Home » RECIPES » White Forest Cake

White Forest Cake

Total Time: 2 hrs

This one layer White Forest Cake is full of white chocolate and cherry flavor.

White Forest Cake

Today we are making the white chocolate version of a classic Black Forest Cake. Honestly, I think I prefer this one much more. It has a moist white chocolate cake, is covered in light whipped cream, and topped with a sweet-tart cherry filling. Not to mention, it is the perfect size cake! Who knew a one layer cake could be so easy and beautiful.

For more cherry and white chocolate, check these recipes out! White Chocolate Raspberry Bundt Cake and Cherry White Chocolate Blondies!

Slice of cherry white forest cake on a plate ready to eat.

3 Parts to White Forest Cake

White Chocolate Cake: This one layer cake is made using the all-purpose flour, corn starch, baking powder, salt, unsalted butter, granular sugar, egg whites, Greek yogurt, vegetable oil, vanilla extract, and white chocolate . Be sure to let it cool completely before topping with whipped cream and your tart cherry filling.

Whipped Cream: Homemade whipped cream is the way to go and all you need heavy whipping cream, powdered sugar, and vanilla extract. It is crazy easy to whip up and it is even creamier than store-bought.

Tart Cherry Filling: The absolute perfect topping for this cake and all you need is frozen tart cherries, corn starch, and granular sugar. It is sweet, tart, sour and fruity cherry flavor all at the same time.

Main ingredients. Cherry filling, white chocolate cake, and whipped cream.

How to Make A White Forest Cake (basic steps)

  • Bake the white chocolate cake.
  • Cook the tart cherry filling.
  • Whip together the whipped cream.
  • Construct your White Forest Cake.

4 Tips for the BEST White Forest Cake

  1. Properly prepare your cake pan. In order to remove the cake with ease you have to prepare the pan with parchment paper and nonstick spray. To get your parchment paper the right size, tear off a piece big enough to set your cake pan on. Next, trace around your cake pan with a pencil, cut it out with scissors, and place in the bottom of the cake pan (trim as needed). Spray with non-stick spray and it is ready to go!
  2. Allow room temperature ingredients to come to room temperature. When ingredients are room temperature they incorporate into the batter better and will bake more evenly too.
  3. Taste test your tart cherries first. I say this because frozen cherries can vary in the level of sweetness and you may need to add a tablespoon or two more sugar.
  4. Use a stand mixer or hand mixer. This is going to make your life ten times easier when making this cake and you won’t look like Popeye by the end of it. There is a lot of mixing time and mixers make things combine better and quicker than what we can do by hand.
White Forest Cherry cake with a slice missing.

Can I Make This Cake Ahead of Time?

You can easily prepare and refrigerate the tart cherry filling and white chocolate cake up to two days in advance. You will want to tightly wrap the cooled white chocolate cake in plastic wrap. The tart cherry filling should be stored in a glass bowl with plastic wrap touching the surface of the filling.

I do not recommend making the whipped cream until you are ready to construct the cake because it will deflate and liquify. You also want your cake to be as freshly constructed as it can be before serving.

Cake and cake slice.

Thanks for dropping in! Be sure to subscribe to my weekly newsletter for fun NEW CONTENT and CONVERSATION delivered to your inbox. If you love this recipe save it now so you can find it later. Thank you for your support!

Enjoy Entirely, Elizabeth
White Forest Cake on a cake plate ready to serve.

White Forest Cake

Elizabeth Swoish
This one layer White Forest Cake is full of white chocolate and cherry flavor.
Prep Time 45 mins
Cook Time 1 hr
Construct Time 15 mins
Total Time 2 hrs
Course Dessert
Servings 8 slices
Calories 460 kcal


  • 1 8 inch round cake pan


White Chocolate Cake

  • 1 ⅓ cups all-purpose flour
  • 3 tablespoons corn starch
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter; room temperature
  • 1 ½ cups granular sugar
  • 3 egg whites; room temperature
  • ¾ cup Greek yogurt; room temperature
  • 3 tablespoons vegetable oil
  • 1 teaspoons vanilla extract
  • cup white chocolate; finely chopped

Tart Cherry Filling

  • 1 ½ cups tart cherries; frozen
  • ¼ cup granular sugar
  • ½ tablespoons corn starch

Whipped Cream

  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract


White Chocolate Cake

  • Preheat oven to 325° F and center your oven rack. Prepare one 8 inch pan with parchment paper and spray with non-stick cooking spray.
  • In a medium sized bowl, whisk together the all-purpose flour, corn starch, baking powder, and salt. Set aside.
  • In a large measuring cup combine Greek yogurt, vegetable oil, and vanilla extract until smooth. Set aside.
  • In a large bowl, whisk together the butter and sugar until pale in color and fluffy. Scrape down bowl with a spatula as needed. This takes about 5 minutes in a stand mixer fitted with the whisk attachment on high speed.
  • Add egg whites and whisk on medium speed until incorporated.
  • Alternate adding the dry ingredients and the the wet ingredients on low speed exactly like this: dry ingredients, wet ingredients, dry ingredients. Scrape down the bowl between each addition.
  • Using a spatula, lightly fold the white chocolate chips into the cake batter. Be careful to not overmix.
  • Pour batter into the prepared 8 inch pan, and smooth out in an even layer.
  • Bake for 50 to 60 minutes. The cake should be brown on the edges and top or until a toothpick inserted into the cake comes out clean.
  • Allow the cake to cool for 15 minutes inside the pan. Run a butter knife around the cake to detach from the pan before removing the cake.
  • Allow the cake to cool completely or place in the refrigerator to speed up the process.

Tart Cherry Filling

  • Place the cherries in a strainer and over a medium saucepan. Allow them to thaw and release their juices.
  • Once thawed and the juices are strained out, set aside the cherries.
  • To the reserved cherry liquid add cornstarch and sugar. Heat over medium heat, stirring frequently, until the mixture is smooth and thickened.
  • Remove from heat and stir in the cherries. Cover the surface with plastic wrap and refrigerate.

Whipped Cream

  • In a large bowl, whisk heavy whipping cream until it reaches soft peaks.
  • Add the powdered sugar and vanilla extract, continue to whisk until stiff peaks.

Constructing the White Forest Cake

  • Place the cake on a serving plate.
  • Top with whipped cream and then cherry filling.
  • Cut and serve.



Storing Information:
  • Covered, in the refrigerator, for up to 3 days.
  • I do not recommend leaving this cake at room temperature because whipped cream easily spoils.
  • I do not recommend freezing it either. Whipped cream becomes a chunky liquid when you bring it to room temperature from frozen.

If you make my White Forest Cake, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!

By Elizabeth Swoish on February 24th, 2022

Leave a Comment

Tell me how you like it!