This is the first in a series of 7 “Cake Batter” classes. Over the course of the series we’ll test how changes to cake batter mixing technique and ingredients can alter a cake’s taste and texture.
This is how you can perfect your own recipes. Start with a base recipe, then tweak the ingredients and/or techniques to get a cake more to your own taste.
We’ll look at the role each ingredient plays in the batter. But first we’ll look at two cake batter mixing methods.
A baker can’t just haphazardly change around the ingredients in a recipe and expect a good outcome. We must make adjustments thoughtfully to keep the recipe in balance.
We’ll work with a very basic pound cake as our test recipe for the “Cake Batter” classes. Pound cake is a great tool for our purposes precisely because it’s a simple recipe with just 4 ingredients.
Pound cake got it’s name based on the original formula of 1 pound each of butter, sugar, eggs and flour. It’s called “quatre-quarts” (four-fourths) by the French.
Cake Batter – Mixing Method
When I was in culinary school, our first lesson in the “cakes” section was the basic pound cake. Not only did we have to use the original “quatre quarts” recipe, we were required to cream the butter and sugar with a wooden spoon, by hand.
We had to add the eggs one at a time, while trying to keep the proper texture of the batter. At the time it seemed a little ridiculous. We knew we’d never actually mix a pound cake by hand, especially in a pro kitchen. But the exercise did reinforce how important technique is, not only for pound cake but for all baking.
Precisely because the original pound cake recipe is so simple it’s the perfect vehicle to test how mixing technique can affect cake texture. It matters how the ingredients of a pound cake are put together. There is no hiding behind swirls of sweet frosting to mask a rubbery or dense cake. So lets learn about two cake batter mixing methods.
Traditional Creaming vs. Reverse Creaming (or two stage creaming)
The traditional creaming method starts by beating together the butter and sugar. The sharp edges of the sugar crystals cut through the butter to create lots of little air bubbles. The eggs are added one at a time and the flour is added last.
As soon as the flour is added gluten, the protein in the flour that gives baked goods their structure, will start to form. As the cake bakes the air bubbles trapped in the butter will expand in the heat of the oven producing, in theory, a light and airy cake.
Reverse creaming, aka two-stage creaming, is an alternate technique used by many bakers (including me). Reverse creaming starts by beating together the flour, sugar and butter.
Gluten won’t start to form until the flour comes in contact with water (in the egg whites). Coating the flour molecules with butterfat before the eggs are added creates a barrier which slows the formation of gluten. Reverse creaming should, in theory, make a cake with a more tender and velvety texture.
Cake Batter Testing 1, 2, 3
One way to compare mixing techniques is to run side-by-side tests. For each test I mixed one batch using the traditional creaming method and one batch using the reverse creaming method.
Each batch of cake contained exactly 8 ounces each of cake flour, granulated sugar, unsalted butter and eggs. The butter and eggs were at ideal room temperature, between 65-70°F. All cakes were baked in identical 9”x 5” loaf pans at 325°F in a convection oven.
All ingredients should be at ideal room temperature, about 65°-70°F.
The cake batters look similar going into the oven.
The crusts on the cakes had slightly different texture.
Cake test results
At first glance, the cakes made with the different mixing methods looked very similar, but once I cut and tasted the cakes the differences became apparent.
The cake made with the traditional creaming method had a very tight crumb and contained a few pockets of air. The cake was a little chewy with a slightly bouncy texture. I pinched a piece of the cake between my fingers and it held together a moment before breaking up.
The cake made with the reverse method also had a tight crumb, but it was very consistent with no air pockets. The texture was softer and more tender. When I pinched a piece of that cake between my fingers it broke apart more easily.
The two cakes made with different mixing methods look similar, but they didn’t taste the same.
While there wasn’t a tremendous difference between the cakes, the cake made with the reverse creaming method was softer and more tender. Which is why reverse creaming is my preferred mixing method.
