White Forest Cake Recipe

Quick Summary: White Forest cake is a vanilla version of Black Forest cake, made with light vanilla sponge layers soaked in Kirsch syrup, filled with Chantilly cream and maraschino cherries, and covered in whipped cream and white chocolate shavings. This 7-inch layer cake serves 8 and takes about 2 hours to make.

What is White Forest Cake?

White Forest cake is a fresh twist on a classic German dessert, Black Forest Cake. This triple-layered cake, soaked in authentic Kirschwasser (or simply Kirsch), filled and topped with maraschino cherries, is for grownups. But don't worry: this cake can be made kid-friendly.

White Forest cake vs. Black Forest cake

What is the difference between White Forest cake and Black Forest cake?

White Forest cake features a fluffy vanilla cake decorated with white chocolate, while Black Forest cake (aka forest gâteau) is a rich chocolate sponge cake adorned with dark chocolate. Cherries, sweetened whipped cream, and Kirsch are shared elements in both cakes.

Why you'll love this recipe

Here is why you will want to make this White Forest cake:

• Simple and make-ahead: this White Forest cake recipe is straightforward to prepare and can be made in stages.
• Beginner-friendly design: a simple White Forest cake design with cream swirls, cherries, and chocolate shavings is easy to recreate.
• Perfect for any occasion, this 7-inch layer cake is ideal for birthdays, weddings, anniversaries, and more.

Equipment

Here are the tools you need to make this White Forest cake:

• 7-inch (18 cm) round cake pan
• Stand mixer or electric hand mixer
• Heat-proof bowl and cooking thermometer
• Flour sifter
• Serrated knife (for splitting the layers)
• Cake board and offset spatula or cake scraper
• Piping bag with an open star tip

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: Use large eggs at room temperature.

• Sugar: The recipe calls for granulated or caster sugar for the sponge cake, and icing sugar for the creme Chantilly.

• Vanilla sugar adds a warm flavor to the cake.

• Flour: Use homemade or store-bought cake flour for the best results.

• Heavy cream: Opt for heavy or heavy whipping cream with at least 30% fat content.

• Cherries: Use sour canned or maraschino cherries year-round, or fresh cherries when in season. Make sure to save some cherries with stems to decorate the cake.

• White chocolate: Opt for premium white chocolate when making chocolate shavings. Store them in the refrigerator until you are ready to use them. Alternatively, you may use pre-packaged white chocolate curls.

• Kirsch (Kirschwasser) is the star of the authentic Black Forest cake. Use authentic Kirsch, make it yourself with a cherry brandy essence, or substitute it with other spirits. For serving the cake to children, replace the alcohol with clear fruit juice or diluted cherry syrup.

How to make White Forest cake

Step 1. To make vanilla sponge cake, preheat the oven to 355°F (180°C).

Step 2. Grease a 7-inch (18 cm) cake pan with softened butter and dust with flour. Remove the flour access and place the pan aside. Sift the flour twice with a flour sifter. Alternatively, line the bottom and sides of the pan with parchment paper.

Pro tip: Consult a classic sponge cake recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 3. Place whole eggs, vanilla, and granulated sugar in a heat-proof bowl and lightly beat with a hand whisk. 

Step 4. Bring the bowl over a bain-marie (water bath) and whisk constantly. Warm the egg mixture to 104°F (40°C), checking with a cooking thermometer.

Step 5. Remove the bowl from the water bath and beat with an electric or stand mixer with a whisk attachment until the volume is tripled, for 8 to 10 minutes (photo 1).

Step 6. Decrease the mixer speed to low and beat for 2 minutes to adjust the texture. Add the sifted flour in two additions, gently mixing with a rubber spatula (photo 2). 

Step 7. Pour the cake batter into the prepared pan (photo 3), then bake for 25 to 30 minutes. Check the cake's doneness with a toothpick or a cake tester.

Step 8. Take the sponge cake out of the oven, and let it cool in the pan for 5-10 minutes (photo 4). Then remove it from the pan by turning it upside down and cool it on a wire rack for 5-10 minutes. Flip the cake over, and let it cool completely.

Step 9. To make sugar syrup, pour water and sugar into a small saucepan and bring to a boil. Remove it from the heat once the sugar dissolves, then add a few drops of Kirsch.

Step 10. To make Chantilly cream, place heavy cream in the chilled bowl of a stand mixer fitted with a whisk attachment and beat until soft-medium peaks form. Use an electric mixer as an alternative.

Pro tip: Consult a Chantilly cream recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 11. Weigh about 5-7 oz. (140-200 g) of cream (you will use it for decoration), cover the bowl with cream with plastic wrap, and refrigerate. Use the remaining frosting to assemble the cake.

Step 12. To assemble the cake, use a serrated knife and slice the sponge cake horizontally into three equal layers. Ensure that the thickness of each layer does not exceed ½ inch (about 1.5 cm). If the top of the cake is domed, level it out to create a smooth surface.

