From the day I posted the Eggless Black Forest Cake Recipe, I have been getting numerous queries on White Forest Cake. So what is white forest cake? It is the opposite of Black Forest Cake. With white chocolate cake, the layers are filled and frosted with whipped cream and decorated with white chocolate. I decided to make a video for the recipe to make the demonstration easier. I have decided to make cake videos every week and so if you want me to do a cake with simple decorations, pour in your suggestions. I will be happy to do.
This Eggless White Forest cake has two white chocolate cake layers. At first I decided to make just plain old eggless vanilla cake, but at the final moment went for a white chocolate cake. The recipe is an adaptation of my eggless mud cake. Only changes I made are using oil instead of butter and white chocolate instead of dark chocolate and reduced a little bit of sugar. I was really happy with the way the cake turned. It has the mild white chocolate flavour and is not overly sweet.
As this cake is served chilled, I used oil in the recipe. As you know, butter cakes tend to go firm when refrigerated. And I also used lots of sugar syrup to drench the cake. This ensured the moistness even after refrigeration. I also used vanilla pudding mix along with the whipped cream and so the frosting tastes so much like vanilla ice cream. And I also added a white chocolate collar for the cake and I just loved the final look. This is very easy to make. Just follow my basic guidelines and I am sure you will end up with a great looking and delicious cake.
For The Eggless White Chocolate Cake:
White Chocolate – 100 gm
Oil- 125 gm
Sugar – 1/3 cup
Vanilla Essence – 1 tsp
Maida – 1 2/3 cup
Baking Soda – 1/2 tsp
Baking Powder- 3/4 tsp
Curd / Yogurt – 2 tbs
Sugar – 1 cup
Whipping Cream (dairy or non dairy) – 1 cup
Vanilla Pudding Powder – 2 tbs
Icing Sugar – 4 tbs (if using dairy cream)
Cherries (glazed or tinned)
For Chocolate Collar:
White Chocolate – 50 gm
Gel Colour – a few drops
The Chocolate Cake:
Preheat oven to 180°C.
Grease, dust and line two 6″ tins.
In a bowl mix together chocolate, water, oil , sugar and vanilla.
Heat in MW or on stove until the chocolate melts.
Let it cool.
Mix together maida, baking soda and baking powder.
Add warm chocolate mixture and whisk until you get a lump free smooth batter.
Add curd and whisk to combine.
Divide the batter between two tins, level and tap on counter.
Bake for 25 – 30 minutes or until a tooth pick inserted comes out clean.
Flip it onto a wire rack, remove pan and lining paper and allow it to cool.
Wrap in two or three layers of cling wrap and refrigerate until use.
Whip cream until soft peaks form.
If using unsweetened dairy cream, add in the icing sugar and whip at this stage.
Then add pudding powder and beat until stiff peaks form.
Make sure that the bowl, beater and cream are all chilled while beating.
Cover and refrigerate until use.
Boil together sugar and water until sugar dissolves.
Cool and transfer to a bottle with nozzle.
Arranging The Cake:
Trim the top of the cake with a bread knife.
Drench both the cakes with the syrup.
Apply a blob of whipped cream on cake board and place a cake on it.
Spread chopped cherries as an even layer.
Add whipped cream and spread it evenly with a spatula.
Now place the second cake on top.
Apply some cream and seal the gap between layers.
Crumb coat the whole cake.
Refrigerate the cake for 30 minutes.
Now add more frosting and using spatula and dough scraper, frost the cake evenly.
Refrigerate it again for 30 minutes and then add one more layer of frosting.
Refrigerate the cake and work on the chocolate collar.
Cut a strip of paper measuring the height and the circumference of the cake.
Melt white chocolate and add some gel colour and mix well.
Pour it into a piping bag or zip lock and cut out a small hole.
Pipe 45° lines on the paper. Keep lines near to give strength to the collar.
Once done with the drizzling, remove the paper and place it on a neat surface.
Bring the chilled cake and wrap the paper around the cake. Do not overlap the paper.
Trim off any excess paper.
Chill until the chocolate is firm.
Gently remove the paper.
Fill a piping bag with star nozzle and whipped cream.
Pipe out small rosettes and place half cherry on top.
Chill and serve.
Eggless White Chocolate Cake Recipe
For The Eggless White Chocolate Cake
- White Chocolate - 100 gm
- Oil- 125 gm
- Sugar - 1/3 cup
- Water-1/2 cup
- Vanilla Essence - 1 tsp
- Maida - 1 2/3 cup
- Baking Soda - 1/2 tsp
- Baking Powder- 3/4 tsp
- Curd / Yogurt - 2 tbs
- Water-1 cup
- Sugar - 1 cup
- Whipping Cream - 1 cup dairy or non dairy
- Vanilla Pudding Powder - 2 tbs
- tbs Icing Sugar - 4 if using dairy cream
- Cherries glazed or tinned
For Chocolate Collar
- White Chocolate - 50 gm
- Gel Colour - a few drops
The Chocolate Cake
- Preheat oven to 180°C.
- Grease, dust and line two 6" tins.
- In a bowl mix together chocolate, water, oil , sugar and vanilla.
