Introduction

White Forest Cake is a delightful twist on the classic Black Forest, featuring a light and fluffy white cake layered with sweet cherry filling and creamy white chocolate frosting. It’s perfect for any celebration or when you simply want to treat yourself to a luscious, elegant dessert.

A slice of three-layer light yellow sponge cake with two layers of dark red cherry filling in the middle is placed on a white scalloped plate. The cake is topped and frosted with creamy off-white icing, and glossy dark cherries with stems rest on the top corner of the slice. A silver fork with bits of cake and cherry filling is placed at the front of the plate. The plate sits on a white marbled surface. 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 (for cherry filling)
1 tbsp cornstarch
1 tbsp water
1/4 tsp almond extract
2 cups unsalted butter (room temperature, for frosting)
8 oz cream cheese (room temperature)
8 oz white chocolate bars (2 bars, Lindt or similar)
5 cups powdered sugar (sifted)
1 tsp pure vanilla extract (for frosting)

Instructions

Preheat and prepare 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.
Mix dry ingredients: In a medium bowl, sift the cake flour. Add the baking powder, baking soda, and salt. Set aside.
Beat wet ingredients: Using a mixer, beat the unsalted butter, oil, and sugar on high speed for 2 minutes until pale in color.
Add sour cream and egg whites: Mix in the sour cream, vanilla extract, and egg whites on medium speed until combined.
Combine dry and wet: Add the dry ingredients and buttermilk to the wet mixture. Mix on low speed until just combined. Scrape the bowl with a rubber spatula to ensure everything is mixed.
Pour batter and bake: Divide the batter evenly among the three prepared pans. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
Cool the cakes: Let the cakes sit in the pans for 10 minutes, then transfer to a cooling rack and cool completely.
Prepare 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. Cook, stirring occasionally, until the juice separates and the cherries soften. Mash the cherries gently, then continue heating until the mixture thickens (about 10 minutes). Remove from heat and cool completely.
Melt white chocolate: Place the white chocolate bars in a bowl and heat in 20-second intervals, stirring between, until fully melted.
Make frosting: Sift powdered sugar into a large bowl. Beat the butter on high speed for 2 minutes until pale and fluffy. Add cream cheese and beat for 1 minute. Scrape the bowl to remove lumps. Add melted white chocolate and mix on high until smooth. Gradually add powdered sugar in two parts, mixing well between additions. Finally, add vanilla extract and beat on high until creamy.
Trim cake layers: Use a serrated knife to level the cakes by cutting off any domed tops. Place a small dollop of frosting on your decorating board to secure the first layer.
Assemble layers: Place the first cake layer on the board and spread about 3/4 cup frosting evenly over it. Pipe a border of frosting around the edge, then spread half of the cherry filling inside the border.
Add second layer: Place the second cake layer on top and repeat the frosting and cherry filling steps.
Add final layer: Place the last cake layer on top with its bottom facing up.
Fill cracks and chill: Fill any cracks on the cake sides with frosting. If cherry filling spills out, cover with frosting, then freeze the cake for 15 minutes to set.
Crumb coat: Apply a thin layer of frosting over the entire cake to seal in crumbs. Freeze for 10 minutes.
Final frost and decorate: Frost the cake with the remaining frosting. Optionally, pipe decorative swirls with a Wilton 1M tip on top. Garnish with extra cherries and freeze for 10 minutes to set the decoration.

Tips & Variations

For a richer cherry flavor, use fresh cherries if available, but frozen cherries work well too. Just thaw and drain excess liquid before cooking.
If you don’t have buttermilk, make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.
Use high-quality white chocolate for a smooth, flavorful frosting.
To add texture, consider folding chopped toasted almonds or white chocolate shavings into the frosting.

Storage

Store the cake covered in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best texture and flavor. Leftover cake can be stored in an airtight container and frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

A slice of cake with three light yellow sponge layers separated by two layers of dark red and purple cherry filling mixed with creamy white frosting. The outside is covered with smooth white frosting, and two dark red cherries with stems sit on top at the back. The cake slice is on a white, scalloped-edge plate with a silver fork beside it that has bits of cake and filling. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers up to two days in advance. Wrap them tightly with plastic wrap and store at room temperature or in the refrigerator to keep them fresh.

Can I substitute the white chocolate frosting with regular cream cheese frosting?

Absolutely. A classic cream cheese frosting pairs well with the cherry filling and white cake, though the white chocolate frosting adds a unique sweetness and richness to the cake.