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.

Slice of white forest cake on a plate

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.
White forest cake split in half on cake stand.

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.

Wet ingredients in a bowl.
White cake batter in a glass bowl.

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.

Cake layers on a wire rack.

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.

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

Cherries in a pot.
Cherry filling in a pot.

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.

White chocolate frosting in a glass bowl.

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.
Spreading white chocolate frosting on top of cake.
Cherry filling on top of the cake.
Decorated white chocolate cake on a cake stand.

FAQ

What is the difference between black forest cake and white forest cake?

Black forest uses cocoa powder in their cake. White forest is a white cake. They both use cherries and a creamy frosting or whipped cream.

What other pans can I use?

This recipe can make thick 3 or 4 6-inch cake pans and a 9X13-inch baking pan. Half the recipe to use 3 6-inch cake pans, 8X8-inch baking pan, and 9X9-inch baking pan.

Can this be made into cupcakes?

Yes it can! Half the recipe to make 12 cupcakes.

Slice of cake on a plate.

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.

Bite missing from a slice of cake.

Other Cake Recipes To Try

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.

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

White Forest Cake

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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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 350ยฐF. 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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