About the Recipe
This cake is a summery twist on one of my all-time favorite flavor pairings: cherries and cream. While the classic Black Forest Cake leans into chocolate and kirsch-soaked layers, this version softens the mood with fluffy vanilla cake, a generous spread of almond-scented pastry cream, and juicy cherries simmered just until tender. Think of it as the sunny, golden-hour cousin to the Black Forest classic—less brooding, just as indulgent.
It was inspired by my brother’s June birthday—one of those rare moments where my family could all gather in person. Cherries were in peak season, and almond is his favorite flavor, so I created this White Forest-style cake to make the day extra special. If you’ve tried my Black Forest Tiramisu or the cozy Swiss Cherry Bake (Chriesiauflauf), you’ll recognize some familiar notes here, but this cake stands on its own with layers that are light, creamy, and just a little nostalgic.
Whether it’s for a celebration or just because you found a perfect basket of cherries, this cake is a beautiful way to let summer’s best fruit shine.
Cherry season perfection – This cake is the ultimate way to celebrate fresh cherries at their peak.
A lighter take on Black Forest – All the layered charm, without the chocolate—perfect for vanilla lovers.
Elegant, but not fussy – Whipped cream frosting and pastry cream give this cake bakery-style flair without complicated techniques.
Make-ahead friendly – The components (cake, filling, fruit) can all be prepared in advance and assembled day-of.
Almond lovers rejoice – The subtle almond flavor ties everything together and gives the cake a nostalgic, almost marzipan-like finish.
What You'll Love
Can I use frozen cherries? Yes! Thaw and drain them first, then simmer as directed. They may release more liquid, so reduce the cooking time slightly if needed.
Can I make this cake ahead of time? Definitely. Bake the cake layers and prepare the pastry cream and cherry filling a day in advance. Assemble the cake on the day you plan to serve it for the best texture.
What’s the best way to store leftovers? Keep the cake in the fridge, covered, for up to 3 days. Because of the pastry cream and whipped topping, it should be refrigerated—but it still tastes wonderful straight from the fridge.
Can I swap the almond extract? If almond isn’t your thing, vanilla extract will still yield a delicious result—just a slightly different flavor profile.
How do I get perfectly smooth whipped cream? Make sure your cream is very cold and beat just until soft to medium peaks form. Don’t overwhip or it can turn grainy.
Can I make this gluten-free? You can try substituting a 1:1 gluten-free all-purpose flour blend, though the texture may be slightly more delicate.
Frequently asked Questions
Ingredints Explained
Ingredients
Cake Layers
315g (2½ cups) all-purpose flour
10g (2½ tsp) baking powder
3g (½ tsp) salt
227g (1 cup) unsalted butter, softened
400g (2 cups) granulated sugar
4 large eggs
10ml (2 tsp) almond extract
240ml (1 cup) milk
Pastry Cream Filling
480ml (2 cups) whole milk
100g (½ cup) granulated sugar
4 large egg yolks
30g (¼ cup) cornstarch
5ml (1 tsp) almond extract
Cherry Filling
300–400g (2–3 cups) fresh cherries, pitted and halved
50g (¼ cup) granulated sugar
15–30ml (1–2 tbsp) lemon juice
Whipped Cream Frosting
480ml (2 cups) heavy cream
60g (½ cup) powdered sugar
5ml (1 tsp) almond extract
Preparation
Preheat your oven to 350°F
Grease and flour three 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter equally among the prepared pans. Smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
While the cakes are baking, prepare the pastry cream.
In a saucepan, heat the milk over medium heat until it reaches a simmer.
In a medium bowl, whisk together the granulated sugar, egg yolks, and cornstarch until well combined and slightly thickened.
Slowly pour the hot milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. (Watch it so that it does not start to burn).
Remove from heat and stir in the almond extract. Transfer the pastry cream to a bowl, cover with plastic wrap, and refrigerate until chilled.
In a small saucepan, combine the cherries, granulated sugar, and lemon juice. Cook over medium heat for about 5 minutes, or until the cherries release their juices and the sugar has dissolved. Remove from heat and let cool.
Once the cakes have cooled completely, place one layer on a serving plate. Spread a layer of chilled pastry cream over the top, followed by a layer of the cherry filling. Repeat this process with the remaining cake layers, ending with a layer of cherry filling.
To make the whipped cream frosting, combine the heavy cream, powdered sugar, and almond extract in a mixing bowl. Whip on high speed until stiff peaks form.
Frost the top and sides of the cake with the whipped cream frosting. If desired, garnish with additional cherries.
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the cake to set.
Slice and enjoy!
Tip: The cake can be kept for up to 3-4 days. It is best to store the cake in an airtight container in the refrigerator to maintain its freshness and prevent the pastry cream from spoiling. Before serving, allow the cake to come to room temperature for about 30 minutes to enhance its flavors.