White Forest Cake Recipe

Introduction

White Forest Cake is a delightful twist on the classic Black Forest, featuring layers of tender white cake, sweet cherry filling, and creamy white chocolate frosting. This elegant dessert is perfect for special occasions or whenever you want to impress your guests with something unique and delicious.

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 (about 2 bars, such as Lindt white chocolate)
• 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.
2. Step 2: In a medium bowl, sift the cake flour. Add the baking powder, baking soda, and salt. Set aside.
3. Step 3: Using a mixer, beat the butter, oil, and white sugar on high speed for 2 minutes until pale.
4. Step 4: Add sour cream, vanilla extract, and egg whites to the butter mixture. Mix on medium speed until combined.
5. Step 5: Add the dry ingredients and buttermilk alternately, mixing on low speed until just combined. Scrape the bowl with a rubber spatula.
6. Step 6: Pour the batter evenly into the three prepared pans. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
8. Step 8: For the cherry filling, pit the cherries if fresh. In a saucepan over medium heat, combine cherries, 1/2 cup sugar, cornstarch, water, and almond extract.
9. Step 9: Cook, stirring occasionally, until juices separate and cherries soften. Mash the cherries with a potato masher and continue heating until thickened, about 10 minutes. Cool completely.
10. Step 10: For the frosting, sift the powdered sugar into a large bowl. Melt the white chocolate by heating in 20-second intervals in the microwave, stirring between intervals until smooth.
11. Step 11: Beat the butter on high speed for 2 minutes until pale and fluffy. Add cream cheese and beat for 1 minute more. Scrape the bowl to remove lumps.
12. Step 12: Mix in the melted white chocolate on high speed until combined. Add powdered sugar in two parts, mixing on low speed until incorporated. Add vanilla extract and beat on high until creamy.
13. Step 13: Trim any domed cake tops with a serrated knife. Place a small dollop of frosting on your cake board to secure the first layer.
14. Step 14: Place the first cake layer on the board. Spread about 3/4 cup frosting evenly over the cake, pipe a border of frosting around the edges, then spread half of the cherry filling inside the border.
15. Step 15: Add the second cake layer and repeat spreading frosting and cherry filling.
16. Step 16: Place the final cake layer on top upside down. Fill cake side cracks with frosting. If the filling spills out, cover with frosting and freeze for 15 minutes to set.
17. Step 17: Apply a thin crumb coat layer of frosting all over the cake. Freeze for 10 minutes to lock the crumbs in.
18. Step 18: Frost the cake with the remaining frosting. Pipe decorative swirls if desired and top with extra cherries. Freeze to set.

Tips & Variations

• Use fresh cherries when in season for the best flavor, but frozen cherries also work well once thawed and drained.
• Make sure all dairy ingredients are at room temperature to ensure a smooth batter and frosting.
• For an alcohol twist, add a tablespoon of kirsch or cherry brandy to the cherry filling.
• White chocolate frosting can be made ahead and refrigerated; bring to room temperature and re-whip before using.

Storage

Store the White Forest Cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. Leftover cake can be frozen tightly wrapped for up to 2 months; thaw overnight in the refrigerator and finish at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries for the filling?

Yes, frozen cherries can be used directly. Thaw them first and drain any excess liquid before cooking to prevent a too watery filling.

How do I prevent my cake from drying out?

Make sure not to over-bake the cake layers and keep them wrapped or covered tightly after cooling. The frosting and cherry filling also help keep the cake moist.

White Forest Cake Recipe

Print Recipe

★★★★★

4.9 from 68 reviews

This White Forest Cake is a luscious layered dessert combining fluffy white cake, rich white chocolate cream cheese frosting, and a sweet cherry filling. The moist cake layers are balanced with a velvety white chocolate frosting and tart-sweet cherry filling, making it an elegant treat perfect for celebrations or special occasions.

• Author: Dylan
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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)
• 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
• 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 parchment paper circles and spray again to ensure easy release.
2. Mix Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: Using a mixer, beat the unsalted butter, oil, and granulated sugar on high speed for 2 minutes until the mixture is pale and fluffy.
4. Add Wet Ingredients: Mix in the sour cream, vanilla extract, and egg whites on medium speed until fully combined.
5. Combine Mixtures: Gradually add the sifted dry ingredients and buttermilk to the batter. Mix on low speed just until everything is incorporated, being careful not to overmix.
6. Distribute Batter: Remove the bowl from the mixer. Use a rubber spatula to scrape down the sides. Pour the batter evenly among the three prepared cake pans.
7. Bake Cake Layers: Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
8. Cool Cake: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. Make Cherry Filling: In a medium saucepan over medium heat, combine cherries, sugar, cornstarch, water, and almond extract. Cook until cherries release their juice and soften, about 10 minutes. Mash the cherries lightly and cook until filling thickens. Remove from heat and cool completely.
10. Prepare White Chocolate: Melt white chocolate bars in a heat-safe bowl using 20-second intervals in the microwave, stirring between each interval until smooth and fully melted.
11. Make Frosting: In a large bowl, sift powdered sugar and set aside. Beat unsalted butter on high speed for 2 minutes until pale and fluffy. Add cream cheese and beat for another minute until smooth. Pour in melted white chocolate and mix on high until combined. Gradually add powdered sugar in two additions, mixing first on low speed then to combine fully. Beat in vanilla extract on high speed until creamy and smooth.
12. Assemble Cake: Trim any domed tops from the cake layers using a serrated knife for even stacking. Place a small amount of frosting on the board to secure the first layer.
13. Layer and Frost: Place the first cake layer on the board and spread 3/4 cup of frosting evenly over it. Pipe a border of frosting around the edges and spread half of the cherry filling on top. Repeat with the second layer. Place the third layer upside down (bottom side up) on top.
14. Fill and Freeze: Fill any cracks on the sides with frosting. Cover any filling that spills out with frosting and freeze for 15 minutes to set it.
15. Crumb Coat and Chill: Apply a thin layer of frosting all over the cake to lock in crumbs. Freeze for 10 minutes.
16. Final Frosting and Decoration: Frost the entire cake with the remaining frosting using a piping tip like Wilton 1M for decoration. Top the cake with extra cherries. For best results, freeze the assembled cake before serving to allow layers to set.

Notes

• Make sure all your ingredients are at room temperature for best mixing results and cake texture.
• Fresh or frozen cherries can be used; if frozen, thaw before cooking the filling.
• When folding in dry ingredients and buttermilk, mix gently to maintain cake fluffiness.
• Freezing the cake between frosting steps helps achieve a clean finish by preventing crumbs from mixing into the frosting.
• This cake can be stored refrigerated for up to 3 days and frozen for up to 2 weeks.
• 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 and letting it sit for 5 minutes.

Keywords: White Forest Cake, white chocolate cake, cherry filling cake, cream cheese frosting, layered cake, celebration cake, dessert recipe