Easy White Forest Cake Recipe

5 from 2 votes

A simple white chocolate cake is baked to perfection and topped with cherry pie filling and whipped cream.

Prep Time15

Cook Time40

Cooling Time1

Total Time1 52

Course: Dessert

Cuisine: American

Servings: servings

Calories: 444kcal

Author: June Albertson-Dick

Preheat the oven to 350°.
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 to the bowl and mix using an electric mixer {or by hand}. Mix until all of the ingredients are nicely incorporated and the batter is thick.
Spray a 9x13 baking pan liberally with cooking spray. Add the cake batter to the prepared pan and sprinkle the top with white chocolate chips.
Bake for 35-40 minutes or until a toothpick comes out with only a few crumbs. Cool cake completely in the pan.
Once the cake is cooled, top with the can of cherries and whipped topping. Garnish with white chocolate shavings and fresh cherries {if desired}.

Serve the cake from the pan. There is no need to line your pan with parchment paper. Serving it from the pan makes things so much simpler and it is still a show stopping sheet cake!
Top the cake with fresh cherries if they are in season. This simple step gives the top of the cake a beautiful finishing touch.
Instead of whipped topping, try using a whipped white chocolate ganache, white chocolate frosting or whipped cream frosting to the top of the fluffy vanilla cake.
Serve the white chocolate cake chilled. While this cake is also amazing once it is freshly frosted, serving it chilled gives everything an amplified flavor and great texture.
Add a half teaspoon of almond extract to the batter or the cherry filling for a deeper cherry flavor.
Use a bundt pan and bake for 40-45 minutes. If you prefer a layer cake, use 2, 8-inch cake pans {bake for 25-30 minutes}. This recipe can also be made into 22-24 cupcakes. Bake them for 20-25 minutes and top as directed.