White Forest Cake (Moist White Cake with Cherry Filling)

Hey everyone!
If you're a fan of cherries, then you'll love this one. White forest cake is similar to black forest cake but is made with a white cake instead of a chocolate cake.
The cake is a moist white cake with a cooked cherry filling, then covered in a whipped vanilla frosting with white chocolate ganache poured over everything.
This cake does have multiple steps and is fairly involved, but to me it's worth it. Give yourself some time to make this though as the cherry filling takes time to chill. You can also make the filling on one day and the cake the next, or you can make the filling and the cake on one day, then the frosting and assemble the next.
This cake looks really fancy and impressive when it's all done and it's definitely a decedent treat.
Look for the printable recipe link below.
Happy cake baking!
Kara
PRINTABLE RECIPE PLUS MORE DETAILS HERE:
iscreamforbuttercream.com/whi...
( There will also be a button on the recipe card there to switch the measurements to metric if you need that.)
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[@franchavezavalos9893]

Looks Absolutely delicious 🥰

[@shortaybrown]

Yummy!🎉🎉🎉🎉🎉🎉🎉🎉

[@IAmGospel80]

Yayyy!! Trying this ❤

[@IAmGospel80]

Glad to see a new video from you

[@IScreamforButtercream]

Thanks! I'm hoping to stay on top of things and get them out more regularly. 😊

[@elizareyes4797]

Does your method create a softer & moist cake?

[@IScreamforButtercream]

So the reverse creaming method can be used when you have a cake recipe with a higher sugar ratio, you want a softer or more tender cake and if you want a method that lowers the chance of over developing the gluten (over mixing) which could cause a dense and rubbery cake. The factors that help with getting a moist cake are really the ingredients like the oils and fats and the amount of sugar actually has an affect on the moisture too. The mixing method can help too…mostly it’s being very careful not to over mix the batter. To me, the reverse creaming method is easier once you do it a time or two. You don’t have to alternately add in the ingredients so it’s less bowls and less steps.
Nothing wrong with the regular creaming method either though. I use that as well on occasion.