Name: White Forest Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h
Cuisine: European-Inspired
Ingredients: 2 ½ cups all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon salt; 1 cup unsalted butter (softened); 1 ¾ cups granulated sugar; 4 large egg whites; 2 teaspoons vanilla extract; 1 cup whole milk; ½ cup sour cream; 1 ½ cups pitted cherries (fresh or canned, drained); 2 tablespoons cherry liqueur or cherry juice; 2 teaspoons cornstarch (if using juice); 2 tablespoons water; 2 cups heavy whipping cream; ¼ cup powdered sugar; 1 teaspoon vanilla extract; White chocolate curls; Extra cherries

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White Forest Cake is a stunning masterpiece of fluffy vanilla layers, luscious cherry filling, billows of whipped cream, and delicate white chocolate curls. Imagine sinking your fork into this dreamy cake at a summer celebration or as a holiday showstopper — it’s every bit as eye-catching as it is delicious. The contrast of tender, light cake with tangy cherries and sweet cream makes each bite a pure delight, and best of all, you don’t have to be a pastry chef to pull it off! Trust me, this is the kind of dessert friends and family will talk about all year long.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of this showstopping White Forest Cake is that every ingredient is carefully chosen to balance flavor, texture, and wow-factor. Nothing too fancy or fussy — just fresh, high-quality staples that bring out the very best in each layer, swirl, and spoonful.

All-purpose flour: Essential for soft yet sturdy cake layers that hold up to creamy fillings.
Baking powder: Gives your cake the perfect rise and lightness.
Salt: Enhances and balances the sweetness.
Unsalted butter (softened): Adds rich flavor and moisture to the cake.
Granulated sugar: Sweetens every bite and helps create a delicate crumb.
Egg whites: Make the cake extra fluffy and beautifully pale — key for the classic White Forest look.
Vanilla extract: Lends warmth and fragrance throughout.
Whole milk: Keeps the crumb tender and moist.
Sour cream: Brings luscious richness and a little tang that lifts the entire cake.
Cherries (fresh or canned, pitted): The sweet-tart center of the cake; juicy and bursting with flavor.
Cherry liqueur or cherry juice: Deepens the cherry taste and keeps layers moist — try liqueur for a grown-up twist!
Cornstarch (if using juice): Thickens the cherry filling so it sits perfectly between layers.
Water: Helps dissolve the cornstarch for a smooth filling.
Heavy whipping cream: Whips into the dreamy, cloud-like frosting White Forest Cake is famous for.
Powdered sugar: Sweetens and stabilizes the whipped cream.
White chocolate curls: For decadent, elegant garnish and a subtle creaminess in every forkful.
Extra cherries: The crowning jewel for a gorgeous, festive finish.

How to Make White Forest Cake

Step 1: Prepare and Preheat

Begin by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line each one with parchment paper. This simple preparation ensures your cake layers will release easily and come out beautifully intact — trust me, nothing beats a cake that slides right out of the pan!

Step 2: Make the Cake Batter

In a medium bowl, whisk together the flour, baking powder, and salt until thoroughly combined. In a large mixing bowl, cream the softened butter and granulated sugar using a stand or hand mixer until light and fluffy — about three minutes. Add the egg whites one at a time, mixing well after each addition to achieve that signature airy White Forest Cake crumb. Stir in the vanilla, then blend in the sour cream.

Step 3: Combine Wet and Dry Ingredients

Alternate adding the flour mixture and milk to your butter mixture, beginning and ending with the flour. This gentle process keeps the batter smooth and prevents over-mixing, which means delightfully tender cake every time. Once the batter is ready, divide it evenly among the pans, smoothing the tops for a perfectly level base.

Step 4: Bake the Cakes

Slide those pans into the oven and bake for 22 to 26 minutes, until a toothpick inserted in the center comes out clean. The scent of vanilla cake baking is half the joy! Once baked, let the cakes cool completely in the pans before attempting to remove them — patience pays off here.

Step 5: Make the Cherry Filling

Turn your attention to that vibrant, juicy cherry layer. In a saucepan, combine the cherries and cherry liqueur or juice. If you’re using juice, mix the cornstarch and water together, then stir into the pan. Simmer over medium heat just until the mixture thickens slightly and the cherries look glossy and irresistible. Let the filling cool fully before using.

Step 6: Whip the Cream for Frosting

With a chilled bowl and beaters, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. This is the luxurious cloud that brings White Forest Cake to life — be careful not to overbeat, as you want smooth, spreadable whipped cream.

Step 7: Assemble the White Forest Cake

Now for the fun part: assembly! Place a cake layer on your serving platter. Spread whipped cream over the top, then spoon over a generous layer of cherry filling. Repeat with the next two layers, saving enough whipped cream to coat the top and sides. Smooth out any swirls or swoops for a pretty finish, or embrace the rustic look.