Old Fashioned Pound Cake - Quatre Quarts
The original Pound Cake Recipe made with equal parts flour, eggs, butter and sugar. It's not my favorite pound cake recipe, but it is the original.
Ingredients
- 1 ¾ cups (8 oz, 225 g) cake flour
- 1 cup (8 oz, 225 g) granulated sugar
- 2 sticks (8 oz, 225 g) unsalted butter, room temperature (65°-70°F)
- 5 large (8 oz, 225 g) eggs room temperature
Instructions
- Preheat the oven to 350°F. Butter and flour a 9"x5" loaf pan
- Combine the flour and sugar in a mixer bowl. Mix one minute to combine.. With the mixer running on low, add the butter. Increase the speed to medium high and mix for 2-3 minutes to aerate the batter.
- Scrape the bowl and beater. With the mixer running on low, add the eggs in 2 batches, scraping after each addition. Pour the batter in the prepared pan.
- Bake about 50 minutes until a toothpick inserted in the center comes out clean.
Notes
You can make the same recipe using the traditional creaming method.
If you love learning about the how’s and why’s of baking you’ll love my new book: Easy Baking From Scratch: Quick Tutorials, Time-Saving Tips, Extraordinary Sweet and Savory Classics. The book contains over 100 recipes that have been well-tested and are presented in simple, clear language. It’s available now on Amazon.
Next up: Cake Batter Class #2 will explore how adding salt, flavorings and leavening can improve on the basic pound cake recipe.
When we’re done experimenting with all the ingredients for this “cake batter” course, we’ll use all we’ve learned to create Pound Cake Perfection. In This comprehensive post about creating a great cake recipe you’ll find the perfected pound cake recipe, and lots of great information to help you adapt and create your own cake recipes.
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Perfect Pound Cake
Jen
Hi Eileen, thanks for doing this series of cake batter class. I learnt and am learning a lot from your post, especially the Science behind cakes.
The crust of the cake from the reverse creaming method have lots of white specks compared to the traditional creaming method. Why is that so? I do agree that the texture of the cake from the reverse method is more tender and moist compared to the traditional method.
Thanks again for being so generous with your knowledge.
Eileen Gray
Hi, Jen. I think it’s actually the cake made with the traditional creaming method that has the little white specks (the cake on the left in the photos). Honestly, I never noticed the specks until I was editing the photos. I’m not 100% sure what that’s from. When I mixed the batter using the traditional creaming method the batter became curdled looking when the eggs were added. The specks may have something to do with that batter not being completely emulsified, but that’s just a guess. Getting a nicely emulsified batter is one of the reasons I put extra egg yolks in the final recipe.
Thanks for reading. I hope it’s helpful.
Rachel
Oh goodness! I’m so grateful for the course. Thanks! I just finished baking the honey vanilla pound cake which had a link to the course and the cakes are sooooooooo good. I got a 4thumbs up from my husband (hands and feet) I have and am learning a lot. Thanks again.
Eileen Gray
I’m glad you liked the honey pound cake. It’s such a pretty color and it tastes so good.
Hala
Hello, I don’t know how I missed this wonderful website. I just knew about it yesterday and I can’t get my eyes of it. Whenever I have few free minutes I jump here.
I have tried the reverse method before with amazing results.. thank you so much for sharing, I will read about them all.
Thanks
Eileen Gray
Thank you so much, Hala!! That’s so nice of you.
Jeans
Hi Eileen
That’s so amazing and thank you very much for sharing. I’m wondering of baking to get smooth and moist on the surface (no bake and crust).
Could you please advice
Eileen Gray
Well,this recipe will always get a bit of a crust because of the whipped egg whites in the batter. Some of the meringue does migrate to the top of the cake and bakes into a crust. Personally, I always trim off the brown edges so I don’t mind if it has a crust. Cake baking strips help keep the cake level.
