White Forest Cake Recipe

Name: White Forest Cake Recipe
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 3 cups All Purpose Flour (360 grams); 2 tsp Baking powder; ½ tsp Salt; ½ cup Milk (120 ml); ½ cup Plain Yogurt (Curd) (120 ml); 1 cup Vegetable Oil (240 ml); 3 cups Granulated Sugar (600 grams); 1 tbsp Vanilla Extract; 5 large Eggs; ½ cup White Chocolate Chips; 3 cups Whipping Cream; 3 tbsp Icing Sugar (Confectioners Sugar); 1 tsp Vanilla Extract; ½ cup Granulated Sugar; 1 cup Water; 1 tsp Vanilla Extract; 1 cup White Chocolate Shards (for decoration); ½ cup Candied Cherries (chopped finely)

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White forest cake is a light and creamy dessert made with soft sponges, whipping cream, white chocolate and cherries. Each layer is filled with whipped cream and juicy cherries which gives the cake a perfect balance of sweetness and fresh taste. It is beautifully finished with white chocolate shavings that makes the cake more attractive and delicious.

White Forest Cake Recipe

I have shared two version of black forest cake in my blog and I got so many request from many of my viewers to share white forest cake. Finally I made it and here I am sharing it right away.

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About White Forest Cake Recipe
Ingredients
Step by Step Pictures
Expert Tips
FAQ
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In this post, you will learn how to make a soft and moist white forest cake using simple ingredients. The step-by-step instructions help you easily prepare, assemble and decorate the cake easily at home.

About White Forest Cake Recipe

White forest is nothing but vanilla sponge cake soaked with sugar water and topped with white chocolate and cream. Delicious when served cold. you can use any of my sponge cake recipe in this.

Unlike the traditional black forest cake, this white forest cake has a simple vanilla base that tastes light yet rich and satisfying.

Each layer is filled with fresh cream and cherries then topped with more whipped cream and white chocolate shavings.

Similar Recipes

This cake is one of the most loved fresh cream cakes because it is light so everyone can enjoy it and perfect for those who prefer mild, less chocolatey desserts.

It is a great choice for birthdays and special occasions or to enjoy as an after meal dessert at home.

The cake can be made 2 days in advance. You can bake the cake two days in advance. Cool and wrap in plastic wrap and put in fridge. The cake can be assembled a day in advance and placed in fridge to set.

This recipe uses oil instead of butter which keeps the cake extra soft, moist and melt-in-mouth feel. The sponge is lightly soaked in sugar syrup and makes every bite juicy and flavourful without being overly sweet.

For best results and to save time, you can bake the cake sponge a day in advance, which makes the final assembly easy and stress free. Serve it chilled for the best taste and texture.

Ingredients

All purpose flour : All purpose flour is the main base of the cake. It gives structure and makes the cake soft, fluffy and light.
Sugar : Granulated white sugar adds sweetness and also gives a slight golden color top while baking.
Rising agent : Both baking powder and baking soda are used to help the cake rise properly and make them light airy in texture.
Yogurt / Curd : To make eggless cake, yogurt is used as a substitute. It adds moisture, softness and also helps the cake stay tender.
Oil : Oil is used instead of butter to keep the cake moist and soft for longer. It also gives a smooth, melt-in-mouth texture.
Vanilla essence : Vanilla essence is used as a flavouring agent to add sweet aroma and enhances the overall flavour of the cake.
Milk : Use full fat milk to create a smooth batter and it makes the sponge soft and moist in texture.
White chocolate : White chocolate is melted along with cream to create a creamy white chocolate layer. White chocolate shavings are used for decoration. They give the cake a neat and beautiful finish.
Whipping cream : Whipping cream used for frosting and layering. It gives a creamy texture that balances the cake perfectly. Icing sugar is added to sweeten the cream.
Cherries : Cherries are juicy and have a mild tangy taste that balances the sweetness of the cream and cake. Use canned cherries or fresh cherries if available.
For Simple Syrup : Sugar, water, vanilla essence are mixed to make a simple syrup. This syrup is brushed on each cake layer to keep them moist and soft for longer. It prevents the cake from drying out, especially after refrigeration.

Step by Step Pictures

Pre preparation

1)Preheat the oven to 180 Degree C (360 degree F). Grease three 8 inch round cake pans with oil or butter. Dust it with flour and coat on all sides, now tap off the excess flour and set aside.

Dry Ingredients

1)Start by mixing dry ingredients. Take plain flour in a bowl.

2)Add in baking powder and salt into the flour.

3)Whisk this really well and set aside. You can sieve the dry ingredients for even more texture.

Wet Ingredients

4)Take milk in a bowl. This is whole full fat milk.

5)Add in plain yogurt which is unsweetened. Mix this really well and set aside.

Creaming Oil and sugar with Eggs

6)Take oil and sugar in a bowl. I am using sunflower oil.

7)Add in vanilla extract.

8)Cream this using an electric beater till combined.

9)Now add in all the 5 eggs, one egg at a time and beat until it is mixed.

10)Add one egg at a time and keep blending so it mixes evenly.

11)Once all eggs are added in, mix it well until it is combined.

