If you’re looking for a show-stopping dessert that’s both elegant and full of delightful flavors, this White Forest Cake Recipe is your new best friend. Combining fluffy white cake layers with luscious whipped cream, vibrant cherry pie filling, and creamy white chocolate shavings, this cake is a harmonious celebration of sweet and tart, light and rich. Perfect for gatherings or a special treat just for yourself, it’s a recipe that invites smiles and second helpings.
Ingredients You’ll Need
This White Forest Cake Recipe calls for simple yet essential ingredients that work beautifully together to create a cake with amazing texture, taste, and color. Each element plays a specific role, from the lightness of the whipped cream to the bright pop of cherries and the subtle sweetness of white chocolate.
- 2 1/2 cups all-purpose flour: The base that gives the cake its soft and tender crumb.
- 2 1/2 tsp baking powder: Ensures the cake rises perfectly, making it light and fluffy.
- 1/2 tsp salt: Enhances all the sweet and creamy flavors in the cake.
- 1 cup unsalted butter, softened: Adds rich moisture and helps with the cake’s tender texture.
- 1 1/2 cups sugar: Sweetens and balances the rich ingredients perfectly.
- 4 large eggs: Bind everything together and add structure and moisture.
- 1 tsp vanilla extract: Offers a warm, fragrant aroma and depth to the cake flavor.
- 1 cup milk: Keeps the batter smooth and adds to the cake’s tender texture.
- 1 can (21 oz) cherry pie filling: Brings the delicious tangy sweetness that is signature to this recipe.
- 2 cups heavy whipping cream: Turned into whipped cream to create that light, creamy frosting.
- 1/4 cup powdered sugar: Sweetens the whipped cream without overpowering.
- 1 tsp vanilla extract (for whipped cream): Adds that extra fragrant touch to the cream topping.
- 8 oz white chocolate, shaved or grated: A beautiful, sweet garnish that complements the cherries and cream.
How to Make White Forest Cake Recipe
Step 1: Prepare the Cake Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so your cakes will release easily after baking. Setting this up first helps ensure a smooth baking process.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This combines the essential raising agents evenly and gets rid of any lumps, giving your cakes a consistent rise and texture.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until the mixture becomes light and fluffy. This aeration is key for a soft cake. Add eggs one at a time, mixing well after each addition, which helps incorporate air and ensures a smooth batter. Stir in vanilla extract to infuse the batter with lovely aroma.
Step 4: Combine Mixtures Alternately
Now, gradually add the dry flour mixture to the butter mixture, alternating with milk. Begin and end with the flour mixture, mixing just until combined to avoid overworking the batter—this keeps the cake tender and light.
Step 5: Bake the Cake Layers
Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. After baking, allow the cake layers to cool completely before frosting to prevent the cream from melting.
Step 6: Whip the Cream
Using cold heavy cream, beat it with powdered sugar and vanilla extract until stiff peaks form. This whipped cream will be both the frosting and the layer between the cakes, adding a delightful creamy texture without heaviness.
Step 7: Assemble Your White Forest Cake Recipe
Place one cooled cake layer on a serving plate, spread an even layer of whipped cream, then spoon half of the cherry pie filling on top. Carefully add the second cake layer, cover the entire cake with the remaining whipped cream, and top with the remaining cherry pie filling. Finish by garnishing with generous white chocolate shavings for that signature look and divine taste.
How to Serve White Forest Cake Recipe
Garnishes
Beyond the white chocolate shavings and cherries included in the recipe, feel free to add fresh cherries, mint leaves, or a light dusting of powdered sugar for extra visual appeal. These touches complement the flavors and make the cake look stunning on any dessert table.
Side Dishes
This cake shines brightly all on its own, but if you want to make the experience even more indulgent, serve it with a scoop of vanilla bean ice cream or a delicate fruit coulis. It’s a perfect balance that contrasts the creamy sweetness with bright fruity notes.
Creative Ways to Present
For gatherings, consider slicing the cake into individual serving cups layered with extra cherries and cream. Or, for a modern twist, stack mini versions to make a White Forest Cake tower. Presentation is your playground here—have fun making it your own!
