Eggless White Forest Cake Recipe

We all have heard and probably had a black forest cake (of course, we have! It’s a classic childhood birthday cake). But how many of us have heard of a white forest cake?!

Yes, with changing times comes new flavours. The cake is a modern take on black forest cake with a twist of white chocolate.

So, what exactly do you get in a white forest cake?

It’s a celebration cake with soft vanilla sponge, layered with delicious white chocolate mousse and the classic cherry compote is used as a filling. 

Eggless White Forest Cake Recipe Video Tutorial


The sponge made for white forest cake is usually a white/vanilla chiffon sponge. This sponge has higher quantity of eggs where egg whites are used as a meringue in the batter. This gives the cake extremely soft and light texture. It also provides a whiter color to the sponge. 

Coming to the icing used for the cake- it’s a simple yet elegant white chocolate mousse. First, a ganache is made using fresh cream and white chocolate. Then this ganache is folded into the soft beaten whipped cream. Someone who likes the sweetness of the white chocolate, this icing is best suited for them. 

And how can we forget about that tanginess from cherry compote. Each layer has dollops of sour cherry compote added to compliment the sweetness of the icing. 


Certain ingredients play a unique and major role in making the product what it is. Let’s briefly talk about those important ingredients used in this recipe.

Corn Flour– corn flour is a gluten free flour. When added with all purpose flour, it helps in reducing the gluten level in it hence making the sponge softer. However, the quantity used must be precisely what is needed. If added more, it may deteriorate the strength required to withhold the structure of the sponge and in the end the cake may sink. Since the sponge here we need is light and airy, corn flour plays an important role in that. 

Egg whites– the recipe calls for using meringue where it is folded into the cake batter at the end to help incorporate as much air as possible. Beaten egg whites or meringue when mixed properly will make the cake fluffy (hence the name chiffon cake!). 

Egg yolks— Yolk not only add fat and flavor to the cake but also work as an Emulsifier. It helps in mixing water and fat together, ultimately giving a rich smooth batter. In this recipe also, since oil and water both are used, the yolks will help in emulsifying the two ingredients which will otherwise not mix properly.

White chocolate – being a white forest cake, definitely white chocolate is the major ingredient used for its flavor! We have added white couverture chocolate in the icing for the flavor and used white compound chocolate for garnishes. However, if you are a true and big fan of this chocolate you can also add some chocolate chips in between the layers. 

Now that we have discussed about certain ingredients that are important for the recipe, let’s go ahead and check out the recipe in detail. 

Below you will find the list of ingredients required for this recipe followed by equipment you will need and the detailed explanation of the method.

All Ingredient List for Making White Forest Cake

Ingredient for White Forest Cake Sponge

Ingredient for White Forest Cake Sponge Quantity
All-purpose flour 115 g
Corn flour 15 g
Baking powder 1 tsp
Salt 1/8 tsp
Castor sugar (1) 100g
Castor sugar (2) 51 g
Vanilla essence ¼ tsp
Refined oil 60 g
Water 60 g
Egg whites 3
Egg Yolks 3
Cream of tartar 1/4 tsp

Ingredient for Chocolate Mousse

Ingredient for Chocolate Mousse Quantity
Non-dairy Whipping cream 400 g
White couverture chocolate 50 g
Fresh Cream 50 g

For Layering:

Ingredient for Layering Quantity
Cherry compote 300 g

For Chocolate Garnish:

Ingredient for For Chocolate Garnish: Quantity
White compound 200g to 250 g
Ingredient for For Soaking Syrup Quantity
Water 150ml
Vanilla essence 1 tsp

All Equipment needed for the recipe

  • Measuring cups and spoons
  • Digital kitchen weighing scale
  • Bowls and spoons
  • Spatula
  • Whisk
  • Sieve 
  • Hand beater
  • 8-inch round aluminum tin
  • Paint brush
  • Butter paper
  • Oven/OTG
  • Microwave 

Let’s look at the steps on how to make the white forest cake!

Steps to Prepare White Forest Cake

For Sponge:

  1. Preheat the oven at 180˚C (OTG Mode: upper rod + lower rod + fan). Line two 8-inch round tins with butter paper.
  2. In a clean bowl, sift all dry ingredients i.e. flour, corn flour, sugar(1), baking powder, and salt. Give this a stir.
  3. Now mix oil, water, vanilla essence, and egg yolks in a separate bowl.  combine this with dry ingredients and mix. 
  4. In another bowl, beat egg whites with cream of tartar till foamy and add sugar (2) in batches while beating to make meringue. 
  5. Now fold this meringue into the prepared mixture in two batches. Carefully mix to make batter. 
  6. Pour the batter into the lined tins and bake in preheated oven at 160˚C (OTG Mode: lower rod only) for 45-60 minutes or until a toothpick inserted at the center comes out clean.
  7. Once baked, immediately take out and invert it upside down on a butter paper. 

