The White Forest Cake is pure joy on a dessert plate: a dreamy fusion of fluffy vanilla-almond cake, whipped cream, juicy cherries, and snowy drifts of white chocolate. This crowd-pleasing showstopper is a favorite at celebrations and family gatherings, each bite balancing a gentle sweetness with bright pops of fruit and creamy decadence. Whether you’re making it for someone special or just treating yourself, this cake never fails to impress.
Ingredients You’ll Need
The magic of White Forest Cake comes from a handful of well-chosen ingredients. Each one plays an essential role in shaping the taste, texture, and dazzling look of this beloved dessert—so don’t skip the small stuff, and use the best quality you can find for an unforgettable result!
- All-purpose flour: Lays a tender, sturdy foundation for each cake layer, helping everything hold together but stay light.
- Baking powder: Gives the cake its beautiful lift and spongy crumb.
- Baking soda: Helps achieve the right balance of rise and flavor, working with the sour cream.
- Salt: A tiny pinch sharpens the flavors and keeps things from tasting flat or bland.
- Unsalted butter (softened): For lushness and buttery undertones—make sure it’s truly at room temperature for easy creaming.
- Granulated sugar: Sweetens the cake and helps the butter whip up fluffy and light.
- Large eggs: Provide structure and help the cake set up nicely during baking.
- Vanilla extract: Adds warmth and depth, tying together all the layers of flavor.
- Almond extract: A small amount beautifully underscores the cherry and white chocolate notes.
- Whole milk: Keeps the crumb moist and tender; don’t substitute with skim for best results.
- Sour cream: This secret ingredient makes the cake extra moist and soft with a gentle tang.
- Canned pitted cherries (drained and chopped): Bright, juicy bites are essential for that classic White Forest Cake effect.
- Heavy whipping cream: When whipped, it’s the billowy frosting that makes this cake so unforgettable.
- Powdered sugar: Sweetens and stabilizes the whipped cream for perfect, cloudlike swirls.
- White chocolate (shaved or grated): The finishing touch! These snowy curls look gorgeous and add creamy sweetness.
- Extra whole cherries for garnish: For that beautiful bakery-style finish—use the prettiest ones you have.
How to Make White Forest Cake
Step 1: Prep the Cake Pans and Oven
Start by preheating your oven to 350°F (175°C). To prevent any sticking, grease three 8-inch round cake pans and line their bases with parchment paper. Proper pan prep is the first secret to easy cake assembly later—don’t skip it!
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until everything is well combined. This step evenly disperses the leaveners and salt so the cake bakes evenly with no clumps.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until pale and ultra-fluffy (about three minutes with a mixer). Don’t rush this part—it’s the key to a delicate, airy crumb in your White Forest Cake.
Step 4: Add Eggs and Flavors
Beat in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla and almond extracts, which will perfume the batter and give the cake its signature scent.
Step 5: Combine the Wet and Dry Ingredients
On low speed (or with a gentle hand), alternate adding the dry ingredients with the milk and sour cream: start and end with the flour mixture. This ensures the batter stays smooth and prevents over-mixing. Mix just until blended—don’t worry if a few streaks remain.
Step 6: Bake the Cake Layers
Divide the batter evenly among the prepared pans, smoothing out the tops. Bake for 25 to 30 minutes, until a toothpick poked into the middle comes out clean or with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 7: Whip the Cream
While the cakes cool, use cold heavy cream and powdered sugar and whip them together using a chilled bowl and beaters. Beat until stiff peaks form—stop before it turns grainy. The whipped cream should look billowy and hold its shape.
Step 8: Assemble the White Forest Cake
Place the first cake layer onto your serving plate. Spread a generous layer of whipped cream over the top and scatter one third of the chopped cherries evenly. Repeat with the next layer. Top with the final cake round and cover the whole cake (top and sides!) with the remaining whipped cream. Don’t worry about perfection here—this cake looks best a little rustic!
Step 9: Finish with Chocolate and Garnish
Gently press the shaved or grated white chocolate onto the sides and top, letting some tumble down like edible snow. Crown your creation with extra whole cherries to make it truly celebratory. Chill the finished cake until it’s time to serve—White Forest Cake tastes incredible served cold.
