• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Yummy Tummy

Food that makes your tummy happy!

  • Home
  • About Me
  • Recipe Index
  • Categories
  • Advertisers
  • On Media
  • Contact
  • Privacy
You are here: Home / Anniversary Cake / Eggless White Forest Cake Recipe

Eggless White Forest Cake Recipe

December 30, 2015 By Aarthi 10 Comments

share this
Share

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.

Similar Recipes,
6 Layer Rainbow Cake
Eggless Chocolate Cake
Devils Cake
Triple Chocolate Cake
Chocolate Chip Pound Cake
Rum Chocolate Cake
Chocolate Mousse Recipe
Checkerboard Cake
White forest is nothing but vanilla sponge cake soaked with sugar water and topped with white chocolate and cream. Delicious when served cold.

Here are few more fresh cream cakes,
Strawberry Sparkle Cake

Mascarpone Strawberry Cheesecake
Strawberry Shortcake

Pineapple Fresh Cream Cake
Swedish Summer Cake
Whipped Cream Topping
Black Forest Cake
Strawberry Shortcake
Jello Cake
Eggless Black Forest Cake
Microwave Black Forest Cake
Vanilla and Chocolate Layer Cake
I made this entirely eggless, you can use any of my sponge cake recipe in this. I will soon share a sponge cake with eggs in them. 
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Baking Time : 40 to 45 mins
Makes : 16 slices

Ingredients:


For Cake:All Purpose Flour / Maida – 2 1/4 cup / 270 grams
Sugar – 1 cup / 200 grams
Baking Soda / Cooking Soda – 3/4 tsp
Baking Powder – 2 tsp
Yogurt / Curd – 11/2 cup / 360 ml
Oil – 3/4 cup / 180 ml
Vanilla Essence – 2 tsp
Milk around 1/2 cup


For Filling & Topping:
White Chocolate Chips – 1/2 cup
Whipping Cream – 2 cups
Icing Sugar – 2 tblspn
Vanilla Essence – 1 tsp
White Chocolate Shards for decoration
Cherries as needed


For Sugar Water:
Sugar – 1/4 cup
Water – 1 cup
Vanilla Essence – 1 tsp


(My 1 cup measures 240 ml)

Method:

Oil a square cake pan, dust it with flour and set aside. Preheat oven to 180 degree C. 

In a large bowl, take curd, oil, sugar, vanilla and mix well. Keep mixing till the sugar is melted. Add in baking soda and baking powder and mix well.

Now add in the flour mix and fold gently.

If you find the batter to be too thick, add a splash of milk to thin it out.

Now transfer this mix to the pan and bake for 1 hour and 15 mins till a toothpick inserted comes out clean.

Now remove the tray from oven, let it cool a bit. 

Invert to a cooling rack and let it cool completely, Now slice this in to three equal parts and set aside.

Whip cream with sugar and vanilla and whip till stiff peaks form.

Now take the white chocolate cream, take white chocolate in a bowl and melt it down in microwave or double boiler, now add in 2 to 3 scoops of whipped cream and fold gently. Set aside.

Now make sugar water by mixing sugar water and vanilla and mix well. Brush the cake all over the cake so it gets moisten.

Now place a cake slice on a plate, spread some white chocolate cream and top with cherries. Now place another cake and spread some more white chocolate cream and cherries. Now top the final cake and cover the entire cake with whipped cream.

Decorate the cake and top with white chocolate and cherries.

Chill the cake for 2 to 3 hours and serve.


Pictorial:
First lets make the cake
Take yogurt/curd in a bowl
Add in baking soda and baking powder
mix well
add in sugar
add in oil
add in vanilla
mix well
fold in flour
fold gently
now it is well mixed 
add in milk
fold gently
it should be in the right consistency
pour this in prepared cake pan
now time to bake
it is baked
i put the cake in fridge overnight…sliced off the crust and sides
I sliced it in three parts..Set aside.
I whipped up some cream with some sugar and vanilla till stiff
Now for the filling..i melted some white chocolate in a bowl
add in some dollops of whipped cream
mix that well..This is for filling of the cakes..
This is the sugar water which i made,mix sugar,
water and vanilla in a bowl and set aside
Brush the sugar water all over the cake
now place a slice of cake on a plate
spoon half of the white chocolate cream
spread it
add in cherries
Place another cake slice on top
top with white chocolate cream and cherries
spread it out
place the final layer
 i placed strips of parchment paper all over the cake
top with whipped cream.
Spread it evenly..This is crumb coating..i chilled this
 for 30 mins in fridge
Now i dolloped some more cream
spread it evenly
spread evenly on the sides as well
now remove the parchment paper
Dollop some cream in a piping bag
i used small star tip
decorate as you wish
Top with lots of white chocolate shavings on the sides and top as well
Decorate with cherries
Chill for few hours before slicing
Enjoy
share this
Share

Filed Under: Anniversary Cake, baked, Christmas Cakes, Christmas Special Recipes, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Previous Post: « Toasted Paneer for Kids & Toddlers
Next Post: Homemade Thousand Island Dressing Recipe »

Reader Interactions

Share

Comments

  1. Anonymous

    December 31, 2015 at 2:39 pm

    lovely recipe

    Reply
  2. Anonymous

    March 14, 2016 at 5:39 am

    hi aarthi, can oil be replaced with butter???

    Reply
  3. Aarthi

    March 21, 2016 at 1:45 pm

    @Anonymousyes u can use melted butter

    Reply
  4. Anonymous

    April 22, 2016 at 9:59 am

    Hi Aarthi.. Is it compulsory to leave the cake on the fridge overnight or can we put the frosting over the cake on the same day itself?

    Reply
  5. Anonymous

    September 8, 2016 at 11:07 am

    Hi akka tnx for the recipe. How many minutes do i have to bake? In the description it says 40-45 mins, & in instruction it says 1hr & 15 mins

    Reply
  6. Deepa

    November 5, 2016 at 2:49 am

    What size baking pan have you used? Will an 8 inch be too big? Or will it be adequate?

    Reply
  7. Linzu

    February 10, 2018 at 8:04 am

    Hi..i am huge fan of yours…this recipe look delicious..i am planning to make it..just one doubt,i only have 8 inch pan.so what should i do with the cooking time?please reply.

    Reply
    • Aarthi

      February 17, 2018 at 6:31 am

      just check after 30 mins to see whether it is done or not.

      Reply
  8. Usharani

    August 2, 2018 at 3:05 am

    Hi Aarthi, Can we use whole wheat flour recipe instead of maida

    Reply
  9. vanitha karthikeyan

    May 27, 2020 at 5:09 am

    Hi Aarthi h r u ? This is vanitha from USA I am big fan of u romba thanks cooking blog tips I think from 2013 I saw u r blog panner recipe still conti thank you 😊 bye

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search here

WELCOME!
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

Recipe Posts on Yummy Tummy

  • Coconut Waffles
  • Basque Burnt Cheesecake
  • Butter Mochi Recipe
  • Banana Upside Down Cake
  • Ginger Wine

YUMMY TUMMY FAVORITES

Search Recipes by Categories

Archives

TRENDING VIDEO

https://www.youtube.com/watch?v=qB7Punwig-o

PICK YOUR FAVORITE

Oatmeal Recipes

Simple & Easy Oats Cake Recipe

Healthy Peanut Butter Cookies Recipe

How to Make Breakfast Oatmeal Porridge – Oatmeal Recipe

White Chocolate & Raisan Cookies

Footer