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    Home » Holiday Recipes

    White Forest Cake

    March 9, 2022 by Chenée Lewis

    569 shares
    pin image of cake

    The best white forest cake - taste the difference between white forest cake vs black forest cake, and how I do my white forest cake design. This 6-inch layer cake is perfect for any celebration! And if you love this white forest cake recipe, you'll love my Vanilla Cake with Strawberries, my Brownie Mix Cookies with White Chocolate, Cherries and Pistachios, and my Cherry Coffee Cake!

    white forest cake on a cake stand
    White Forest Cake Recipe
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    *This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.

    What is white forest cake made of?

    This white forest cake is a six-inch layer cake made of white cake layered between cherry filling and a white chocolate whipped cream frosting. Top it with white chocolate shavings and you have the ultimate celebration dessert!

    White Forest Cake vs Black Forest Cake

    So what is the difference between white forest cake and Black Forest Cake? Well, like its older sister black forest cake (also known as black forest gâteau), this white forest cake features a whipped cream frosting and cherries in a syrup spiked with kirschwasser. Kirschwasser (or just kirsch) is a spirit distilled from sour cherries. It adds a distinct kick to this cherry syrup that is so good!

    This cake differs from a traditional black forest cake in one way: no chocolate! We replace the traditional chocolate cake layers with white vanilla cake, and add white chocolate to the whipped cream frosting!

    white forest cake ingredients
    What You'll Need for White Forest Cake

    White Forest Cake Ingredients

    • cake flour - using cake flour in this white forest cake keeps the layers light and fluffy. If you don't have cake flour on hand, see below for a trick to make your own at home! To make sure your measurement is accurate, your flour should be measured by weight using a kitchen scale, or measured by volume using the spoon-and-level method. 
    • granulated sugar - adds the perfect amount of sweetness to our white cake layers!
    • baking powder & baking soda - these leavening agents provide a light, fluffy texture.
    • salt - balances out the sweetness and brings our the vanilla flavor in our cake layers.
    • butter - I often use salted butter in my baking, but for this recipe we'll use unsalted butter. It should be room temperature, so take it out about an hour or two before you plan to make your cake, or check below for a tip to bring it to room temperature quickly!
    • vegetable oil - this is a great way to achieve a moist texture in our cake layers!
    • buttermilk - make sure your buttermilk is room temperature. Also, if you don't have any buttermilk on hand, check below for a tip to make your own substitute!
    • egg whites - using egg whites instead of whole eggs helps to achieve the pure white look of our cake layers. I would suggest separating your eggs while they're still cold, and then be sure to let your egg whites come fully to room temperature before adding them to the batter.
    • vanilla extract - be sure to use a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients! You can also use a clear vanilla extract to maintain the whiteness of the cake layers, but I prefer the flavor of pure vanilla extract or vanilla bean paste.
    white forest cake with a slice cut out
    White Forest Cake vs. Black Forest Cake

    Then to make the cherry-kirsch filling, you'll need:

    • pitted dark sweet cherries - you can use fresh or frozen. You'll need about one 16-oz bag of frozen cherries.
    • granulated sugar - brings out the sweetness of our cherries.
    • cornstarch - helps to thicken up our filling a bit.
    • fresh lemon juice - adds a bright tartness to this cherry filling.
    • kirsch (kirschwasser) - kirsch is a spirit distilled from tart cherries. If you can't get your hands on it, you can use brandy, rum, or cognac. If you prefer not to use alcohol, you can use unsweetened cherry juice, but cut the sugar in the filling to ½ cup.
    white forest cake on a cake stand
    White Forest Cake Taste

    Then we'll be making a light, fluffy white chocolate whipped cream topping that's SO easy!

    • white baking chocolate - I usually use Ghirardelli white baking bars.
    • heavy cream - often called "heavy whipping cream" on store shelves.
    • white chocolate instant pudding mix - this is optional (I didn't use it for the cake pictured on this page), but instant pudding mix can add a bit of stability to help the whipped cream stand up better to the cake layers.
    • white chocolate shavings - also optional, but it adds a nice elegant touch to the finished cake!

