Creaming vs Reverse Creaming Method for Cakes
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- เผยแพร่เมื่อ 8 ก.พ. 2025
- 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.
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
Oh helpful! I just made a 3 layered cake last week and had the doming so I had to cut off the tops to make it even.
‘Dense’ and ‘flatter’ was exactly what came to mind when he described the reverse method, and I was going to research to confirm. Thank you for researching for us! Great explanation, btw.
I’m a visual learner, and these demos never disappoint..love these shorts!
I think you might have just sold me on trying out the reverse creaming method. I always heard people tell me to do my cakes reverse method but could never get sold on as to why. But imma give it a try for my nephews upcoming cake.
@@WatermelonEnthusiast its not that much to read and nobody really cares if you don't read it
It's really a cultural preference, in germany layer cakes usually have a biskuit sponge, and the goal is always to make it as light and areated as possible - funnily enough, also to offset the cream, which i would characterise as a heavy rather than light fillin
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.
This is what makes him refreshing, like the old cookbook guy, they allow you to use whatever you have equip and what you deem necessary. They're pretty on point too (longer videos for old cookbook guy, he has such a soothing voice, and still funny af), and without all the unnecessary fluff or filler these videos tend to have.
Shade 😎
Agreed
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!
Creaming method🤨
Blown away
Melt in your mouth 🧐
@@marytieger5143what kind of blown 🤨
@@sophxxe What kind of “vanilla cake”?
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.
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 ❤
Let me know how it goes!
@@benjaminthebaker when you say it prevents gluten from forming, does that make it more friendly for people with gluten intolerance?
@@HawkeyeCharmer No. Gluten is still there, it just isn't forming any kind of structure. Think of a very sturdy kind of bread, like sourdough. That sturdiness of the bread is due to formation of gluten structures in the bread. The gluten connects, forming a solid structure - kneading the dough facilitates this. You don't want that to happen at all when you make cake though, and when you coat the flour with butter, it has a much harder time doing that. That's also why there's bread flour and cake flour - bread flour is high in gluten, and cake flour is low in gluten. In any wheat flour, there will still be some amount of gluten no matter what, so using wheat flour is a no go for anyone with Celiac. If you're making cake, though, you don't want gluten anyway, so you don't need to use wheat flour; you can use almond flour or similar.
@@thantounderscore sourdough actually does decrease the gluten in the bread, just not entirely. Sourdough will actually break the gluten down, while not enough to factor into gluten allergies though, it does help with gluten intolerances.
@@HawkeyeCharmer gluten is always present when Flour and water is mixed. Specifically any type of flour made from wheat
The whimsical baking music in the background really ties it together
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 :)
@benjaminthebaker
You and Sugarologie have changed my life
Yess, they both really rock the house.
I also like:
@MinuteFood
@AmericasTestKitchen
@helenrennie
@EthanChlebowski
@aragusea
@@potapotapotapotapotapota Plus bakemydayMiMo!! I'll check your suggestions out. Although MiMo, her videos are not science and detailed at all but still interesting.
I wish we could tag them, but it's TH-cam so.... @sugarologie more love for you here. ♥
Love Sugarologie!
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 😂😂
You can. Like the video, go to your liked playlist then tap the short you want and it’ll come up like a regular video so you can add it to playlists :)
@@p1eceofp1zza thank you pizza slice
@@ImNotEpix lolll yw
I do the aamthint
you can also go to your watch history, click the three dots button on the short, and add to playlist from there in addition to everyone else's suggestions
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!
Thanks for the support! It's always my goal to back up any explanation I am giving with a visual demonstration
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!
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
I have learned more from you than any baker on TH-cam. Many thanks!
Omg the recipe is in the description, I'm so happy. Time to make myself a birthday cake!
It really makes Such a big difference. Love his videos!!
Baking is truly incredible. Same ingredients, different method of mixing, different texture
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.
Genius. I'm 60, been cooking all my life and NEVER knew this!!!!❤
These clips are showing me how to seriously improve my game in the kitchen.
That cake looks so beautiful and must be absolutely delicious.🥹
I’m probably never gonna do half of the things you talk about, but this is the content we need from chefs!! Not just “do this, do this, don’t do this!” But an actual explanation as to why and for examples, that way, when someone inevitably makes those mistakes, they can deduce what happened and why it happened. Really awesome content you have!!
