This white forest cake features a moist 2 layer white cake sponge with a homemade cherry filling and a fluffy whipped cream frosting. With a simple semi naked cake design, it's perfect for birthdays or holiday celebrations.
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I have been baking cakes for several decades now and adore a simple and classic cake. And while I love fancy cake layers, this white forest cake is made for busy bakers as it's easy and relatively quick to put together.
This white forest cake has a cherry filling and whipped cream frosting like a black forest cake, but is made with white cake layers. Much like my graham cracker cake there is no buttercream topping this cake recipe, which makes it great for people who don't like a lot of frosting on a cake.
The gorgeous, deep red color of the cherry filling makes this cake a real contender for your Christmas or Thanksgiving dessert!
💗 why you will love this cake recipe
- Two layer cake ~ only two moist and soft cake layers to bake and decorate.
- The whipped cream frosting isn't too sweet and is a wonderful balance with the cherry filling and soft cake.
- Naked cake design ~ simple decoration instructions for this approachable cake style.
💭 what is white forest cake made of?
A variation on the German black forest cake, this white forest cake has layers of moist white cake, a homemade cherry filling and a frosting of whipped cream. The cherry filling is made with amaretto, instead of the traditional kirsch liqueur.
🍰 cake ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- All-purpose flour ~ provides structure in the cake layers. A kitchen scale is the best way to measure the flour. If you don't have a scale, use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a spoon}.
- Baking powder ~ helps the cake to rise.
- Kosher salt ~ if you only have table salt, use half the amount.
- Unsalted butter ~ needs to be room temperature, so pull it out 1-2 hours prior to making the vanilla cake. If you only have salted butter, leave the salt out.
- Granulated sugar ~ provides the sweetness.
- Vegetable oil ~ canola oil can also be used. The oil helps to create an extra moist white sponge.
- Eggs ~ 3 large egg whites are needed; pull them out when you pull out the butter so they are room temperature. Pro tip; the eggs separate easier when they are cold from the refrigerator.
- Vanilla ~ pure vanilla extract is my favorite, also used in the whipped cream.
- Sour cream ~ making cakes with sour cream brings extra moisture by working to shorten the gluten strands in the flour, which results in a tender and soft cake. For the best cakes, use full fat sour cream and bring it to room temperature.
- Buttermilk ~ I find store bought buttermilk gives the best results, pull it out with the butter, eggs and sour cream so it is room temperature. In a pinch you can add 1 tablespoon lemon juice or white vinegar to the measuring cup and then fill with whole milk to make ⅔ cup and stir.
🥣 how to make this easy white cake
Preheat your oven to 350°F and prepare two 8-inch cake pans. Butter each pan, line with parchment paper round, then butter the parchment. I also like to sprinkle in a little flour and tap that around to cover the butter. Parchment paper helps the cakes release from the pan once they are baked.
Whisk together the all-purpose flour and baking powder and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, kosher salt and sugar until light.
With the mixer on low drizzle in the oil, increase the speed to medium-high and mix for another 1-2 minutes. The cake batter is very fluffy at this point.
Scrape up and down the bowl and add the half of the egg whites, mixing on medium until incorporated.
Scrape up and down the bowl and add the second half of the egg whites, sour cream and vanilla extract and beat on medium, until fully combined. The mixture may look a little curdled at this point.
Divide your batter equally between the two 8-inch cake pans. I like to "drop" the pans on the counter 2-3x to break up any air bubbles in the batter.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
🍒 how to make the cherry filling and whipped cream frosting
- Cherries ~ I tested this recipe with frozen cherries and canned cherries. My taste testers far preferred the filling with frozen cherries. While I did not test fresh cherries, I suspect you can substitute them.
- Cornstarch ~ used to thicken the homemade cherry filling, be sure to dissolve it in the liqueur first so it doesn't clump.
- Amaretto ~ classic black forest cake is made with kirsch, but I make this white forest cake with amaretto, since it pairs so nicely with the cherries.
- Heavy cream, vanilla and confectioners' sugar ~ for the frosting. Be sure to use cold heavy cream or heavy whipping cream with a minimum of 36% fat for the best results.
Add the cherries and granulated sugar to a small saucepan. Add the cornstarch to the amaretto or kirsch and stir until the cornstarch is dissolved. Then add the liquid to the cherries and sugar in the saucepan. Cook over medium heat, stirring until thickened, about 5 minutes. Allow to cool completely before filling the cake.
