White Forest Cake

Think of this cake as the vanilla version of the famous black forest cake! This moist vanilla cake is based off of my blueberry jam cake.

Tell me about this recipe!

• The vanilla cake is made using the reverse creaming method. This means that the dry ingredients are mixed with the butter, then the wet ingredients are added. This gives a super fluffy cake.
• The cherry filling is made by heating up the cherries with cornstarch, kirsch and some sugar. The cornstarch helps the filling firm up.
• Finally, the whipped cream is made by whipping heavy cream with a little bit of vanilla and some confectioners’ sugar.

How to make this recipe

Step 1: Start by mixing all of the dry ingredients in a mixing bowl. Add the butter and mix on your lowest speed, fitted with the paddle attachment. Mix until it looks like damp sand.

Step 2: Add your egg whites one at a time, then your whole egg. Make sure to scrape down the sides of the bowl. Whisk the wet ingredients together in a jug. With the mixer on your lowest speed, slowly pour in your wet ingredients.

Step 3: Pour the batter in two 8-inch cake pans. Bake at 350 degrees for 25-30 minutes. A toothpick inserted should come out with no crumbs. Allow the cakes to cool.

Step 4: In a small saucepan, combine the cherries, cornstarch, sugar, and kirsch. Cook the mixture on medium-high heat for 6 minutes, stirring constantly. Turn down the heat to medium-low and cook for another 1-2 minutes. It should become very thick with some of the cherries breaking down. Pour into a bowl and allow it to cool completely.

Step 5: In a stand mixer fitted with the whisk attachment, whip the heavy cream, vanilla extract and confectioners’ sugar on medium-high speed until you have medium peaks. Use immediately.

Step 6: Take one of your cake layers and spread just under half of the whipped cream. Spoon over half of the cherries. Place the next cake layer and repeat. You can add chocolate shavings or leave the top with just cherries.

Recipe Tips

• I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
• I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.
• Make sure that the cherries are completely cool before using. You can make the filling ahead of time and place in the fridge for up to 2 days before using.

Frequently Asked Questions

What is the difference between white forest cake and black forest cake? A black forest cake has chocolate cake layers while a white forest cake has vanilla layers. Both are filled with whipped cream and cherries.

Can I make this cake ahead of time?You can make the cherry filling 2 days in advance, just place in the fridge until ready to use. You can also bake the cake layers 2 days in advance, just wrap up each layer in plastic wrap. I do not recommend making the whipped cream ahead of time.

How do I store this cake? Keep the cake in the fridge for up to 3 days.

Other Delicious Cakes!

Oreo Drip Cake

Chocolate Walnut Cake

Chocolate Orange Cake

Easy Nutella Filled Cupcakes

Make sure to tag me on Instagram @alpineella and leave a review below if you’ve made this recipe! If you want more baking ideas, you can follow me on Pinterest

Recipe