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

A slice of white forest cake on a plate.

A white forest cake is a white chocolate version of a black forest cake. It uses white cake instead of chocolate cake, cherry pie filling, and a white chocolate frosting. Black forest usually uses whipped cream, but this frosting does the job!
I have tips and tricks and process photos to easily help you make this recipe! If you love black forest desserts, you have to try my black forest cupcakes.

Close up of the side of the white forest cake.

Tips for making the cake

Here are my tips, so yours turns out like this recipe! See my cherry pie filling for more tips!

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup straight into the flour, it can compact it. Resulting in a dryer cake. For the most tender cake, make sure to use cake flour. If you only have all-purpose that is okay.
  • Tip 2: For high altitude baking, add an extra 3 tablespoons of flour.
  • Tip 3: This recipe uses egg whites to gives it a more white color. You can save the egg yolks to make a lemon curd!
  • Tip 4: The cherry pie filling can be made ahead of time to save time. However, I recommend making the white chocolate cream cheese frosting right before you need it.
  • Tip 5: Make sure the butter and cream cheese for the frosting is the same temperature. If one is colder than the other, the frosting can split.
Wet ingredients in a bowl.
This recipes uses a lot of sour cream to gives it more “fat” since it is missing the egg yolks.
White cake batter in a bowl.
The cake batter should be easily spreadable.
Cake layer on a wire rack.
The cake layers need to cooled completely before using.
Frosting in a bowl.
The frosting will be a looser frosting because of the white chocolate that is mixed in.
Close up of filling in a bowl.
Make sure to cool the filling completely.

Assembling the cake

Frosting on top of cake layer.
Spread 3/4 cup of frosting and pipe a border around the size of the cake.
Cherry pie filling on top of cake.
Spread half of the filling per cake layer.
Decorated cake on a wood board.
The cake can be decorated with little dollops of frosting on top and extra cherries.
Close up of the slice of cake.

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If you want more cherry recipes, try my cherry brownies and cherry cheesecake.

Side view of cake on a wood board.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

A slice of white forest cake on a plate.
5 from 17 reviews

White Forest Cake

Stephanie Rutherford
This white forest cake is a 3 layer white fluffy cake. It is full of cherry filling and topped with a white chocolate frosting and more cherries!
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Prep Time: 1 hour
Cook Time: 23 minutes
Decorating Time: 1 hour
Total Time: 2 hours 23 minutes
Servings: 16 slices

Ingredients
 
 

White Cake

  • 3 1/2 cups Cake flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 3/4 cup Unsalted butter, room temperature
  • 1/4 cup Oil, canola or vegetable oil
  • 1 1/2 cups White granulated sugar
  • 3/4 cup Sour cream, room temperature
  • 1 TBSP Pure vanilla extract, or pure vanilla extract
  • 5 Egg whites, room temperature
  • 1 cup Buttermilk, room temperature

Cherry Filling

  • 1 lb Cherries, fresh or frozen
  • 1/2 cup White granulated sugar
  • 1 TBSP Cornstarch
  • 1 TBSP Water
  • 1/4 tsp Almond extract

White Chocolate Frosting

  • 2 cups Unsalted butter, room temperature
  • 8 oz Cream cheese, room temperature
  • 8 oz White chocolate bars, 2 bars lindt chocolate
  • 5 cups Powdered sugar, sifted
  • 1 tsp Pure vanilla extract

Instructions
 

White Cake

  • Preheat the oven to 350°F. Spray three 8-inch cake pan with baking nonstick spray. Line the bottoms with 8-inch parchment paper circles and spray again.
  • In a medium bowl, sift the flour. Add the baking powder, baking soda, and salt. Set aside.
    3 1/2 cups Cake flour, 2 tsp Baking powder, 1 tsp Baking soda, 1 tsp Salt
  • Using a mixer, beat the butter, oil, and sugar on high speed for 2 minutes. It will become pale in color.
    3/4 cup Unsalted butter, 1/4 cup Oil, 1 1/2 cups White granulated sugar
  • Add in the sour cream, vanilla, and egg whites. Mix on medium speed until combined.
    3/4 cup Sour cream, 5 Egg whites, 1 TBSP Pure vanilla extract
  • Add in the dry ingredients and buttermilk. Mix on low speed until just combined.
    1 cup Buttermilk
  • Take the bowl off the mixer and use a rubber spatula to scrape the bowl. Pour the cake batter evenly throughout the three cake pans.
  • Bake for 22-25 minutes until a toothpick inserted comes out clean.
  • Let the cake sit in the hot pans for 10 minutes. Transfer to a cooling rack and cool completely.

Cherry Filling

  • If using fresh cherries, make sure they are pitted. In a saucepan over medium heat, mix the cherries, sugar, cornstarch, water, almond extract.
    1 lb Cherries, 1/2 cup White granulated sugar, 1 TBSP Cornstarch, 1 TBSP Water, 1/4 tsp Almond extract
  • Heat on medium heat until the cherry's juice separates and the cherries soften. Then take something to mash them ( like a potato masher), and mash the cherries. Heat until it thickens. This takes about 10 minutes and will equal to 1 1/2 cups of filling.
  • Pour into a bowl and cool completely.

White Chocolate Frosting

  • Sift the powdered sugar into a large bowl. Set aside. Place the white chocolate into a bowl and heat for 20 second intervals, stirring well in between, until it is melted.
    8 oz White chocolate bars, 5 cups Powdered sugar
  • Using a mixer, beat the butter on high speed for 2 minutes. It will become pale and fluffy. Add the cream cheese and beat for 1 minute. Scrape the bowl to make sure no lumps remain.
    2 cups Unsalted butter, 8 oz Cream cheese
  • Add in the melted white chocolate and mix on high until combined. Add half of the powdered sugar and mix on low. Then, add the rest of the powdered sugar and mix until combined. Add in the vanilla and beat on high speed until creamy.
    1 tsp Pure vanilla extract

Assembly

  • Use a serrated knife to cut off any uneven domes on the cakes. Pipe a small amount of frosting on the board you are decorating on.
  • Place the 1st layer of cake down on the board. Frost 3/4 cups of frosting over the cake. Pipe a border of frosting around the edges of the cake. Spread half of the cherry filling on top.
  • Repeat with the second cake layer. Place the last layer of cake with the bottom of the cake facing up.
  • Fill any of the cracks of the cake with frosting (on the sides). If any filling spills out, cover with frosting and freeze for 15 minutes to lock it in. Then, frost the cake in a very light layer of frosting. Place in the freezer for 10 minutes. This will lock the crumbs into the cake.
  • Frost the rest of the cake. I used Wilton 1M to pipe the frosting on the top. Then, top with extra cherries. Freeze for 10 minutes.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 614kcal, Carbohydrates: 91g, Protein: 7g, Fat: 43g, Saturated Fat: 25g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 106mg, Sodium: 351mg, Potassium: 170mg, Fiber: 1g, Sugar: 31g, Vitamin A: 1276IU, Vitamin C: 2mg, Calcium: 90mg, Iron: 0.5mg
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