White Forest Cake Recipe: White Chocolate and Cherry Cake

Black Forest vs. White Forest

Traditional Black Forest Cake is known for its use of kirsch, a cherry brandy originating from Germany’s Black Forest region. The main difference between Black Forest and White Forest is the cake base: Black Forest layers chocolate cake, while White Forest layers a white or vanilla chocolate cake. Both versions typically include cherry filling and whipped cream. This White Forest uses white chocolate folded into the batter for a rich, delicate flavor.

A Cake for Every Occasion

This cake is versatile: it works as an everyday treat, a holiday centerpiece, an Easter dessert, or a birthday cake. You can bake it as a layered round cake, a sheet cake, or as cupcakes. The recipe scales easily and adapts well to different formats and occasions.

Equipment

• Electric mixer (stand or hand mixer) — creaming butter and sugar benefits from steady power.
• Medium saucepan — for cooking the cherry filling.
• Kitchen scale — accurate measurements make a big difference in baking. If you don’t have one, use measuring cups and spoons carefully.

Ingredients

Full ingredient amounts and a printable recipe are provided below in the recipe card. Photos show the main components.

For the Vanilla White Chocolate Cake

• Unbleached all-purpose flour — if using bleached flour, increase heavy cream by 2 tablespoons (30 ml).
• Baking powder and a pinch of salt.
• Unsalted butter and vegetable oil — butter for flavor, oil for extra moistness.
• Granulated sugar.
• Heavy cream and full-fat sour cream.
• Vanilla extract.
• Large eggs.
• Chopped white chocolate — use real white chocolate that lists cocoa butter in the ingredients.

Cherry Filling

• Cherries — fresh, frozen, or canned (pitted).
• Granulated sugar — sweetens and helps thicken the filling.
• Lemon juice — balances sweetness and helps retain cherry structure.
• Cornstarch — for light thickening.
• Kirsch or cherry syrup — optional, but traditional for a Black/White Forest flavor.

Stabilized Whipping Cream

• Heavy whipping cream.
• Powdered sugar.
• Dry milk powder or cream of tartar — to stabilize the whipped cream so it holds up longer.

For a deeper, caramel-like note in the cream, consider adding a small amount of brown milk powder if you have it.

Substitutions

• Swap heavy cream with full-fat sour cream and omit the vinegar.
• Use store-bought cherry pie filling to save time.
• Frost with white chocolate ganache instead of whipped cream if you prefer a richer finish.

Variations

• Sheet cake: bake the batter in a 9×13-inch pan for 30–35 minutes. Top with cherry filling and whipped cream.
• Cupcakes: fill liners two-thirds full and bake 15–18 minutes. Fill centers with cherry filling and pipe whipped cream.
• Gluten-free: use a 1:1 gluten-free flour blend in place of all-purpose flour.

How to Make White Forest Cake

Plan ahead: make the cherry filling first so it can cool, and prepare the whipped cream close to assembly time. Below are the key steps in concise form.

Baking the Cake

Preheat the oven to 340°F (170°C). Grease and line the bottoms of three 6-inch pans or two 7–8-inch pans with parchment.

1. Whisk together flour, baking powder, and salt.
2. Combine heavy cream, sour cream, and vanilla in a measuring cup.
3. Cream butter and sugar in a mixer 3–4 minutes until light. Slowly add the oil while mixing.
4. Add eggs one at a time, scraping the bowl between additions.
5. On low speed, alternate adding the dry mixture and the cream mixture in three additions, beginning and ending with dry ingredients.
6. Fold in the chopped white chocolate by hand with a rubber spatula.
7. Divide batter among pans and bake until a toothpick shows a few moist crumbs: about 28–32 minutes for 6-inch pans or 22–25 minutes for 8-inch pans.
8. Cool in the pans 10–15 minutes, then invert to finish cooling completely.

Cherry Filling

1. Place cherries and lemon juice in a medium saucepan.
2. Toss sugar and cornstarch together to avoid lumps, then add to the cherries and stir to combine.
3. Cook over medium heat until it begins to boil, then reduce to medium-low and simmer 10–15 minutes until slightly thickened. Remove from heat and stir in kirsch if using.
4. Transfer to an airtight container and chill until ready to use.

Stabilized Whipped Cream

Make the cream as close to assembly time as possible and refrigerate it if you’re not using it immediately. Chill the mixing bowl and whisk for best results.

1. Pour heavy cream into a chilled bowl, add dry milk powder (or cream of tartar) and powdered sugar.
2. Start whipping on low and gradually increase to high until the cream holds stiff peaks. Use immediately or store airtight in the refrigerator.

Assembling and Decorating

Bring the cake layers and cherry filling to room temperature before assembling; keep the whipped cream as cold as possible while working.

1. Place the first cake layer on your serving plate. Pipe a ring of whipped cream around the edge to create a barrier.
2. Fill the center with cherry filling and repeat with remaining layers.
3. Frost the top and sides with the remaining whipped cream. Decorate with fresh cherries, white chocolate shavings, or curls.

Expert Tips

• Use room-temperature ingredients for better mixing and texture.
• Chill the mixing bowl and whisk before whipping cream to improve volume.
• You can assemble the cake from frozen layers, but bring them to room temperature before frosting for a smooth finish.
• Extra cherry filling can be pureed and used in other desserts or as a sauce.
• If slicing pushes out the whipped cream, keep slices simple or consider a sturdier frosting like ganache or buttercream for transport or display.
• To prepare ahead: freeze layers and assemble when needed; transfer the finished cake to the refrigerator and slice when serving.

Storing

Once assembled, refrigerate the cake within two hours and consume within three days for best quality. Storage before assembly:

• Unfrosted cake layers: cover at room temperature for up to one day, or wrap and freeze for up to one month.
• Cherry filling: store in an airtight container in the refrigerator for up to five days.

More Cherry Recipes

Try other cherry-forward bakes such as cherry olive oil cake, cherry frangipane galette, fresh cherry mini pies, or cherry hand pies for more seasonal inspiration.

Did You Try This Recipe?

If you make this White Forest Cake, please leave a rating and a comment in the recipe notes. Your feedback and questions are very helpful and much appreciated.

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