- Heat in MW or on stove until the chocolate melts.
- Let it cool.
- Mix together maida, baking soda and baking powder.
- Add warm chocolate mixture and whisk until you get a lump free smooth batter.
- Add curd and whisk to combine.
- Divide the batter between two tins, level and tap on counter.
- Bake for 25 - 30 minutes or until a tooth pick inserted comes out clean.
- Flip it onto a wire rack, remove pan and lining paper and allow it to cool.
- Wrap in two or three layers of cling wrap and refrigerate until use.
- Whip cream until soft peaks form.
- If using unsweetened dairy cream, add in the icing sugar and whip at this stage.
- Then add pudding powder and beat until stiff peaks form.
- Make sure that the bowl, beater and cream are all chilled while beating.
- Cover and refrigerate until use.
- Boil together sugar and water until sugar dissolves.
- Cool and transfer to a bottle with nozzle.
Arranging The Cake
- Trim the top of the cake with a bread knife.
- Drench both the cakes with the syrup.
- Apply a blob of whipped cream on cake board and place a cake on it.
- Spread chopped cherries as an even layer.
- Add whipped cream and spread it evenly with a spatula.
- Now place the second cake on top.
- Apply some cream and seal the gap between layers.
- Crumb coat the whole cake.
- Refrigerate the cake for 30 minutes.
- Now add more frosting and using spatula and dough scraper, frost the cake evenly.
- Refrigerate it again for 30 minutes and then add one more layer of frosting.
- Refrigerate the cake and work on the chocolate collar.
- Cut a strip of paper measuring the height and the circumference of the cake.
- Melt white chocolate and add some gel colour and mix well.
- Pour it into a piping bag or zip lock and cut out a small hole.
- Pipe 45° lines on the paper. Keep lines near to give strength to the collar.
- Once done with the drizzling, remove the paper and place it on a neat surface.
- Bring the chilled cake and wrap the paper around the cake. Do not overlap the paper.
- Trim off any excess paper.
- Chill until the chocolate is firm.
- Gently remove the paper.
- Fill a piping bag with star nozzle and whipped cream.
- Pipe out small rosettes and place half cherry on top.
- Chill and serve.
Awesome decoration. Love your chocolate collar, so neat and precise. Love your posts
It is lovely to watch. Can I use vaniila custard powder instead of pudding ?
Thank you. Custard powder is corn flour based, but pudding powder is agar agar based. Custard powder won’t stabilize the cream like pudding powder.
Hi mam,where do i get Whipping Cream (dairy or non dairy) in Chennai?
I think you get it in Waltax road..
Hi Gayathri, your recipes are all wonderful.. want to try this white forest cake.. But I do not hv pudding powder, what can i replace it with..
Pudding powder is just a stabilising agent for the cream. You can skip it too..
Hi Gayathri, tried the white forest cake.. and it was a hit at home – thks a lot
The result was super duper gayathri mam.
I have 2 questions
1.I used the entire batter for 1 layer cake as i dont have 2 rack oven.So the resultant cake was bit heavy with 2 layers
How much does the cake weigh using t6 inch round tins?
2.I used vanilla pudding mix which gave a slight yellowish texture to my whipped cream.So how do i get a clear white cream still using the pudding mix?
Did you use a larger tin or baked it in a 6″ tin itself? And for the pudding mix, it turns yellow. There is no pudding mix which gives white cream. May be try using a little white food colour.
How to convert 125 gm of oil into tbsp or into cups
200 gm is one cup of oil. So 125 gm would be 1/2 cup + 2 tbs
How to convert 100 gms chocolate into cups
It is tough to convert it to grams. It is better if you add it by weight..
Can I use one 8 inch pan and cut in the cake layers in halves instead of two 6 inch pans? Or if I double the recipe is it possible to bake in two 8 inch pans.
Yes, you can do both.
I was skeptical @ first about an Eggless cake as this would be the first time I’m making or having eggless cake. I made this for my husband birthday whose one a veg diet and thanks 2 you the cake was awesome I got rave reviews from my friends and my hubby’s coworkers. Thx once again. ☺️
That is great Elsa. Do try other recipes too. Belated birthday wishes to your husband..
Can make a be replaced with wheat flour?
Yes, you can. If substituting, make sure that you sift the flour with baking powder 4 or five times before using. It will give you good results..
Which oven u r using for baking.
Electric oven , microwave oven or the traditional oven?
I use a OTG.
1 cup cream is enough for frosting and decorating the cake. ?… In 8″x2. 5″ pan if i go straight for single pc.cake, what will be the possible hight of the cake…
If it is just the frosting, one cup cream would be enough. But if adding swirls and other decors, I would suggest 1 1/2 cups. The height depends upon how much cream you use to frost.
Hi gayathri, what’s the weight of this birthday cake?
This is a one kg cake.
Tried this cake today for my anniversary. It came so nice and super soft. Thank you so much Gayathri akka.
I m really a big fan of ur baking.here in this recipe I hv a question,what is vanilla pudding mix? Is it Custered powder or something else? Plz reply.
