If you’re searching for a showstopping dessert that’s guaranteed to brighten any day, this White Forest Cake is it! Imagine: feather-light vanilla sponge, tart cherries, clouds of whipped cream, and curls of dreamy white chocolate, all layered together into a confection that’s as beautiful as it is delicious. Whether you’re celebrating a big occasion or just want to spoil your loved ones, this White Forest Cake is a modern, irresistible twist on a European classic that’ll have everyone coming back for seconds.
Ingredients You’ll Need
Don’t let the elegant look of this cake fool you—it’s built from simple yet carefully chosen ingredients. Each one plays an essential role, from creating a moist crumb to adding that signature snowy finish or jammy cherry sweetness.
- All-purpose flour: This forms the sturdy but tender base for our cake layers—stick to all-purpose for the perfect structure.
- Baking powder: The secret to lofty, fluffy cakes every time—make sure it’s fresh!
- Salt: Don’t skip it; just a half teaspoon is enough to balance all the sweet flavors beautifully.
- Unsalted butter (softened): Gives richness—make sure it’s truly soft for the best creamy texture.
- Vegetable oil: A touch helps keep the cake moist even after refrigeration.
- Granulated sugar: Sweetens the crumb and helps aerate the batter during creaming.
- Large eggs: Add structure and tenderness while ensuring a classic cake texture.
- Vanilla extract: For warmth, depth, and luscious vanilla perfume throughout.
- Whole milk: Moisture and richness—whole is best for a delicate crumb.
- Sour cream: Adds a gentle tang and extra moisture for the softest layers imaginable.
- White chocolate shavings: The star of the show—choose a good-quality bar you love to eat by itself.
- Heavy whipping cream: Whipped up into airy clouds for filling and frosting.
- Powdered sugar: Just sweet enough to balance the whipped cream without making it heavy.
- Extra vanilla extract: Even your whipped cream deserves a hit of vanilla magic.
- Canned or jarred pitted cherries: Sweet-tart, juicy, and so convenient—just drain well before using.
- Cherry syrup or juice: Brushed between the layers, it moistens and infuses that signature cherry flavor.
How to Make White Forest Cake
Step 1: Prep the Cake Pans and Oven
Begin by preheating your oven to 350°F (175°C). Generously grease and line three 8-inch round cake pans with parchment paper—this guarantees your beautiful layers will turn out easily, with crisp edges and no sticking. Get every pan ready before you start mixing, so your batter never sits around.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, and salt. It may seem simple, but evenly blending these dry ingredients ensures your cake rises nicely with zero streaks of flour—just light, even crumb in every bite.
Step 3: Cream Butter, Oil, and Sugar
In your largest bowl, add the softened butter, vegetable oil, and granulated sugar. Beat with a hand or stand mixer until the mixture looks pale, fluffy, and inviting—this step unlocks the lightness in your White Forest Cake. Scrape down the sides of the bowl with a spatula as needed.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, letting each one fully incorporate for a lush, velvety batter. Drizzle in your vanilla extract next, filling your kitchen with that irresistible aroma that hints at something special to come.
Step 5: Combine Wet and Dry Ingredients
With your mixer on low, gently add the dry ingredients to the creamed mixture, alternating with pours of whole milk and dollops of sour cream. Start and end with the dry mix—this method keeps the batter smooth and helps avoid overmixing. You’ll have a thick, silky batter that promises beautifully tender cake layers.
Step 6: Bake the Cake Layers
Divide the batter evenly among the three prepared pans. Smooth the tops and bake for 25 to 30 minutes, or until a toothpick poked into the center comes out clean. Don’t be tempted to open the oven prematurely—let those lovely cakes rise undisturbed. Once they’re done, cool them completely on a wire rack before filling and frosting.
Step 7: Whip Up the Cream
In a spotless, chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. This billowy whipped cream is the heart of the White Forest Cake—taste for sweetness and adjust if you like.
Step 8: Assemble the White Forest Cake
Set one cake layer on your serving plate and brush generously with cherry syrup. Smooth on a thick layer of whipped cream, then scatter a generous handful of well-drained cherries. Repeat with the second cake layer. Top with the final layer, give it a last syrup brush, then use the rest of your whipped cream to lavishly cover the whole cake. Go wild with white chocolate shavings and a few cherries for a showstopping finish!
