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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 cake!
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! (If you love the ganache, you’ll love my Tuxedo Cake!)
- White Cake Layers – Fluffy white cake layers are moist and full of flavor.
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.
- Sour Cream – Use full-fat for the best results.
- Cake Flour – Cake flour produces a lighter crumb in cakes, and I highly recommend using it! Spoon & level your flour for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour. 1 cup of cake flour weighs 110 grams, whereas 1 cup all-purpose flour weighs 130 grams. (Some people standardize at 120, 125, or 130 – I’ve chosen 130 grams.) See substitution below.
- 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.
- Kirsch – This can be found in many liquor stores. You won’t use much in this recipe, but you can continue using it up in my Black Forest Pie, Black Forest Ice Cream, and Black Forest Brownies!
Recipe Variations:
- Cake Flour Substitute – Make your own cake flour by spooning & leveling 1 cup of flour into a measuring cup, using a flat edge to level it off. Add to a mixing bowl, then remove two tablespoons (scoop & level them off). Add two tablespoons of corn starch, then sift this mixture twice. This is important to evenly mix the ingredients and to give the same light texture as cake flour.
- Frozen Cherries – You can use fresh or frozen dark sweet cherries.
- Kirsch – You can omit the kirsch liqueur from the cherry sauce if needed. Use water instead.
- Tart Cherries – You can use tart/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 scratch.
- Cherry Pie Filling – Substitute a can of cherry pie filling for the homemade cherry filling in a pinch.
How to Make White Forest Cake:
Step 1: Make the Cake Batter. Cream together the butter and vegetable oil. Then, beat in the sugar, then the egg whites. Add the sour cream and vanilla, and mix until just combined. Add the dry ingredients with the mixer on low. Then, repeat with the milk.
Step 2: Bake the Cakes. Divide the batter between the cake pans, and bake.
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 until it’s whipped!
Step 5: Assemble Cake. Frost the bottom layer with an even layer of whipped white chocolate ganache. Pipe a border of frosting around the layer, and fill with 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!
Serving + Storing:
The entire frosted cake can be chilled up to 24 hours in advance of serving. Store leftovers in an airtight container in the fridge for 3-4 days, with plastic wrap pressed over the cut portion.
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 affects the cake texture.
- 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.
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.
Can I make this cake ahead?
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.
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:
- Incredible Funfetti Cake
- Perfect White Birthday Cake
- Salted Butterscotch Crunch Cake
- Peach Cobbler Cake
- German Chocolate Cake
- Best Yellow Cake with Chocolate Frosting
- Mojito Cake
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White Forest Cake
This 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!
Ingredients
For the Cherry Kirsch Sauce
- 3 cups cherries
- 1/4 cup + 2 tbsp granulated sugar, 78 grams
- 3/4 tsp almond extract
- 2 tbsp kirsch
- 1 and 1/2 tbsp corn starch
- 1 and 1/2 tbsp water
For the White Cake Layers
- 3 and 1/2 cup cake flour, spooned & leveled or weighed out, 385 grams
- 1 tbsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/2 cup + 2 tbsp salted butter, softened at room temperature, 148 grams
- 1/2 cup vegetable oil, 116 mL
- 2 and 2/3 cup granulated sugar, 543 grams
- 7 large egg whites, at room temperature, 266 grams (see note for whole eggs below)
- 1 and 1/2 tbsp vanilla extract
- 1/2 tsp almond extract
- 3/4 cup full fat sour cream, at room temperature, 180 grams
- 1 and 1/2 cups milk, at room temperature, 360 mL
For the Whipped White Chocolate Ganache
- 16 ounces white chocolate, finely chopped, Use good quality baking bars like ghirardelli or baker's – 452 grams
- 7 ounces heavy cream, 210 grams
For the Frosting
- 1 and 1/2 cups salted butter, softened at room temperature , 340 grams
- 4 and 1/2 cups powdered sugar, or a bit more to taste, 518 grams
- 2 and 1/4 tsp vanilla extract
- 3/4 tsp almond extract
- pinch of salt
- 4 ounces cream cheese, softened at room temperature , 113 grams
Instructions
- Prep: Make sure all cold ingredients have come to room temperature. Preheat your oven to 350° F. Prepare three 9-inch cake pans. Use a paper towel to rub shortening all over the inside of each pan, coating them evenly and completely. Cut a round of parchment paper to fit inside each (tracing is the easiest way). Place this on top of the greased pan bottom, then grease over the parchment paper as well. Add a handful of flour, and tap the pan around to evenly coat the entire inside with flour, tapping out the excess.
