White Forest Cake with Cranberries – Winter Layer Cake Idea

This White Forest Cake begins with three layers of soft vanilla cake and ends with a snowdrift of white chocolate shavings, but the real surprise is the filling.

You won’t find canned cherry pie filling or artificial flavor here. This cake brings together tart cranberries and sweet cherries in a simple homemade compote that cuts through the richness of the whipped cream frosting. It’s balanced, bright, and worth every step.

By the end of this post, you’ll know how to layer this cake so the filling doesn’t seep, how to whip your cream so it holds through a holiday dinner, and why each ingredient plays a role beyond flavor. Whether you’re looking for White Forest Cake recipe ideas or an elegant Christmas dessert that doesn’t rely on shortcuts, this one will teach you a few tricks along the way.

Why I Use Butter, Not Oil, in This Winter Cake Base

The cake layers begin with a classic butter-based vanilla batter. I’ve tested oil-based cakes for structure and moistness, but for this particular recipe, butter adds a richer flavor that complements the tartness of the cranberry cherry filling.

There’s also the texture. Butter helps the crumb stay tight and tender, which keeps the berry compote from sinking or bleeding into the cake. That’s important when you want clean layers and a stable, fruit-filled center. It also helps anchor the white chocolate shavings you’ll add later.

You’ll notice this recipe uses whole milk rather than buttermilk or cream. I’ve found the balance of richness and lightness with whole milk gives just enough softness without making the sponge too wet to stack.

I’ve used this same cake base before in my Moist Vanilla Cake Recipe, and it’s proven to hold up well with heavier toppings too, like ganache or thick buttercream.

A Homemade Berry Filling That Holds Its Shape

Cranberries and cherries, both frozen or fresh, work beautifully in this compote. I use them together because the cherries add depth while the cranberries provide that sharp edge this cake needs. Lemon juice wakes it up. A little cornstarch thickens it just enough to spread without turning runny.

Here’s a tip from my notes: I once tried this filling with just cherries, skipping the cranberries. The result looked fine, but tasted flat. That tartness matters.

This same compote would pair beautifully with my Red Velvet Cake with White Chocolate Frosting if you’re after something richer but still fruit-forward.

Let the filling cool before using. Warm compote will melt the whipped cream and cause your layers to slide. I learned that the hard way one Christmas Eve.

Whipped Cream That Holds Up to the Layers

This cake doesn’t use buttercream. It doesn’t need it. The whipped cream frosting is light, airy, and soft enough to balance the richness of the cake and the tartness of the berries.

I use heavy cream whipped with powdered sugar and a touch of vanilla. That’s it. There’s no gelatin here, no cream cheese stabilizers, just proper whipping and cold bowls. A chilled bowl and cold cream make all the difference.

If you’re tempted to switch to cream cheese frosting for more stability, you could—but it will shift the entire feel of the cake. Whipped cream keeps it lighter. That’s what makes this cake stand out on a heavy dessert table.

This frosting method is the same I use in my Berry-glazed Yellow Cake, especially during summer when berries are at their best and the frosting needs to stay light.

Choosing Between White Chocolate Shavings and Curls

Here’s the one choice that’s worth thinking about in advance. Both shavings and curls of white chocolate work for decorating, but they give a different effect.

Shavings are thin and flaky, easy to make with a vegetable peeler, and they stick to the frosting with less effort. Curls are thicker, require a bit more finesse, but give the cake a dramatic edge.

I’ve tried both. If I want a more rustic look, I stick with shavings. If I’m bringing this to a party and want a bit of drama, I go for thick curls. Both melt beautifully on the tongue and add that sweet finish against the tart fruit. Either option beats store-bought decorations.

For a chocolate-forward alternative, take a look at my White Chocolate Cake which uses white chocolate inside the batter as well, for a richer texture from the start.

How to Layer So It Doesn’t Slip or Squish

Start by leveling the cakes. Uneven layers cause tipping. I use a long serrated knife and turntable, but even a bread knife will do in a pinch.

Use a piping bag or spoon to create a border of whipped cream around the edge of each layer before adding the compote in the center. This stops the filling from seeping out once the next layer is placed.

Don’t rush the process. Chilling the cake after assembly, even for just 30 minutes, helps it hold its shape and gives the whipped cream time to firm slightly. If you want clean slices, this step isn’t optional.

Serving Tips for December Gatherings

This cake slices cleanest when chilled, but tastes best when it’s had a few minutes to sit at room temperature. I usually pull it from the fridge just before dinner and serve it an hour later.

Use a sharp knife dipped in hot water, wiping between slices. That’s how you get those bakery-style layers.

If you’re making it ahead, build the entire cake a day before and keep it loosely covered in the fridge. Wait to add the chocolate shavings and sugared cranberries until just before serving. The chocolate can soften in the fridge, and the sugared cranberries tend to weep.

This one has become my go-to Christmas centerpiece, but it fits anywhere in December. It’s more refreshing than a traditional Yule log, and more exciting than a plain vanilla cake.

How to Store Leftovers Without Losing Texture

Store any remaining slices in an airtight container in the fridge for up to three days. I place a small piece of parchment between each slice to keep them neat.

Avoid freezing this cake fully assembled. The whipped cream doesn’t thaw well and can separate. If you must freeze, do it before adding the cream and filling. Wrap the layers individually.

This is different from sturdier cakes like the Moist Vanilla Cake Recipe, which does better in the freezer.

A Few More Fruit-Filled Cakes You Might Like

• Red Velvet Cake with White Chocolate Frosting
• Berry-glazed Yellow Cake
• White Chocolate Cake

Save and Share This White Forest Cake Recipe

If you’re planning your Christmas baking lineup, save this recipe to your board so you have it handy for December. This White Forest Cake deserves a spot at the center of your winter table.

Have you baked this already? I’d love to hear how it turned out for you. Drop a comment below if you made it, or if you have any questions while preparing. I’ll check in and answer.