Name: White Forest Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: European
Ingredients: 350 g white granulated sugar (1 ¾ cups / 12.3oz); 85 g unsalted butter, softened (3oz); ½ cup neutral flavoured vegetable oil (160ml); 3 large eggs; 2 teaspoons vanilla extract; 325 g cake flour (2 ½ cups / 10.4oz); 2 ½ teaspoons baking powder; ½ teaspoon salt; 1 cup buttermilk (250ml); ½ cup whole milk (full cream milk) (125ml); 400 g frozen pitted cherries; 2 tablespoons caster sugar (superfine sugar or white granulated sugar); 2 teaspoons cornflour (US cornstarch); 2 tablespoons kirsch (40ml); 2 tablespoons water; 85 g white chocolate, finely chopped (3oz); 500 ml thickened cream (heavy cream) (2 cups); 2 teaspoons unflavoured powdered gelatine; 2 tablespoons water; ¼ cup caster sugar (superfine sugar or white granulated sugar); 2 teaspoons vanilla extract; 200 g fresh cherries for topping (7oz); Shaved white chocolate for topping

Jump to Recipe· 4.1 from 68 reviews

There is something utterly magical about a White Forest Cake Recipe that combines the delicate richness of white chocolate with the luscious burst of cherries, wrapped in fluffy, tender cake layers. This cake feels like a celebration in every bite, with its creamy vanilla filling and tantalizing cherry sauce that dances on your palate. Whether you’re marking a special occasion or simply craving a show-stopping treat, this White Forest Cake Recipe will quickly become a beloved classic in your baking repertoire.

Ingredients You’ll Need

The image shows an overhead view of baking ingredients arranged neatly on a white marbled surface. There is one large white bowl in the center filled with dark red, halved cherries, some whole cherries with green stems resting beside it. Surrounding this bowl are smaller clear glass bowls containing white flour, sugar, and various white powders like baking soda and salt. Three brown eggs are placed near these bowls, along with blocks and slices of pale yellow butter. There are also clear glasses filled with white and creamy liquids, a small glass container with a golden-yellow oil, and some amber-colored liquid in a small glass bowl. Everything is spaced out clearly and looks fresh and ready for baking. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but each plays an essential role in bringing the White Forest Cake to life. From the silky texture of the whipped cream to the fruity pop of cherry sauce, every element works in perfect harmony to create a dessert that delights both the eyes and taste buds.

White granulated sugar (350 g / 1 ¾ cups): Sweetens the cake and balances the tartness of cherries beautifully.
Unsalted butter, softened (85 g / 3 oz): Adds richness and moisture to the cake crumb.
Neutral flavored vegetable oil (½ cup / 160 ml): Keeps the cake extra moist without overpowering flavor.
Large eggs (3): Provide structure and help the cake rise evenly.
Vanilla extract (2 teaspoons): Infuses the batter with warm aromatic notes.
Cake flour (325 g / 2 ½ cups): Ensures a tender, soft crumb that’s light to the bite.
Baking powder (2 ½ teaspoons): Leavens the cake for the perfect rise.
Salt (½ teaspoon): Enhances overall flavors and balances sweetness.
Buttermilk (1 cup / 250 ml): Adds a subtle tang and tenderizes the crumb.
Whole milk (½ cup /125 ml): Contributes to the cake’s moist texture.
Frozen pitted cherries (400 g): The star fruit, simmered into a luscious sauce to complement the cream.
Caster sugar (2 tablespoons plus ¼ cup): For sweetness in both cherry sauce and cream filling.
Cornflour (2 teaspoons): Thickens the cherry sauce to perfect consistency.
Kirsch (2 tablespoons / 40 ml): Adds an authentic cherry liqueur touch for depth of flavor.
White chocolate, finely chopped (85 g / 3 oz): Melts into the cream for a dreamy, velvety texture.
Thickened (heavy) cream (500 ml / 2 cups): Whipped into a fluffy vanilla cream filling.
Unflavoured powdered gelatine (2 teaspoons): Stabilizes the cream for perfect slices.
Water (2 tablespoons): Used to dissolve gelatine.
Fresh cherries (200 g): For a vibrant, fresh topping that looks stunning.
Shaved white chocolate: Adds elegant texture and visual appeal on top.

How to Make White Forest Cake Recipe

Step 1: Prepare the Cake Layers

Start by preheating your oven and prepping your cake pans carefully with butter, flour, and parchment paper. This helps the cakes bake evenly and come out beautifully. Mixing the sugar, butter, and oil until creamy is the key to that silky texture, so take your time here. When adding eggs and vanilla, do it slowly to get a lovely fluffy batter. Combining dry and wet ingredients just right without overmixing ensures a tender crumb. Divide the batter evenly into pans and bake until a tester comes out clean, then cool completely to retain moisture and shape.

