White Forest Cake

This white forest cake is a three layered fluffy white cake. It is full of a cherry pie filling, white chocolate frosting and a white chocolate drip. This is a white chocolate version of a black forest cake.

This white forest cake is a nonalcoholic version of a black forest cake. The sweetness of a white cake and white chocolate frosting goes so well with the cherry pie filling. The cherry filling has cinnamon and it is so full of flavor.

Besides the filling, the best part about this cake is the white chocolate frosting. It is sweet and creamy and pairs so well with the cherries.

For more layered cake recipes, try Layered Funfetti Cake, Strawberry Vanilla Cake, and Lemon White Chocolate Cake.

Try these cherry pie bars.

Why This Recipe Works

• White cake- This has three layers of a fluffy white cake.
• Cherry filling- The cherry filling can be made with fresh or frozen cherries. It has added cinnamon to give it a great flavor.
• White chocolate frosting- This buttercream frosting is full of melted white chocolate.
• White chocolate drip- This drip is made from white chocolate chips, but colored white.
• Fluffy texture- The texture of this cake is super fluffy.

Ingredient Notes

Here are some notes on the white forest cake recipe ingredients. For a full list of ingredients, check out the recipe card below.

• Unsalted butter- For the cake, pull the butter out 2 hours before baking. For the frosting, let it sit on the counter for 30 minutes to get slightly cold.
• Oil- Use canola oil or vegetable oil.
• Sour cream- Use full fat sour cream. Pull this out 2 hours before baking.
• Egg+ Egg whites- The egg whites help make this cake white instead of yellow. Pull the eggs out 2 hours before baking.
• Buttermilk- Use full fat or reduced fat buttermilk. Pull this out 2 hours before baking.
• Cherries- You can use fresh cherries or frozen cherries. They should be pitted and cut in half.
• Cornstarch- This helps to thicken the filling.
• Powdered sugar- Make sure it is sifted to avoid a gritty frosting.
• White chocolate- For the frosting, use 2 high quality white chocolate bars. I used Lindt. For the drip, use a high quality white chocolate chips. I used Ghirardelli.

Step By Step Instructions- White Cake Layers

Here is how to make and bake these white cake layers. This recipe uses a stand mixer with a paddle attachment or a hand mixer (electric mixer). It also uses three 8-inch cake pans. Make sure to spray the pan with baking spray and line with 8-inch parchment paper circles.

STEP 1: Mix the dry ingredients. In a medium bowl, sift the all-purpose flour. Then, add baking powder, baking soda, and salt.

STEP 2: Mix the butter, oil, and sugar. Using a large bowl, beat the butter, oil, and white sugar together on high speed for 3 minutes. Then, add the sour cream and vanilla extract.

STEP 3: Add egg and egg whites. Add these in one at a time and mix on medium speed until combined.

STEP 4: Add the dry ingredients and buttermilk. Alternate between these two on low speed until just combined.

STEP 5: Bake. Pour the cake batter between the three cake pans. Then, bake for 20-25 minutes until a toothpick inserted comes out clean.

Let the cakes sit in the hot pan for 10 minutes before transferring to a cooling rack. Make sure the cakes are completely cool before decorating.

Step By Step Instructions- Filling and Frosting

STEP 1: Cook the cherries. In a medium saucepan over medium heat, cook the cherries, sugar, cornstarch, lemon juice, ground cinnamon, water, and vanilla extract.

Cook these until the cherries release their juices, and slightly mash them. It should thicken. Let it cool completely.

STEP 2: Beat the butter. Using a mixer with a large mixing bowl, beat the butter on high for 3 minutes. Then, add in the powdered sugar.

STEP 3: Add the wet ingredients. Next, add the melted white chocolate, vanilla, salt, and heavy cream. Mix on low until just combined before switching to high speed. Beat until the frosting is really fluffy.

STEP 3: Heat the heavy cream. Start the white chocolate drip right before you need it. Heat the heavy cream using a small saucepan. Then, pour over the white chocolate chips and let sit for 2 minutes.

STEP 4: Stir. Stir the white chocolate until melted and smooth. If any white chocolate chunks remain, heat in the microwave for 15 seconds. Make sure it is room temperature before using.

Assembling The Cake

• Use a serrated knife or cake leveler to cut the domes off the cakes, so they are even. Then, place a small amount of frosting on the board you are decorating on.
• Place the 1st layer of cake down. Frost the cake with 3/4 cup of frosting. Then, pipe a border of frosting around the edge. Spread half of the cherry filling in the center of the cake.
• Repeat with the second cake layer and place the last layer of cake with the bottom of the cake facing up. This will give you flattest edge possible for the top of the cake.
• Fill the sides of the cakes with frosting. Since the filling is soft, it needs to set before frosting Freeze for 10 minutes.
• If you decorating the cake in a semi-naked look like mine, go ahead and frost it now. Use a cake scrapper to scrape the frosting so you see peeps of cake poking out.
• If you are frosting the cake normally, frost the cake in a light layer. Freeze the cake for 15 minutes, then frost the rest of the cake.
• Freeze the cake for 10 minutes before applying the drip.

FAQ

Storing and Freezing

Store this white forest cake in an airtight container like a cake carrier. Store the cake in the fridge up to 5 days. The cake taste best at room temperature.

Freezing

You can freeze the white forest cake into individual cake slices. Wrap in plastic wrap and freeze up to 30 days. Thaw for 1-2 hours before eating.

You can also freeze the cake layers ahead of time. After the cakes are cooled, wrap in plastic wrap and freeze up to 30 days. Thaw for 1 hour before decorating.

Other Cake Recipes To Try

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