- Make the Cherry Sauce: Stir water and corn starch together in a small bowl until the starch is fully dissolved. Rinse, pit, and halve the cherries. If using frozen, do not thaw them. Add cherries to a medium saucepan with the sugar, almond extract, and kirsch. Cook over medium heat for 10-12 minutes, stirring lazily, until the cherries have released their juices and softened. Re-stir the cornstarch (it will have settled some), then stir it into the cherry sauce. Cook 30 seconds to 1 minute more, stirring constantly, until the sauce gently thickens. It should separate and hold when you drag your finger through the sauce on the back of a wooden spoon. Transfer immediately to a shallow bowl and chill in the fridge completely before using.3 cups cherries, 1/4 cup + 2 tbsp granulated sugar, 3/4 tsp almond extract, 2 tbsp kirsch, 1 and 1/2 tbsp corn starch, 1 and 1/2 tbsp water
- Make the Cake Batter: In a medium bowl, whisk together the dry ingredients – flour, baking powder, baking soda, and salt. In a large bowl, cream the softened butter with a hand mixer for about 30 seconds, until creamy. Add the vegetable oil and cream together with the butter for 1 minute. Add the sugar and beat on high speed for 2 full minutes. The mixture will be fluffy. Add the egg whites, two at a time and then the last one on its own, beating on medium high speed between each addition, for 45 seconds. Add the sour cream, vanilla, and almond extract and mix in on medium low speed until just combined.Add half of the dry ingredients with the mixer running on low speed. Add the milk when a few streaks of flour remain, then when the milk is almost mixed in, add the remaining dry ingredients. When just a few streaks of flour remain, turn off the mixer and use a spatula to fold in the last bits of flour – don't over mix!3 and 1/2 cup cake flour, spooned & leveled or weighed out, 1 tbsp baking powder, 3/4 tsp baking soda, 3/4 tsp salt, 1/2 cup + 2 tbsp salted butter, softened at room temperature, 1/2 cup vegetable oil, 2 and 2/3 cup granulated sugar, 7 large egg whites, at room temperature, 1 and 1/2 tbsp vanilla extract, 1/2 tsp almond extract, 3/4 cup full fat sour cream, at room temperature, 1 and 1/2 cups milk, at room temperature
- Bake: Divide the cake batter evenly between the prepared pans. (You can eyeball this or use a kitchen scale.) Bake the cakes, the first two pans together, and then the 3rd pan on its own after the first two are done. This will ensure the most even bake. Bake the cakes for 22-26 minutes. A toothpick inserted into the center will pull out moist crumbs and the cakes shouldn't jiggle in the center when you move the pan.Let cakes cool in the pans on a wire rack for 10 minutes. Then, invert onto cooling racks to cool completely before frosting and assembling.
- Make the Whipped White Chocolate Ganache: Add the finely chopped white chocolate to a medium bowl. Heat the heavy cream to a simmer in a small saucepan over medium heat. Pour over the white chocolate, and let sit for 5 minutes. Stir until completely smooth – microwave in 10 second intervals if any lumps remain. Pop this in the fridge or freezer to thicken, stirring every 5-10 minutes, until it's stiff but not solid (see photos above). Make the frosting during this time. Once the white chocolate is ready, beat it with an electric mixer on high speed for about 2 minutes to whip the ganache.16 ounces white chocolate, finely chopped, 7 ounces heavy cream
- Make the Frosting: In a large mixing bowl, cream together the softened butter. Add the powdered sugar in 3 additions, mixing until smooth between each, adding a splash of milk or heavy cream to help it come together. Add the vanilla, almond extract, and a pinch of salt and mix. Mix in the cream cheese last to avoid a weepy frosting. Taste and adjust the almond or vanilla as desired.1 and 1/2 cups salted butter, softened at room temperature , 4 and 1/2 cups powdered sugar, or a bit more to taste, 2 and 1/4 tsp vanilla extract, 3/4 tsp almond extract, pinch of salt, 4 ounces cream cheese, softened at room temperature
- Assemble & Frost the Cake: Place the first cake layer on a cake stand on top of a turntable. Use half the whipped white chocolate ganache to top the first layer, spreading it evenly with an offset spatula. Pipe a border of frosting around the cake layer and fill with half the cherry filling. Place the second cake layer on top and chill for 5-10 minutes to set things so the layers don't slide around. Repeat with the second layer. Add the final layer and give the cake a thin layer of frosting on top and on the sides. Use a cake scraper to smooth out and remove excess frosting. This is your crumb coat, so don't fret if it isn't perfect. Pop the cake in the fridge for 30 minutes or until the frosting is set. Then, apply the remaining frosting, using the cake scraper to smooth the top and sides of the cake. Continue scraping the frosting off to achieve the naked cake look, or frost the outside more fully if desired. Chill the entire cake in the fridge for 30 minutes, or until the frosting is set before covering it (with plastic wrap or a cake lid) or serving it.Tip: If your frosting is getting too soft at any point from sitting out, pop it back in the fridge for a bit to firm back up.