Method for Chocolate Mousse:

  1. In a bowl, whip non-dairy whipping cream till stiff peaks. 
  2. Now, melt white chocolate and warm the fresh cream. Mix the two to form ganache. 
  3. Start adding chocolate ganache (slight warm) to whipped cream and combine well.
  4. Your mousse is ready for layering and final coating of the cake.

Method for Chocolate Garnish:

  1. Chop the white compound chocolate and melt it using microwave or a double boiler. 
  2. Place a piece of butter paper on work surface.
  3. Pour dollop of chocolate on the sheet and using a paint brush give it a stroke. 
  4. Repeat the process to make more such chocolate strokes.


Since all our components are ready, let’s finally assemble this elegant cake. 

  1. Cut the sponge in three equal layers. 
  2. Prepare simple soaking syrup by mixing 150ml of water with 1tsp vanilla essence. 
  3. Place the cake board on a turn table and put some mousse in the centre. 
  4. Place the first sponge layer on the board. Now soak it well with soaking syrup. 
  5. Put some white chocolate mousse and spread it evenly using a palate knife. Now add dollops of cherry compote (150g).
  6. Place the second sponge layer and repeat the same above steps for layering. 
  7. Finally put the last sponge layer and secure the crumbs by crumb coating the cake. 
  8. Place the cake in refrigerator for 30 minutes. 
  9. Now, take out the cake and frost the cake with a final coat of mousse. 
  10. Transfer left over mousse in a piping bag fitted with 1M nozzle. 
  11. Decorate the top edge by making roseate. Place piece of cherry from the compote in the center of each roseate.
  12. Place white chocolate shards prepared all around the side edge of the cake. Come the look by adding some chocolate shaving on top. 

Chef's Tip And Key Points

  1. Correct consistency of meringue is very important for the sponge. While making the meringue, first let the egg whites get foamy (cream of tartar added to it). You can use a pinch of salt if tartar is not available. Make sure to add castor sugar in batches and gradually. 
  2. Another crucial step is the folding of meringue into the batter. If you overmix (or mix too vigorously) the batter will collapse, and the cake won’t be as airy as required. If it’s under mixed, then the batter and meringue will be separate. 
  3. Working with white chocolate can be tricky as it can get burnt easily. Melt the chocolate in microwave with 15- 20 seconds blasts stirring the chocolate in between.
  4. While making the mousse, you can also use white chocolate compound in place of couverture chocolate.

Frequently Asked Questions

We know you may have numerous questions about the cake. Here, in the FAQ section, we have tried to cover as many questions about White Forest Cake as we can! 

Q1. What is White Forest Cake made of? 

Ans. As discussed in the beginning, white forest cake is made of soft vanilla sponge with white chocolate flavored icing and cherry filling. 

Q2. What is the difference between Black and white forest cake? 

Ans. While black forest cake has a chocolate sponge with simple whipped cream frosting and cherry filling; white forest cake has vanilla(white) sponge with white chocolate flavored frosting and cherry filling. 

Q3. Which cake is best, white or black forest? 

Ans. This is something very subjective as it will depend on your flavor preference. However both the cakes have light and fluffy sponge along with cherry filling. 

Q4. What is white forest gateau? 

Ans. It’s three layers of vanilla sponge sandwiched with white chocolate frosting and sour cherry compote. In short, it’s just another name for white forest cake. 

Q5. What is the difference between vanilla and white cake? 

Ans. White cake uses only egg whites (mostly as meringue) which gives bright white color to the sponge. Whereas vanilla sponge uses both egg whites and yolks giving it a more off-white color. 

Q6. How long can a white forest cake be stored in a refrigerator? 

Ans. The shelf life of this or any other celebration cake is usually 3 days when kept in refrigerator. 

Q7. How to price the white forest cake? 

Ans. The general rule we bakers follow to price any product is that first you find out the cost of ingredients used in the recipe. Once you calculate that, you can simply multiply it by 3. This will give a close idea about selling price of the product. 

Keeping in mind that this cake is made of white chocolate and is kind of unique, the price of it would be bit higher than a regular black forest cake making it as a premium category cake. 

Q8. How to make white forest cake without oven? 

Ans. To make the vanilla sponge without oven you can use pressure cooker or kadhai method. You will have to preheat the utensil you are using for 8-10min on medium flame (add a layer of salt in the base). After that place the tin on a low heighted stand or an inverted bowl. Cover the utensil and bake for 20-25 minutes on low-medium flame. 

** It is highly recommended to use oven/OTG for baking as that would provide proper heat to the product! 

Q9. How to make white forest cake without egg? 

Ans. Although chiffon cake is primarily made with eggs, however, if you are a vegetarian or are allergic to eggs, then you can use any eggless vanilla sponge recipe for the cake. Make sure not use any condensed milk-based sponge recipe as it would make the cake dense overall. Eggless sponges made with curd/buttermilk are much softer and lighter in texture than condensed milk ones.

Q10. How can we incorporate white chocolate other than the frosting? 

Ans. To add more white chocolate in the cake, you can put chocolate chips/chunks in the layers while assembling. You can also drizzle some extra ganache in between the layers and on top.