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
ROASTED CAULIFLOWER STEAKS WITH TAHINI SAUCE
Cinnamon Baked French Toast
Lemons and Salt: Grandma’s Age-Old Tip
Garlic Butter Steak Bites & Shrimp Feast
Mom Taught Me – And You Don’t Need Cake: It’s Twice as Delicious as All Cakes, A Light and Soft Cake
Breaking: Bud Light Suffers Nearly $500 Million Loss in a Single Day Despite Super Bowl LVIII Ad
Mini Pizza Burgers Recipe
My Neighbor Painted an Insult on My Lawn, So I Taught Him a Lesson He Won’t Forget
Michael J. Fox Has Breaking News