This beautiful White Forest Cake is a modern take on Black Forest. It’s made with three layers of soft and moist white cake and filled with a whipped white chocolate ganache and cherry compote. The cake is enveloped in a silky smooth cream cheese whipped frosting and adorned with fresh cherries, semi-sweet and white chocolate. It is a stunning centerpiece perfect for a special occasion or holiday. 

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A White Forest Cake is not only gorgeous, but absolutely delicious too! 

While this cake looks more elaborate and is definitely baker-quality, the steps to make it are easy and most parts can be made ahead of time, if needed.

It’s made with a white cake, cherry and white chocolate filling, and whipped cream cheese frosting. 

You and your family and friends will love this cake!

If you enjoy the flavor combination of white chocolate and berries, you may also want to try this White Chocolate Raspberry Loaf Cake recipe.

Why This Recipe Works

Although there are multiple elements, we have designed this recipe so that it’s easy to follow and will produce the best cake you’ve ever made (and eaten!).

This cake has an incredible combination of flavors. Cherry, white chocolate and cream cheese frosting all mesh so well together in a moist, white cake. Kirsch is added to give it a traditional element.

This cake is as stunning as it is delicious. It’s perfect for holidays like Easter, Mother’s Day, and Christmas, as well as birthdays and other special occasions.

Step-By-Step Instructions

Ingredients

White Chocolate Ganache

• 8 ounces white chocolate: you can use a bar and cut it into small pieces or you can use high-quality baking chips.
• 4 ounces heavy cream

Cherry Filling

• 1 pound pitted cherries (fresh or frozen): frozen are a bit easier to use since they are already pitted.
• 1/4 cup granulated sugar
• 2 teaspoons cornstarch
• 2 tablespoons kirsch (or cherry liqueur)

White Cake

• 2 cups granulated sugar
• 2 3/4 cups cake flour (spooned and leveled): see the Tips and Techniques section below for how to make your own cake flour.
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter (cubed and at room temperature)
• 1 cup heavy cream
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 1 cup egg whites

Whipped Cream Cheese Frosting

• 12 ounces full fat cream cheese (cold, about 1 1/2 cups)
• 1 1/2 cups powdered sugar
• 2 teaspoons vanilla extract
• 3 cups heavy cream (cold)

Decoration

• fresh cherries
• semi-sweet chocolate (grated)
• white chocolate (grated)

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

White Chocolate Ganache

Prepare the white chocolate ganache at least 2 hours before you will need it, as it will need time to chill.

Place the white chocolate into a microwave-safe bowl and microwave for one minute.

Add the heavy cream to a small saucepan set over a low heat. Bring the cream to a simmer then remove from the heat before it starts to boil.

Pour the hot cream over the white chocolate, ensuring that all of the chocolate is submerged. Let sit for 5 minutes.

Whisk the white chocolate and cream until thoroughly combined and smooth. You should be able to see that all of the white chocolate has melted.

Cover with plastic wrap making sure it is touching the surface of the chocolate then put the bowl in the refrigerator to chill for at least 2 hours

Create!

Cherry Filling

In a medium saucepan set over medium heat add the cherries, sugar, and cornstarch.

Stir the contents of the pan and bring it to the boil. The cherries will quickly release juices and the sugar will dissolve.

Reduce to a simmer and leave on the stove for 15 minutes. During this time the mixture will thicken to a jam-like consistency.

Take the pan off the heat, stir in the kirsch. Set aside to completely cool while you prepare the cakes.

White Cake

Preheat your oven to 350°F.

Grease and line three 8-inch baking pans.  If you don’t have three pans, you can work in batches.

In the large bowl of a stand mixer fitted with the paddle attachment add the sugar, cake flour, baking powder and salt. Mix until combined then add the butter and mix on medium speed for 3 minutes or until you have a sandy texture.

On the lowest speed, very slowly pour in the heavy cream followed by the buttermilk and lastly the vanilla. Mix on medium speed for 2 minutes.

Stop the mixer, scrape down the sides and shake out the paddle attachment then mix again for 30 seconds. At this point the cake batter will look like very thick buttercream.

