MIXING METHOD FOR THE WHITE CAKE:
You’ll be using the reverse creaming method when mixing this cake. I like using that because it helps preven over-mixing the cake batter (which can cause problems with the texture).
The reverse creaming method is just mixing the dry ingredients in one bowl and the liquid in another. Then you’ll slowly mix in the butter and shortening to the dry mixture and let it coat the flour.
You’ll then add the liquid in two parts, mixing in between. It’s really an easier way to mix a cake in my opinion.
Moist White Cake
A scratch white cake that’s actually moist, with a soft texture and oh so delicious with that wedding cake flavor.
Course: DessertCuisine: AmericanKeyword: cake, white cake Prep Time: 30minutes minutesCook Time: 50minutes minutesTotal Time: 1hour hour 20minutes minutes Servings: 15 slices Calories: 329kcal Author: Kara @I Scream for Buttercream
Ingredients
Banana bread in a jar
An Italian grandma shared this traditional recipe with me! The tastiest dinner ever!
Keto Buffalo Chicken Taquitos (3 Ingredients)
A Guide to Growing Potatoes in Containers
Coach Elway Makes It Clear: “Anthem Kneeling Will Result in a Ban From the Team”
Child on a Plane Passed Me a Note and $10 — It Changed My Life
My grandmother’s Ambrosia Salad is unparalleled! She crafts it to perfection.
Pepperoni Pizza Casserole
Texas Roadhouse Steak Seasoning