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a white forest cake layered with whipped cream and cherry compote on a white cake stand surrounded by fresh cherries

White Forest Cake

White Forest Cake is a fluffy white cake layered with whipped cream and cherries cooked with kirsch for a little kick. It is a non-chocolate version of the classic black forest cake.
Course Dessert
Cuisine German
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 16 servings
Calories 294kcal


For Fluffy White Cake:

  • 2 cups (396 grams) granulated sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (226 grams) buttermilk
  • 2 sticks (226 grams) unsalted butter melted and cooled
  • 3 ½ cups (420 grams) all purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt

For Cherry Compote:

  • 2 cups (226 grams) cherries fresh or frozen
  • 1 tablespoon kirsch or water
  • 2 tablespoons cornstarch
  • 1 tablespoon (12 grams) granulated sugar

For Whipped Cream Frosting:

  • 1 ½ cups (340 grams) heavy cream
  • ½ cup (56 grams) powdered sugar
  • 1 teaspoon vanilla extract


For Fluffy White Cake:

  • Preheat the oven to 350 degrees (F). Spray two 8 or 9-inch round cake pans with non-stick spray and lay 2 strips of parchment paper in a cross shape across the bottom. Set aside.
  • In a large bowl mix the sugar, eggs, vanilla, buttermilk, and melted butter until combined.
  • In a separate bowl combine the flour, baking soda, baking powder, and salt. Whisk to remove any lumps.
  • Fold the dry ingredients into the wet ingredients. Mix until just combined.
  • Pour the batter into the prepared pans and bake for 30-35 minutes or until an inserted toothpick comes out clean. Remove from oven and allow to cool.

For Cherry Compote:

  • In a saucepan combine the cherries, cornstarch, kirsch, and sugar. Place over medium heat.
  • Bring the mixture to a boil.
  • Reduce the heat to low and allow the compote to simmer for 10 minutes or until thickened. Stirring occasionally. 
  • Allow the cherry compote to cool completely in the fridge.

For Whipped Cream Frosting:

  • In a medium bowl combine the heavy cream, sugar, and vanilla. Beat to stiff peaks. Be sure not to overbeat.

For White Forest Cake Assembly:

  • Remove the cakes from the pans. Place the first cake on a flat platter or serving dish. 
  • Add half of the whipped cream on top of the cake. Spread it all the way to the edges.
  • Add half of the cherry compote on top of the whipped cream. Repeat with the remaining cake, whipped cream, and cherry compote. Decorate the edges with fresh cherries, if desired. 


  • Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cake batter. The ingredients will combine much easier and you won’t have chunks of cold butter in your batter.
  • Don’t over mix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cake will be tough instead of fluffy.
  • Fully dissolve the cornstarch. Fully mix and dissolve the cornstarch in the kirsch or water or there will be white chunks in your compote.
  • The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.


Serving: 1slice | Calories: 294kcal | Carbohydrates: 34.4g | Protein: 4.3g | Fat: 17.2g | Saturated Fat: 10.3g | Cholesterol: 116mg | Sodium: 238mg | Potassium: 176mg | Fiber: 0.3g | Sugar: 32.3g | Calcium: 78mg | Iron: 1mg