    Equipment Needed

    You'll need an electric mixer for this recipe -- I used a stand mixer for the cake batter and a hand mixer with a whisk attachment for the whipped cream frosting. You'll also need a saucepan to make your cherry filling, and I always recommend a kitchen scale for measuring your flour accurately. Check the recipe card below for more tools you might need!

    white forest cake piece
    White Forest Cake Piece

    How to Make White Forest Cake Recipe

    1. I recommend making the cherry-kirsch filling first, up to a day ahead of time. It should cool completely before you assemble your cake. Just bring all the filling ingredients to a boil and reduce heat and simmer, about 10 minutes, or until thickened. Let cool and then place in fridge to chill, covered.
    2. Then you can start your white chocolate whipped cream frosting, because the first step is to melt your white chocolate in the microwave and whisk it with your heavy cream to combine. Then you can cover that mixture and place it in the fridge to chill as well.
    3. Now you can make your cake layers! We're using a reverse creaming method for this cake, similar to my orange rosemary olive oil cake. It helps to produce a deliciously light and moist texture! Just mix together your flour, sugar, baking powder, baking soda, and salt. Then we'll add our butter, followed by vegetable oil, vanilla, and buttermilk. Finally, mix in your egg whites and you're ready to bake!
    4. Bake your cake layers in three six-inch cake pans (or double the recipe to bake in three 9-inch cake pans) until a toothpick entered into the center of each layer comes out clean.
    5. When your cake layers are cool, whip your chilled white chocolate-heavy cream mixture until it reaches stiff peaks, and you can assemble your cake! Start with a cake layer, then add some cherry filling, then whipped cream frosting, and repeat! End with the final cake layer, more whipped cream, and more cherry filling! You can also add some white chocolate shavings for an elegant touch.
    cut white forest cake
    How to Make White Forest Cake

    Tips and F.A.Q.

    What is the difference between vanilla cake and white forest cake?

    This white forest cake is made with layers of white cake, which is largely similar to a regular vanilla cake, but is made without egg yolks. Using just the whites of the eggs helps to produce a brighter white color in the cake layers.

    What is white forest flavor?

    So what does white forest cake taste like? Well, the flavors that characterize this cake are vanilla, white chocolate, sweet cherries, and a little kick from the kirsch!

    Can I double this cake to bake in larger pans?

    Yes you can! A double batch of this cake works in three 9-inch cake pans -- just watch your bake time after 15 minutes and be sure not to overbake!

    slice of white forest cake

    What if I don't have cake flour?

    You can make a cake flour substitute using all-purpose flour and cornstarch! Just use your kitchen scale to measure out 164g of all-purpose flour and sift it with 24 grams of cornstarch. Or if you don't have a kitchen scale, measure out 1 ½ cups of flour using the spoon-and-level method, then remove 3 tablespoons of it and replace it with 3 tablespoons of cornstarch. Sift them together and add to your dry ingredients as usual!

    How do I soften my butter quickly?

    If you're in a rush, soften your butter in seconds by popping it in the microwave! Heat your stick of butter on high for about 20 seconds, rotating every few seconds.

    What if I don't have buttermilk?

    If you don’t have buttermilk, feel free to use whole milk, replacing 2 teaspoons of the milk with vinegar. This will create the acidic effect of buttermilk to help your white cake layers come out even more moist and tender.

    Which is better Black Forest or White Forest?

    I'm partial to this amazing white forest cake recipe, but I may be biased! To me, the addition of white chocolate adds such a lovely flavor, and a fluffy white cake is perfect to go with that cherry filling!

    closeup of cut white forest cake
    White Forest Cake Design

    If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!

    More Cake Recipes You'll Love

    • Vegan Coconut Cake
    • Chocolate Orange Cake
    • Lemon and Blackberry Cake
    • Mini Eggs Cake
    • Marble Loaf Cake
    white forest cake on a cake stand with pieces cut out

    White Forest Cake Recipe

    Print Pin Recipe Rate Recipe
    The best white forest cake - taste the difference between white forest cake vs black forest cake, and how I do my white forest cake design. This 6-inch white forest cake recipe is perfect for any celebration!
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Course: Dessert
    Cuisine :German
    Servings: 8 slices
    Calories: 616kcal
    Recipe Source: Chenée Lewis

    Equipment you may need

    • measuring cups and spoons
    • mixing bowls
    • hand mixer
    • stand mixer
    • food scale
    • whisk
    • rubber spatula
    • 3 6-inch round cake pans
    • 3 6-inch silicone cake pan liners
    • parchment paper
    • small saucepan
    • offset spatula

    Ingredients

    Cherry-Kirsch Filling

    • 3 cups pitted dark sweet cherries - fresh or frozen
    • 2 tablespoon fresh lemon juice
    • 1 tablespoon kirsch (kirschwasser) - or brandy, rum, or cognac, or unsweetened cherry juice
    • ⅔ cup granulated sugar
    • 2 tablespoon cornstarch