Once the cake and cherry filling are cool and you are ready to assemble the cake ~ Add the cold heavy whipping cream, vanilla and confectioners' sugar to a mixing bowl and whip on medium until soft peaks, about 3 minutes. Be careful to not over whip the cream, you want it soft and fluffy.
💬 frequently asked questions
what is the difference between white forest cake and vanilla cake?
While this white forest cake does have vanilla extract in the ingredients, it isn't a prominent flavor like in my vanilla bean cake. The cake sponge also only contains egg whites, which makes this cake a true white cake.
can I bake the layers ahead of time?
Yes, feel free to bake the cake the day before or up to a few weeks ahead of time. I would allow the cake layers to cool completely, then double wrap in plastic wrap and place in the freezer.
does white forest cake contain eggs?
Yes, while this cake does not contain whole eggs, only the egg whites are used.
can I halve this recipe?
Yes, if you only wanted a single layer cake this could be baked in one 8-inch pan. I would just pile the whipped cream and cherries on top of the cake.
how to assemble and decorate
Make sure the cakes are completely cool before assembling and decorating.
If you would like more instruction on how to decorate a semi-naked cake, see my brown sugar cake recipe.
Place one cake layer onto a cake plate, cake stand or cake board topside up. Add about 1 cup of whipped cream frosting over the first layer. Smooth with an offset spatula. Then add the cherry filling, leaving a ½ - 1 inch border.
Place the second layer, topside down, on top of the filling.
Frost the rest of the cake with a thin layer of the whipped to create a semi-naked look.
If desired, use the remaining frosting to pipe rosettes on the top of the cake. {I used a Wilton 1M}.
Top the rosettes {I did a second layer of rosettes on top of the first} with the whole cherries you saved aside and garnish with white chocolate or chocolate curls, if desired.
👩🏻🍳 tips for decorating this homemade layer cake
- Make sure the cakes are completely cool before assembling and decorating.
- In all my tests of this white forest cake, my cakes baked with nice flat tops. If needed, use a large serrated knife and slice a thin layer off the tops of the cakes to create a flat surface. {save the cut part for snacking, someone has to test it, right?!}.
- Place one cake layer onto a cake plate, cake stand or cake board topside up.
- Add a layer of whipped cream and the cherry filling, leaving about an inch border on the outside of the edge.
- Place the second layer, topside down, on top of the filling. Frost the rest of the cake with a thin layer of the whipped cream frosting to create a semi-naked look.
- If desired, use the remaining frosting to pipe rosettes on the top of the cake. I used a Wilton 1M for the rosettes
- Add chocolate curls for decoration, if desired. I used white chocolate.
🫙 how to store
The white forest cake can be stored at room temperature in an airtight container for up to one day.
It can also be stored tightly wrapped in the refrigerator for up to five days.
The cake can be assembled up to one day before slicing and serving.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this White Forest Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
🍓 more recipes using fruit
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Soft and Tender White Forest Cake
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
white cake
- 2 cups all-purpose flour 250g
- 2 teaspoons baking powder
- ¾ cup unsalted butter room temperature (170g)
- ½ teaspoon kosher salt
- 1 ¼ cups granulated sugar 250g
- 2 tablespoons vegetable or canola oil 30mL
- 3 large eggs whites room temperature
- ½ cup sour cream room temperature (120g)
- 2 teaspoons pure vanilla extract
- ⅔ cup buttermilk room temperature (160mL)
cherry filling
- 1 ¼ cups frozen cherries* 6 oz/170g
- 1 teaspoon granulated sugar
- 2 tablespoons amaretto or kirsch liqueur 30mL
- 1 teaspoon cornstarch
whipped cream frosting
- 2 cups cold heavy whipping cream 480mL
- 1 teaspoon pure vanilla extract
- ¼ cup confectioners' sugar 30g
Instructions
for the white cake
- Preheat your oven to 350°F and prepare two 8-inch cake pans. Butter each pan, line with parchment paper round, then butter the parchment. I also like to sprinkle in a little flour and tap that around to cover the butter. Parchment paper helps the cakes release from the pan once they are baked.
