White Black Forest Cake (Cherry & Cream Twist on the Classic German Dessert)
This White Black Forest Cake is a lighter twist on Classic German Black Forest Cake – fluffy vanilla cake layered with cherries, almond pastry cream, and whipped cream. Elegant, summery, and perfect for celebrations.
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There’s something about cherries and cream that always feels celebratory to me – familiar, comforting, and just a little bit special. This White Forest Cake grew out of that love, and out of a very specific moment: my brother’s birthday in June, when cherries are at their absolute best and our family managed one of those rare gatherings where everyone could actually be together in the same place.
If you know my Black Forest Cake, you already know how much I adore the classic combination of chocolate, cherries, and cream. And if you’ve made my Black Forest Tiramisu, you’ve seen how easily those flavors can be softened and reimagined. This White Forest version takes things one step further – it keeps the cherries and cream at the heart of the dessert, but trades the dark, brooding chocolate layers for something lighter, brighter, and more summery.
Here, fluffy vanilla cake becomes the backdrop for a generous layer of almond-scented pastry cream – smooth, comforting, and just rich enough – followed by cherries simmered briefly with a touch of sugar and lemon until they’re tender but still vibrant. The whole thing is finished with softly whipped cream, keeping the cake airy and elegant rather than heavy.
There are also quiet nods here to the Swiss-style cherry desserts I grew up with. If you’ve ever made my Swiss Cherry Bake (Chriesiauflauf), you’ll recognize that same gentle approach to fruit – letting cherries shine without burying them under too much sugar or complication. This cake feels like it lives in that same space: nostalgic, seasonal, and made to be shared.
Think of this White Black Forest Cake as the golden-hour cousin to Black Forest Cake – less intense, just as indulgent, and perfect for warm-weather celebrations, summer birthdays, or simply making the most of a beautiful basket of cherries while they’re in season.
What is White Black Forest Cake?
White Black Forest Cake is a variation of Black Forest Cake made with vanilla cake instead of chocolate. It keeps the cherries and cream but replaces the dark chocolate layers with light vanilla sponge, creating a softer, more summery dessert.
What you’ll love about this recipe
- Light, fluffy vanilla cake that isn’t overly sweet
- Almond pastry cream adds richness without heaviness
- Fresh cherries bring brightness and balance
- Whipped cream keeps everything airy and summery
- Perfect for warm-weather birthdays and gatherings
Ingredients Explained
You’ll find the concise list of ingredients in the recipe card below, but here’s a quick, in-depth look at what makes this White Black Forest Cake so delicious:
Vanilla Cake Layers
Butter & sugar
Creamed together for a tender, classic crumb.
Almond extract
Adds depth and warmth without overpowering – it pairs beautifully with cherries.
Milk
Keeps the cake soft and moist.
Almond Pastry Cream
Egg yolks & cornstarch
Create a silky, stable cream that holds its shape between layers.
Whole milk
Gives richness without heaviness.
Almond extract
Echoes the cake layers and ties everything together.
Cherry Filling
Fresh cherries
Lightly simmered to soften them while keeping their shape.
Lemon juice
Balances sweetness and keeps the flavor bright.
Whipped Cream Frosting
Heavy cream
Keeps the cake light and cloud-like.
Powdered sugar
Sweetens gently without graininess.
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Step-by-Step Instructions
How to make this White Black Forest Cake:
1. Make the Cake Layers
Preheat the oven to 350°F (175°C) and grease and flour three 9-inch pans. This batter is forgiving, but proper prep saves stress later.
Whisk the dry ingredients together and set aside. In a large bowl, cream the butter and sugar until light and fluffy – don’t rush this step. It’s what gives the cake its soft texture.
Add the eggs one at a time, beating well after each, then stir in the almond extract. Alternate adding the dry ingredients and milk, starting and ending with dry. Mix just until combined – overmixing here will toughen the cake.
Divide the batter evenly and bake for 25–30 minutes, until a toothpick comes out clean. Cool completely before assembling.
