white forest cake

July 12, 2022 35 Comments

White Forest Cake has fluffy vanilla cake layers filled with whipped white chocolate ganache and a cherry kirsch sauce. Frost the cake in a cream cheese buttercream frosting and decorate with fresh cherries for the most beautiful summer cake!

A three layer white forest cake with slices cut, showing layers of white chocolate ganache and cherry sauce.

Published: July 2022. Updated: May 2023.

Why you’ll love this White Forest Cake:

Cherry Kirsch Sauce – This cake is filled with a homemade cherry sauce that uses the traditional kirsch liqueur!
Whipped White Chocolate Ganache – This adds an unexpected pop of flavor to the cake filling. This is a traditional Black Forest Cake for white chocolate lovers!
White Cake Layers – Fluffy white cake layers are moist and full of flavor.

A close-up on a slice of the cake with layers of white chocolate ganache and cherry sauce inside.

Ingredient Overview:

Butter – I prefer salted butter, but you can use unsalted if that’s your preference.
Eggs – Use large eggs. Be sure they are at room temperature.
Milk – I used 2% milk. Make sure this is at room temperature.
Sour Cream – Use full-fat for the best results.
Cake Flour – Cake flour gives this cake a lighter, more tender crumb than all-purpose flour, so I highly recommend using cake flour here.
Vanilla Extract – Since the flavor in this cake comes from simple quality ingredients, be sure to use real vanilla instead of imitation for the best flavor.
Vegetable Oil – Using a combination of oil and butter gives this cake the best of both worlds – oil keeps the cake tender and moist, and butter adds flavor. –

Ingredient Substitutions:

Sour Cream – Full fat greek yogurt will work in place of the sour cream
Frozen Cherries – You can use fresh or frozen dark sweet cherries.
Kirsch – You can omit the kirsch liqueur from the cherry sauce if needed.

How to Make this White Forest Cake Step-by-Step:

Step 1: Make the Cake Batter. Cream together the butter and vegetable oil. Then, beat in the granulated sugar for two full minutes. Add the egg whites, one at a time, mixing between each until just combined. Add the sour cream and vanilla, and mix until just combined. That’s key with each addition here – over mixing the batter will lead to a dense cake. Slowly add the dry ingredients with the mixer on low. Then, slowly repeat with the milk.

Four images of the white cake batter coming together.

Step 2: Bake the Cakes. Divide the batter between the cake pans, and bake.

Two images: cake batter in the pan, and the baked cake in a pan.

Step 3: Make the Cherry Kirsch Sauce. Heat cherries, sugar, kirsch, and almond extract in a saucepan, adding a cornstarch slurry towards the end to thicken the sauce.

Step 4: Make the Whipped White Chocolate Ganache. Make this once you’re ready to assemble the cake – it cannot be made ahead. Stir simmering heavy cream into chopped white chocolate, then pop it in the freezer, stirring every 5-10 minutes, until it’s no longer runny, but not solid. Then, beat it with your mixer for a few minutes to whip it!

Two images - one of the thick ganache, and one of the whipped ganache.

Step 5: Assemble Cake. Frost the bottom layer with an even layer of whipped white chocolate ganache. Pipe a border of the vanilla frosting around the cake layer, and fill with the cherry sauce. Repeat this with the 2nd layer, then add the final layer upside down for a flat top. Apply a light layer of frosting all over the cake for a naked cake look. Chill for at least 30-40 minutes before serving!

The first cake layer topped with ganache, a border of frosting, and a layer of cherry sauce.

Serving + Storing this Recipe:

The cake layers can be made up to 24 hours ahead. Let them cool completely at room temperature, then place each layer on a large plate and wrap tightly in plastic wrap. Keep at room temperature until ready to frost. I recommend making the frosting day-of. The entire frosted cake can be chilled up to 24 hours in advance of serving. This cake is best within the first 3 days or so.

The unsliced white forest cake, topped with fresh cherries.

Expert Success Tips:

Cold Ingredients – Be sure to let the cold ingredients all come to room temperature as indicated in the recipe. This is absolutely essential for the best texture and results.
Avoid a dense cake – Mix the ingredients for the cake batter as directed – if it says 2 minutes, set a timer for 2 minutes. This really does affect the final texture of the cake.
Cornstarch – Be sure to dissolve your cornstarch into the water before adding to the cherry mixture as directed, or you’ll have chunks in your cherry sauce.
Scale – A kitchen scale is the best way to make sure your flour is at the proper weight, since the amount you get will vary SO widely based on how you measure it, and the measuring cup you use, as they are not standardized.
Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.

A slice of the white forest cake on a cake lifter, on the cake stand.

Recipe Variations:

Tart Cherries – You can use tart or sour cherries instead of dark cherries if that’s your preference. You may need to adjust the sugar in the cherry sauce to taste.
Cake Mix – In a pinch, you can use a white cake mix and then make the remaining elements from the recipe card below for your cake.
Cherry Pie Filling – Substitute a can of cherry pie filling for the homemade cherry filling in a pinch.

FAQs:

Can I halve this recipe?

You can cut the recipe in half and bake in a 9×9 square pan (use ceramic or metal, not glass as it doesn’t bake evenly) or two 8-inch round pans.

Why do all your frosting recipes include cream cheese?

I find that cream cheese helps cut through the sweetness of traditional buttercream, so you don’t get that tooth-aching feeling that some of them give.

Can I make this into cupcakes?

Yes, this will yield 36-40 cupcakes, and 18-20 if you cut the recipe in half. Be sure to fill the liners only 2/3 full, and bake for 12-18 minutes, until a toothpick inserted pulls out moist crumbs. Use the full quantity of cherry filling, white chocolate ganache, and frosting for a full batch of cupcakes, and half for a half batch. Core the cupcakes and fill with the cherry sauce, then spread white ganache on the cupcake and top with frosting.

A top-down view of the cake with fresh cherries piled on.

Special Tools:

Offset Spatula – Offset spatulas make frosting a cake so easy! They can also be used for spreading cake and brownie batters evenly.
Cake Turntable – If you make at least a few cakes a year, a cake turntable makes the frosting process a breeze!
Piping Bag & Piping Tip – I like to use a reusable piping bag and a Wilton 1A or 2A piping tip, but you can use a plastic bag with the corner snipped off in a pinch.

More Cake Recipes to Love:

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