White Forest Cake

White Forest Cake

Photo: Natalie Levin

This White Forest Cake is a variation on the traditional Black Forest Cake. It’s made of vanilla cake layers that are brushed with syrup and filled with homemade cherry jam and vanilla cream. Perfect cake for cherry lovers that is also a great idea for hosting.

4.75 from 4 votes

White Forest Cake

Servings 20 cm round cake pan
Author Natalie


For vanilla layer cake:

  • 4 large eggs
  • Pinch of salt
  • 150 grams (3/4 cup) sugar
  • Zest of 1/2 lemon
  • 1 tsp. vanilla extract
  • 140 grams (1 cup) all-purpose flour
  • 1 tsp. baking powder

For cherry jam:

  • 250 grams pitted cherries
  • 100 grams (1/2 cup) sugar
  • Juice of 1/4 lemon

For the syrup:

  • 180 ml. (3/4 cup) water
  • 150 grams (3/4 cup) sugar
  • 1 tbsp. cherry liqueur

For vanilla whipped cream:

  • 375 ml. (1 1/2 cups) heavy cream very cold
  • 1 tbsp. sugar powder
  • 1 tsp. vanilla extract
  • 1 tbsp. instant vanilla pudding powder
  • 100 grams fresh cherries for decoration


  1. Vanilla layer cake: preheat oven to 175c degrees and grease the pan.
  2. In a mixer bowl whip egg whites and salt at high speed. When white foam begins to form, gradually add in the sugar.
  3. In a small separate bowl, whisk egg yolks, lemon zest and vanilla until blended.
  4. Reduce the mixer speed and add the yolk mixture in a thin stream while whipping slowly. Continue until incorporated.
  5. Sift in flour and baking powder and fold gently until mixture is smooth.
  6. Pour the batter into the pan, flatten the top and bake for 25-35 minutes or until a long skewer inserted in the center comes out clean.
  7. Cool completely at room temperature.
  8. Cut the cake into 3 equal layers with a long serrated knife.
  9. Cherry jam: In a medium saucepan put cherries, sugar and lemon juice and cook over medium heat until mixture is thick.
  10. Cool completely before assembling the cake.
  11. Syrup: in a small pot heat water and sugar to a boil. Cook for 2-3 minutes after boiling and remove from heat.
  12. Cool the syrup for 5-10 minutes at room temperature and add in liquor.
  13. Cool the syrup completely.
  14. Vanilla whipped cream: in a mixer bowl whip cream, sugar powder, stabilizer and vanilla until stable and creamy.
  15. Transfer the whipped cream into a piping bag with a serrated 2-3 cm piping tip.
  16. Assemble the cake: put a layer of cake on a serving plate.
  17. Brush the cake with syrup generously.
  18. Drizzle about 1/3 amount of cream over the cake layer and flatten with a spatula.
  19. Pour some cherry jam on top and put another layer of cake.
  20. Repeat stages 17-19 and top with the third later.
  21. Brush the top layer with syrup and drizzle the remaining cream on top.
  22. Decorate with cherries and serve.

Recipe Notes

  • It is recommended to make the cake a day ahead. Add the cherries just before serving.
  • Keep the cake in a closed container in the refrigerator up to 4-5 days.
White Forest Cake

Photo: Natalie Levin

Send this to a friend