Add the egg whites in three additions mixing for 15 seconds in-between each addition but no longer. Do not over mix at this stage.

Divide the cake batter between the three prepared baking pans. If you don’t have three and want to bake in stages it’s fine to leave the batter at room temperature for up to 2 hours.

Bake in the middle of the preheated oven for 18-22 minutes.

Chef’s Note: we baked all three at once and they took exactly 20 minutes. When properly baked the cakes should be a light golden brown, shrunk away from the edges of the pan slightly, feel springy to the touch and a toothpick inserted into the center will come out clean.

Leave the cakes to cool in the pans for 10 minutes then run a sharp knife around the edges and invert them on to a wire cooling rack to completely cool.

Whipped Cream Cheese Frosting

In the large bowl of a stand mixer fitted with the paddle attachment, add the cream cheese. Beat on a medium speed for 1 minute until smooth and creamy. Add the powdered sugar and vanilla and beat on a medium speed for 2 minutes.

Turn the mixer to its lowest speed and slowly pour in the heavy cream, once incorporated turn the mixer up to high and beat until the frosting is very thick. This will take 1-2 minutes.

Transfer one cup of frosting to a piping bag with the end cut off, you will use it for a border in-between the cake layers.

White Chocolate Ganache

Remove the white chocolate ganache from the refrigerator and transfer it to a clean bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed for 5 minutes.

The ganache will quickly soften and whip up to a very light and spreadable whipped ganache.

Assemble!

Place one cake on a plate or platter in front of you. Spread on half of the whipped white chocolate ganache then spoon 3/4 cup of the cherry filling on top leaving some space at the edge. Pipe a thick border of frosting around the edge of the cake.

Place the second layer on top and repeat.

Place the final layer of cake on top, pressing gently to sandwich all three layers together.

Use a palette knife or offset spatula to spread a thick layer of frosting around the sides of the cake. Do the same for the top of the cake.

Transfer the remaining frosting to a piping bag fitted with an open star piping tip and pipe large swirls on top of the cake. There will be some cherry filling remaining, use it to fill any spaces on the top surface of the cake.

For a final flourish, add a fresh cherry to the top of each swirl then grate over the semi-sweet and white chocolate.

Slice, serve and enjoy!

Tips and Techniques

• Cake Flour: if you don’t have cake flour, you can make it yourself. Measure one cup of flour then remove two tablespoons and add two tablespoons of cornstarch. Sift together 3 times. Repeat for the amount you need in your cake. Once you’ve made your cake flour be sure to spoon it into measuring cups then level it off.
• Cherries: we find it’s best to use frozen cherries for the filling. They are easier since they are already pitted. You can use them straight from frozen and they don’t have to be thawed. Adding kirsch to this cake is what will give the authentic flavor. You could also use any cherry liqueur or cherry juice. Or, you can leave it out all together.
• White Chocolate Ganache: When you make the white chocolate ganache if the chocolate doesn’t melt you can microwave it in 10 second increments stirring in-between. The cling wrap is added so that it doesn’t get air bubbles during refrigeration.
• White Cake: when making the white cake, for the best texture please follow the instructions as written in the recipe. Some recipes for white cake will instruct you to thoroughly whip the egg whites but this is not necessary and you will change the texture of the cake and the batter will likely split. Whisk very briefly between each egg white addition.
• Egg Whites: It’s easier to use egg whites from a carton, but if you are using chicken eggs be sure to separate the whites from the yolks properly.
• Cream Cheese Whipped Frosting: this is a beautiful frosting to work with. It is very easy to use and will yield enough to add a border to the inside of the cake layers (this is important as it stops the ganache and cherry filling leaking). You will have enough frosting for a very thick layer around the sides of the cake and large swirls on top. If you don’t want to add the swirls you can reduce the quantities as follows: 8 ounces cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla, 2 cups heavy cream.
• Storage: store leftover cake in an airtight container in the refrigerator. Consume within 2 days. This cake can also be sliced and wrapped in plastic wrap and aluminum foil to be stored in the freezer for up to 1 month.

FAQ’s

Can You Prepare This White Forest Cake Ahead Of Time?

