White forest cake contains whipped icing and white chocolate ganache on top of a creamy white cake filled with scrumptious cherry filling.
This cake is very stunning, and it is ideal for a special event or simply to indulge yourself.
Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
This cake is simple to make, but it does take some time to prepare. However, the final result is well worth it since you will have an excellent looking, handmade white forest cake.
Similar to a conventional black forest cake, except instead of chocolate, the cake is a rich white cake with a delectable cherry filling and whipped buttercream.
- Ingredient notes:
- How to make this cake:
- Tips & FAQs:
- Supplies used:
- White Forest Cake (A Moist White Cake with Cherry Filling)
- Other posts you might like:
- What are the flavors of the white forest cake?
- What is the difference between white forest and black forest cake?
- Why does Black Forest cake have cherries?
- What is the cherry called in black forest cake?
- Why is it called forest cake?
- Which is the best cake flavor?
- Is white forest cake tasty?
- What is pink forest cake?
- What is blue forest cake?
- What nationality is Black Forest cake?
Let’s have a look at some of the components in this cake. (The printed recipe card below includes a list of all ingredients.)
Frozen cherries: Frozen cherries are used in this recipe since they are more handy. This cake has a lot of stages, so starting with frozen pitted cherries is a good idea. Just make sure they’re defrosted and drained before you start.
All-purpose flour: You may use standard flour in this recipe, so there’s no need to purchase any special cake flour.
Instead of using butter, vegetable shortening is used in the cake recipe to maintain the cake moist and tender while also keeping it white in color.
Sour cream: I enjoy using sour cream in cake recipes because it adds a wonderful texture and keeps the cake moist.
Clear vanilla extract: Use this extract when you require vanilla taste but don’t want to add any color to your cake or frosting. They will stay white but will have a vanilla taste.
Egg whites: Using just egg whites will help maintain the color of this cake white.
Unsalted butter: This will be used for the whipped buttercream. It adds richness and creaminess.
Heavy cream is similar to whipping cream but not whipped cream. It’s a heavy cream that will be beaten with the other frosting components to make a lovely whipped buttercream. This will also be used to produce the white chocolate ganache.
White chocolate chips: This is optional, but the white ganache drop adds a wonderful finishing touch to the cake. It’s incredibly simple to prepare and adds a lot of flavor.
(For inquiries about ingredients and substitutions, see the FAQ section at the bottom of this page.)
How to make this cake:
Let us now discuss how to prepare a white forest cake. (Printable directions are included in the recipe card below.)
Step 1 – Make the cherry filling:
The cherry filling is prepared first. This will need to cool before assembling the cake.
In a medium saucepan, cook the cherries and sugar over medium heat. Bring to a gentle boil and lower the heat after the sugar has dissolved. You may crush the cherries slightly with a potato masher.
Cook, uncovered, for approximately 10 minutes, or until it thickens. Keep an eye on it and stir it regularly.
Next, combine the warm water and cornstarch in a small dish or shaker and well stir until there are no clumps.
When you add it to the cherry mixture, it thickens very rapidly. Remove from the heat and mix in the almond extract.
Cover it and place it in the fridge to chill while you prepare the other recipes.
Step 2 – Make the cake:
To begin, preheat the oven to 325°F and butter and flour two 8-inch round cake pans.
Mix the sour cream, milk, vanilla extract, almond emulsion, and egg whites in a mixing dish until smooth.
In a separate, bigger mixing basin, combine the flour, sugar, baking soda, baking powder, and salt.
Now, add the shortening and butter to the flour mixture in chunks, mixing after each addition. Mix until the flour resembles sand after adding all of the shortening and butter.
After that, add half of the liquid ingredients and mix, then the other half and combine again. Make cautious not to overmix as this will result in a thick and dry cake.
Pour the cake mixture into the prepared cake pans and bake for 40-45 minutes at 325 degrees F.
To test, use a toothpick. Simply slide it into the middle of each cake layer and it should come out clean or with a few moist crumbs on it.
Remove the cake layers from the oven and place them on cooling racks for approximately 10 minutes before turning them out of the pans and allowing them to cool fully on the cooling racks before assembling.
Step 3 – Make the whipped buttercream:
Check that the butter is at room temperature and the heavy cream is not too cold.
Now, in a large mixing basin, cream the butter with an electric mixer until creamy.
Next, sift the confectioners’ sugar and combine it with the butter, vanilla, salt, and just half of the heavy cream.
Scrape down the sides and bottom of the bowl and mix again on medium speed until everything is smooth.
Now stir in the remaining half of the heavy cream. You may need to scrape the sides and bottom of the bowl and re-mix.
Turn the mixer to high and beat for 4-5 minutes, or until the buttercream is light and fluffy.
Cover and set aside until ready to assemble.