Step 2: Make the Kirsch Cherry Sauce

The cherry sauce brings vibrant flavor and color. Simmer cherries with kirsch, sugar, and cornflour until thick and jammy. This reduction heightens the intensity of the fruit’s natural sweetness and pairs perfectly with the cake’s subtle vanilla notes. If the sauce thickens too much, a splash of water will loosen it without losing its glossy sheen. Allow this to cool before layering on the cake.

Step 3: Prepare the Vanilla White Chocolate Cream Filling

First, gently melt white chocolate into a small amount of cream to create a smooth base. Next, dissolve gelatine in water and warm it carefully—this step ensures the cream sets perfectly without losing its fluffiness. Whip the remaining cream with sugar and vanilla until soft peaks form, then slowly incorporate the cooled white chocolate mixture and gelatine while beating to stiff peaks. This cream will form the luscious layers in your White Forest Cake Recipe.

Step 4: Assemble the Cake

Spread one-third of the cream filling on your first cake layer, leaving a slight border to avoid overflow. Spoon half of the cherry sauce on top, then repeat with the second layer, cream, and the rest of the cherry sauce. Gently top with the final cake layer and cover it with the remaining cream. Carefully chilling the cake for at least 30 minutes helps the layers settle and makes cutting a breeze while preserving the beautiful structure.

How to Serve White Forest Cake Recipe

Garnishes

For a showstopping presentation, top your chilled White Forest Cake with fresh pitted cherries and generous shavings of white chocolate. These touches add texture, freshness, and that signature look everyone loves. The bright cherries echo the flavors inside and the white chocolate introduces a subtle crunch that contrasts the velvety cream.

Side Dishes

This cake pairs wonderfully with a simple drizzle of cherry coulis or a scoop of vanilla bean ice cream for added indulgence. For lighter options, fresh berries or a sprig of mint provide refreshing balance without overshadowing the star of the show. Also, a light cup of tea or a delicate white wine complements the delicate flavors perfectly.

Creative Ways to Present

Why not try serving individual slices with a dollop of whipped cream and a cherry on top for a charming dessert plate? Alternatively, you can layer this cake in smaller ring molds to create stunning mini cakes for a special occasion. A dusting of edible silver flakes or a drizzle of white chocolate ganache can also elevate the look for parties or holidays.

Make Ahead and Storage

Storing Leftovers

The White Forest Cake Recipe keeps well in the refrigerator, covered lightly with plastic wrap or in an airtight container to prevent it from drying out. Consume within 3-4 days for the freshest taste and texture, as the cherries keep their juiciness and cream stays stable during this time.

Freezing

If you want to save your cake for later, freeze it uncovered for about 30 minutes to firm up, then wrap tightly in plastic wrap and foil to avoid freezer burn. You can freeze whole or sliced cake, though the texture is best preserved when frozen quickly. Thaw overnight in the fridge before serving, allowing the flavors to mellow beautifully.

Reheating

This cake is best enjoyed chilled, so reheating is generally not recommended. However, if you prefer your cake slightly warmer, let slices sit at room temperature for about 20 minutes. This keeps the cream from melting and preserves the integrity of your White Forest Cake Recipe.

FAQs

Can I use fresh cherries instead of frozen for the cherry sauce?

Absolutely! Fresh cherries can be used in the cherry sauce, but you may need to extend the cooking time slightly to achieve the same thick consistency. Frozen cherries work well because they’re already softened from freezing, making the process quicker.

Is there a non-alcoholic substitute for Kirsch?

Yes! You can skip the Kirsch or replace it with cherry juice or a splash of almond extract for a similar fruity essence without alcohol. This keeps the flavor profile intact but makes the cake suitable for all guests.

Can I make this cake dairy-free?

With some ingredient swaps, you can. Use coconut cream or a plant-based whipping cream instead of thickened cream and replace butter with a dairy-free margarine. Just make sure the white chocolate is also dairy-free or omit it to maintain the rich texture.

How long will this cake keep in the fridge?

When stored properly, the White Forest Cake Recipe stays fresh for up to 4 days. After that, the texture may start to degrade and the cherries can make the cake a bit soggy, so it’s best to enjoy it promptly.

Can I bake this cake in different sized pans?

You can, but the baking time will vary depending on the depth of your pans. If using smaller pans, reduce baking time and check frequently; for larger pans, increase baking time and test with a toothpick for doneness.

Final Thoughts

This White Forest Cake Recipe is a true joy to make and share with loved ones. The balance of creamy white chocolate, tart cherry sauce, and soft cake layers creates a dessert experience that feels both indulgent and refreshing. Don’t hesitate to bake this as your next centerpiece — it’s guaranteed to bring smiles and satisfy every craving!