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!
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.
Hello, I have a question, If we have oil instead of butter we do the dame?
Hi Graciela, I am sorry but we have never experimented with only oil in a recipe when using the reverse creaming method.
the video isn't working!
Hi Laura, is it working for you now?
Can this method be used with any cake recipe?
The reverse creaming method should only be used in recipes when the weight of the sugar is greater than or equal to the weight of flour in the recipe.
Thanks for this tutorial. I don’t get cake flour where I am. I usually substitute all purpose flour + cornstarch when recipes call for cake flour. Will this substitution work with the reverse creaming method? Thanks
Hi Emen, Yes, the substitution will work with the reverse creaming method.