Make Ahead and Storage
Storing Leftovers
Once assembled, keep your White Forest Cake Recipe covered in the refrigerator. It’s best enjoyed within 2 to 3 days, as the whipped cream and cherry filling stay fresh and maintain their delightful texture during that time.
Freezing
If you want to freeze the cake, it’s best to freeze the individual layers before assembling. Wrap each layer tightly in plastic wrap and foil to protect from freezer burn. When ready to enjoy, thaw overnight in the refrigerator and assemble fresh with whipped cream and cherries for the best texture.
Reheating
This cake is best served chilled and generally does not require reheating. If you do wish to enjoy it slightly less cold, simply let it sit at room temperature for 20 to 30 minutes before serving—this softens the cake and enhances the flavors without melting the cream.
FAQs
Can I use fresh cherries instead of cherry pie filling?
Absolutely! Fresh cherries make a wonderful alternative, especially when in season. Just cook them down slightly with sugar and a splash of lemon juice to mimic the pie filling’s sweetness and consistency.
Is it necessary to use white chocolate?
While white chocolate adds a lovely sweetness and texture contrast, you can substitute it with shaved milk chocolate or even fine chocolate curls. However, sticking to white chocolate keeps the cake’s signature light and elegant appearance.
Can this White Forest Cake Recipe be made dairy-free?
You can make modifications by using dairy-free butter and milk alternatives, and substituting heavy cream with coconut cream whipped until stiff. The texture and taste might vary slightly but will still be delicious.
How long will the cake layers keep if baked ahead?
You can bake the cake layers up to two days in advance. Store them wrapped tightly at room temperature or in the refrigerator if your kitchen is warm. Just ensure they are well wrapped to prevent drying out.
Can I use a different size cake pan?
Yes, but baking times will vary. For smaller pans, start checking for doneness earlier, and for larger pans, expect longer baking times. Always use the toothpick test to ensure the cakes are properly baked through.
Final Thoughts
There’s something truly magical about the White Forest Cake Recipe—its delicate layers, creamy sweetness, and that vibrant cherry pop make it unforgettable. It’s a wonderful dessert to share with loved ones or to celebrate special moments. Give it a try, and I promise it will become a cherished favorite in your recipe collection!
Print
White Forest Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
Description
This White Forest Cake is a delightful twist on the classic Black Forest, featuring layers of soft vanilla cake filled with luscious cherry pie filling, fluffy whipped cream, and garnished with delicate white chocolate shavings. Perfect for celebrations or a sweet treat, this cake combines the rich flavors of cherries and white chocolate for a light, elegant dessert.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
Filling:
- 1 can (21 oz) cherry pie filling
Whipped Cream Topping:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Garnish:
- 8 oz white chocolate, shaved or grated
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent the cake from sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter with sugar until the mixture is light and fluffy, which helps to create a tender cake texture. Add the eggs one at a time, beating well after each to incorporate fully. Stir in 1 teaspoon of vanilla extract for flavor.
- Combine batter: Gradually add the dry flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined to avoid overworking the batter and developing gluten.
- Bake the cake layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. After baking, allow the cakes to cool completely in the pans for 10 minutes, then remove from pans and cool fully on a wire rack.
- Prepare whipped cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar and 1 teaspoon vanilla extract using a hand mixer or stand mixer until stiff peaks form. This creates a stable and fluffy topping and filling.
- Assemble the cake: Place one cooled cake layer on your serving plate. Spread a generous layer of whipped cream evenly over the top, then spoon half of the cherry pie filling over the cream.
- Add second layer and finish: Carefully place the second cake layer on top. Cover the entire cake with the remaining whipped cream, and spoon the remaining cherry pie filling over the top. Garnish the cake with white chocolate shavings to add a rich, sweet contrast and an elegant finish.
Notes
- Ensure cakes are completely cooled before assembling to prevent the whipped cream from melting.
- Use chilled whipping cream and a cold bowl for easier whipping to stiff peaks.
- White chocolate shavings can be made with a vegetable peeler on a bar of white chocolate.
- Cherry pie filling can be substituted with fresh cherries cooked down with sugar and cornstarch if preferred.
- Store assembled cake in the refrigerator and consume within 2-3 days for optimal freshness.