How to Serve White Forest Cake
Garnishes
The classic finishing touch is a dramatic shower of white chocolate shavings—a beautiful, snowy crown for a wintery cake! Pile on a few extra cherries for a bold pop of color. If you want to get fancy, tuck in some fresh mint leaves or edible glitter for a bakery-worthy touch right from your own kitchen.
Side Dishes
White Forest Cake shines on its own, but it’s heavenly with a cup of strong coffee or a glass of bubbly. For a truly festive table, try serving it with a scoop of vanilla bean ice cream or a fresh fruit salad. The cake’s creamy, sweet flavors pair effortlessly with almost anything light and tart.
Creative Ways to Present
Go beyond the classic round! Try building the cake in individual jars or dessert cups for adorable single servings. Alternatively, slice horizontally and create more, thinner layers for a towering spectacle. You can even serve deconstructed slices with an extra dollop of cream and cherry syrup—no matter how you plate it, White Forest Cake always steals the show.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, place slices or the whole cake in an airtight container. The cake will keep well in the refrigerator for up to 3 days, although the whipped cream may lose a bit of volume over time. For best flavor and texture, let slices sit out for 10 to 15 minutes at room temperature before enjoying.
Freezing
For longer storage, White Forest Cake can be frozen. Wrap pieces tightly in plastic wrap and then foil; freeze for up to a month. Be aware that whipped cream can change texture slightly after thawing, but the cake and cherries hold up perfectly. Thaw in the fridge overnight before serving.
Reheating
There’s no need to reheat this cake—it’s best eaten cold or at cool room temperature! If you’ve frozen the cake, simply allow it to thaw slowly in the fridge, then enjoy straight away for that refreshing, creamy experience White Forest Cake is famous for.
FAQs
Can I use fresh cherries instead of canned?
Absolutely! Fresh, pitted cherries are fantastic when they’re in season. You may want to simmer them lightly with a little sugar and lemon juice to bring out their juices for brushing between the cake layers.
How do I get those perfect white chocolate shavings?
Use a vegetable peeler on the long side of a good-quality white chocolate bar—do it gently and over a bowl. Chill the chocolate first if your kitchen’s warm, and sprinkle shavings over the cake right before serving for the prettiest look.
Can I make White Forest Cake in advance?
It’s actually ideal to assemble this cake a few hours (or up to a day) in advance to let the flavors meld. Just keep it chilled and add your chocolate shavings and finishing garnishes just before serving so they stay crisp and fresh.
What if I don’t have three pans?
No problem! Bake the cake in two pans for a thicker, double-layer version (just increase baking time slightly), or bake in batches. The layers freeze well if you want to spread out the work over a couple of days.
Is there a non-alcoholic substitute for kirsch?
Yes! Just use extra cherry juice or syrup, or even a splash of almond extract mixed with cherry juice for a hint of complexity. You’ll still get that wonderful, fruit-forward flavor without the alcohol.
Final Thoughts
There’s just something magical about slicing into a White Forest Cake and seeing those snowy layers nestled with cherries—it’s pure celebration on a plate. Whether you stick to the classic or add your own twists, I hope you’ll make this cake a part of your sweetest memories. Give this recipe a try and watch it become a cherished favorite with everyone who shares a slice!
Print
White Forest Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of a White Forest Cake, a luscious layered creation featuring moist vanilla cake, fluffy whipped cream, and sweet cherries, all adorned with delicate white chocolate shavings. Perfect for special occasions or simply to satisfy your sweet cravings.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
Filling and Topping:
- 2 cups white chocolate shavings
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups canned or jarred pitted cherries, drained
- 1/2 cup cherry syrup or juice
Instructions
- Prepare the Cake: Preheat the oven, prepare cake pans, and mix dry ingredients. Cream butter, oil, and sugar, add eggs and vanilla, then mix in dry ingredients alternately with milk and sour cream. Bake and cool cakes.
- Make the Whipped Cream: Whip cream, sugar, and vanilla until stiff peaks form.
- Assemble the Cake: Layer cake, cherries, and whipped cream, repeating for all layers. Finish with whipped cream, white chocolate shavings, and cherries. Chill before serving.
Notes
- You can soak the cherries in kirsch for a more traditional flavor.
- Ensure cakes are fully cooled before assembling to prevent melting the cream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
