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
Easiest peanut butter fudge!
Chocolate cake
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