Introduction

White Forest Cake is a delightful twist on the classic Black Forest, featuring a light white cake layered with cherry filling and a creamy white chocolate frosting. This elegant dessert is perfect for special occasions or whenever you crave a luscious berry treat.

A slice of three-layer light yellow cake sits on a white scalloped plate, each layer separated by thick, dark purple and red cherry filling that looks juicy and slightly glossy. The top of the cake is covered with smooth, creamy off-white frosting, and two whole dark cherries with stems rest on the side of the slice. A silver fork with bits of cake and cherry filling is placed near the bottom edge of the plate, all set against a white marbled textured 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
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 (2 bars, e.g. Lindt)
5 cups Powdered sugar (sifted)
1 tsp Pure vanilla extract

Instructions

Step 1: Preheat the oven to 350°F. Prepare three 8-inch cake pans by spraying with nonstick baking spray, lining the bottoms with parchment paper circles, and spraying again.
Step 2: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
Step 3: Using a mixer, beat the butter, oil, and 1 1/2 cups sugar on high speed for 2 minutes until pale in color.
Step 4: Add in the sour cream, vanilla extract, and egg whites. Mix on medium speed until just combined.
Step 5: Add the dry ingredients and buttermilk to the mixture. Mix on low speed until just combined, being careful not to overmix.
Step 6: Scrape the sides of the bowl with a rubber spatula. Divide the batter evenly among the prepared pans.
Step 7: Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let cakes sit in pans for 10 minutes, then transfer to a wire rack to cool completely.
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.
Step 9: Cook, stirring occasionally, until the cherries soften and release their juice. Mash the cherries with a potato masher and continue cooking until thickened, about 10 minutes. Remove from heat and cool completely.
Step 10: For the white chocolate frosting, sift the powdered sugar into a large bowl. Melt the white chocolate in 20-second intervals, stirring between, until smooth.
Step 11: Beat the butter on high speed for 2 minutes until pale and fluffy. Add the cream cheese and beat for another minute, scraping down the bowl.
Step 12: Mix in the melted white chocolate until combined. Add half the powdered sugar and mix on low, then add the rest and mix. Stir in the vanilla extract and beat on high until creamy.
Step 13: Level the cake layers by trimming domes with a serrated knife. Secure the first layer on your decorating surface with a small amount of frosting.
Step 14: Spread about 3/4 cup frosting over the first layer, pipe a border around the edges, and spread half of the cherry filling inside the border.
Step 15: Repeat with the second cake layer, spreading frosting and cherry filling. Place the final cake layer upside down on top.
Step 16: Fill cracks on the sides with frosting. If filling spills out, cover it and freeze the cake for 15 minutes to set.
Step 17: Apply a thin crumb coat of frosting to the entire cake and freeze for 10 minutes to lock crumbs in place.
Step 18: Frost the cake with the remaining frosting, pipe decorative swirls if desired, and top with extra cherries. Freeze for 10 minutes before serving.

Tips & Variations

Use fresh cherries in season for the best flavor, or frozen cherries if out of season—just thaw and drain well.
Substitute the almond extract with cherry or vanilla extract if you prefer a different flavor profile.
Make the cake layers a day ahead and store wrapped tightly to save time on the day of assembly.
For a lighter frosting, replace half the butter with whipped cream cheese or stabilize whipped cream as a topping alternative.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Let it sit at room temperature for about 20 minutes before serving for the best texture. Leftover cake can be frozen tightly wrapped for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

A slice of three-layer light yellow cake sits on a white scalloped plate, each layer separated by thick dark purple cherry filling with visible cherry pieces and some white creamy frosting mixed in. The cake is covered in smooth off-white frosting, mostly on the top and sides. Two dark purple cherries with green stems rest beside the top edge of the slice. A silver fork with cake crumbs and purple filling hangs off the bottom edge of the plate. The setting is a soft peach background with hints of another white scalloped plate blurred in the corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of frozen?

Yes, fresh cherries work beautifully when in season. Just be sure to pit them before cooking the filling.

How do I prevent the cake from crumbling while frosting?

Applying a thin crumb coat and chilling the cake before the final frosting helps lock in crumbs and creates a smooth surface for decorating.