White Forest Cake has three moist, tender white cake layers, white chocolate whipped cream, and a juicy homemade cherry sauce.
It costs approximately $18.96 to make this cake. The cake serves twelve and costs about $1.58 per serving.
For a classic version of this cake, check out my Black Forest Cake.
White Forest Cake is like the little sister of Black Forest Cake. It is still a saucy and creamy cake with layers of white cake instead of chocolate. The cake is soft, creamy, and saucy—the perfect combination that tastes like your favorite bakery-style cake.
Light white chocolate frosting topped with sweet cherry sauce is spread between each cake layer. The flavor combination is simply outstanding!
Do not be intimidated by the list of ingredients. This recipe for White Forest Cake has multiple steps but is easy to follow. It is perfect for a Christmas party, birthday celebration, or other special occasions.
Ingredients and Estimated Cost
Per Serving Cost: $1.58
Recipe Cost: $18.96
- 1 ¾ cup all-purpose flour – $0.15
- ½ cup cake flour – $0.20
- 2 ¼ teaspoons baking powder – $0.10
- ¾ teaspoons salt – $0.01
- ¼ teaspoons baking soda – $0.01
- 1 ½ cups granulated sugar – $0.25
- ¾ cup + 2 Tablespoons butter – $4.84
- 1 ½ Tablespoons shortening – $0.12
- ¼ cup vegetable oil – $0.12
- 5 egg whites – $0.60
- 1 ⅛ cups milk – $0.18
- 1 ½ teaspoon vanilla extract – $1.00
- ¼ teaspoon almond extract – $0.03
- 1 ½ cups heavy cream – $1.76
- 1 ½ cups white chocolate chips – $2.24
- 6 cups frozen cherries – $6.96
- 1 ⅔ cups sugar – $0.29
- ⅔ cup water – $0.00
- 1 ½ Tablespoon lemon juice – $0.06
- ¼ teaspoon salt – $0.01
- 1 Tablespoon cornstarch – $0.03
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make White Forest Cake
- First, preheat the oven to 350 degrees F. Line the bottom of three 9-inch cake pans with parchment paper and lightly spray them with baking spray.
- Next, using a large bowl, mix together the flour, cake flour, baking powder, salt, and baking soda.
- Then, beat the sugar, butter, and shortening in the bowl of a stand mixer.
- Mix in the vegetable oil until white and creamy.
- Add in the egg whites and mix for thirty seconds. Then mix in the milk, vanilla, and almond extract.
- Mix in the flour mixture until it is incorporated.
- Then, divide the batter between the three cake pans evenly. Bake the cakes for twenty-five minutes.
- Allow the cakes to cool on wire racks for fifteen minutes before removing them from the pans to cool completely.
- Next, make the cherry sauce by combining the cherries, sugar, water, lemon juice, and salt to cook over medium heat in a large saucepan.
- Then, add the cornstarch and cook until thickened. Remove the sauce from the heat to cool completely.
- In a small microwave-safe bowl, heat ¾ cup of heavy cream in the microwave for one minute.
- Pour the heavy cream over the white chocolate chips, let it sit for one minute, and then whisk until smooth.
- Cover the bowl with plastic wrap and set it in the fridge to cool.
- Once the ganache is cool, place it in the bowl of a stand mixer. Add the remaining ¾ cup heavy cream and whip until stiff peaks form.
- Next, set the first cake on a cake stand and spread ⅓ of the frosting over the cake. Leave a well in the center to fill with cherry sauce.
- Fill the well with cherry sauce and then top with the second cake. Repeat the process for the remaining layers.
- Finally, top the cake with optional cherries.
***For complete recipe instructions, see the recipe card below.
- You can use melted butter instead of shortening.
- The almond extract doesn’t have to be added to the cake; however, it does aid in enhancing the cherry flavor.
- For a classic version of this cake, check out my Black Forest Cake.
SERVE: You can keep the cake out for about two hours before it needs to be refrigerated.
STORE: Cake may be stored in an airtight container in the fridge for up to 3 days.
FREEZE: This cake doesn’t freeze very well so I do not recommend freezing it.
