The reverse creaming method is the process of beating room temperature butter into the dry ingredients. The fat coats the flour and inhibits the gluten from developing. With this method, the cake is sure to bake up flat. In contrast, the creaming method involves beating the sugar and butter together, which adds a lot of extra air into the batter. This is a great method for other bakes, but not with a cake that should have a slightly dense, rich interior. With the reverse creaming method, the cake will bake up with an ultra fine, velvety crumb.