12)Don't over mix the eggs, mix it gently so it is combined and gets slightly frothy mixture.

Make Cake Batter

13)Now add in half of the dry ingredients into the egg mixture. Use an electric beater to mix it lightly.

14)Pour in half of the yogurt and milk mixture which we mixed earlier. Mix it gently.

15)Add in the remaining flour mixture into the batter.

16)pour the remaining milk yogurt mixture and mix gently until you get a smooth batter.

17)Finally use a spatula to fold the batter until it is smooth and there is no dry flour visible.

Baking Cake

18)Now divide the batter between the cake pans and bake for 25 to 30 mins, or until a skewer inserted comes out clean.

19)Remove the cake from the oven and let it cool completely. Now invert the cake and set aside to cool completely on a wire rack.

Whipping Cream for frosting

20)Take cold cream, icing sugar and vanilla in a bowl. Whip cream with sugar and vanilla and whip till stiff peaks form. Set aside in fridge till required.

Make white chocolate filling

21)Now lets makes the white chocolate filling, take white chocolate in a bowl and melt it down in microwave or double boiler. I popped it into the microwave for just 30 seconds at 10 seconds interval. Remove it every 10 seconds and mix well until it is melted. Once the chocolate is melted, set aside to cool completely.

22)Once cold, now add in 1 cup of whipped cream and fold gently. Set aside.

23)This is your white chocolate filling.

Simple Syrup

24)Now make simple sugar syrup by heating sugar, water and vanilla in a sauce pan till sugar is melted completely. Set aside to cool.

Assembling cake

25)Once the cake is cooled, use a serrated knife to remove the top crust off the cake to make it even. Do this for all three cakes.

Now place one layer of cake on a plate, Apply simple syrup on top of the cake evenly so it is soaked. Now spread ½ of white chocolate cream.

26)Top with chopped cherries and spread evenly.

27) Now place another cake layer, brush with simple syrup and spread remaining half of the white chocolate cream and cherries.

28)Now top the final cake on top, brush with simple syrup.

29)Place few strips of parchment paper on the sides of the cake. This will ensure that the serving plate looks clean once frosted.

Crumb coating cake

30)Now Add in 1 cup of the whipped cream and frost the entire cake with the whipped cream to seal all the crumbs of the cake.

31)This is called as crumb coating. Place the cake in freezer for 30 minutes. This seals the crumbs of the cake. So you get clean final coating.

Frosting Cake

32)Now take the crumb coated cake from freezer. Add more whipped cream on top.

33)Frost the entire cake using a palette knife to spread the cream on cake evenly.

34)Spread on sides of the cake. Now remove the strips of parchment paper from the sides of the cake.

Piping on cake

35)Now take a piping bag and insert star nozzle into the piping bag. Fill the piping bag with whipped cream.

36)Pipe on the sides of the cake.

37)You can decorate the cake as you wish.

38)i did double piping on sides of the cake.

Decorating

39)Decorate the cake and top with white chocolate shards or shavings.

40)Decorate it with cherries. Place the cake in fridge and Chill the cake for 2 to 3 hours.

41)You can slice and cake and enjoy.

42)Enjoy.

Expert Tips

Room temperature is key : The ingredients like oil, milk and yogurt should be at room temperature. This helps to make a smooth batter and ensures the cake has a soft, even texture.

Prepare in advance : Bake the sponge cake a day before and refrigerate. This makes assembling easy and stress free.

Cooling the cake : Cool the cakes completely on a wire rack before layering and frosting. This prevents the cream from melting.

Don't oversoak : Brush the cake layers lightly with sugar syrup to keep them moist. Avoid using too much, or the cake may become soggy.

Keep everything cold : Chill the bowl, whisk and cream before whipping. This helps the cream whip faster and hold its shape better.

Refrigerate in between : After crumb coating, chill the cake for 30 minutes. This helps the cream set and give a neat, smooth finish.

Storage : Always store the assembled white forest cake in the refrigerator, as it contains fresh cream. It is best to consume the cake within 2 to 3 days for the best taste and texture.

Serving : This creamy white forest cake is perfect for birthdays, anniversaries, and other special celebrations. Serve chilled slices as an evening snack for kids or enjoy as an after meal dessert for a delightful treat.

FAQ

Q. Why is my whipped cream not stiff ?

This usually happens if the cream is not cold enough or the bowl and whisk are not chilled. So, make sure to chill them to achieve a stiff peak cream.

Q. What is the difference between fresh cream and whipping cream?

Fresh cream has lower fat content and is mainly used for cooking, while whipping cream has higher fat content that can be whipped into stiff peaks, which makes it ideal for frosting and layering cake desserts.

Q. Can I use fresh cherries instead of canned ?

Absolutely ! Fresh cherries also work great, especially when in season. Make sure to cook the cherries with little sugar to soften them and release its juice which will be easy for soaking the cake.

Q. How to get neat layers while frosting ?

Trim the cake tops evenly and apply a crumb coat first. Then chill the cake before adding the final layer of frosting. This ensures clean, smooth and neat layers.

What is the distinction between white and black forest cakes?

Because black forest cake contains cocoa powder, it is made of chocolate cake, whereas white forest cake is made of layers of white cake with vanilla extracts.