Enter the enchanted forest of dessert with this stunning White Forest Cake. A magnificent departure from its chocolate counterpart, this cake features delicate, buttery vanilla layers brushed with a sweet cherry syrup, filled with clouds of vanilla whipped cream and tart cherries, and enveloped in a luxurious white chocolate buttercream.
The result is a visually stunning, sophisticated cake that balances sweet, creamy, and fruity flavors in perfect harmony. It’s the showstopping centerpiece for birthdays, anniversaries, or any celebration demanding elegance.
The Art of a Light yet Flavorful Cake
This cake’s ethereal quality comes from its careful construction. The vanilla sponge uses the creaming method with room-temperature butter and sugar to trap air, and incorporates buttermilk for a tender, moist crumb that can support the moist fillings.
The layers are intentionally thin to allow for maximum soaking and filling. The cherry component is twofold: a syrup made from cherry juice or liqueur to moisten the cake, and a filling of drained, chopped cherries (often morello or sour cherries) to provide bright, tart bursts of flavor that cut through the sweetness.
The white chocolate buttercream is stabilized with a Swiss meringue base or high-quality white chocolate, providing a smooth, non-greasy finish that holds its shape beautifully and offers a rich contrast to the light whipped cream filling.
Ingredients
For the Vanilla Cake Layers:
- 3 cups (375g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks / 226g) unsalted butter, room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract or vanilla bean paste
- 1 ¼ cups (300ml) buttermilk, room temperature
For the Cherry Soaking Syrup & Filling:
- ¾ cup (180ml) cherry juice or syrup (from a jar of cherries)
- ¼ cup (60ml) kirsch (cherry liqueur) or simple syrup (for alcohol-free)
- 2 cups (about 1 lb / 450g) pitted sour cherries (canned Morello or fresh, pitted), well-drained and chopped
- 1 tablespoon cornstarch (if using fresh cherries to thicken juices)
For the Vanilla Whipped Cream Filling:
- 2 cups (480ml) heavy whipping cream, very cold
- ⅓ cup (40g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
For the White Chocolate Frosting:
- 12 oz (340g) high-quality white chocolate, finely chopped
- 1 ½ cups (3 sticks / 340g) unsalted butter, softened but cool
- 2 cups (240g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- Pinch of salt
- 2-3 tablespoons heavy cream, if needed
For Garnish: White chocolate curls, fresh cherries with stems, mint leaves, edible flowers.
Instructions
1. The Baked & Cooled Vanilla Cake Layers: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans. Sift together flour, baking powder, baking soda, and salt. In a stand mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Divide batter among pans and bake for 22-26 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely. Level tops if needed.
2. The Cherry Soaking Syrup: In a small saucepan, combine the cherry juice and kirsch (or simple syrup). Heat gently just until combined. Set aside to cool. If using fresh cherries, simmer them with a little sugar and cornstarch slurry until juices thicken, then strain for syrup.
3. The Stabilized Vanilla Whipped Cream: In a chilled bowl with a chilled whisk, beat the heavy cream, powdered sugar, vanilla, and salt until stiff peaks form. Be careful not to over-whip. Keep chilled until ready to assemble.
4. The Smooth White Chocolate Frosting: Melt the white chocolate in a double boiler or microwave in short bursts, stirring until completely smooth. Let cool to room temperature but still fluid. In a stand mixer, beat the butter until very pale and creamy.
Gradually add powdered sugar and beat until fluffy. With mixer on low, slowly pour in the cooled, melted white chocolate. Add vanilla and salt. Beat on medium-high for 3-4 minutes until very light and spreadable. If too thick, add a splash of cream.
5. The Assembled & Filled Cake (before final frost): Place one cake layer on a serving plate. Brush generously with cherry soaking syrup. Spread a layer of whipped cream over the cake, then sprinkle a third of the chopped cherries evenly over the cream.
Repeat with the second and third cake layers, soaking, adding cream and cherries. Do not add cherries to the very top layer of cream—this will be the crumb coat. Apply a thin layer of white chocolate frosting over the entire cake to seal in crumbs. Chill for 30 minutes.
6. The Frosted & Decorated Final Cake: Apply a final, thick, and smooth layer of white chocolate frosting to the chilled cake. Decorate the top with white chocolate curls, fresh cherries, and mint leaves. Chill for at least 2 hours before slicing to allow the layers to set. Bring to room temperature for 15-20 minutes before serving for the best texture.
Pro-Tips for an Enchanted Cake
- Room Temperature is Mandatory: Cold ingredients won’t emulsify properly, leading to a dense cake.
- Drain Cherries Thoroughly: Pat chopped cherries dry to prevent the filling from making the cake soggy.
- Chill Whipped Cream Bowl: A cold bowl and beaters are essential for whipping cream to stiff peaks.
- Temper the White Chocolate: Melt gently and allow it to cool before adding to butter to prevent the frosting from seizing or becoming greasy.
- Soak Generously: Don’t be shy with the cherry syrup; it keeps the vanilla layers moist and flavorful.
- Crumb Coat: The initial thin layer of frosting is crucial for a clean, crumb-free final look.
- Make Ahead: Unfrosted cake layers can be wrapped and frozen. The frosted cake holds well in the fridge for up to 2 days; add fresh garnishes just before serving.