    White Cake Layers

    • baking spray
    • 1 ½ cup cake flour - sifted; measured using a kitchen scale or with the spoon and level method
    • ⅔ cup granulated sugar
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 4 tablespoon unsalted butter - room temperature
    • 5 teaspoon vegetable oil
    • ⅔ cup full-fat buttermilk - room temperature
    • 2 teaspoon pure vanilla extract
    • 3 egg whites - room temperature

    White Chocolate Whipped Cream Frosting

    • 2 cup heavy whipping cream
    • 4 oz white baking chocolate - chopped
    • 1 tablespoon white chocolate instant pudding mix - optional, to stabilize whipped cream
    • shaved white chocolate - for topping

    Instructions

    Prepare Cherry-Kirsch Filling

    • Add the filling ingredients to a saucepan and stir to combine.
      3 cups pitted dark sweet cherries, 2 tablespoon fresh lemon juice, 1 tablespoon kirsch (kirschwasser), ⅔ cup granulated sugar, 2 tablespoon cornstarch
    • Bring to a boil, stirring, and then reduce heat to a simmer and cook about 10 minutes or until thickened.
    • Let cool and chill, covered, in refrigerator until ready to assemble cake.

    Prepare Cake Layers

    • Preheat oven to 350°F/180°C and line three 6-inch cake pans with parchment paper or silicone liners and spray with baking spray.
      baking spray
    • Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl or the bowl of a stand mixer.
      1 ½ cup cake flour, ⅔ cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
    • Add in butter and mix until the mixture resembles coarse crumbs, mix in oil.
      4 tablespoon unsalted butter, 5 teaspoon vegetable oil
    • Add buttermilk and mix until smooth, then add vanilla.
      ⅔ cup full-fat buttermilk, 2 teaspoon pure vanilla extract
    • Keep mixer running on low and gradually add egg whites, scraping sides as necessary. Mix until batter is smooth.
      3 egg whites
    • Pour batter into prepared cake pans and bake in preheated oven for 12-15 minutes, or until a toothpick entered into the center of each layer comes out clean.
    • Let cake layers cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

    Prepare White Chocolate Whipped Cream Frosting

    • Heat chopped white chocolate and 1 cup of heavy cream in microwave for 30-second intervals, stirring after each, until white chocolate is melted and mixture is smooth.
      4 oz white baking chocolate, 2 cup heavy whipping cream
    • Stir in remaining cup of heavy cream until smooth. Place in fridge to chill until cold (you can do these first two steps up to a day ahead).
    • When chilled, use an electric mixer with the whisk attachment to whip the mixture until fluffy. At this point you can add a tablespoon of white chocolate pudding mix to help stabilize the whipped cream frosting.
      1 tablespoon white chocolate instant pudding mix
    • Continue beating mixture until stiff peaks form, then use to frost cake.

    Assemble 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 shave white chocolate, if desired.
      shaved white chocolate

    Video

    Notes

     
    Baking a larger batch in 9-inch pans: A double batch of this cake works in three 9-inch cake pans -- just watch your bake time after 15 minutes and be sure not to overbake!
    Cake Flour Substitute: You can make a cake flour substitute using all-purpose flour and cornstarch! Just use your kitchen scale to measure out 164g of all-purpose flour and sift it with 24 grams of cornstarch. Or if you don't have a kitchen scale, measure out 1 ½ cups of flour using the spoon-and-level method, then remove 3 tablespoons of it and replace it with 3 tablespoons of cornstarch. Sift them together and add to your dry ingredients as usual!
    Softening butter: If you're in a rush, soften your butter in seconds by popping it in the microwave! Heat your stick of butter on high for about 20 seconds, rotating every few seconds.
    Buttermilk Substitute: If you don’t have buttermilk, feel free to use whole milk, replacing 2 teaspoons of the milk with vinegar. This will create the acidic effect of buttermilk to help your white cake layers come out even more moist and tender.

    Nutrition

    Serving: 1 slice | Calories: 616 kcal | Carbohydrates: 73 g | Protein: 7 g | Fat: 33 g | Saturated Fat: 21 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 9 g | Trans Fat: 1 g | Cholesterol: 102 mg | Sodium: 285 mg | Potassium: 277 mg | Fiber: 2 g | Sugar: 50 g | Vitamin A: 1121 IU | Vitamin C: 6 mg | Calcium: 133 mg | Iron: 1 mg
    Nutrition Disclaimer
    Tags: how to make white forest cake, white forest cake, white forest cake design, white forest cake ingredients, white forest cake piece, white forest cake recipe, white forest cake taste, white forest cake vs black forest cake
    Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!

