This simplified White Forest Cake will knock your socks off! Key ingredients are white cake mix, white chocolate pudding mix, and frozen cherries with a homemade whipped cream frosting!
If you've ever searched for a white forest cake recipe, you might be a little intimated. With those multiple layers and fancy cake design, it's hard not to shy away from the recipe.
Lucky, my cake is made in a bundt pan with no fancy smansy layers, and it's full of vanilla cake flavor, a hint of chocolate flavor, and so light and fluffy!
This white forest cake has 3 layers but all in the same pan!! A layer of batter, another layer of cherries, then a layer of batter on top of that. Now, isn't that easy!
Why This Recipe Works
Super Easy - since we use a cake mix, the flour and baking powder are already perfectly measured. Instead of granulated sugar, we use a box of white chocolate pudding mix; I'll explain later.
One Layer - nothing is easier than one layer! I'm a huge fan of the bundt cake pan. Check out my Apricot Nectar Bundt Cake!
Simple Frosting - this whipped cream frosting only takes a couple of minutes to prepare.
Frozen Dark Sweet Cherries - no matter what time of the year it is, frozen cherries are always in season!
What Goes in It
White Cake Mix - I love this simple shortcut! The flour, sugar, salt, baking powder, and soda are all included and perfectly measured out!
White Chocolate Pudding Mix - to add moisture but also adds white chocolate flavor as well.
Pure Vanilla Extract - this will add that classic vanilla cake flavor that white forest cake is known for.
Frozen Dark Sweet Cherries - most will go into the cake batter but save some for decoration.
Heavy Whipping Cream - used for the homemade frosting.
Confectioners Sugar - to sweeten the frosting and slightly thicken it up.
Semi-Sweet Chocolate Baking Squares - this will be used to decorate the frosted cake.
How to Make It
For the very best results, follow the recipe card at the bottom of the page!
(1) Blend the cake mix, pudding mix, eggs, water, oil, and vanilla extract in a large mixing bowl.
(2) Layer half the batter in a bundt pan.
(3) Add a layer of frozen cherries.
(4) Top with remaining batter and bake.
(5) Remove the cake from the oven and let it cool for about 20 minutes.
(6) Remove the cake from the pan and allow it to completely cool off.
(7) Spread the homemade whipped cream frosting all over the cake.
(8) Sprinkle shaved, grated, shredded, or peeled (or a combination of all three) chocolate on top of the frosting. Garnish with additional cherries.
Frequently Asked Questions
The flavor of the cake is the biggest difference! Black forest cake has chocolate cake and white forest cake has vanilla cake. Cherry liquor is commonly used in both versions but my recipe skips the Kirschwasser completely!
This cake must be kept in the refrigerator because of the whipped cream frosting. Keeping the cake in a plastic cake holder such as the Nordic Ware Bundt Cake Keeper will help keep the cake nice and fresh and protect the frosting from getting messed up. The lid locks onto the base and is somewhat translucent.
Tossing the frozen cherries in the cake mix helps keep the cherries from sinking to the bottom of the pan.
Place chocolate squares in the refrigerator while making the cake. It will be easier to make the topping when the chocolate is cold and hard.
Use a cheese grater to grate the chocolate squares. Use a vegetable peeler to make chocolate peels.
Make sure the whipping cream is very cold before whipping it.
More Cake Recipes
If you tried this recipe, please rate it and leave me a comment. I'd love to hear from you!
White Forest Cake
- mixing bowl
- bundt cake pan
- measuring cup(s)
- measuring spoons
- grater and or vegetable peeler
- Electric mixer
- 1-½ cups frozen pitted dark sweet cherries (DIVIDED) I purchased a 10-oz bag of Organic Dark Sweet Cherries
- 16.25 ounce box of white cake mix
- 3.3 ounce box of white chocolate flavor instant pudding mix
- 4 eggs
- 1-⅓ cups water
- ⅓ cup oil (I use canola)
- 1 teaspoon pure vanilla extract
- 1-½ cups heavy whipping cream
- ¼ cup confectioners sugar (powdered sugar)
- dash of salt
- 2 ounces semi-sweet baking squares I purchased a 4-oz baking bar
FOR THE CAKE
- Preheat the oven to 350F. Spray a bundt cake pan with Baker's Joy (or any brand flour/oil combination spray).
- Place 1 cup of the frozen cherries into a small bowl and put the remaining cherries back into the freezer. Add 1 tablespoon of the cake mix to the cherries. Toss well and set aside.
- Pour the remaining cake mix, pudding mix, eggs, water, oil, and vanilla extract into a large mixing bowl. Mix with an electric mixer on medium speed for about 2 minutes to blend well.
- Place 3 cups of the batter into the bundt pan. Evenly spread the cherries that were tossed with the cake mix in step 2 on the top of the batter.
- Add the remaining cake batter to the pan and spread evenly over the cherries. Do not stir!
- Bake for 30 minutes. Check for doneness by inserting a wooden toothpick into the cake. Pull the toothpick out and if there is no wet batter on the toothpick, the cake is done!
- Remove the cake from the oven and let it cool in the pan, on a wire rack, for 20 minutes.
- Gently flip the cake onto the wire rack and let it completely cool off before frosting (or frost the next day).
HOMEMADE WHIPPED CREAM FROSTING
- Pour the heavy whipping cream into a mixing bowl. Add the confectioner's sugar and a pinch of salt. Beat on high speed until stiff peaks form; this should take about 1 minute (be careful not to overmix or the frosting will be hard to spread). It should be light and fluffy and hold its shape well.
- Spread the whipped cream frosting all over the cake.
- Using a cheese grater or a vegetable peeler, grate the chocolate bar or make chocolate shavings with the peeler (or do both!). Sprinkle on top of the cake.
- Take the reserved cherries out of the freezer. Top the cake with additional cherries for garnish. Keep cake in the refrigerator until ready to eat.
- Place chocolate squares in the refrigerator while making the cake. It will be easier to make the topping when the chocolate is cold and hard.
- Use a cheese grater to grate the chocolate squares. Use a vegetable peeler to make chocolate peels.
- Make sure the whipping cream is very cold before whipping it.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.