Indulge in the heavenly delight of a White Forest Cake. This exquisite dessert combines layers of moist vanilla cake with a luscious filling of whipped cream and juicy cherries.
A white forest cake, also known as a white forest gateau, is a delicious dessert that combines the flavors of light, fluffy cake with a luscious white chocolate and cream filling, complemented by juicy cherries. This cake is an elegant twist on the traditional black forest cake, replacing the dark chocolate layers with tender white cake and substituting the dark cherries with bright, sweet cherries.
The white forest cake typically consists of layers of moist white sponge cake, generously soaked in a vanilla syrup to enhance its flavor and keep it moist. Between each layer, a filling made from whipped cream and white chocolate is generously spread, giving the cake a rich and creamy texture. Along with the filling, a generous amount of vibrant cherries is added, creating a burst of fruity sweetness with every bite.
To further enhance its visual appeal, the cake is often adorned with additional whipped cream, white chocolate shavings, and whole cherries on top. The combination of the light and airy cake, creamy filling, and fruity cherries creates a heavenly taste experience that is sure to delight any dessert enthusiast.
Whether it’s for a special occasion or simply to satisfy your sweet tooth, a white forest cake is a delightful choice that effortlessly balances flavors and textures, creating a truly irresistible dessert.
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INGREDIENTS YOU NEED
Cherry Krisch Sauce:
- 3 cups cherries pitted
- 6 tbsp sugar
- 2 tbsp kirsch
- 2 tbsp cornstarch
- 2 tbsp water
White Cake:
- 3 1/2 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
- 1 tbsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup vegetable oil
- 2 2/3 cups sugar
- 7 large egg whites room temperature
- 2 tbsp vanilla extract
- 3/4 cup full fat sour cream
- 1 1/2 cups milk room temperature
White Chocolate Whipped Cream Frosting:
- 2 cups whipping cream
- 4 oz white baking chocolate
- 1 tbsp instant vanilla pudding powder
Instructions To Make White Forest Cake
- Preheat your oven to350 degrees F. Prepare three 9-inch cake pans by greasing them with non stick spray and lining the bottom with parchment paper. Set aside.
Cherry Sauce:
- Stir water and corn starch together in a small bowl until the starch is fully dissolved.
- If using frozen, do not thaw them. Add cherries to a medium saucepan with the sugar and kirsch. Cook over medium heat for 10-12 minutes, stirring occasionally, until the cherries have released their juices and softened.
- Re-stir the cornstarch then stir it into your cherry sauce. Cook 1 minute more, stirring constantly, until the sauce slightly thickens. It should separate and hold when you drag your finger through the sauce on the back of a wooden spoon. Transfer immediately to a shallow bowl and chill in the fridge completely before using.
White Cake:
- In a medium bowl, whisk together your flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter with a electric mixer until creamy. Add the vegetable oil and cream with the butter for 1 minute. Add the sugar and beat on high speed for 2 minutes. The mixture will be fluffy.
- Add in your egg whites slowly, beating on medium high between each addition. Add in your sour cream and vanilla. Mix in on medium low speed until just combined.
- Add half of your dry ingredients with the mixer running on low speed. Add the milk when a few streaks of flour remain, then when the milk is almost mixed in, add the remaining dry ingredients. Mix until just combined – do not overmix!
- Divide your cake batter evenly between the prepared pans. Bake the cakes for 22-26 minutes. A toothpick inserted into the center should come out with a few crumbs on it.
- Allow your cakes to cool in the pans on a wire rack for 10 minutes. Then tranfer onto cooling racks to cool completely before frosting and assembling.
Frosting:
- In a microwave safe bowl, add your chopped white chocolate and 1 cup of heavy and microwave for 30-second intervals, stirring after each, until white chocolate is melted and the mixture is smooth.
- Stir in remaining cup of heavy cream until smooth. Place in fridge to chill until cold.
- When chilled, use an electric mixer with the whisk attachment to whip the mixture until fluffy. Add in your vanilla pudding mix.
- Continue beating mixture until stiff peaks form, then use to frost cake.
White Forest Cake
Ingredients
Cherry Krisch Sauce:
- 3 cups cherries pitted
- 6 tbsp sugar
- 2 tbsp kirsch
- 2 tbsp cornstarch
- 2 tbsp water
White Cake:
- 3 1/2 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
- 1 tbsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup vegetable oil
- 2 2/3 cups sugar
- 7 large egg whites room temperature
- 2 tbsp vanilla extract
- 3/4 cup full fat sour cream
- 1 1/2 cups milk room temperature
White Chocolate Whipped Cream Frosting:
- 2 cups whipping cream
- 4 oz white baking chocolate
- 1 tbsp instant vanilla pudding powder
Instructions
- Preheat your oven to 350 degrees F. Prepare three 9-inch cake pans by greasing them with non stick spray and lining the bottom with parchment paper. Set aside.
Cherry Sauce:
- Stir water and corn starch together in a small bowl until the starch is fully dissolved.
- If using frozen, do not thaw them. Add cherries to a medium saucepan with the sugar and kirsch. Cook over medium heat for 10-12 minutes, stirring occasionally, until the cherries have released their juices and softened.
- Re-stir the cornstarch then stir it into your cherry sauce. Cook 1 minute more, stirring constantly, until the sauce slightly thickens. It should separate and hold when you drag your finger through the sauce on the back of a wooden spoon. Transfer immediately to a shallow bowl and chill in the fridge completely before using.
White Cake:
- In a medium bowl, whisk together your flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter with a electric mixer until creamy. Add the vegetable oil and cream with the butter for 1 minute. Add the sugar and beat on high speed for 2 minutes. The mixture will be fluffy.
- Add in your egg whites slowly, beating on medium high between each addition. Add in your sour cream and vanilla. Mix in on medium low speed until just combined.
- Add half of your dry ingredients with the mixer running on low speed. Add the milk when a few streaks of flour remain, then when the milk is almost mixed in, add the remaining dry ingredients. Mix until just combined – do not overmix!
- Divide your cake batter evenly between the prepared pans. Bake the cakes for 22-26 minutes. A toothpick inserted into the center should come out with a few crumbs on it.
- Allow your cakes to cool in the pans on a wire rack for 10 minutes. Then tranfer onto cooling racks to cool completely before frosting and assembling.
Frosting:
- In a microwave safe bowl, add your chopped white chocolate and 1 cup of heavy and microwave for 30-second intervals, stirring after each, until white chocolate is melted and the mixture is smooth.
- Stir in remaining cup of heavy cream until smooth. Place in fridge to chill until cold.
- When chilled, use an electric mixer with the whisk attachment to whip the mixture until fluffy. Add in your vanilla pudding mix.
- Continue beating mixture until stiff peaks form, then use to frost cake.
Assemble your cake:
- Lay one cake layer on a parchment-lined cake stand or turntable. Top with about ½ cup of cherry filling, then with ⅔ cup of whipped cream frosting. Repeat with second layer.
- Add third layer and then add more whipped cream frosting on top and sides of cake. Top with more cherry filling and shaved white chocolate, if desired.
Nutrition
Frequently Asked Questions About White Forest Cake
A black forest cake has chocolate cake layers while a white forest cake has vanilla layers. Both cakes are filled with delicious whipped cream and cherries.
Yes, freeze in an airtight container.
absolutely delicious!