Both cakes are similar in style. However, a White Forest Cake is layers of vanilla cakes topped with white chocolate frosting and cherry sauce. A Black Forest Cake is layers of chocolate cake with whipped cream frosting and cherries topped with chocolate shavings.
It is light, creamy, and sweet tasting. The white cakes are topped with white chocolate frosting and filled with a sweet cherry sauce.
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White Forest Cake
- 1 ¾ cup all-purpose flour
- ½ cup cake flour
- 2 ¼ teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 1 ½ cup granulated sugar
- ¾ cup + 2 Tablespoons butter room temperature
- 1 ½ Tablespoon shortening
- ¼ cup vegetable oil
- 5 egg whites
- 1 ⅛ cup milk
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
WHITE CHOCOLATE WHIPPED CREAM:
- 1 ½ cup heavy cream
- 1 ½ cup white chocolate chips
- 6 cups frozen cherries
- 1 ⅔ cup sugar
- ⅔ cup water
- 1 ½ Tablespoon lemon juice
- ¼ teaspoon salt
- 1 Tablespoon cornstarch
- Whole frozen cherries thawed and drained (optional)
PREP OVEN AND PANS:
- Move the oven rack to the middle position. Preheat the oven to 350°.
- Line the bottom of three 9-inch cake pans with parchment paper and lightly spray with baking spray.
MAKE THE CAKE:
- In a large mixing bowl, combine flour, cake flour, baking powder, salt, and baking soda.
- Add sugar, butter, and shortening in the bowl of a stand mixer fitted with a paddle attachment.
- Beat on medium-high speed until well combined and fluffy.
- Add in vegetable oil and mix until white and creamy.
- Add in egg whites and mix for 30 seconds until just incorporated. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
- Add milk, vanilla, and almond extract and mix until combined.
- Add the flour mixture to the wet ingredients and mix until just incorporated.
- Evenly divide the batter between the three cake pans.
- Place them into the preheated oven and bake for 25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove them from the oven and then place them on a wire cooling rack to cool for 15 minutes in the pans. Then remove them from the pans and let them completely cool on wire racks.
- While the cakes are cooling, prepare the cherry sauce and white chocolate whipped cream.
MAKE CHERRY SAUCE:
- In a large saucepan, combine cherries, sugar, water, lemon juice, and salt.
- Cook over medium heat until the ingredients have cooked down.
- Add cornstarch and continue cooking until adequately thickened.
- Once thickened, remove from heat and set aside to let cool completely.
MAKE WHITE CHOCOLATE WHIPPED CREAM:
- In a small, microwave-safe bowl, heat ¾ cup of the heavy cream in the microwave for 1 minute.
- Place the white chocolate chips into a heat-safe bowl.
- Once the cream has been heated, pour it over the white chocolate chips and let sit for 1 minute, then whisk until smooth.
- Cover the bowl with plastic wrap and place it into the fridge or freezer to let it cool completely.
- Once the ganache has completely cooled, remove it from the fridge and place it into the bowl of a stand mixer fitted with a whisk attachment.
- Add the remaining ¾ cup heavy cream and whip until stiff peaks form, about 1-2 minutes.
- Set the first cake on a cake stand or plate.
- Add a third of the frosting into the center and spread it out using an icing spatula, leaving a well in the center to fill with cherry sauce.
- Fill the well with the cherry sauce, then top with the second cake.
- Repeat the layering process, ending with the third cake layer.
- Once all cakes have been layered, frost the top of the cake and make a well in the frosting.
- Fill with cherry sauce and top with the optional cherries.
- Cut into 12 pieces and serve.
- Ensure once the flour is added to the batter, only mix until just combined.
- Overmixing can cause the gluten to overdevelop, resulting in a crumbly cake.
- Cake strips are a great tool to help your cakes rise evenly while baking.
- You want to make sure the ganache mixture is chilled well before whipping. If you are short on time, put it in the freezer to speed up the chill time.
- The cherry sauce can be made a day in advance. Once cooled, cover and refrigerate until ready to use.