Edit: also me being a visual learner, you actually making examples of each change really helps to understand what you mean. Sometimes I can hear “don’t over mix” and I’m like, I don’t even know what over mixing would look like.
I love creaming cakes.
You mean pies?
BRO, YOU KNOW EVERYTHING ABOUT BAKING! I'm SO IMPRESSED.
Honey cinnamon buttercream sounds so good
Thank you! I’ve always hated the texture of homemade cakes using the first method. I’m definitely trying this next time I make a cake.
The transitions in this video are so good!
SHUT UP......A vanilla cake with a honey cinnamon butter cream frosting!!?? That sounds ABSOLUTELY AMAZING!!❤❤❤
I did this by accident once, and you can feel the butter coating each crumb as you eat it. So it sort of "falls apart" when you eat it, almost like a sand castle breaking down. Very interesting texture.
I wish more cooking channels exemplified differences through actual examples as opposed to just anecdotal "do this because [reason that I was taught but has never been actually tested]"
I swear to god baking is closer to alchemy than it is to cooking with how particular you can get to change the outcome
There is an insane amount of science behind this…
Wow. Thank you! Missed this tidbit for forty plus years in the kitchen
I cream butter and sugar in one bowl, then separately whisk egg whites till just before the stiff peaks stage. I add egg yolks, flour, milk, vanilla, and bicarb to the creamed mix and gently stir, then stir in the egg whites at the end. I also always bake on a super low temperature. Pretty sure there is a fancy name for that style of cake, but its a super versatile mixture! I usually use it as a base for white chocolate and raspberry cake
dunno if it's correct but maybe chiffon method?
Can you share the recipe for the cake?
Your videos have helped me more than any cook book ever has
Wow your videos showing us new ways of baking things! Thank you so much, I really appreciate the way you explaining it too, easy to digest
I'm definitely going to have to try this. I've done the all in one method, but never heard of this one. I'm kinda a traditionalist and have always done the creaming method then dry -wet-dry
Wow I never once thought about reverse cream method... I need to try this
Yessssss thank you so I’m a home baker myself but I haven’t made that many like actual cake cakes so I’m so glad that I found this a couple days ago and was looking for it today and after like 5 minute I remembered that it was called the reverse creaming method lol since I’m making a stacked cake for my mom for Mother’s Day lol and have a nice day to and that’s for the tips because I made like maybe 1 stacked cake before and it was a bit of a disaster lol like it was not like stable at all so I hope this goes better and it’s a smaller cake to so it’s should go a bit better ❤️🎂✨
I do love creaming in someone's cake 😊
You had me at cakes🤤🤤🤤 I had two slices 3 days ago. I’m craving more.
that looked like the most perfect cake ever
Thank you so much for this information. I have always wondered when I watched different bakers.
I LOVE CREAMING
Wow ben this is seriously good to know! Thank you so much! I cant wait to try this method❤❤❤😊
I'm wanting yo make a cake for my birthday because I don't like store bought cakes. Im excited to give it a shot
I love your videos so much. You're the best food experimenter I've ever seen.
Thank you!
I don’t subscribe often but your videos got me to! Thanks for the great content and advice!
Your videos are inspiration for me to start baking hope i cam start it soon
Great videos @benjaminthebaker. I'm learning so much! Thanks!
FLOVE UR CONTENT! Food Science for the win! 💯
Thanks for the description, great video ❤
It looks very delicious my friend
Thank you.
good luck my friend.
you deserve the best.❤❤❤❤🎉🎉🎉
This is also related to how box cake mixes work. Box cake mixes, on top of utilizing dough conditioners to promote a soft texture with a stable crumb, primarily use shortening polished flour to prevent excessive gluten formation while mixing, which allows them to have longer mixing durations to ensure that there are no dry spots in the batter before baking and it also allows you to still beat air into the batter before needing to worry about gluten formation. It's one of the reasons why not following the instructions and beating the batter for as long as the box calls for can result in a very tender but structurally inferior crumb that doesn't rise as much as you'd expect.
I didn’t realize the order actually caused differences in the outcomes. I don’t really bake much at all, but this is interesting!