Sophia
Hello, I’m trying this recipe with the reverse creaming method and have a question about the modified recipe. The reverse creaming is to protect the flour molecules from mixing too long with the liquid but you added milk to the final recipe and suggest mixing in half of it before the eggs. Could you explain why this is and why it is preferred over just mixing all of the milk into the eggs? Great course by the way, thanks for taking the time.
Eileen Gray
Hi Sophia, I add just a little of the milk because, frankly, it’s just too hard to get the butter to mix in without a little of the milk. Still, because the butter is going in with it and there’s just a little liquid, the flour will be coated with the fat.
Marina
Hello Eileen,
I just discovered your site and I think it’s great. I will try to bake this recipe as soon as possible! However, I have a doubt: when mixing the dry ingredients with the butter and afterwards the eggs, do you use the normal wire whip from the mixer or do you use the flat beater? My mixer comes with both accessories and I was wondering if the resulting cake was different depending on which I use. Thanks!
Eileen
Hi Marina. I always use the flat beater attachment for cake batter. Sorry if that’s not made clear in my directions.
Marina
Thanks for the reply! Maybe I missed the baking lesson where you explained that!
Eileen
I never specifically said to use the flat beater. Perhaps I should. Thanks.
Sean King
Can I use the reverse creaming method for cooking Pound Cakes in a Bundt Pan?
Eileen
Yes.
VINH
Just tried your recipe of Perfect Vanilla Pound Cake in your book. Cake is really light, nice texture and very easy to be prepared. We love this pound cake.
We preheat the oven to 300 oF, convection mode with water in the oven for steam cooking. Our pans are made of brown metal thus we drop the cooking temperature to 300 F and cook for an hour. The cake surface is nice without any splitting crack.
Thank a lot for sharing to us your knowledge.
Eileen
Great! Glad you liked the cake.
shelby
Hi! Can you use the reverse method with a cookie recipe?
Eileen
I don’t see why not. But, depending on the type of cookie, you may want to get the extra air incorporated with the traditional creaming method. The main reason for using reverse creaming is to have a very tender texture. Since most cookies are very low moisture, developing too much gluten is not usually a big problem.
Karen
Hi i wanna ask something about the reverse creaming method. Can i somehow cream the butter & sugar first until it’s light & fluffy, and then add in the flour after that? (The egg whites will still be added at the end)
And can i use the same amount of milk (or buttermilk) instead of the sourcream? Thanks a lot ♡
Eileen
If you cream the butter and sugar first and then add the flour that is exactly the regular creaming method. This recipe will still work with the regular creaming method, I just prefer the texture with the reverse creaming. But you can do it either way. This recipe is the original pound cake recipe. I have posted my “Perfected Pound Cake” recipe in which I add a little milk (you can also use buttermilk).
Georgette
Hi Eileen,
Can you use the reverse creaming method with a cream cheese, sour cream pound or am I being overly ambitious? Thanks!
Eileen
You can use reverse creaming with any recipe that uses the traditional creaming method. So, yes, it would work for cream cheese or Sour Cream Pound Cake.
Ruth
Hi. What size should the mold be if I want to make it with half the ingredients (one quarter of a pound each)?
Eileen Gray
This recipe was tested in a 9×5″ loaf pan. That pan has an 8 cup capacity. I have a 8.5×4.5″ loaf pan that has a 6 cup capacity. I also have some mini pans, 5.75×3.25″ that have a 2 cup capacity. So, depending on what pans you have available, I would look for a pan that has a 4 cup capacity or something close. You could probably get away with the 6 cup capacity pan and just have a slightly shorter loaf. To figure out the capacity of your pans just measure water, a cup at a time, and pour it into the pan until it’s full. By the way, if you’re looking for my favorite pound cake recipe, try my Pound Cake Perfection. It’s a little lighter and softer than the original recipe.
Armywife246
Why is it that no leavening agent, for e.g. baking powder, is required here?