How to Serve White Forest Cake
Garnishes
Pile on the shaved white chocolate for a snowy, fairy-tale finish and dot the top with whole, glistening cherries. Feel free to add delicate edible flowers or a sprinkle of powdered sugar right before serving—it’s all about those wow-factor finishing touches!
Side Dishes
Pair your White Forest Cake with strong coffee, espresso, or black tea if you love a warming contrast, or serve with a scoop of vanilla ice cream for the ultimate dessert duo. Even a fruit coulis (think raspberry or cherry) drizzled on the plate adds pretty color and tangy flavor.
Creative Ways to Present
For something different, slice your cake into small squares for a sweet buffet, or build individual trifles in glass cups with layers of cake, cream, cherries, and chocolate. Cupcake-size versions are a fun twist for parties or picnics—just follow the same layering principle!
Make Ahead and Storage
Storing Leftovers
Store slices of White Forest Cake (or even the whole cake) covered in the refrigerator for up to three days. The whipped cream keeps everything moist, and the flavors meld together deliciously—some say it’s even better the next day!
Freezing
To freeze, slice the cake and wrap individual pieces tightly in plastic wrap, followed by foil. Freeze for up to one month. Thaw overnight in the refrigerator, and enjoy a ready-made treat whenever a craving strikes.
Reheating
White Forest Cake is best enjoyed cold or at room temperature, so there’s no need to reheat. Simply remove from the fridge about 15 minutes before serving to allow the flavors and textures to shine at their best.
FAQs
Can I use fresh cherries instead of canned for White Forest Cake?
Absolutely! Fresh, pitted cherries work beautifully when in season—simply chop and use as directed. If they’re extra juicy, pat them dry, or go the extra mile by soaking them in cherry syrup or kirsch for more flavor.
Is there a non-dairy substitute for the whipped cream?
Yes, you can swap the heavy cream for coconut cream or a high-quality non-dairy whipping topping if needed. Just make sure to whip it to stiff peaks so your cake holds its shape.
How do I get perfect white chocolate shavings?
Use a block of quality white chocolate and a vegetable peeler. If the chocolate is too hard, let it rest at room temperature to soften slightly—too cold and it may flake, while too soft and it won’t curl nicely.
Can I make the White Forest Cake layers in advance?
Definitely! Bake the cake layers up to two days ahead, wrap tightly in plastic, and store at room temperature. Assemble with whipped cream and cherries on the day you plan to serve for ultimate freshness.
What’s the difference between White Forest Cake and Black Forest Cake?
The main difference lies in the chocolate! While Black Forest Cake uses chocolate sponge and dark chocolate shavings, White Forest Cake is all about vanilla-almond cake layers paired with white chocolate—perfect for those who prefer lighter flavors.
Final Thoughts
There’s something truly magical about making and sharing a White Forest Cake. Its snowy looks and sweet, bright flavors always light up the room. If you love desserts that are as beautiful as they are delicious, don’t wait—give this recipe a try and enjoy every celebratory bite!
Print
White Forest Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
Indulge in the luscious delight of a homemade White Forest Cake. This European classic features layers of moist vanilla cake filled with whipped cream and cherries, frosted with more cream and adorned with white chocolate shavings. Perfect for any celebration!
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup whole milk
- 1/2 cup sour cream
- 1 1/2 cups canned pitted cherries (drained and chopped)
Whipped Cream Frosting:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 8 ounces white chocolate (shaved or grated)
Garnish:
- Extra whole cherries for garnish
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
- Cream Butter and Sugar: Beat butter and sugar until fluffy. Add eggs, vanilla, and almond extracts.
- Combine Wet and Dry: Alternate adding dry ingredients with milk and sour cream. Mix until just combined.
- Bake: Divide batter into pans and bake for 25-30 minutes. Cool on racks.
- Whip Cream: Beat heavy cream and powdered sugar until stiff peaks form.
- Assemble: Layer cake, whipped cream, and cherries. Frost the cake and decorate with white chocolate and cherries.
- Chill and Serve: Refrigerate until serving time.
Notes
- Soak cherries in kirsch or cherry syrup for enhanced flavor.
- For a taller cake, bake in 9-inch pans and slice layers in half for thinner layers.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 115 mg