2. Make the Pastry Cream
Heat the milk until just simmering. Meanwhile, whisk the sugar, yolks, and cornstarch until smooth and pale.
Slowly stream the hot milk into the egg mixture while whisking – this tempers the eggs and prevents scrambling. Return everything to the saucepan and cook, stirring constantly, until thick.
Once thickened, remove from heat, stir in almond extract, cover directly with plastic wrap, and chill completely. Cold pastry cream is much easier to work with.
3. Prepare the Cherries
Simmer cherries, sugar, and lemon juice just until the fruit softens and releases juices – about 5 minutes. You’re not making jam; you want the cherries to stay intact. Cool completely.
4. Assemble
Layer cake, pastry cream, and cherries, repeating until finished. Top with cherries.
Whip the cream just until stiff peaks form and frost the cake gently. Keep it soft and rustic – this cake doesn’t want sharp edges.
Variations & Substitutions
- No fresh cherries?
Frozen cherries work – thaw and drain first. - Almond not your thing?
Swap almond extract for vanilla in all components. - Short on time?
Use store-bought pastry cream and focus on the assembly. - Two-layer cake
Bake in two thicker layers instead of three.
White Forest Cake (Vanilla, Cherries & Almond Cream)
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
- Add the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before assembling.
- Heat the milk in a saucepan over medium heat until just simmering.
- In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and slightly thickened.
- Slowly pour the hot milk into the egg mixture while whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
- Remove from heat, stir in the almond extract, and transfer to a bowl.
- Cover with plastic wrap pressed directly onto the surface and refrigerate until fully chilled.
- In a small saucepan, combine the cherries, sugar, and lemon juice.
- Cook over medium heat for about 5 minutes, until the cherries soften and release their juices.
- Remove from heat and let cool completely.
- Place one cake layer on a serving plate.
- Spread an even layer of chilled pastry cream over the cake, followed by a layer of cherries.
- Repeat with the remaining layers, ending with cherries on top.
- Whip the heavy cream, powdered sugar, and almond extract until stiff peaks form.
- Frost the top and sides of the cake with the whipped cream.
Notes
- Chill the pastry cream completely before assembling
- Don’t overcook the cherries – they should stay intact
- Stop whipping the cream as soon as it holds its shape
- Keep the frosting soft and rustic rather than overworked
Storage
Store the assembled cake covered in the refrigerator for up to 2 days.Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
Did you make this recipe?
I'd love to know how it turned out!Other Cherry Desserts You May Like
Serving Ideas
- Serve chilled for clean slices
- Garnish with fresh cherries or shaved white chocolate
- A slice of this White Forest Cake pairs perfectly with coffee, iced tea, or prosecco
Make it Perfect
- Chill pastry cream fully before assembling
- Don’t overcook the cherries
- Stop whipping cream as soon as it holds shape
- Use a light hand – this White Forest Cake shines when it stays airy
Storage & Make-Ahead
- Refrigerate: up to 2 days
- Make ahead: cake layers and pastry cream can be made a day in advance
- This White Forest Cake is NOT freezer-friendly once assembled
Frequently Asked Questions
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This White Forest Cake feels like one of those recipes that quietly earns its place in your rotation. It’s not flashy or over-the-top – just seasonal, and comforting. The kind of cake you make when cherries are at their peak and you want to celebrate without weighing everything down.
If you give it a try, I’d truly love to hear how it turns out for you. Leave a comment below and tell me when you served it – birthdays, summer gatherings, or simply because you couldn’t pass up a basket of cherries. Seeing how these recipes find their way into other kitchens is always the best part of sharing them.
And if you enjoy this style of baking – rooted in tradition, shaped by season, and meant to be shared – you might like my newsletter as well. It’s where I share new recipes, seasonal ideas, and the occasional behind-the-scenes story from my kitchen, along with early access to upcoming bakes. You can sign up below so you don’t miss what’s coming next.
For more cherry-forward desserts, don’t forget to explore my Black Forest Cake, Black Forest Tiramisu, and Swiss Cherry Bake (Chriesiauflauf) – each one slightly different, but all celebrating the same wonderful fruit.
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