Eileen Gray
Hi Armywife, the “original” pound cake recipe which is simply a pound each of butter, sugar, flour and eggs, has no chemical leavening in the recipe and relies on incorporating air into the batter by creaming. So the original pound cake recipe is a great way to show how the different ways of mixing the batter can make a difference in the outcome of the cake. The recipe here is more about explaining how cake batter works. The original pound cake recipe is not my favorite recipe. If you want a better pound cake recipe, check out this post.
Steph Scat
I came across your post and have enjoyed reading. I just ordered your book. I have a question. Why is it that anytime I use the reverse creaming method, my cakes shrink so much? I, at times, make them with success, and then other times (more frequently), they do not come out (the major shrinking). I use a scale to weigh ingredients. I do not over mix. I use room temp ingredients. I have an oven thermometer. My ingredients are fresh, including baking powder, etc. Can you please tell me what the problem may be? I love the texture of cakes with the reverse creaming method, however, I like a taller and fluffier cake, and not one that shrinks almost down to a pancake (so to speak). Thanks!
Eileen Gray
Hi Steph. Reverse creaming makes a cake very tender, so it may settle as it comes out of the oven. I have had cakes shrink back from the pan a bit as they come out of the oven, or the hump in the middle will settle into a flat top. But I’ve never had a cake deflate down to a pancake. A couple of things – don’t grease the sides of the pan. I either use just a parchment round at the bottom of the pan or just grease and flour the bottom. The sides of the cake will stick a bit and help it rise and it will shrink back a little less when it comes out of the oven. See the photos in my White Cake post. Make sure when you add he butter and “cream” it into the flour that you give it a good 3-4 minutes. The flour and butter mix should lighten in color and texture at this point. To me, the velvety texture of a reverse creamed cake is worth the tradeoff for a small loss in height. But again, I’ve never had a cake deflate to a pancake so I can’t say what is causing that.
Dena
Hello! I just discovered reverse creaming and I love it! I’ve used it for my white cake recipe religiously. But my question is regarding eggs. I’ve typically whipped egg whites (for the white cake recipe) before adding to the bowl. Do you whip your eggs (in any recipe)? Or do you add them in directly? Thank you in advance.
Eileen Gray
Hi Dena, I whip the egg whites for my Vanilla Butter Cake Recipe. The cake is a little lighter than a pound cake. If you visit the Eggs in Cake Batter post you can read how whipping the whites not only lightens but also tenderizes the cake. If you’re interested in questions like these I definitely recommend reading through the entire Cake Batter series. I also have a private Facebook Group (anyone can join if you ask) that’s all about bakers talking about recipes and helping each other fix recipe issues.
SaintsBaker
Please forgive the length of this question. :).
I have a bundt cake recipe that I make and love. The first time I made it, I followed the instructions exactly, which are basically dump sugar, butter and all wet ingredients together – mix – then add all dry ingredients and mix again. The second time I made the recipe, I forgot that it called for that and I basically used the regular creaming method that recipes typically use. That time, my bundt cake fell. When I remade the cake following the dump and mix method, it was once again perfect. This is bending my mind into a pretzel. I am an avid baker for many years, but only just now learning about the science behind baking.
Do you have any idea why this would have happened?
Also, when a cake calls for the the regular creaming method, can you always use the reverse creaming method if you prefer (as i do), or are the circumstances where you should not use it?
I love your blog and appreciate the baking science series very much!
Thank you! ‘
Eileen Gray
First, I’d like to invite you to join my private Facebook Group called Baking Sense Recipe Workshop . Anyone can join if they ask. I set up that group specifically to answer questions like this. The group is made up of bakers who like to help other bakers. It is a little hard to answer this question specifically without seeing the recipe. A first guess might be that by creaming the butter and sugar you introduced more air into the batter than normal and the batter couldn’t hold the air and the cake fell. Generally, any cake that can be successfully made using the creaming method can be made with the reverse creaming method.