Reverse Creaming Method
In this cake video tutorial, I'm going to demonstrate the Reverse Creaming Method of Mixing.
Several of our popular cake recipes in the Recipes section refer to this method of mixing, (including our Classic Chocolate Cake from Scratch, Orange Dreamsicle Cake, and White Almond Sour Cream Cake to name a few) which results in a slightly denser, more velvety texture with a wonderful melt-in-your-mouth quality.
I learned of this method from The Cake Bible by Rose Levy Beranbaum and it has become very popular with bakers over the years. For those who are used to the conventional method of mixing, this order of mixing may seem a bit odd, but once you get used to the method, it goes very quickly (and has great results)!
Today I am making our White Almond Sour Cream Cake, which is one of our FAVORITES! (If you aren't a fan of almond, you can leave it out for an equally delicious vanilla cake!) For the recipe, Click Here!!
Notes About the Reverse Creaming Method:
The recipes in our Cake Recipes Section that use this mixing method are written up with the detailed instructions that we used in the video (re: the order, mixing times, etc.)
As we mention in the video, when adding butter to the dry ingredients, you want the mixture to be well coated with butter, but you want to stop mixing while the mixture is still crumbly. If you mix for too long, it becomes a big clump that will eventually result in a cake that doesn't rise as it should.
When adding your butter, it should be just soft enough to leave a slight impression when touched, but it should still feel chilled. If your butter becomes too soft, you can refrigerate it for a few minutes.
If you have any questions about the Conventional method of mixing, you can find our tutorial HERE!
Hi Carol, Here is a link to the WASC doctored recipe https://www.mycakeschool.com/recipes-tutorials/white-almond-sour-cream-cake/. We like it and use it often, it is also good to use if you will be doing light carving.
Which Strawberry cake recipe on the site would be good for carving the cute Easter Egg cake (new tutorial) from? Thanks!
Hi Melissa, I have a question. I make make the WASC doctored all the time and made the scratch recipe for cupcakes a few months ago, but I don't recall using the reverse method. Anyway, I have a client who wants a fluffy white cake- he said fluffy is important.It is a 2 tier cake (7" &9" round). My vanilla buttercream filling will be fluffy. Any thoughts as to what recipe to use? I know fluffy isn't good for tier as we want it sturdy. I'm going to try your white scratch cake, too, but would love your opinion in trying to get him the cake he wants.
Thanks so much, as always.
Hi, The scratch WASC and Melissa's White cake both use the reverse creaming method. That method makes a more dense cake with a melt in your mouth quality. If your customer is requesting fluffy, this is probably not what he has in mind. Melissa often used the Doctored White Cake recipe when she had her cake business, here is the link https://www.mycakeschool.com/recipes-tutorials/white-cake/. Even through it is softer it will be fine used for a tiered cake covered with buttercream. We don't recommend it when covering in fondant. The recipes using the reverse creaming method can be mixed using the conventional method for a less dense texture. I recommend re-writing the recipe as conventional otherwise it is too easy to leave something out.
Hi Paintmycake, I have been thinking about your cake and I wasn't sure if you were looking for a scratch recipe instead of a doctored mix. I did want to add that if your customer wants a truly white cake, Melissa's White Cake (new version) did bake up higher than the WASC (scratch) version. Here is a link to the WASC written in the conventional mixing format if you would like to use as a guide if you convert the White Cake (reverse c.) to conventional mixing. https://www.mycakeschool.com/images/2015/11/White-Almond-Sour-Cream-Cake-.pdf
Is it supposed to sink once cooled?
Would love to see pics of how it should look
This is slightly domed
2nd batch , did nothing different
Sunk!
I live in Denver. Do I have to make any changes because of the altitude? Will this reverse method work at 5280 altitude? Thanks.
Hi Marji, I'm sorry but we don't have experience with high altitude baking. I think cakes would be
affected just as they are with traditional mixing methods. Below is a link on high altitude baking I
think you will helpful.
https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Hi Melissa.
Will this batter fill three 6x2 pans?
Can I use buttermilk I make (1 tbsp. Vinegar + milk = 1 c buttermilk) or does it have to be store bought?
Thanks.
I'm sorry, I was supposed to leave the above comment for the Scratch White cake recipe. ?