    Last Updated on June 23, 2022 by Chenée Lewis

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    569 shares

    Reader Interactions

    Comments

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    1. Karolina

      December 12, 2022 at 12:57 pm

      Does this cake need to stay in the fridge?

      Reply
      • Chenée Lewis

        December 12, 2022 at 1:14 pm

        Yes, because of the whipped cream frosting it should be kept in the fridge.

        Reply
        • Karolina

          December 12, 2022 at 8:39 pm

          Thank you so much!

    2. Tristin

      March 20, 2022 at 2:00 pm

      5 stars
      We all loved this twist on a Black Forest cake. This cake recipe is definitely a keeper!

      Reply
      • Chenée Lewis

        April 13, 2022 at 12:02 am

        Thank you!! I love it too!

        Reply
    3. Aya

      March 20, 2022 at 1:02 pm

      5 stars
      This cake is so much better than black forest cake! It turned out so soft, fluffy, and delicious. The cherry filling is AMAZING! I will be making this cake again for sure!

      Reply
      • Chenée Lewis

        May 22, 2022 at 11:42 am

        I'm so glad you liked the cake!

        Reply
    4. Amanda Mason

      March 20, 2022 at 9:57 am

      5 stars
      I LOVE a good black forest cake but this one is white! This one is perfect for Easter! Printing this one now so I can make it this week!!

      Reply
      • Chenée Lewis

        April 03, 2022 at 4:15 pm

        Definitely a great Easter dessert! Hope you like it!

        Reply
    5. Leslie

      March 19, 2022 at 9:46 am

      5 stars
      This cake recipe is just perfection! It's light, sweet, and delicious. Perfect recipe for any occasion! YUM!!

      Reply
      • Chenée Lewis

        March 20, 2022 at 9:19 am

        Thank you! I agree completely!

        Reply
    6. Uma Raghupathi

      March 17, 2022 at 10:33 am

      5 stars
      This white forest cake recipe is perfect for any celebration! I loved your creation and design. I will try this soon. Thanks

      Reply
      • Chenée Lewis

        March 31, 2022 at 3:46 pm

        Glad to hear it! Thanks!

        Reply
    7. Mikayla

      March 16, 2022 at 9:33 pm

      5 stars
      I felt like I was making a special occasion cake and the cherries and hint of brandy flavor were fantastic. Definitely one to make again!

      Reply
      • Chenée Lewis

        March 20, 2022 at 9:19 am

        Yes! I love the flavor that the kirsch adds to the cherry filling.

        Reply
    8. Amanda

      March 16, 2022 at 12:09 pm

      5 stars
      This is a fabulous cake! All those layers made for such an impressive presentation, and the cherry filling was absolutely divine.

      Reply
      • Chenée Lewis

        March 20, 2022 at 9:20 am

        Wonderful! Great to hear it was a success!

        Reply
    9. Jere

      March 15, 2022 at 12:55 pm

      5 stars
      What a beauty! I love a good white cake and then to fill it with cherries is so delicious. I had never heard of adding pudding to stabilize a frosting. Such a great cake.

      Reply
      • Chenée Lewis

        March 15, 2022 at 6:02 pm

        So glad you liked it! Yeah that's a little trick I love to use!

        Reply
    10. Marta

      March 14, 2022 at 9:43 pm

      5 stars
      I loved how unique this white forest cake is! I lived in Germany for 6 years and traveled throughout the Black Forest region. This was such a fun twist on the classic dessert.

      Reply
      • Chenée Lewis

        March 20, 2022 at 9:25 am

        Amazing! Glad you liked it!

        Reply
    11. Heather

      March 14, 2022 at 6:39 pm

      5 stars
      I love Black Forest. But this was even better! My husband is a huge fan of white chocolate and he couldn’t get enough of this cake. Thanks!

      Reply
      • Chenée Lewis

        April 03, 2022 at 4:14 pm

        I'm a huge white chocolate fan too! Glad you both liked it!

        Reply
        • Jacquie

          October 29, 2022 at 3:16 pm

          If I double the cake recipe, do I have to double the filling and frosting recipe also? 1 2/3 cups of flour seems to be a very small cake.

        • Chenée Lewis

          October 29, 2022 at 7:11 pm

          Hi Jacquie -- it is a pretty small cake, but you could definitely double it to serve more! I would also double the filling and whipped cream frosting to be safe. Hope you like it! 🙂

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    I’m Chenée (kinda rhymes with “today”) and I love all types of baking! But my favorite recipes are ones that are quick and easy, and still yield impressive results. The ones you can't help but make again and again! That's what I share here, and I hope I can make your baking life a little easier along the way. MORE ABOUT CHENÉE >>

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