- Serve + Store: Decorate the top of the cake with fresh cherries and white chocolate shavings. Serve the cake once it's chilled as directed above. Slice into as many slices as desired! Store leftovers, tightly covered, in the fridge for 2-3 days. The cake will naturally start to dry out a bit once it's been cut and put back in the fridge, so just be sure to seal and store it tightly.
- Make Ahead Tips: The cake layers can be made up to 24 hours in advance. Let cool completely then place each layer on a large dinner plate or a cookie sheet and plastic wrap tightly to seal. Store at room temp, then frost the next day.Cherry sauce can be made up to 24 hours ahead. Don't make the white chocolate ganache ahead. The assembled cake can be refrigerated for up to 1 day before slicing and serving.
Notes
Eggs: You can use 3 whole eggs + 1 egg white in place of the 7 egg whites.
Nutrition
Serving: 1slice, Calories: 1257kcal, Carbohydrates: 156g, Protein: 12g, Fat: 66g, Saturated Fat: 36g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 131mg, Sodium: 687mg, Potassium: 363mg, Fiber: 2g, Sugar: 125g, Vitamin A: 1508IU, Vitamin C: 3mg, Calcium: 228mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Hi, I would love to make this cake for my daughter wedding. Due to time constraints, would you recommend baking and freezing the cake layers?
Hi Ellen! Apologies for the delayed reply, but yes you can freeze the cake layers before frosting them! Let me know how you like the recipe!
This cake recipe is perfection! It requires a bit of patience, but it’s beyond worth the wait.
So glad to hear you enjoyed this recipe, Katrina!
Hi there,
I just baked this today, plan to eat tomorrow for a birthday. After baking, I thought more about how much sugar was called for and I was shocked that it’s over 500g. I am really worried it’s incorrect. Is that the correct amount? No mistake in the amount ? Thanks.
Hi MG! That’s not a mistake. Let me know how you like the cake!
The metric measurements on this recipe to not match the u.s measurements. 1.5 cups of milk is not 240 ML, at least according to my measuring cup.
Hi Mackenna! That is my mistake, thanks so much for catching that. 1 and 1/2 cups of milk would be 360 mL. My apologies! Let me know how you like the recipe!
Hi Stephanie,
I want to make this for a friend’s birthday on Saturday but need to make the cakes on Wednesday, and assemble and deliver it on Thursday. Will it still taste fresh on Saturday and should it be taken out of the fridge a while before serving?
Hi Debbie! I would try to make the cake a little closer to saturday if at all possible. It should stay moist in the fridge for a few days but making the cake on wednesday and serving on saturday is pushing the freshness a little bit. I also do prefer to let the cake come to room temperature for 15-30 minutes before serving so the frosting can soften just a bit. Remember that the cake can only be at room temperature for up to 2 hours due to the cream cheese in the frosting and food safety regulations! 🙂 Happy baking! Let me know how you like the recipe!
Hi Stephanie! I have a jar of amarena cherries that I’m hoping to use. Is there a way to use them in this recipe instead of fresh cherries?
Hi Ray! I think you could use them – I would recommend adding to a saucepan and thickening them with a little corn starch and water – heat the cherries with their juices until gently bubbling then add 1/2 tsp corn starch dissolved in 1/2 tsp water. Stir and continue heating for 30-60 seconds until the juices have thickened. If it’s still quite runny, repeat this. Hope that helps! Let me know how you like the recipe!
Hi I’d like to make this on the weekend! Can I use 8 inch pans instead? Thanks!
Hi Maha! Yes you can. The cake layers will just need about 3-7 minutes longer to bake. Check for doneness in the same way as indicated in the recipe card. Let me know how you like the cake! Happy baking.
Hi, I’m looking to try this recipe for a birthday cake & wanted to know if I could substitute the vegetable oil for olive oil?
Hi Stephanie! Olive oil has a stronger flavor that will be detectable in the baked cake, unlike vegetable oil which is tasteless. I personally would stick to the vegetable oil. Let me know how you like the cake!
Hi! I would love to make this for my husbands bday (in 3 days). Can I make this ahead of time? Bake the cake and store in fridge? If so, how do I store it? Sorry, dumb question, but I am new to baking. Same for cherry sauce and ganache, can it be made the day before?
Hi Diana! There are no dumb questions ☺️ I actually have my make ahead recommendations in step 9 at the end of the recipe card – “Make Ahead Tips: The cake layers can be made up to 24 hours in advance. Let cool completely then place each layer on a large dinner plate or a cookie sheet and plastic wrap tightly to seal. Store at room temp, then frost the next day.
Cherry sauce can be made up to 24 hours ahead. Don’t make the white chocolate ganache ahead. The assembled cake can be refrigerated for up to 1 day before slicing and serving” Hope that helps and let me know how you enjoy the cake! Happy baking!