Step 13. Place the first cake layer on a cake board (photo 5) and soak it with the Kirsch syrup. Spread a layer of whipped cream.

Pro tip: For a neat appearance, use an adjusting mousse cake mold lined with an acetate strip.

Step 14. Arrange a few drained cherries over the cream (photo 6) and cover them with more cream (leave a few cherries for decoration).

Step 15. Cover with the second cake layer, soak with Kirsch syrup, and spread the cream. Place cherries, and spread the cream again. Finish the cake with the top layer and soak it with the syrup.

Step 16. Cover the entire cake with the remaining whipped cream, then decorate the sides with a cake scraper (photo 7).

Step 17. Take the chilled cream frosting from the refrigerator and beat it with a hand whisk, if needed. Transfer the cream to a piping bag with an open star tip, and pipe a few cream swirls on top of the cake.

Step 18. Place a stemmed cherry on top of each swirl. Sprinkle the sides and top of the cake with chocolate shavings (photo 8). Refrigerate the cake for 2 to 3 hours before serving.

Expert Tips

1. To make your cherry liquor, follow a traditional Black Forest cake recipe, using a cherry brandy essence.
2. Make sure to drain maraschino cherries well using a paper towel.
3. Make-ahead option: Bake the sponge cake a day ahead, refrigerate it overnight, covered with plastic wrap, and add the finishing touches the following day.

Recipe variations

• Sponge cake: Opt for Genoise cake instead of a traditional sponge cake. Alternatively, use a rich buttery cake option.

• Flavorings: Replace a cherry brandy Kirsch with fruit-based brandy, rum, or cognac (with an alcohol content of approximately 40%).

• Cherry filling: Substitute maraschino cherries with cherry compote, cherry sauce, or cherry pie filling.

• Homemade cherry filling: instead of drained maraschino cherries, make a quick cherry-Kirsch sauce by simmering fresh or frozen pitted cherries with sugar and a little cornstarch, then stir in a splash of Kirsch and cool before using.

• White chocolate frosting: swap the Chantilly cream for a whipped white chocolate ganache by melting white chocolate into warm cream, chilling it, and whipping to soft peaks for a richer frosting.

Storing & freezing

Store White Forest cake under a glass dome in the refrigerator for 2 to 3 days. Keep leftover cake refrigerated in an airtight container.

Can you freeze White Forest cake? While it is not advisable to freeze the entire cake due to the heavy cream, you can preserve the sponge cake by wrapping it in plastic and freezing it for up to 3 months.

White Forest cake design ideas

A simple White Forest cake design is easy for beginners and still looks elegant. Here are a few ways to decorate it:

• Classic swirls and cherries: pipe whipped cream swirls around the top edge, and place a stemmed cherry on each swirl.
• White chocolate shavings: press white chocolate shavings or curls around the sides for a snowy, forest-like finish.
• Smooth or rustic sides: use a cake scraper for a clean, smooth look, or leave soft peaks in the cream for a rustic style.
• Naked or semi-naked: for a modern design, spread a thin layer of cream so the sponge shows through, then top with cherries.
• Fresh cherries and mint: when in season, decorate with them for a fresh, colorful look.

Recipe FAQ

What is White Forest cake?
White Forest cake is a vanilla version of the classic German Black Forest cake. It is made with light vanilla sponge layers soaked in Kirsch syrup, filled with Chantilly cream and cherries, and covered in whipped cream and white chocolate shavings.

Why is it called White Forest gateau?
It is called White Forest gateau because it swaps the dark chocolate of a Black Forest gateau for white chocolate and vanilla sponge, giving the cake its pale, "white" look while keeping the cherries and Kirsch.

What is the difference between White Forest cake and vanilla cake?
White Forest cake combines vanilla and Kirsch flavors with cherries and white chocolate, while a plain vanilla cake sticks to its classic vanilla taste.

What are the flavors of White Forest cake?
White Forest cake has vanilla sponge cake layers soaked with Kirschwasser and filled with sweetened whipped cream and cherries, finished with white chocolate.

How do you decorate a White Forest cake?
For a simple White Forest cake design, cover the cake in smooth whipped cream, pipe cream swirls around the top edge, set a stemmed cherry on each swirl, and press white chocolate shavings around the sides. It is a beginner-friendly design that still looks elegant.

Which is better, Black Forest or White Forest?
Black Forest gateau, with its dark chocolate, is a classic choice for any occasion, while White Forest cake is an elegant option for weddings and lighter celebrations. It comes down to whether you prefer dark or white chocolate.

Can I use fresh cherries instead of maraschino cherries?
Yes. When cherries are in season, use fresh pitted cherries, or cook them into a quick cherry filling. Frozen cherries also work well. Maraschino cherries are simply the easiest year-round option.

Can I make White Forest cake without alcohol?
Yes. Skip the Kirsch and soak the layers with clear cherry juice or a diluted cherry syrup instead. The cake stays moist and becomes kid-friendly while keeping its cherry flavor.

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.