Step 4 – Make the white chocolate ganache:
Make this early on so it has time to settle. Set aside the white chocolate chips in a medium-sized mixing dish.
In a small saucepan, heat the cream until it nearly reaches a boil.
Allow the cream to settle for approximately 10 minutes before stirring in the white chocolate chunks.
Then, whisk it until smooth. If there are any remaining clumps, microwave for approximately 20 seconds and combine again.
Set aside to chill, or place in the refrigerator to cool until it reaches drip consistency.
Step 5 – Assemble the cake:
It’s time to put this dessert together. But first, make sure everything is completely cool.
Place a layer of cake on a cake plate, followed by a layer of whipped buttercream. To protect the filling from leaking out, pipe an icing dam around the interior circumference of the cake. (This is shown in the movie below.)
Add some of the cooled cherry filling to that layer next. Maintain it inside the icing dam.
Place another piece of cake on top, then cover with whipped buttercream on the top and sides.
Place the cake in the refrigerator for approximately 20 minutes to cool before adding the ganache.
Once cold, pour the ganache over the edges of the cake and evenly distribute some on top. Allow the cake to cool for another 20 minutes.
Finally, add the remaining cooled cherry filling to the top of the cake and, if wanted, a buttercream border.
This cake is best served at room temperature, although it should be kept covered and refrigerated.
(Keep in mind that the directions will also be included in the downloadable recipe card below.)
Tips & FAQs:
A delicious white cake with a cherry filling between the layers is typical of a white forest cake. It is also often topped with whipped icing and, on sometimes, white chocolate ganache.
White forest cake has delicious white cake, vanilla whipped frosting, and white chocolate ganache, while black forest cake contains cherry filling, chocolate frosting (and occasionally whipped vanilla frosting), and chocolate ganache.
This cake has a soft white vanilla flavor with a tangy and sweet cherry filling. It’s topped with a fluffy whipped vanilla buttercream and a luscious white chocolate ganache.
Maybe, however I haven’t tried this recipe with fresh cherries yet. If you use fresh cherries, be careful to pit them beforehand.
No, if you don’t like it or don’t have it, you may leave it out. The flavoring complements cherries well.
or thick.When measuring the flour, be careful not to overfill the measuring cup. Spoon the flour into the measuring cup and level it out; do not scoop the flour with the measuring cup as this will result in too much flour in the mixture, making the cake dry and crumbly.
No, lard is made from animal fat, but vegetable shortening is made from plants.
The moistness and white hue of this cake are due to the use of vegetable shortening. I haven’t tried this recipe using only butter. Vegetable shortening and butter do not mix equally, but they get close. If you want a butter cake and don’t mind the cake being more yellow in color, try this recipe: Cake with Vanilla Beans
If you can’t find sour cream or don’t have any on hand, you may use plain full-fat yogurt.
Yes, the clear helps the cake keep its white hue.
This recipe asks for egg whites to help the cake keep its white color, but if you don’t mind the cake being more yellow, feel free to use 3 whole eggs in lieu of the egg whites. However, do not use 6 entire eggs.
Yes, you may use salted butter instead, but leave out the salt called for in the recipe to avoid adding too much.
It’s ideal if you can since it will assist the whipped buttercream become really fluffy.
Heavy cream is a fattier version of milk. Whipping cream is another name for it, however it is not the same as whipped cream or cool whip. Whipped cream and cool whip will not substitute for heavy cream since they are already whipped.
No, the ganache is optional.
Take care not to over-mix the cake batter. Mix just until the ingredients are well mixed. Overmixing will result in a rubbery, dry cake that may sink in the center.
When a toothpick put into the middle of each layer comes out with a few moist crumbs or clean, but no raw batter, the cake is done.
Before constructing the cake, ensure sure everything has cooled completely.
If desired, the cake layers may be created ahead of time and frozen. Allow the cooked cake to cool fully before wrapping it in plastic wrap and foil and freezing it for up to a month.Place the covered cake layers on the counter at room temperature to defrost thoroughly before removing the wrapper. Add icing after the cake has been defrosted.
This cake should be kept in the refrigerator, covered, for up to 5 days.
This cake tastes best when served at room temperature. If the cake is cold, let it out for 20-30 minutes to get to room temperature before serving. Microwaving the slices is not suggested since it will entirely melt the whipped buttercream.
The cake is sturdy enough to stack. However, you must consider the temperature of the cake (hot or cold) to determine if it will be cool enough to add filling and whipped topping.