It is not custard powder. It is an agar agar based powder used in making instant puddings.
Hi Gayathri, I wanted to make this cake with out the frosting. What brand of white chocolate did you use? If i were to bake this in a single 8 inch pan, what would be the baking time? Thank you.
I have used Morde compound. The baking time will increase from 10 – 15 minutes if using one large pan.
I have used Morde compound. And if baking in an 8″ pan, it would take 10 or 15 minutes extra.
While refrigerating do u cover the cake?
I’ve tried the glazed cake, blackforest and pineapple cake from your site!
I always have this doubt while placing in fridge!
Till now I haven’t covered it while keeping in fridge and so after applying the cream the layer will be somewhat pale and I don’t get that fresh finishing outside!
I don’t cover the whole iced cake. But if it is sliced, then I put it into air tight box otherwise the cake will dry out.
Can we replace oil with butter and which oil we should use
Yes, you can. Use any flavourless oil. I prefer refined sunflower oil.
hi,all ur cakes r awesome. i want to bake this today for my daughters bday,and i hv just amul fresh creme and not the non diary whipping cream. so how to proceed with fresh creme?
Thank you. Amul fresh cream is not easy to whip and it is not very stable. So if you are decorating a cake with whipped cream, then Amul won’t help. It is better to go for other options like butter cream or ganache for frosting..
Mam, in the cake part should I melt white chocolate, oil, water, sugar and vanilla in double boiler method or I can directly melt it in a stove top. I don’t have a microwave that us why the query.
No need of double boiler. Use low flame to melt directly on stove.
Have a query on pudding mix powder.Since it’s based on agar agar like item, will it create some jelly like structure in cream after cooling?? Because, I tried up using agar agar/gelatin after seeing some tutorials..But after cooling the cream was like jelly.when we cut n eat the cream part is easily getting separate from cake..
Please help on this..
Though the pudding powder has agar agar, it won’t exactly do the same kind of gelling like agar agar as it has other ingredients too. So it won’t happen.
Hi Mam ,
If I have to use whole wheat flour instead of maida would the other measurements remain the same ?
Yes, you can do that. You need to increase the liquid in the recipe. Add 3-4 tbs of water extra.
Thanks soo much Mam
Can this recipe be used to make cupcakes? If so, would I need to make any changes or substitutions to the recipe?
Yes, you can make these into cupcakes. No changes required except for the decreased baking time.
Can I replace white chocolate with dark compound chocolate as I want to make black forest cake and don’t have a cocoa powder?
Yes, you can do that.
Hello mam, I have baked this cake today. It’s cooling right now, however the top of this is not very spongy. It’s a little tough. Is that how it’s supposed to be? Not like a regular sponge cake?
The crust will be a bit firm, but after cooling down it softens a little. The inside texture will be very good.
I made this cake for my son’s second birthday…followed ur recipe to the T …and it was FABULOUS…FANTASTIC…SUPER HIT…the best cake i have baked and without any doubt the BEST CAKE I HAVE EVER TASTED…Cant thank you enough for sharing this recipe….i have been baking for 7 yrs now n let me share with you this was my first ever whipped cream cake…i hv never whipped cream successfully all these yrs… the vanilla pudding mix gv a yumm ice cream like taste
That is wonderful. Thank you so much for trying!
can u tell your cup measurements,, like quantity of maida in grams like u mentioned other ingredients in gram.
My cup is 200 ml, one cup of maida / wheat flour – 130 gm, sugar – 200 gm, any liquid – 200 ml, butter – 200 gm. Hope this helps you with the conversion
I am going to bake this , can you please tell me which vanila pudding powder did you use ?
I have used Baker’s brand. Please check this video. I have shown how to make the whipped cream along with the pudding powder – https://gayathriscookspot.com/2013/12/eggless-black-forest-cake/
Can I double this recipe?
Yes, you can. Use a 8″ or 9″ pan for a cake.
Hello Maam, i feel the cake mix (before it gets into oven) is thick in consistency compared to the other cake recipes.any reason for this?
Every cake is different and the texture also depends on the batter.
Can I add tutti frutti with a tsp of flour in the cake batter ?
Yes, you can
Thank you for replying
I have one question.
If I am preparing my cake previous day night and will cut the cake next day evening then how can I keep the cake moist for more hours?
Should I need to drizzle more sugar syrup, soak it for some time and then apply whipping cream frosting to keep moist ?
Please kindly reply
An oil based cake will stay moist even after refrigeration. Yes, you also need to soak it with good amount of sugar syrup and then do the frosting. The cream will protect the cake. Also place the cake in a cake box and wrap it with cling film. That way the cream won’t dry. Don’t place it just like that in fridge. The cream will dry and start cracking up.
I want to bake this for my son’s birthday party , he is allergic to eggs and I thank you on behalf of parents of allergy kids for coming up with these recipes <3!
Need your help here -I want to serve this for 16 people , would doubling the measurements meet the need? Also what tin size should i be using – two 9 inch?
Should i change anything else?
Thanks in advance !
Thank you so much. Doubling the batter would definitely serve 16 persons. Use 8″ round pan and bake two layers when you double the recipe.