Creaming vs Reverse Creaming Method for Cakes

White Cake (Reverse Creaming Method) (yield: 2 9-in rounds)
3c (360g) cake flour, sifted
1.75c (350g) sugar
2.5 tsp (12g) baking powder
1/2 tsp (3g) baking soda
1 tsp (6g) fine salt
8 oz (227g) butter, softened
1.25c (284g) buttermilk
5 egg whites
1 Tbsp (14g) vanilla extract

1. Mix the cake flour, sugar, baking powder, baking soda, and salt together until combined.
2. Cut the butter into medium size cubes and add to the dry ingredients.
3. Mix on low speed until the mixture is combined and crumbly.
4. Add half of the buttermilk to the mixer and turn the speed up to medium and mix for a full minute.
5. Combine the rest of the buttermilk with the egg whites and vanilla and add in three additions while the mixer is running. Wait until each addition is fully incorporated before adding the next.
6. Divide between 2 9-in cake pans that have been greased and lined with a parchment paper circle.
7. Bake at 350F (177C) for 30-35 minutes or until a toothpick inserted in the center comes out with a few wet crumbs.

Honey Cinnamon Buttercream
7 ea (227g) egg whites
12 oz (340g) honey
16 oz (454g) butter
salt
vanilla
cinnamon

1. Place the egg whites in the bowl of a mixer and whisk on medium-low speed until frothy.
2. Meanwhile, pour the honey into a medium pot and heat over medium-high until it reaches 248F (120C).
3. Once the honey is at temperature and the egg whites are at soft peaks, slowly pour the honey into the whipping egg whites, being careful not to pour it onto the moving whisk.
4. Once all the honey has been added, continue to mix on medium-high to high speed until stiff peaks have formed and the mixture has cooled off.
5. With the mixer still running, add cubes of butter a tablespoon or two at a time, waiting until the previous piece is incorporated before adding the next.
6. Once all the butter is incorporated, continue to whisk until the buttercream comes together. (If the meringue was too warm when adding the butter, it may look thin. place the mixing bowl in the fridge for 15 minutes and then return to the mixer.)
7. Finish with salt, vanilla, and cinnamon to taste.

[Sir-Reborn]

So to clarify some of the differences after looking this up in more depth: Creaming helps make a taller, fluffier cake that's light due to essentially making whipped butter instead of regular dense butter; and the sugar crystals will dissolve during baking, leaving behind air pockets as well where they used to be.

The reason for using the "reverse creaming method" for layered cakes is 1) the top of the cake will be flatter. In contrast to the creaming method, where you'll typically end up with more of a dome-shaped top due to the added air. And 2) when you add lots of cream between the cake layers, having a "denser" sponge cake might be desired to offset the lighter cream. Essentially to have a bigger contrast in texture

[atari]

I love how instead of saying "do this instead of this" you give both versions and reasons why they are both good. Much unlike other teachers ive met.

[SakuraiAoi]

I gotta say, as someone who had always used the creaming method, I was highly skeptical of reverse creaming. Finally tried it and was blown away! It is definitely my preferred method for vanilla cakes now. Never had a vanilla cake come out so soft and melt in your mouth. Thank you for your videos, there's so much great info in them!

[luxaeterna]

Yes! The difference is staggering! I just made a lemon blueberry cake this weekend, and the sponge cake called for reverse creaming method. It was my first time trying this method and I was blown away by the difference. It was so soft and plush.

[SearaChar]

The whimsical baking music in the background really ties it together

[politefroggy]

I’ve never tried the reverse creaming method because I’ve never really understood what it changed in the cake. I think I’ll have to try it out for the next cake I make! Thanks for the thorough explanation ❤

[tonifamfam]

hey, there's a good chance you're not gonna read this, but I wanted to share it nonetheless! Thank you for your content. Its educating and fun!
My mom does baking as a little side job now and then when she gets commissions for her baked goods. I started helping her some time ago and we work well as a team! Just today we finished another commission and in the last 3 days I made 2 batches of cookies and 2 biscuit layered strawberry cakes to help. I don't think I've ever had so lovely conversations with my mom as I have while baking with her. Sometimes she'll ask me how certain things work to test my knowledge and she's always beaming when I know the answers. And most of the answers I know because of your videos!!
This might not seem like a big thing, but to me it is. So thank you very much for the content you provide :)

[youllbemytourniquet]

You and Sugarologie have changed my life

[thumper]

Dude i love your channel! I found it searching for a recipe..love how you show the difference while you explain everything.. perfect perfect perfect..became your new subscriber last night! You rock Benjamin, thank you! Keep up the good lessons!

[PlanktonWhisperer]

Damn I wish you could add shorts to playlists this is so big brained

EDIT: THANKS FOR THE MANY, MANY, MANY REPLIES AND UPVOTES I THINK I GOT HOW TO DO IT NOW 😂😂

[opinionatedaf]

I have learned more from you than any baker on YouTube. Many thanks!

[oAvalono]

Omg the recipe is in the description, I'm so happy. Time to make myself a birthday cake!

[cynthiairc]

Thank you so much! I feel like I’ve been hearing about reverse creaming a lot lately, and I wasn’t understanding what the difference was

[tessmichel]

It really makes Such a big difference. Love his videos!!

[aatrahameed]

I AM SO HAPPY THAT I FOUND YOUR CHANNEL 💃🏼💃🏼💃🏼 I always had so many technical questions about combinations, textures, methods, food science and techniques. You answer them all! I really pray good health and happiness for you!

[Leo-iqor]

iv read in some old cook books and magazine snippets on the creaming vs crumble(the reverse creaming method) methods but never bothered to try it but seeing them side by side makes be want to actually try it for the first time in many years.

[meh]

There is an insane amount of science behind this…

[Angel]

Genius. I'm 60, been cooking all my life and NEVER knew this!!!!❤

[Heeby-Jeebies]

These clips are showing me how to seriously improve my game in the kitchen.

[theghzpc]

Baking is truly incredible. Same ingredients, different method of mixing, different texture