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- Mixing bowls
- Electric hand mixer or stand mixer
- Small saucepan
- Wooden spoons
- Silicone spatulas
- 8-inch round cake pans
- Oven mitts
- Cooling racks
- Icing spatulas
- Piping bags
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
White Forest Cake (A Moist White Cake with Cherry Filling)
For the cherry filling:
- 3cupsthawed pitted frozen cherries, drained
- teaspoonalmond emulsion or extract(optional)
- 3tablespoonswarm water
- 1 tablespoonscornstarch
For the cake:
- 2 cups all-purpose flour (measured precisely; if you have any doubts, visit the FAQ section)
- teaspoonbaking soda
- 1 teaspoonbaking powder
- cupvegetable shortening(like Crisco)
- cupunsalted butter, room temperature
- 1cupsour cream(full-fat, not low-fat)
- cupmilk(whole milk is best)
- 2 teaspoons clear vanilla extract (if you don’t have clear vanilla, use ordinary vanilla)
- teaspoonalmond emulsion or extract(optional)
- 6large egg whites, room temperature
For the whipped buttercream:
- 1 cupsunsalted butter, room temperature(3 sticks)
- 4cupsconfectioners sugar, sifted after measuring
- 1 tablespoon vanilla extract (clear or normal)
- pinchof salt
- 1 cup heavy cream, not too cold (This is also known as whipping cream, but not cool whip or whipped cream–for further information, check the post’s FAQ section.)
For the white chocolate ganache drip: (optional)
- cupheavy cream(not whipped cream or cool whip)
- 1cupwhite chocolate chips
For the cherry filling:
- Prepare the cherry filling beforehand so it can cool while the cake bakes.
- In a medium saucepan, combine the cherries and sugar and boil over medium heat until the sugar melts. Periodically stir.
- Once the sugar has dissolved, bring the mixture to a low boil, then lower to a low heat and let it to thicken for approximately 10 minutes, uncovered. You may alternatively mash the cherries with a wooden spoon or a potato masher as they start to soften. You should also whisk the mixture on a regular basis. Reduce the heat slightly if it seems to be sticking to the bottom of the pan.
- After approximately 10 minutes, combine the warm water and cornstarch in a small dish or shaker and thoroughly combine until there are no clumps. Stir the cornstarch mixture into the cherry mixture in the saucepan and continue to cook for another minute, or until it thickens. This should happen soon.
- Remove the thickened cherry mixture and toss in the almond emulsion.
- Pour the mixture into a bowl and allow it to cool to nearly room temperature before covering it tightly with plastic wrap or placing it in an airtight container and chilling it in the refrigerator until the cake is ready to be built.
- The cold cherry mixture must be put to the cake before it will cause the whipped buttercream to melt or just run out between the cake layers.
For the cake:
- Preheat the oven to 325 degrees F.
- Prepare two 8-inch round (2-inch deep) cake pans with butter and flour.
- Combine the sour cream, milk, vanilla extract, almond emulsion, and egg whites in a mixing dish.
- Whisk until smooth and set aside.
- Add the flour, sugar, baking soda, baking powder, and salt to another large mixing bowl. Whisk thoroughly.
- While mixing on medium speed, gradually add the shortening and butter in chunks to the flour mixture. Mix until the butter and shortening have covered the dry ingredients and the texture is sand-like.
- Mix in half of the liquid mixture until fully blended. Simply combine until the big clumps are smooth.
- Add the remaining liquid mixture and stir just until fully blended. Take care not to combine for too long.
- Scrape down the edges of the basin, then mix for another 10-15 seconds. Be cautious not to over-mix the cake batter at this stage, otherwise the cake will sink in the centre, or it will be dense, dry, rubbery, or sink in the middle.
- Bake at 325 degrees F for 40-45 minutes in prepared and floured cake pans. A toothpick placed into the middle of each cake layer should either come out wet with crumbs or clean.
- Remove the cake pans from the oven and place on cooling racks for 10 minutes before turning out the cake layers and cooling entirely on the cooling racks before assembling.
For the whipped buttercream:
- Make the whipped buttercream while the cake is baking.
- In a large mixing basin, cream the butter with an electric mixer on medium speed until creamy.
- Sift the confectioners’ sugar over the butter, then add the vanilla, salt, and just half of the heavy cream. If the cream is too cold, it will stiffen up the butter too much while you’re mixing.
- Mix on medium speed until smooth, scraping down the edges and bottom of the basin as needed.
- Mix in the remaining half of the heavy cream, then scrape down the sides of the bowl.
- Whip the buttercream on high for approximately 4-5 minutes, or until it is light and fluffy.
- If necessary, add additional cream and re-whip.
- If the buttercream stiffens after mixing, the cream was probably too cold and firmed up the butter too much. Allow the buttercream to warm up slightly before re-whipping.
For the white chocolate ganache drip: (optional)
- If using ganache, create it early in the process since it will need to cool down before being used.
- Set aside the white chocolate chips in a medium-sized mixing dish. (Be careful to choose a bowl that can withstand hot liquids.)