- Whisk together the all-purpose flour (2 cups/250g) and baking powder (2 teaspoons) and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter (¾ cup/170g), kosher salt (½ teaspoon) and sugar (1 ¼ cups/250g) by starting on low and increasing the speed to medium (speed 4 on a KitchenAid mixer) once the butter and sugar combine. Beat until light, approximately 2-3 minutes. Scrape up and down the sides of the bowl once during that time.
- Then scrape the bowl again and with the mixer on low (speed 2 on KitchenAid) drizzle in the oil (2 tablespoons/30mL), increase the speed to medium-high (speed 6 on KitchenAid) and mix for another 1-2 minutes.
- Scrape up and down the bowl and add the half of the egg whites (3 large whites total), mixing on medium until incorporated, about 1 minute. Scrape up and down the bowl and add the second half of the egg whites, sour cream (½ cup/120g) and vanilla extract (2 teaspoons) and beat on medium (speed 4) for 30-60 seconds, until fully combined. The mixture may look a little curdled at this point. Scrape up and down the sides of the bowl.
- With the mixer on low (stir on KitchenAid), slowly add the flour mixture and the buttermilk (⅔ cup/160mL) in alternating additions (½ flour, buttermilk, stop and scrape the bowl and then add the remaining flour mixing until just a little flour is still showing. Finish mixing until just combined with a spatula, being careful to not over mix your cake batter.
- Divide the batter equally between the two 8-inch cake pans. I like to "drop" the pans on the counter 2-3x to break up any air bubbles in the batter, then bake for 20-25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Allow the cakes to cool in the pans for 15 minutes, then remove to a wire rack to cool completely. The cakes must be completely cool before assembling and frosting.
for the cherry filling
- While the cake is baking, make the cherry filling. Add the frozen cherries* (6oz/170g/approx. 1 ¼ cups) and 1 teaspoon of granulated sugar to a small saucepan. Add the cornstarch (1 teaspoon) to the amaretto or kirsch (2 tablespoons) and stir until the cornstarch is dissolved. Then add the liquid to the cherries and sugar in the saucepan.
- Cook over medium heat, stirring until thickened, about 5 minutes. Allow to cool completely before filling the cake.
- Once the cake and cherry filling are both cool, make the whipped cream frosting. Add the cold heavy whipping cream (2 cups/480mL), vanilla (1 teaspoon) and confectioners' sugar (¼ cup/30g) to a mixing bowl and whip on medium (speed 4 on a KitchenAid) until soft peaks, about 3 minutes.
to assemble and decorate
- Make sure the cakes are completely cool before assembling and decorating.Place one cake layer onto a cake plate, cake stand or cake board topside up. Add about 1 cup of whipped cream frosting over the first layer. Smooth with an offset spatula. Then add the cherry filling, leaving a ½ - 1 inch border. Place the second layer, topside down, on top of the filling. Frost the rest of the cake with a thin layer of the whipped to create a semi-naked look. If desired, use the remaining frosting to pipe rosettes on the top of the cake. (I used a Wilton 1M). If you would like more instruction on how to decorate a semi-naked cake, see my brown sugar cake recipe. Top the rosettes with the whole cherries you saved aside and garnish with white chocolate or chocolate curls, if desired. Place the finished cake in the refrigerator to chill for at least 30 minutes before slicing and serving.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Ben | Havocinthekitchen says
I love a good old fashioned Black Forest cake, but sometimes you want something less decadent and rich. And this lighter and fresher version perfectly fits the bill, and it looks so lovely and elegant!
Tasia says
Thanks Ben, I agree that this version isn't as heavy and rich! This is one I know you and Andrew will love.
Jeff the Chef @ Make It Like a Man! says
What a great idea! I think I would like this better than a black forest cake!
Tasia says
Thank you Jeff!
Kathleen says
We loved the simple and yet complex flavors that this cake had! I'm not a chocolate and fruit fan, so it was a beautiful combination!!
Tasia says
Thank you Kathleen, I am happy to hear you enjoyed this cake recipe!
Michelle says
Love this spin on black forest cake with the white vanilla cake version! The white cake is so beautiful paired with the color contrast of the cherries. The speed indicators on the mixer are so particularly helpful too!
Tasia says
Thanks Michelle! Happy to hear the recipe instructions are extra helpful.
Kira says
Lovely recipe! Will for sure make again.