White Forest Cake: tender, moist vanilla cake topped with cherry sauce, fresh cherries and chocolate whipped cream topped with white chocolate mousse.
This white forest cake is the best way to enjoy cherry season! The base is my moist, tender vanilla cake. It’s brushed with cherry jam and layered with homemade chocolate whipped cream and fresh cherries. The cake is topped with a simple white chocolate mousse, chocolate shavings and more fresh cherries.
This cake is a play off of the classic black forest cake. While black forest cakes are made with chocolate cake and whipped cream, this cake is made with vanilla cake and chocolate whipped cream!
WHAT CAN I DO WITH LOTS OF CHERRIES?
My favorite way to enjoy fresh cherries is simply as is. I also love using cherries to make these creamy Chocolate Cherry Popsicles. This white forest cake is my first cake recipe with cherries and it did not disappoint.
PART OF THIS WHITE FOREST CAKE
Since this cake is on the rustic/simple side, I wanted to keep it easy to make. The vanilla cake, whipped cream and white chocolate mousse are all made from scratch, but are easy to make. The cherry layers are simply halved fresh cherries and store bought cherry jam.
- My favorite vanilla cake
- Homemade chocolate whipped cream
- Fresh cherries and cherry jam
- Decadent white chocolate mousse
INGREDIENTS FOR THE VANILLA CAKE
- Cake flour
- Baking powder
- Unsalted butter
- Granulated sugar
- 4 Large eggs
- Vanilla extract
WHAT CAN BE USED FOR THE FILLING
Since the cake, whipped cream and white chocolate mousse are all homemade, I decided to keep the cherry filling very simple. The filling consists of:
- Fresh cherries: Since it’s cherry season, I had to make the most of it and use fresh cherries! I pitted and halved them and topped two cake layers with them.
- Cherry jam: To keep this recipe on the simple side, I used store bought jam. You can definitely use homemade jam! For the jam, just warm it until it loosens up and becomes spreadable.
- Cherry liquor: If you have some cherry liquor (sold as kirsch or kirschwasser), you could add a little splash to the melted jam. Brush the jam (with or without the liquor over the bottom and middle cakes while they’re still warm.
OTHER OPTIONS FOR THE FILLING
Here are some ideas for the filling. You can go totally homemade to totally store bought!
- Homemade cherry sauce
- Homemade cherry jam
- Store bought cherry pie filling
- Canned cherries
ABOUT THE CHOCOLATE WHIPPED CREAM
I know it’s a white forest cake, but I figured since most black forest cakes have vanilla whipped cream, why not give my white forest cake some chocolate whipped cream!
INGREDIENTS FOR THE CHOCOLATE WHIPPED CREAM
- Heavy whipping cream
- Powdered Sugar
- Cocoa Powder
- Vanilla Extract
ADDING THE WHIPPED CREAM TO THE CAKE
Most of the chocolate whipped cream is used to layer the cake, but you should have some to pipe on top of the white chocolate mousse.
ABOUT THE WHITE CHOCOLATE MOUSSE
Between the chocolate whipped cream and white chocolate mousse, this cake has it all. The white chocolate mousse adds an extra decadent topping! Whipped chocolate mousse may sound hard, but it’s not!
INGREDIENTS FOR WHITE CHOCOLATE MOUSSE
- Heavy whipped cream
- White chocolate
HOW TO MAKE THE MOUSSE
- Add the chopped white chocolate and 1/4 cup of heavy cream to a microwave safe bowl. Melt in the microwave in 20 second bursts, stirring in betweeen, until melted.
- Set aside to cool.
- Whip the rest of the whipped cream until stiff peaks form. Fold it into the cooled white chocolate mixutre with a rubber spatula.
- Cover and place in the fridge for an hour to thicken.
STEPS FOR MAKING THIS CAKE
- Make the layer cakes: Start by making the cakes so that they have time to cool and you have time to trim the layers. You can make the layer cakes the day or evening before assembling the cake or just make everything the same day.
- Trim the cakes: Trimming the cakes while they’re still warm will result in tearing and you’ll probably take off more of the cake than necessary. It’s best to trim a cake that has been cooled completely or, even better, frozen. To trim the cakes, use a long serrated bread knife to carefully slice off just the top of your cakes. This will give you even layers.
- Warm the cherry jam: Warm the cherry jam in a small saucepan over low heat until liquified. Stir in a splash of Kirsh (to taste), if using. Brush each of the tops of two of the layers with 2-3 tablespoons of jam.
- Prepare the white chocolate mousse: Prepare the two-ingredient chocolate mousse by melting some of the heavy cream with the chopped white chocolate. Set aside to cool then whip the remaining heavy cream to stiff peaks then fold it into the melted white chocolate. Cool in the fridge for one hour or until set.
- Make the chocolate whipped cream: Sift together the powdered sugar and cocoa powder then whip all the ingredients in a large bowl until stiff peaks form.
- Assemble the cake: Place the first layer onto your cake stand, cut side up. Brush it with 2-3 tablespoons of the cherry jam. Top with a layer of chocolate whipped cream. Cover whipped cream with an even layer of halved cherries. Top with the next layer of cake and repeat same as bottom layer. Place the top layer cut side down on the other two cakes. Spread a thick layer of white chocolate mousse over top (use the extra white chocolate mousse for serving or for another use). If desired, pipe the remaining chocolate whipped cream on top. (I used my Wilton 1M tip to pipe extra chocolate whipped cream on top). Decorate with cherries and chocolate shavings, if desired! Enjoy!