We recommend you make the elements in the order listed above as this is the most time-effective way to make this cake. However, you could prepare everything in advance and then assemble the cake when you need it.

• Whipped White Chocolate Ganache: This takes 2 hours to set firm enough so that you can whip it. You could make it one day ahead and leave it set overnight in the refrigerator. Bear in mind that the longer it’s chilled the harder it will become, so if you are leaving it for more than 2 hours you will need to remove it from the fridge and leave it at room temperature for 1 hour before you whip it.
• Cherry Filling: this can be made ahead of time and stored in the refrigerator for up to 5 days. It can be used cold straight from the fridge. If making it on the day make sure it is left to completely cool before using it to fill the cake layers.
• White Cake: The cakes can be made 2 days in advance. If making ahead leave the cakes to completely cool then wrap tightly in cling wrap and leave at room temperature. They will stay soft and moist.
• Cream Cheese Whipped Frosting: The frosting can be made ahead of time and then stored in a sealed container in the refrigerator for up to 2 days.

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Print

White Forest Cake

This beautiful White Forest Cake is a modern take on Black Forest. It’s made with three layers of soft and moist white cake and filled with a whipped white chocolate ganache and cherry compote. The cake is enveloped in a silky smooth cream cheese whipped frosting and adorned with fresh cherries, semi-sweet, and white chocolate. It is a stunning centerpiece perfect for a special occasion or holiday. 

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Chill Time 2 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 16 servings

Calories 722kcal

Ingredients

White Chocolate Ganache

• 8 ounces white chocolate (a bar cut it into small pieces or high-quality baking chips)
• 4 ounces heavy cream

Whipped Cream Cheese Frosting

Instructions

White Chocolate Ganache

• Prepare the white chocolate ganache at least 2 hours before you will need it, as it will need time to chill.

• Place the white chocolate into a heat-proof bowl and microwave for one minute.

  8 ounces white chocolate

• Add the heavy cream to a small saucepan set over a low heat. Bring the cream to a simmer then remove from the heat before it starts to boil.

  4 ounces heavy cream

• Pour the hot cream over the white chocolate, ensuring all the chocolate is submerged, then leave it for 5 minutes.

• Whisk the white chocolate and cream until thoroughly combined and smooth. You should be able to see that all of the white chocolate has melted.

• Cover with plastic wrap making sure it is touching the surface of the chocolate then put the bowl in the refrigerator to chill for at least 2 hours. You will whip the white chocolate ganache after making the cream cheese frosting.

Cherry Filling

• In a medium saucepan set over a medium heat add the cherries, sugar and cornstarch. Stir the contents of the pan and bring it to the boil. The cherries will quickly release juices and the sugar will dissolve.

  1 pound pitted cherries, 1/4 cup granulated sugar, 2 teaspoons cornstarch

• Reduce to a simmer and leave on the stove for 15 minutes. During this time the mixture will thicken to a jam-like consistency.

• Take the pan off the heat, stir in the kirsch then set aside to completely cool.

  2 tablespoons kirsch

White Cake

• Preheat oven to 350°F.

• Grease and line three 8-inch baking pans.  If you don’t have three pans, you can work in batches.
• In the large bowl of a stand mixer fitted with the paddle attachment add the sugar, cake flour, baking powder and salt. Mix until combined then add the butter and mix on medium speed for 3 minutes or until you have a sandy texture.

  2 cups granulated sugar, 2 3/4 cups cake flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 3/4 cup unsalted butter

• On the lowest speed, very slowly pour in the heavy cream followed by the buttermilk and lastly the vanilla. Mix on a medium speed for 2 minutes. Stop the mixer, scrape down the sides and shake out the paddle attachment then mix again for 30 seconds. At this point the cake batter will look like very thick buttercream.

  1 cup heavy cream, 1/2 cup buttermilk, 2 teaspoons vanilla extract

• Add the egg whites in three additions mixing for 15 seconds in-between each addition but no longer. Do not over mix at this stage.

  1 cup egg whites

• Divide the cake batter between the three prepared baking pans. If you don’t have three and want to bake in stages it’s fine to leave the batter at room temperature for up to 2 hours.

