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, 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:
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 Wayne, Yes, you can use a hand mixer, you will just need to mix a bit longer.
Ty soo much for the quick response. I really do appreciate it. Now let me get started on these cakes. Lol Ty again!!!
I really want to try this but I don’t own an electric mixer or beaters. Can I get the same result with a wisk and wooden spoon?
Hi Sophie, I have never tried but I think it could be done. Mixing the butter into the dry ingredients until it looks like coarse sand might take a bit of whisking. I hope all goes well. If you give it a try, l would like to know your thoughts on the recipe.
Hi
Great tutorial. I have made this recipe before but now I am going to do the White Cake new version. My question is can I double this recipe?
Thank You!!
Hi Debbie, yes, you can double this recipe.
I have a recipe i’ve Used for years. Can the reverse method be applied to a standard recipe.
Hi Frances, The reverse creaming method does best in high ratio cakes. That is a cake recipe where the weight of the sugar is equal to or greater than the weight of the flour. Do you use a scale to weight your ingredients? If you do it will be easy to determine if your favorite recipe will do well using reverse creaming. If you don’t have a scale, just check some of our recipes to see the weights of flour and sugar, hopefully some will be similar to the flour and sugar in your recipe. If you do use the reverse method, I suggest rewriting your recipe into that form and counting the ingredients to make sure nothing is left out. Hope all goes well
Hi, Where is the video? When I click on the picture it just enlarges the pic. How do I view the video? Thanks!
Hi Gloria- Your computer may not be getting along with that first video–I’ve just added the video in a different format lower down on the page (embedded from YouTube)- Let me know if you continue to have trouble!
I found this tutorial to be very helpful, usually I’m not very successful with homemade cake. They are always too dry and flavorless. This method was easy and the step by step instruction made for a successful result.
my question is from the video it states to add all dry ingredients regardless, then add all wet ingredients. Which are all mixed together as well? I have a recipe which calls for buttermilk to be added before the butter. I’m assuming you you’re referring to butter as a dry ingredient, in your video about the procedure, about reverse mixing? Sorry really just been baking last few years, So if I sound like a dummy’ its because i just learning. Much thanks
Bob G
Hi Bob, I consider the butter to be a separate ingredient. All the dry ingredients are added to the mixing bowl and whisked or blended with paddle attachment to combine. Then the slightly softened butter is add a few pieces at a time and mixed on medium speed until it looks like coarse sand. The flour has been coated with the butter, this will slow down the formation of gluten and make for a more tender cake. At this point, if you pinch some of mixture between your thumb and forefinger it will stick together. Method is important when using the Reverse Creaming Method. Next, using medium speed on your mixer, you will Slowly add 1/2 of the liquid mixing 1 1/2 minutes. Then 2 more additions of liquid, mixing 20 seconds after each. Do not mix over medium speed or mix too long. Since the recipe you are using specifically instructs adding the buttermilk before adding butter I would not use the Reverse Creaming Method. The general rule for this method is that the weight of the sugar should be equal to or greater than the weight of the flour. Hope this helps.