White Forest Cake For Non-Chocolate Lovers
Not everyone loves chocolate, and that's okay! For those who prefer a lighter, less intense dessert, White Forest Cake offers a delightful twist on the classic Black Forest Cake. The first time I made this cake, I realized how perfect it was for gatherings where not everyone is a fan of chocolate. It’s elegant, fresh, and full of creamy, fruity goodness. The fluffy whipped cream layers, balanced with sweet cherries, make each bite a little celebration of delicate flavors. Whether for a special occasion or simply a weekend treat, this cake brings a touch of sophistication without overwhelming your taste buds with heavy chocolate.
Did You Know?
White Forest Cake is a lighter alternative to the traditional Black Forest Cake. With no dark chocolate involved, it appeals to those who prefer a more subtle, creamy dessert. This cake is a perfect way to highlight the natural sweetness of cherries and the richness of whipped cream, offering a well-balanced, refreshing dessert that still feels indulgent. Plus, it’s visually stunning, with layers of white and red, and fresh cherries as the finishing touch.
Yield: 12 servings
Ingredients
For the Cake:
3 3/4 cups all-purpose flour
3 3/4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups unsalted butter, softened
3 cups granulated sugar
6 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups whole milk
For the Filling and Frosting:
3 cups heavy whipping cream
3/4 cup powdered sugar
1 1/2 teaspoons vanilla extract
3 cups canned, frozen, or fresh cherries, pitted and halved
3/4 cup cherry preserves or jam
For the Garnish:
Fresh cherries with stems
Instructions
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Personal Tip: Be sure to tap out any excess flour from the pans so it doesn’t stick to the cake layers.
In a medium bowl, sift together the flour, baking powder, and salt.
Personal Tip: Sifting helps to aerate the flour, making for a lighter cake texture.
In a large bowl, beat the butter and granulated sugar until light and fluffy.
Personal Tip: Cream the butter and sugar for a good 3-5 minutes to get a smooth, fluffy base for the cake.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Personal Tip: Crack the eggs into a separate bowl first to avoid any shells getting into your batter.
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Personal Tip: Be careful not to overmix the batter—this can make the cake dense instead of light and fluffy.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Personal Tip: Use a scale to ensure even layers if you want a perfectly level cake.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Personal Tip: Rotate the pans halfway through baking to ensure even cooking.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Personal Tip: Don’t rush this step—cooling completely is crucial to avoid a soggy cake when assembling.
Prepare the Filling and Frosting:
In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Personal Tip: Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream—it helps it whip faster and more evenly.
In a separate bowl, mix the halved cherries with the cherry preserves or jam.
Personal Tip: If you’re using fresh cherries, be sure to drain any excess juice so it doesn’t make the cake soggy.
Assemble the Cake:
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of the cherry mixture over the cake.
Personal Tip: Place a little whipped cream on the plate before the first cake layer to keep it from sliding.
Top with a layer of whipped cream.
Personal Tip: Use a piping bag for the whipped cream if you want a neater look between layers.
Place the second cake layer on top and repeat the process.
Personal Tip: Gently press each cake layer down to avoid air pockets between the layers.
Add the third cake layer and spread the remaining whipped cream over the top and sides of the cake.
Personal Tip: Use an offset spatula to get a smooth finish on the frosting.
Reserve some of the whipped cream in a piping bag and pipe rosettes onto the top of the cake and around the bottom for a pretty finish.
Personal Tip: Piping a decorative border around the bottom of the cake hides any imperfections.
Garnish:
Decorate the top of the cake with fresh cherries with stems for a beautiful finish.
Personal Tip: Choose cherries with long stems for a more elegant look.
Serve:
Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Slice and serve chilled.
Personal Tip: If you have time, refrigerate the cake overnight for an even better texture and flavor.
Nutritional Information (Per Serving):
Calories: 580, Fat: 36g, Saturated Fat: 22g, Carbohydrates: 60g, Fiber: 1g, Sugars: 40g, Protein: 7g
Kitchen Tips, Great Ideas, How to Save Money
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Bulk Buying: Purchase flour, sugar, and butter in bulk. These ingredients are pantry staples and can be used in various recipes, reducing the cost per unit and saving you money in the long run. Proper storage in airtight containers will ensure their freshness.
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Homemade Whipped Cream: Making your own whipped cream is not only more cost-effective, but it also allows you to control the sweetness. Whip heavy cream with powdered sugar for a light and fluffy topping that can be used in various desserts.
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Reusable Baking Tools: Invest in reusable baking pans and silicone mats. These tools last longer and are environmentally friendly, reducing waste over time. They also make cleanup easier.
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Energy Efficiency: Bake large batches of cake layers and freeze them for future use. Freezing individual layers saves energy and allows you to have cakes ready for assembling when you need them.
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Smart Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To preserve the texture, let the cake sit at room temperature for 10-15 minutes before serving.
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Ingredient Substitutions: If fresh cherries are unavailable or expensive, use frozen cherries or even canned cherries in syrup. Make sure to drain them well to avoid excess moisture in the cake.
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Flavor Enhancements: For a flavor twist, experiment with adding almond extract to the cake batter or whipped cream. This complements the cherries and adds a layer of complexity to the flavor.
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DIY Cherry Preserves: If cherry preserves are expensive or hard to find, consider making your own using fresh or frozen cherries and sugar. Homemade preserves are easy to make and store well in the refrigerator.
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Learning and Sharing: Join online baking communities to swap recipe ideas, troubleshoot baking issues, and discover new techniques. Sharing your cake creations can also inspire others in their baking adventures.
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Creative Presentations: Garnish the cake with fresh cherries, a drizzle of white chocolate, or a dusting of powdered sugar for a beautiful finish. Serving with a side of ice cream or fresh fruit can add an extra layer of indulgence.
Let’s Learn About Eggs
Eggs play an essential role in baking, acting as a binder, leavening agent, and moisturizer. But not all eggs are created equal. Free-range and organic eggs tend to have more vibrant yolks and a richer flavor compared to conventional eggs. When buying eggs, it's important to check for terms like "pasture-raised" or "certified humane" to ensure ethical sourcing. Eggs are also an excellent source of high-quality protein, along with vitamins like B12, D, and A. If you're looking for egg substitutes in vegan baking, aquafaba (chickpea brine) and flaxseed meal are great alternatives. They mimic the binding and leavening properties of eggs, making them ideal for cakes and cookies.