Introduction

White Forest Cake is a delightful twist on the classic black forest, featuring layers of fluffy white cake, luscious cherry filling, and creamy white chocolate frosting. This elegant dessert is perfect for special occasions or whenever you want to treat yourself to something sweet and refreshing.

A slice of light yellow cake with two visible layers of dark purple cherry filling in between the layers sits on a white scalloped plate. The cake is topped with smooth, off-white frosting that spreads evenly on the top and partly around the edges, with a couple of dark red cherries with stems placed on the upper left side of the slice. A silver fork with some crumbs and cherry filling rests at the bottom right edge of the plate. The scene is set on a white marbled texture 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
1 TBSP Cornstarch
1 TBSP Water
1/4 tsp Almond extract
2 cups Unsalted butter (room temperature)
8 oz Cream cheese (room temperature)
8 oz White chocolate bars (about 2 bars, such as Lindt chocolate)
5 cups Powdered sugar (sifted)
1 tsp Pure vanilla extract

Instructions

Step 1: Preheat your oven to 350°F. Spray three 8-inch cake pans with nonstick baking spray, line the bottoms with parchment paper circles, and spray again to ensure easy release.
Step 2: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
Step 3: Using a mixer, beat the butter, oil, and 1 1/2 cups sugar on high speed for 2 minutes until pale and creamy.
Step 4: Add the sour cream, vanilla extract, and egg whites. Mix on medium speed until fully combined.
Step 5: On low speed, gradually add the dry ingredients alternating with the buttermilk. Mix until just combined, being careful not to overmix.
Step 6: Scrape down the sides of the bowl with a rubber spatula, then divide the batter evenly among 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 cool in the 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 saucepan over medium heat, combine cherries, 1/2 cup sugar, cornstarch, water, and almond extract.
Step 10: Cook, stirring occasionally, until cherries release juice and soften. Mash the cherries with a potato masher and continue cooking until thickened, about 10 minutes. Remove from heat and cool completely.
Step 11: To prepare the white chocolate frosting, sift the powdered sugar into a large bowl. Melt the white chocolate by heating in 20-second intervals, stirring in between until smooth.
Step 12: Beat the butter on high speed for 2 minutes until pale and fluffy. Add cream cheese and beat for 1 more minute, scraping down the bowl.
Step 13: Mix in the melted white chocolate on high until combined. Add the powdered sugar in two additions, mixing on low speed, then add vanilla extract and beat on high until smooth and creamy.
Step 14: Trim any domed tops from the cakes with a serrated knife. Place a small dollop of frosting on your cake board to secure the first cake layer.
Step 15: Place the first cake layer on the board. Spread 3/4 cup frosting over the top, pipe a border around the edge, then spread half of the cherry filling inside the border.
Step 16: Add the second cake layer and repeat frosting and cherry filling. Place the last layer upside down (bottom side up) on top.
Step 17: Fill any side cracks with frosting. If filling spills out, cover with frosting and freeze for 15 minutes to set. Apply a thin crumb coat of frosting and freeze 10 minutes.
Step 18: Frost the entire cake smoothly. Use a piping bag with a Wilton 1M tip to decorate the top if desired. Garnish with extra cherries. Freeze the cake for 10 minutes to set the frosting.

Tips & Variations

Use frozen cherries if fresh are not available, just thaw and drain before using.
For a stronger almond flavor, add a bit more almond extract to the cherry filling.
Make sure all your ingredients are at room temperature for best mixing and texture.
To save time, prepare the cherry filling and frosting a day ahead and refrigerate.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture and flavor. Leftover cake can also be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

A close-up view of a three-layer slice of light beige sponge cake on a white scalloped plate, with two thick middle layers filled with dark purple cherry jam that seeps slightly into the cake, creating a juicy contrast. The top and sides of the slice are coated with a smooth, pale creamy frosting. Two shiny dark cherries with stems rest on the edge of the plate. A silver fork with bits of jam and cake crumbs lies at the front of the plate, and one whole cherry is placed on a white marbled surface under the plate. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular whole eggs instead of egg whites?

The recipe specifically uses egg whites to keep the cake light and airy. Using whole eggs may make the cake denser. For best results, stick to egg whites.

How do I prevent the cherry filling from making the cake soggy?

Piping a border of frosting around the edges of each cake layer before adding cherry filling helps contain it, preventing the filling from leaking and soaking into the cake too much.