Easy to Make Eggless White Forest Cake Recipe

We all have heard of 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 a soft vanilla sponge, layered with delicious white chocolate mousse, and the classic cherry compote is used as a filling.

Taste and Texture Of The Cake

The sponge made for white forest cake is usually a white/vanilla chiffon sponge. However, we have made the eggless version of the cake. The sponge we have used has curd and buttermilk in the recipe. This gives the cake an extremely soft and light texture.

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. For someone who likes the sweetness of white chocolate, this icing is best suited for them.

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

Easy to Make Eggless White Forest Cake Recipe Video Tutorial

Ingredients Used For The Recipe and Their Relevance

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.

Curd– the acidity from the curd basically reacts with a leavening agent like baking soda in the cake batter. This, in turn, helps to incorporate aeration into the batter, making the cake soft and fluffy.

Milk– Milk not only adds moisture to the batter but it also helps in adding flavour and some colour to the baked cake.

Apple cider vinegar – when using vinegar for any baking recipe, apple cider vinegar is recommended as it’s natural and less pungent than white vinegar. ACV, when added to milk, will make an instant buttermilk.

Buttermilk- it is used in many cake recipes, whether egg or eggless. The reason is, buttermilk helps weaken the gluten strands in cakes just enough to make it soft and fluffy.

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

Now that we have discussed specific 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 the equipment you will need and a detailed explanation of the method.

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Easy to Make Eggless White Forest Cake Recipe 2

Eggless White Forest Cake

  • Author: Chef Ayushi
  • Total Time: 70-85 minutes
  • Yield: 2 kg 1x


White Forest Cake is a celebration cake made of soft vanilla sponge, layered with delicious white chocolate mousse and the classic cherry compote used as a filling.



For Sponge: 

  • 275 g All-purpose flour
  • 1.5 g Baking soda           
  • 8 g Baking powder        
  • 1/8 tsp Salt                     
  • 200 g Castor sugar       
  • 5 ml Vanilla essence     
  • 115 g Unsalted butter   
  • 200 ml Milk                          
  • 12 ml Apple cider vinegar  
  • 30 g Curd

For Chocolate Mousse:

  • 400 g Non-dairy Whipping cream
  • 50 g White couverture chocolate 
  • 50 g Fresh cream                   

For Layering:

  • 300 g Cherry compote    

For Chocolate Garnish:

  •  200 -250 g White compound  

For Soaking Syrup:

  • 150 ml Water             
  • 1 tsp Vanilla essence   

Equipment needed for the recipe:

  • Measuring cups and spoons
  • Digital kitchen weighing scale
  • Bowls and spoons
  • Spatula/hand beater
  • Sieve
  • 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!

Method for sponge:

  1. Preheat the oven at 180˚C (OTG Mode: upper rod + lower rod + fan). Line a 8-inch round tin with butter paper.
  2. In a bowl, mix, milk and apple cider vinegar. Stir and keep it aside.
  3. In a new bowl, cream butter and sugar together until pale and fluffy. Now add curd and vanilla essence. Mix this well.
  4.  Sift all dry ingredients i.e. flour, baking soda, baking powder, and salt in another bowl. Give it a mix.
  5. Add dry ingredients and buttermilk alternatively into the creamed butter-sugar mixture. Starting and ending with dry ingredients batch, combine everything well making sure no lumps are there in the batter.
  6. Pour the batter into the lined tin and bake in preheated oven at 180˚C (OTG Mode: lower rod only) for 35-40 minutes or until a toothpick inserted at the center comes out clean.

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.


  • One of the crucial step is the folding of dry ingredients and buttermilk 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 will be left with flour pockets or lumps and cake would be dense. Mix the batter just enough to mix all ingredients.
  • 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.
  • While making the mousse, you can also use white chocolate compound in place of couverture chocolate.
  • Prep Time: 15 minutes
  • Assembly Time: 30-40 minutes
  • Cook Time: 35-40 minutes


  • Serving Size: 18-20 portions

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.

What is the difference between Black and white forest cake?

Ans. While black forest cake has a chocolate sponge with simply whipped cream frosting and cherry filling, white forest cake has a vanilla(white) sponge with white chocolate flavoured frosting and cherry filling.

Which cake is best, white or black forest?

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

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.

What is the difference between vanilla and white cake?

Ans. The white cake uses only egg whites (primarily as meringue), which gives bright white colour to the sponge. In comparison, vanilla sponge uses egg whites and yolks giving it a more off-white colour.

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 the refrigerator.

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 multiply it by 3. This will give a close idea of the 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 a bit higher than a regular black forest cake, making it a premium category cake.

How to make white forest cake without egg?

Ans. Although chiffon cake is primarily used for making cake with eggs, if you are a vegetarian or allergic to eggs, then you can use our recommended eggless vanilla sponge recipe for the cake. Make sure not to 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.

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.