Introduction

White Forest Cake is a deliciously light and fluffy dessert layered with cherry filling and creamy white chocolate frosting. This elegant cake combines a moist white cake base with a luscious cherry center and a smooth, rich frosting that’s perfect for any special occasion.

A slice of three-layer light yellow cake is shown on a white scalloped plate, each cake layer separated by deep purple and pink cherry filling with a slightly glossy texture. The outside of the cake is coated with smooth off-white frosting, and two dark red cherries with stems sit at the back edge of the slice. A silver fork with some crumbs and cherry filling rests near the front of the plate, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
5 Egg whites (room temperature)
1 cup Buttermilk (room temperature)
1 lb Cherries (fresh or frozen)
1/2 cup White granulated sugar (for cherry filling)
1 TBSP Cornstarch
1 TBSP Water
1/4 tsp Almond extract
2 cups Unsalted butter (room temperature, for frosting)
8 oz Cream cheese (room temperature)
8 oz White chocolate bars (2 bars, e.g. Lindt)
5 cups Powdered sugar (sifted)
1 tsp Pure vanilla extract (for frosting)

Instructions

Step 1: Preheat your oven to 350°F. Prepare three 8-inch cake pans by spraying with nonstick baking spray. Line the bottoms with parchment paper circles and spray again to prevent sticking.
Step 2: In a medium bowl, sift the cake flour. Add the baking powder, baking soda, and salt, then set aside.
Step 3: Using a mixer, beat the butter, oil, and sugar on high speed for 2 minutes until pale and fluffy.
Step 4: Add the sour cream, vanilla extract, and egg whites to the butter mixture. Mix on medium speed until combined.
Step 5: Gradually add the dry ingredients and buttermilk to the wet mixture. Mix on low speed until just combined; avoid overmixing.
Step 6: Scrape the bowl with a rubber spatula, then evenly pour the batter into the three prepared pans.
Step 7: Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Let the cakes sit in their pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 9: For the cherry filling, pit fresh cherries if using. In a medium saucepan over medium heat, combine cherries, sugar, cornstarch, water, and almond extract. Cook until the juices separate and cherries soften, about 10 minutes, mashing cherries gently to thicken. Allow filling to cool completely.
Step 10: For the white chocolate frosting, sift powdered sugar into a large bowl. Melt white chocolate in 20-second increments in the microwave, stirring between each until smooth.
Step 11: Beat butter on high speed for 2 minutes until pale and fluffy. Add cream cheese and beat for another minute, scraping the bowl to remove lumps.
Step 12: Mix in melted white chocolate until well combined. Add powdered sugar in two parts, mixing on low initially, then high until smooth. Finally, add vanilla extract and beat until creamy.
Step 13: To assemble, level cake layers with a serrated knife if needed. Place the first layer on your serving board and frost with 3/4 cup of frosting. Pipe a frosting border around the edge and spread half of the cherry filling inside.
Step 14: Repeat with the second layer, then place the final cake layer upside down on top.
Step 15: Fill any cracks on the sides with frosting. If cherry filling spills out, cover with frosting and freeze the cake for 15 minutes to lock the filling.
Step 16: Frost the cake with a thin crumb coat and freeze for 10 minutes, then apply a final layer of frosting.
Step 17: Decorate the top using piping techniques if desired and garnish with extra cherries. Freeze for 10 more minutes before serving to set the frosting.

Tips & Variations

Use frozen cherries if fresh are unavailable, but thaw and drain excess liquid before cooking the filling.
Add a splash of kirsch or cherry liqueur to the cherry filling for an adult twist.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
Make sure all ingredients are at room temperature to achieve the best cake texture and frosting consistency.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Before serving, allow it to come to room temperature for the best flavor and texture. You can freeze the cake for up to 2 months; thaw in the refrigerator overnight and then bring to room temperature before serving.

How to Serve

A slice of three-layer light yellow sponge cake sits on a white scalloped plate, each layer separated by dark purple cherry filling mixed with creamy white frosting. The top layer is covered with smooth white frosting, slightly textured around the edges. Two dark red cherries with stems rest beside the cake slice on the plate. A silver fork with crumbs and cherry filling rests near the base of the plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the cherry filling and frosting a day in advance. Assemble the cake on the day you plan to serve it for the freshest taste.

What if I don’t have buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using it as a substitute.