• Bake in the middle of the preheated oven for 18-22 minutes. When properly baked the cakes should be a light golden brown, shrunk away from the edges of the pan slightly, feel springy to the touch, and a toothpick inserted into the center will come out clean.

• Leave the cakes to cool in the pans for 10 minutes then run a sharp knife around the edges and invert them on to a wire cooling rack to completely cool.

Whipped Cream Cheese Frosting

• In the large bowl of a stand mixer fitted with the paddle attachment, add the cream cheese. Beat on a medium speed for 1 minute until smooth and creamy. Add the powdered sugar and vanilla and beat on a medium speed for 2 minutes.

  12 ounces full fat cream cheese, 1 1/2 cups powdered sugar, 2 teaspoons vanilla extract

• Turn the mixer to its lowest speed and slowly pour in the heavy cream, once incorporated turn the mixer up to high and beat until the frosting is very thick. This will take 1-2 minutes.

  3 cups heavy cream

• Transfer one cup of frosting to a piping bag with the end cut off, you will use it for a border in-between the cake layers. Set aside while you whip the white chocolate ganache.

• Remove the white chocolate ganache from the refrigerator and transfer it to a clean bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed for 5 minutes. The ganache will quickly soften and whip up to a very light and spreadable whipped ganache.

Decoration

• Place one cake on a plate or platter in front of you. Spread on half of the whipped white chocolate ganache then spoon 3/4 cup of the cherry filling on top leaving some space at the edge. Pipe a thick border of frosting around the edge of the cake. Place the second layer on top and repeat. Place the final layer of cake on top, pressing gently to sandwich all three layers together.

• Use a palette knife or offset spatula to spread a thick layer of frosting around the sides of the cake. Do the same for the top of the cake.
• Transfer the remaining frosting to a piping bag fitted with an open star piping tip and pipe large swirls on top of the cake. There will be some cherry filling remaining, use it to fill any spaces on the top surface of the cake.

• For a final flourish, add a fresh cherry to the top of each swirl then grate over the semi-sweet and white chocolate.

  fresh cherries, semi-sweet chocolate, white chocolate

Notes

Tips and Techniques

• Cake Flour: if you don’t have cake flour, you can make it yourself. Measure one cup of flour then remove two tablespoons and add two tablespoons of cornstarch. Sift together 3 times. Repeat for the amount you need in your cake. Once you’ve made your cake flour be sure to spoon it into measuring cups then level it off.
• Cherries: we find it’s best to use frozen cherries for the filling. They are easier since they are already pitted. You can use them straight from frozen and they don’t have to be thawed. Adding kirsch to this cake is what will give the authentic flavor. You could also use any cherry liqueur or cherry juice. Or, you can leave it out all together.
• White Chocolate Ganache: When you make the white chocolate ganache if the chocolate doesn’t melt you can microwave it in 10 second increments stirring in-between. The cling wrap is added so that it doesn’t get air bubbles during refrigeration.
• White Cake: when making the white cake, for the best texture please follow the instructions as written in the recipe. Some recipes for white cake will instruct you to thoroughly whip the egg whites but this is not necessary and you will change the texture of the cake and the batter will likely split. Whisk very briefly between each egg white addition.
• Egg Whites: It’s easier to use egg whites from a carton, but if you are using chicken eggs be sure to separate the whites from the yolks properly.
• Cream Cheese Whipped Frosting: this is a beautiful frosting to work with. It is very easy to use and will yield enough to add a border to the inside of the cake layers (this is important as it stops the ganache and cherry filling leaking). You will have enough frosting for a very thick layer around the sides of the cake and large swirls on top. If you don’t want to add the swirls you can reduce the quantities as follows: 8 ounces cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla, 2 cups heavy cream.
• Storage: store leftover cake in an airtight container in the refrigerator. Consume within 2 days. This cake can also be sliced and wrapped in plastic wrap and aluminum foil to be stored in the freezer for up to 1 month.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 722kcal | Carbohydrates: 72g | Protein: 9g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 123mg | Sodium: 206mg | Potassium: 319mg | Fiber: 1g | Sugar: 54g | Vitamin A: 1565IU | Vitamin C: 2mg | Calcium: 140mg | Iron: 1mg