If you love white chocolate, this Easy White Forest Cake is a delightful choice. The tender white chocolate cake layered with cherry pie filling and whipped topping delivers a perfect bite every time.
Table of Contents
- What is the difference between a White Forest and Black Forest Cake?
- What goes into this Recipe
- Variations
- How to make an Easy White Forest Cake
- Expert Tips
- Storing and Freezing
- Recipe FAQs
- Do you love easy cake recipes? Try these…
- Easy White Forest Cake Recipe
For years I only knew the classic Black Forest cake and didn’t realize a white chocolate version exists. This recipe combines a moist white chocolate cake with cherries and whipped topping for a crowd-pleasing dessert.
What is the difference between a White Forest and Black Forest Cake?
The main difference is the cake base: a White Forest uses white chocolate or vanilla cake, while a Black Forest uses chocolate cake. Both versions are typically finished with cherries and whipped cream, so they share the same flavor profile beyond the cake itself.
What goes into this Recipe
- White cake mix – a quick base that keeps the cake moist and simple to make.
- White chocolate pudding mix – adds white chocolate flavor and extra moisture.
- Milk – used instead of water for a richer batter.
- White chocolate chips – optional, for extra pockets of white chocolate flavor.
- Cherry pie filling – the classic cherry layer that makes this a forest-style cake.
- Whipped topping – Cool Whip or any store-bought or homemade whipped cream works well.
See the recipe card below for full ingredient amounts and details.
Variations
Homemade whipped cream – Beat 1 cup heavy cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla until stiff peaks form.
Extra chocolate or almond flavor – Add 1/2 teaspoon almond extract to the batter or the cherry filling for a deeper cherry note. You can also fold in chopped white chocolate instead of chips.
Toppings – Drizzle reserved cherry syrup over slices or add a splash of cherry liqueur to the syrup. Finish with white chocolate shavings or curls made by shaving a white chocolate bar with a vegetable peeler.
Alternative frostings – Swap the whipped topping for a white chocolate ganache, white chocolate buttercream, or a whipped cream frosting for a richer finish.
How to make an Easy White Forest Cake
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the white cake mix and white chocolate pudding mix. Add the eggs, milk and vegetable oil and mix until the batter is combined and thick.
- Spray a 9×13-inch baking pan with cooking spray. Pour the batter into the pan and sprinkle white chocolate chips evenly over the top, if using.
- Bake 35–40 minutes, or until a toothpick inserted in the center comes out with a few crumbs but no raw batter. Cool the cake completely in the pan.
- Spread the cherry pie filling over the cooled cake in an even layer.
- Top with whipped topping and smooth to the edges. Garnish with white chocolate shavings and fresh cherries, if desired. Cut into 12 squares to serve.
Expert Tips
- Serve from the pan – This sheet cake is effortless and impressive when served straight from the baking pan; no parchment required.
- Don’t skip the chips – White chocolate chips folded in or sprinkled on top add flavor and texture.
- Use fresh cherries when possible – Fresh cherries brighten the presentation and flavor when they’re in season.
- Make white chocolate shavings – Use a firm white chocolate bar and a vegetable peeler to create attractive curls.
- Chill before serving – Serving the cake chilled enhances texture and flavor, though it’s also delicious right after topping.
Storing and Freezing
Store: Cover with plastic wrap or use an airtight container and refrigerate. Because of the whipped topping, keep the cake refrigerated; it will stay fresh for up to 4 days.
Freeze: For best results, freeze the plain cake layers (without cherry filling or whipped topping) wrapped in plastic for up to 3 months. Thaw, then add the cherry topping and whipped cream before serving.
Recipe FAQs
The name comes from a specialty cherry liqueur from Germany’s Black Forest region rather than the mountains themselves. That liqueur is a classic flavoring in the original dessert.
Yes. Bake in a bundt pan for 40–45 minutes, or use two 8-inch pans for a layer cake (bake 25–30 minutes). You can also make 22–24 cupcakes and bake for 20–25 minutes; top them as directed.
Absolutely. Homemade cherry filling or a good cherry compote both work well; the canned filling is simply convenient and consistent.
Use a quality white chocolate bar and a vegetable peeler to shave along the edge of the bar to create curls. Collect them on a plate or towel and arrange them on the cake for an elegant finish.
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Easy White Forest Cake Recipe
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Ingredients
Cake
- 1 box white cake mix, {15.25 ounces}
- 1 box white chocolate pudding mix, {3.25 ounces}
- 4 large eggs
- 1 cup milk
- ½ cup vegetable oil
- ¾ cup white chocolate chips, {optional}
Toppings
- 21 ounces cherry pie filling
- 8 ounces whipped topping
- white chocolate shavings
Instructions
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Preheat the oven to 350° F.
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Combine the white cake mix and white chocolate pudding mix in a large bowl and whisk to combine. Add the eggs, milk and vegetable oil and mix until the batter is thick and all ingredients are incorporated.
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Spray a 9×13-inch pan with cooking spray, pour in the batter and sprinkle with white chocolate chips if desired.
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Bake 35–40 minutes or until a toothpick inserted near the center comes out with a few crumbs. Cool completely.
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Top the cooled cake with cherry pie filling, spread the whipped topping over the cherries, and garnish with white chocolate shavings and fresh cherries if you like.
Notes
- Serve from the pan for an easy, attractive sheet cake.
- Fresh cherries elevate the look and taste when they’re in season.
- Try whipped white chocolate ganache, white chocolate frosting, or whipped cream frosting instead of whipped topping for a richer finish.
- Chill the cake before serving to enhance texture and flavor.
- Add ½ teaspoon almond extract to the batter or cherries for added depth.
- Alternate pans: bundt 40–45 minutes, two 8-inch pans 25–30 minutes, or make 22–24 cupcakes baked 20–25 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.