake

Garnishes

Fresh cherries make a bold, juicy statement when scattered across the snowy surface, while white chocolate curls add that irresistible, creamy touch that demands a celebratory cheer. For a playful sparkle, you can even shower on a little edible glitter or silver dragées—this is White Forest Cake, after all: go a little extra if you want!

Side Dishes

Since this cake is indulgent and rich, something light and simple pairs best. Offer strong coffee or a bold black tea to counterpoint the sweetness, or serve with a bowl of fresh mixed berries if you want to keep the theme fruity and bright.

Creative Ways to Present

Let your imagination run wild! Try assembling the cake in individual mason jars for a picnic, turn it into elegant, layered parfaits for parties, or serve slightly chilled slices on vintage plates for that enchanting, old-world patisserie charm. However you cut and display your White Forest Cake, it’s bound to make jaws drop.

Make Ahead and Storage

Storing Leftovers

Once assembled, keep the cake tightly covered in the refrigerator, where it will stay fresh and delicious for up to three days. The whipped cream keeps the layers moist, and the flavors actually deepen over time, making sneaky fridge raids totally justified!

Freezing

For longer keeping, tightly wrap individual cake slices (or even unfilled cake layers) in plastic wrap and foil, then freeze for up to two months. When you’re ready for a slice of White Forest Cake bliss, let it thaw in the refrigerator overnight so it stays creamy and luscious.

Reheating

While White Forest Cake is incredible served chilled, if you’ve got cake layers stored in the freezer, let them come to room temperature before assembling. If you simply love a slightly softer cake, let your slice sit at room temperature for about 15 minutes before digging in—just don’t microwave, as the whipped cream frosting won’t appreciate the heat!

FAQs

Can I use fresh cherries instead of canned or jarred?

Absolutely—fresh cherries, especially sour ones, are heavenly in the summer. Just pit and chop them, and add extra sugar to taste if they’re very tart. You’ll need to add a bit more cherry juice or water when cooking so the filling remains saucy.

Is there a way to make this cake gluten-free?

Yes! Substitute your favorite gluten-free all-purpose flour blend in a 1:1 ratio. Make sure it contains xanthan gum for structure, and keep an eye on the baking time, as gluten-free cakes can sometimes bake a bit quicker.

Can I make the White Forest Cake in advance?

You sure can! Bake the cake layers a day ahead and store them tightly wrapped at room temperature, or prepare the cherry filling up to three days before and refrigerate. Just leave the assembly and whipped cream for the day you’re serving to keep everything at its freshest.

What’s the best way to get perfect white chocolate curls?

Use a room-temperature white chocolate bar (not chips), and drag a vegetable peeler lengthwise for long curls or across the width for smaller shavings. If the chocolate is too cold and brittle, warm it gently in your hands—patience here pays off with picture-perfect decorations!

Can I use stabilized whipped cream for the frosting?

Yes, if you’re making the cake ahead or serving it in warm weather, stabilized whipped cream (add a bit of gelatin or cornstarch while whipping) is a great choice to help your frosting hold its shape longer.

Final Thoughts

Once you’ve tried making White Forest Cake, I promise it will become one of those special-occasion desserts your friends and family always request. There’s nothing quite like the combination of tender vanilla cake, bright cherries, and creamy whipped frosting—all dressed in white chocolate. So gather your ingredients, don your apron, and get ready to create a showstopper that’s sure to be loved and remembered!

White Forest Cake Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 1 hour 15 minutes (plus chilling)
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the luscious delight of a White Forest Cake, a heavenly combination of light vanilla-almond sponge, tart cherry filling, and billowy whipped cream frosting, all crowned with white chocolate curls and cherries. Perfect for any celebration or special occasion!

Ingredients

Scale

For the cake:

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter (softened)
1 1/2 cups granulated sugar
4 large egg whites
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup buttermilk

For the cherry filling:

1 1/2 cups canned or jarred sour cherries (drained)
1/3 cup cherry juice or syrup
2 tablespoons cornstarch
2 tablespoons sugar

For the whipped cream frosting:

2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

For assembly:

White chocolate curls or shavings
Additional cherries for topping

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Instructions

Make the cake: Preheat the oven. Grease and flour cake pans. Whisk dry ingredients. Beat butter and sugar. Add egg whites, extracts, buttermilk, and flour mixture. Bake and cool.
Make the cherry filling: Combine cherry juice, sugar, and cornstarch. Cook until thickened. Stir in cherries. Let cool.
Make the whipped cream: Beat cream, sugar, and vanilla until stiff peaks form.
Assemble the cake: Slice cakes, layer with cherry filling and whipped cream. Frost with whipped cream. Decorate. Chill before serving.