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White Forest Cake

A delightful twist on the traditional Black Forest Cake, featuring fluffy white cake, rich cream, and tart cherries—a perfect dessert for any celebration.
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Prep Time 30 minutes
Cook Time 24 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: German
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 ¾ cups cake flour Look for high-quality brands like King Arthur for best results
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 2 ½ cups granulated sugar Organic sugar adds richer flavor
  • 1 cup unsalted butter Should be at room temperature (2 sticks / 227 g)
  • 2 teaspoons vanilla extract Real extract makes a difference
  • 1 teaspoon almond extract
  • 5 large egg whites Should be at room temperature
  • 1 cup whole milk Should be at room temperature (245 g)
For the Whipped Cream Filling
  • 2 ounces cream cheese Softened
  • ½ cup granulated sugar
  • 2 cups heavy whipping cream Very cold (476 g)
  • ½ teaspoon vanilla extract
  • 1 pinch kosher salt
For the Topping
  • 1 can cherry pie filling Divided (21 ounces)
  • 4 ounces white chocolate bar Made into curls, divided
  • Fresh cherries for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line the bottoms of three 8-inch round cake pans with parchment paper and spray them lightly with nonstick cooking spray.
  2. In a large bowl, whisk together the cake flour, baking powder, and salt.
  3. In the bowl of a stand mixer, beat together the granulated sugar and unsalted butter on medium speed until light and fluffy—around 5 to 7 minutes.
  4. Add in the vanilla and almond extracts. Then, incorporate the egg whites one at a time.
  5. Gradually mix in the flour mixture and milk in alternating batches, starting and ending with flour.
  6. Divide the batter evenly among the three prepared pans. Bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cakes to cool in the pans for about 10 minutes, then carefully transfer them to a wire rack to cool completely.
Whipped Cream Preparation
  1. In the chilled mixing bowl, combine the softened cream cheese and sugar until smooth.
  2. Add the cold heavy cream, beating until soft peaks form. Whip in the vanilla and a pinch of salt.
Assembly
  1. Place one cake layer on a serving platter. Spread a layer of whipped cream on top, followed by cherry pie filling, and sprinkle white chocolate curls. Repeat with the next layer.
  2. Frost the outer layer generously with the remaining whipped cream. Garnish with fresh cherries and additional white chocolate curls.
  3. Slice up your masterpiece and enjoy.

Notes

Ensure your butter and egg whites are at room temperature for proper mixing. For the cream, chill your mixing bowl and beaters beforehand. Store in the fridge for up to 4 days.