Yes, I am a fan of reverse creaming too....
i’m so excited to make my birthday cake tomorrow using this 🤩😍 it’s zebra stripe funfetti marble this year ❤
That method reminds me more of the buiscuit method, just with sugar added.
Biscuit method is softened butter is cut into flour+leavening agents until crumbly, then liquid, usually butter milk/milk is added until a dough comes together.
Pie crust method is cold butter is worked into flour until a crumbly dough is achieved and allowed to rest and hydrate with a very scant amount of water worked in so solid sheets of butter will form streaks that when rolled out and baked, make flakes of essentially fried dough.
Thank you soo much for your videos they are so interesting to watch and informative!! I want to try everything you show here 😆
Duuude thank you! Your changing my life with knowledge ✨️ 😌
I don't watch baking videos so being presented with the video title and almost no context I got thrown for a real loop trying to figure out what creaming actually meant here
I think we need another video talking about the hot milk method.
God i know im not the only immature idiot laughing at creaming and reverse creaming.
ARE THESE PEOPLE HEARING THEMSWLVES
Either
1, i really dont fit into this generation, or
2. My brain just dont work.
not the only one lol
WDYM???
America’s test kitchen had a whole infographic thing on reverse creaming last year and the comments were all just 😏
Reverse creaming method, got it ❤️👍🏿. Thanks!
So excited you shared this trick!!! Thank you!!
This makes me want to bake
Wow, I had no idea! Thanks for the baking tips.
My man, you have GOT to make a cookbook
Gosh dang, this guy is incredible
Reverse or not, i still creamin'
As a single man, I'm too familiar with both creaming methods
😂😂
Awww…Gratitude 🙏💙!
Bros doing one of the smoothest transitions and thought we wouldnt notice
Dude, all your videos are awesome👌🏽
Thank you!
I agree, reverse cream is my go to 😋
I don’t bake at all but I still follow you because I find this stuff so interesting
Ill keep this in mind for my next bake! Thanks!
Wowm i don't know wat im going to do with all this knowledge
God I love learning why the different methods are chosen
You are the best thanks for sharing your knowledge with us
Reverse creaming is also AMAZING for banana nut bread.
Lmao
you sir are a scientist!
This is very helpful information. Thanks 😊
Can’t wait to try this 😊
I don’t bake nor do i know how too. But this is definitely making me want to. Looks fun
Love your channel ❤❤❤ thank you!!
So cool and awesome! Thanks for sharing! 💖👏
Calvin Candie favorite white cake.
Wow will definitely try this in my next baking thanks boo
love doing it in reverse😊
Apparently I've always been using the reverse creaming method to bake lol I just did what was easiest with what I had and it tasted the best made that way lol
I quite literally throw all my ingredients together in the order I can find them and my cakes always turn out great lol, they’re gone in a day when left to my family
Thank you for explaining this! I gotta subscribe.
Appreciate the reverse editing.
Hi, your videos are really very educating. Please share the recipes also, eggless version also, if possible.
I've been struggling recently with making cakes without butter since butter is getting more expensive where I live, so its easier to get oil.
But everytime I try it out it never comes up greatly even when I follow TH-cam recipes with oil- it instead comes out with a velvety texture that also looks like its not even cooked-
And I swear I leave it to cool down until it's not even warm anymore and IT STILL WITH THE SAME TEXTURE-
But at least this video gets me the idea on how I could do this with oil
Pile 3 💜💜💜 So accurate
Could we PLEASE get the recipe for the honey cinnamon cake??? I would love to make that
Full recipe in the description. Let me know if you make it!
@@benjaminthebaker ah alright! Thank you! And I definitely will!
Challenge excepted ☺️
@@benjaminthebaker But the honey cinnamon butter cream :)
I’m currently making it, I’ll let you know how it comes out!
Love how you frosted your cake! Can you teach me?
I learnt something thank you so much!
Reverse creaming sounds incredibly painful
_Retrograde ejaculation_
Just suck it back in😖
Ejaculation into intestine
Apparently it can happen after certain testicular cancer treatments.
The semen enters the bladder instead of exist the penis. Supposedly, feels the same and has not adverse side effects other than the obvious decline in fertility.
it's actually real and it doesnt hurt
❤❤❤❤❤Thank you so much for this keep posting ❤❤❤