White Forest Cake
This showstopping cake is made with a moist and fluffy vanilla cake, lots of fresh whipped cream, and homemade cherry preserves. The dark cherries are cooked in kirschwasser (cherry liquor), making this the perfect cake for a dinner party.
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.
- 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
White Forest Cake
- ▢ 2 1/2 cups all purpose flour
- ▢ 12 tablespoons unsalted butter room temperature
- ▢ 1 2/3 cups sugar
- ▢ 2 teaspoons baking powder
- ▢ 1/2 teaspoon baking soda
- ▢ 1 1/2 teaspoons kosher salt
- ▢ 4 egg whites room temperature
- ▢ 1 egg room temperature
- ▢ 2 teaspoons vanilla extract
- ▢ 1 cup whole milk room temperature
- ▢ 1/2 cup full fat yogurt room temperature
- ▢ 2 cups frozen cherries
- ▢ 1 tablespoon kirsch optional
- ▢ 2 teaspoons sugar
- ▢ 2 teaspoons cornstarch
- ▢ 1 cup heavy cream
- ▢ 1/8 cup confectioners' sugar
- ▢ 1 teaspoon vanilla
- Preheat your oven to 350°F/175°C. Grease and line two 8-inch cake pans
- In the bowl of a stand mixer with the paddle attachment, mix all of the dry ingredients on slow speed until blended. Add in your butter and mix on low until it looks like damp sand
- Add your egg whites one at a time, and then your whole egg. Beat well after each addition, making sure you scrape the sides and bottom of the bowl.
- In a small jug, whisk together the vanilla extract, yogurt and milk.
- Slowly pour in one-third of the milk mixture into the mixing bowl. With the speed on low, mix together. Be careful as it may spill! Pour in the rest of the milk in two more additions, mixing slowly after each addition.
- Beat for 2 minutes. Your batter will be liquidy
- Pour the batter into your two pans. Bake for 25-30 minutes. A toothpick inserted into the cake will come out clean. Remove from the oven and let cool for 15 minutes. Take the cake out of the tin and let it cool completely.
- Combine all of the ingredients in a saucepan over medium-high heat. Let it come to a simmer and stir constantly for 6 minutes.
- Turn the heat to medium-low and let it cook for another 2 minutes. It should have gotten very thick. Pour into a bowl and let it cool completely.
- In a stand mixer fitted with the whisk attachment, beat the heavy cream, sugar and vanilla on medium-high speed for 3 minutes. Beat until you have medium peaks.
- Place one cake layer down and cover with half of your whipped cream. Spoon over half of your cherry filling. Carefully place the second cake layer on top, then top with the remaining whipped cream and cherries.
- My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Click on ‘Metric’ above ingredients to see the metric measurements.
- Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your frosting much creamier and richer.
- Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
- Storage: Keep the cake in the fridge for up to 3 days.