- In a small saucepan, boil the cream over medium-high heat until it starts to softly simmer. Allow it not to boil and keep a tight eye on it so that it does not scald. It helps to keep stirring it.
- Remove the pan from the heat as soon as it seems to be ready to boil and pour the hot cream over the white chocolate chips.
- Don’t stir it yet; instead, let it sit for approximately 10 minutes before stirring. Stir gently to prevent excessive bubble formation. Stir until the mixture is smooth. If there are chunks, use a spoon or a whisk to break them up.
- If there are any remaining unmelted chocolate pieces, microwave for approximately 20 seconds and mix again.
- Set the bowl aside to cool until it reaches drip consistency. (It may take an hour to chill at room temperature, but it will cool faster in the fridge in approximately 20-30 minutes.)
Timeline and how to assemble:
- (For assistance, please see the video at the bottom of this article.)
- Check to see whether the cake is cold or at room temperature. The cherry filling should be refrigerated, the whipped buttercream should be room temperature, and the ganache should be cooled to drip consistency.
- Make sure the tops of the cake layers are flat. Use a knife or a cake leveler to level the cake.
- Add a layer of cake onto a cake plate.
- Then, put a layer of whipped buttercream on top. To protect the cherry filling from squishing out later, create a buttercream icing dam only around the inside of the cake layer. (Place some whipped buttercream in a piping bag or a ziplock baggie, cut the end off, and pipe a circle of frosting slightly within the cake layer’s border.)
- Mix in the cherry filling. Avoid putting the filling too near to the edges of the cake layer so it doesn’t squish out. Maintain it inside the icing dam.
- Add the last layer of cake, then cover the top and sides with the leftover whipped buttercream.
- Place the cake in the refrigerator to cool and firm up for approximately 20-30 minutes before adding the ganache.
- Drizzle the ganache over the top of the cooled cake and allow it to trickle down the edges slightly. Pour the ganache into a squeeze bottle or use a spoon to achieve this. Just make sure the ganache isn’t too hot and the cake isn’t too warm. Add the ganache to the top of the cake as well, so that it fully covers the top and drips down the edges.
- Place the cake in the refrigerator for another 20 minutes to cold.
- Finally, spread the remaining cherry filling on top of the cake and feel free to pipe swirls around the top edge of the cake if desired and if you have leftover buttercream.
- For further information on how to keep this cake, how to serve it, and other topics, see the notes section.
Other posts you might like:
- Black Forest Cake
- Moist White Cake
- Berries & Cream Poke Cake
- How to Tell When a Cake is Done
- One Bowl Vanilla Cake
- 12 Simple & Easy Buttercream Cake Borders
What are the flavors of the white forest cake?
What exactly is white forest flavor? So, how does white forest cake taste? The flavors that distinguish this cake include vanilla, white chocolate, luscious cherries, and a hint of kirsch!
What is the difference between white forest and black forest cake?
What is the difference between white and black forest cakes? A black forest cake is made with chocolate cake layers, whilst a white forest cake is made with vanilla cake layers. Both have whipped cream and cherries within.
Why does Black Forest cake have cherries?
Cherries, cream, and Kirschwasser were formerly mixed in the form of a dessert in which cooked cherries were served with cream and Kirschwasser, which originated in the Black Forest area known for its cherry trees. In 1934, the Schwarzwälder Kirschtorte was first referenced in print.
What is the cherry called in black forest cake?
After that, the cake is adorned with piped whipped cream, maraschino cherries, and chocolate shavings.
Why is it called forest cake?
The cake is called after Schwarzwalder kirschwasser, a delicacy of the Black Forest area (Der Schwarzwald) in the German state of Baden-Württemberg in southern Germany.
Which is the best cake flavor?
Some of the most popular cake flavors are as follows:
Cake in the color red velvet.
Vanilla and white cake.
Angel Food and strawberry cake.
Cake made with chocolate.
Cake with carrots.
Cake with a rainbow of colors.
Cake with funfetti sprinkles.
Is white forest cake tasty?
Black and white forest cakes are known for their luscious textures and delectable flavors. Your taste preferences and eating habits may both influence your inclinations.
What is pink forest cake?
₹1600 – ₹2800. The exotic relative of the black forest cake. A zesty lime-infused Vanilla sponge filled with a delectably sweet-and-sour berry compote and iced with a whipped rose white Chocolate ganache. This cake will take you on a flavor adventure.
What is blue forest cake?
I’ve been cooking hubs’ birthday cake for the last several years, and he always requests Chocolate Blueberry cake. We’re on his fifth cake this year, and it’s only now that I realize what he meant all along was Black Forest cake!
What nationality is Black Forest cake?
Today’s dessert is inspired by a German specialty: schwarzwalder kirschtorte, or Black Forest cake.