Step 8: Decorate and Chill

Shower the cake with white chocolate curls and arrange extra cherries on top. Pop your masterpiece into the fridge for at least one hour before serving — this step lets all the flavors settle together, and makes slicing much easier.

How to Serve White Forest Cake

Garnishes

Go the extra mile by piling on white chocolate curls and glossy cherries for a showstopper look. Fresh or maraschino cherries both work; either way, their ruby color looks stunning against the snowy cream. A light dusting of powdered sugar can add an extra touch of winter magic, too.

Side Dishes

While White Forest Cake truly shines on its own, it also pairs lovely with a cup of dark coffee, black tea, or a glass of kirsch (cherry liqueur) for grown-up celebrations. For a refreshingly light match, offer fresh sliced berries or a simple fruit salad alongside each slice.

Creative Ways to Present

Transform individual slices into elegant plated desserts with an extra swirl of whipped cream and a drizzle of cherry syrup. For parties, try assembling the cake as mini trifles in clear glasses, layering cake, cream, and cherries for a fun twist. Or go bold and scatter edible flowers on top for a celebratory look!

Make Ahead and Storage

Storing Leftovers

Store any leftover White Forest Cake covered in the refrigerator for up to three days. The whipped cream will keep its volume beautifully, and the cake will actually get even more luscious as it absorbs hints of cherry flavor overnight.

Freezing

If you’re working ahead, bake and cool the cake layers, then wrap tightly in plastic wrap and foil. Freeze for up to a month. Thaw them in the fridge overnight before assembling. Fully assembled White Forest Cake can also be frozen in slices; just wrap each piece well and thaw before serving.

Reheating

There’s no need to reheat White Forest Cake, as it is best served chilled. If you prefer a slightly softer cream, let the slices rest at room temperature for fifteen minutes before enjoying. Avoid microwaving, as this will melt the delicate whipped cream.

FAQs

Can I use frozen cherries for the filling?

Absolutely! Thaw frozen cherries first and drain any excess liquid before using. This makes it easy to create a delicious cherry layer no matter the season.

How do I make white chocolate curls at home?

Use a block of good-quality white chocolate and a sharp vegetable peeler, scraping along the side to create graceful curls. It’s easiest when the chocolate is at slightly cool room temperature — not too cold or brittle.

Can I substitute Greek yogurt for sour cream?

Yes, full-fat Greek yogurt is a great alternative for sour cream in White Forest Cake. It keeps the crumb moist while adding a lovely tangy note.

What if I don’t have three 8-inch cake pans?

You can bake the batter in two 9-inch pans, adjusting the baking time slightly until a toothpick inserted comes out clean. You’ll end up with thicker layers, so slice them in half if you want even more tiers!

Is this recipe good for making cupcakes?

Definitely! Simply divide the batter among lined muffin tins, fill each about two-thirds full, and reduce the bake time to about 18–20 minutes. Top each with whipped cream, cherry filling, and chocolate curls for mini White Forest Cakes.

Final Thoughts

If you’re looking for a joyous, crowd-pleasing centerpiece, White Forest Cake is always a winner. It’s surprisingly simple but delivers that special-occasion sparkle every single time. Don’t be surprised when you find yourself making it again and again — it’s truly a cake worth celebrating!

White Forest Cake Recipe

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4.7 from 13 reviews

Author: admin
Total Time: 1 hour (plus chilling)
Yield: 12 slices 1x
Diet: Vegetarian

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Description

Indulge in the elegant flavors of this White Forest Cake, a luscious treat that combines moist vanilla cake layers with a cherry filling and airy whipped cream frosting. Topped with delicate white chocolate curls, this European-inspired dessert is a perfect blend of sweet and tangy flavors.

Ingredients

Scale

For the cake:

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter (softened)
1 ¾ cups granulated sugar
4 large egg whites
2 teaspoons vanilla extract
1 cup whole milk
½ cup sour cream

For the filling:

1 ½ cups pitted cherries (fresh or canned, drained)
2 tablespoons cherry liqueur or cherry juice
2 teaspoons cornstarch (if using juice)
2 tablespoons water

For the frosting:

2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract

For assembly and garnish:

White chocolate curls
Extra cherries

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Instructions

Preheat oven and prepare pans: Preheat oven to 350°F. Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
Make the cake: Whisk together flour, baking powder, and salt. Cream butter and sugar, beat in egg whites and vanilla. Mix in sour cream and alternate adding flour mixture and milk. Divide batter among pans and bake until done.
Prepare the cherry filling: Simmer cherries and cherry liqueur/juice with cornstarch mixture until slightly thickened.
Whip the frosting: Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
Assemble the cake: Layer cakes with whipped cream and cherry filling, then frost top and sides. Decorate with white chocolate curls and cherries. Chill before serving.