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White Forest Cake Recipe Easy Homemade White Chocolate Layer Cake

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This decadent White Forest Cake features fluffy white chocolate sponge layers, tart cherry filling, and clouds of whipped cream, all topped with a silky white chocolate ganache. It’s an elegant, crowd-pleasing dessert that’s surprisingly easy to make at home.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (120ml) whole milk
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 6 oz (170g) white chocolate, melted and slightly cooled
  • 1 1/2 cups (340g) cherry preserves or tart cherry jam
  • 1/2 cup (120ml) cherry juice (optional)
  • 1 cup (150g) fresh or frozen pitted cherries
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1/2 cup (60g) powdered sugar
  • 1 tsp vanilla extract
  • 4 oz (115g) white chocolate, chopped
  • 1/2 cup (120ml) heavy cream
  • Extra cherries (fresh or maraschino, for decoration)
  • White chocolate curls or shavings

Instructions

  1. Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper. Preheat oven to 350°F (175°C).
  2. Melt 6 oz white chocolate in a small saucepan over low heat, stirring constantly until smooth. Let cool slightly.
  3. In a large bowl, beat softened butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet, alternating with milk. Mix just until combined.
  5. Fold in the melted white chocolate until no streaks remain.
  6. Divide batter evenly between pans and smooth tops. Bake for 25-30 minutes, or until a toothpick comes out clean.
  7. Let cakes cool in pans for 10 minutes, then turn onto a wire rack to cool completely.
  8. While cakes cool, stir together cherry preserves and cherries. If using cherry juice, sprinkle it over the cake layers later for extra moisture.
  9. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
  10. Heat heavy cream until just steaming. Pour over chopped white chocolate; let sit for 2 minutes, then stir until smooth to make ganache.
  11. Place one cake layer on a serving plate. Brush with cherry juice if using. Spread half the cherry filling evenly over the cake. Top with a thick layer of whipped cream.
  12. Add second cake layer, then repeat with remaining cherry filling and whipped cream.
  13. Pour cooled white chocolate ganache over the top, letting it drip down the sides. Garnish with extra cherries and white chocolate curls.
  14. Chill the cake for 20 minutes before decorating for crisp lines, if desired.

Notes

For gluten-free or dairy-free adaptations, substitute with 1:1 gluten-free flour and plant-based milk/butter. Use high-quality white chocolate for best texture and flavor. Chill cake layers before assembling for easier handling. Store leftovers in the fridge for up to 3 days. Freeze unfrosted cake layers for up to 2 months.

Nutrition

Keywords: white forest cake, white chocolate cake, cherry cake, layer cake, homemade cake, easy cake recipe, birthday cake, celebration cake, whipped cream frosting, ganache, gluten-free option

Find it online: https://jodierecipes.com/white-forest-cake-recipe-easy-homemade-white-chocolate-layer-cake/