- Store leftovers: Cover the leftovers well and store in the fridge for up to two days.
FREQUENTLY ASKED QUESTIONS ABOUT THIS WHITE FOREST CAKE
This cake filling is whipped cream and is best to enjoy this cake the day it’s made. It can be stored in an airtight container in the refrigerator for up to two days.
To make perfect layers, you need nonstick cake pans. You’ll want to use layer cake pans because the sides are perfectly straight. I use three of these 6×2 inch Fat Daddio’s* layer cake pans for perfect layers.
This recipe makes three 6 inch cake layers. If you don’t have 6 inch cake pans or want to make a different size, the batter should be enough to make two 8 or 9 inch round cake layers, one 9 by 13 inch sheet cake, or 24 cupcakes. You may need to adjust the cooking time depending on the size you go with.
This three layer White Forest Cake is tender moist, and delicious. It’s layered with fresh cherries, chocolate whipped cream and white chocolate mousse! Best enjoyed with fresh cherries during cherry season but delicious year round!
For more delicious cake recipes, try my:Print
This three layer White Forest Cake is tender moist, and delicious. It’s layered with fresh cherries, chocolate whipped cream and white chocolate mousse!
FOR THE VANILLA CAKE
- 2 cups plus 2 tablespoons cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, room temperature
- 1 1/4 cups plus 1 tablespoon granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk, room temperature
FOR THE WHITE CHOCOLATE MOUSSE
- 1 cup heavy whipping cream, divided
- 3 ounces white chocolate, chopped
FOR THE CHOCOLATE WHIPPED CREAM
- 1 1/3 cups heavy whipping cream, cold
- 3/4 cup powdered sugar
- 2 tablespoons cocoa powder
- 3/4 teaspoons vanilla extract
FOR THE CHERRY FILLING
- 1 3/4– 2 cups fresh cherries, pitted and halved
- 1/3 cup store bought cherry jam
- A splash of cherry liquor (Kirsh), optional
- Extra cherries
- Chocolate shavings, use any type of chocolate for this, example: white, dark, milk or a combination!
FOR THE CAKE
- Preheat oven to 350 F. Grease 3 6″ straight edge cake pans. Line with parchment paper.
- In a medium bowl, whisk to combine the flour, baking powder, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment or in a large bowl using a hand held mixer cream the butter, sugar til light and fluffy.
- Add the eggs one at a time. Scrape down the sides of the bowl. Add the vanilla extract and mix til combined.
- Stir in half the dry ingredients with a spatula. Stir in the buttermilk. Stir in the remaining dry ingredients.
- Pour batter evenly into greased layer pans. Bake for 23-27 minutes, until a toothpick comes out clean when inserted into the center of each cake. Remove from oven and place a cooling rack on top of each cake pan and invert. The cake should fall to the rack on its own.
- Allow cakes to cool at room temperature before trimming tops. Once cooled, use a cake leveler or a sharp bread knife to trim the tops of the cakes to make sure you have even layers.
FOR THE WHITE CHOCOLATE MOUSSE
- Add the chopped white chocolate and 1/4 cup of heavy cream to a microwave safe bowl. Melt in the microwave in 20 second bursts, stirring well in betweeen, until melted.
- Set aside to cool.
- In the bowl of an electric mixer, beat the rest of the whipped cream until stiff peaks form. Fold it into the cooled white chocolate mixutre with a rubber spatula.
- Cover and place in the fridge for at least an hour to thicken.
FOR THE CHERRY FILLING
- In a small saucepan, warm the cherry jam until it loosens and is spreadable. Add a little splash of Kirsh to taste, if using.
FOR THE CHOCOLATE WHIPPED CREAM
- For best results, place the bowl of your electric mixer in the fridge or freezer (space permitting) for 15 minutes. When ready to start, remove the bowl and sift the powdered sugar and cocoa powder together over the bowl. Add the vanilla extract and cold heavy cream to the bowl and beat until stiff peaks form.
TO ASSEMBLE THE CAKE
- Dab a tablespoon of frosting in the middle of the cake stand or cake board to help keep the cake in place. Place the first layer on the cake stand cut side up. Brush 2-3 tablespoons of the cherry jam over the top of the cake. Spread an even layer of chocolate whipped cream overtop. Arrange an even layer of cherries on top. Add the next cake on top and look at it from all sides to make sure it is on evenly. Repeat the process with the cherry jam, chocolate whipped cream and fresh cherries.
- Place the third layer on top cut side down and make sure that the top is as even as possible. Add a big dollop of white chocolate mousse on top and spread it evenly with an offset spatula. (Note: this recipe will leave you with a little extra white chocolate mousse. Serve it as extra along with the cake slices or save it for later). Pipe more chocolate whipped cream on top, if desired, and top with extra fresh cherries and chocolate shavings. Enjoy!
- Tightly wrap leftovers in an air tight container and store in the fridge for up to two days.
Keywords: cherries, white chocolate, white forest cake, cherry, cake, layer cake