The reverse creaming method is an alternative method of combining the cake ingredients. The typical way to start a cake is to cream the butter and sugar together until light and fluffy and then add the eggs, vanilla and eventually flour and milk. In the reverse creaming method, we start by cutting the butter into all the dry ingredients - including the flour. By coating the flour with butter, you are limiting the gluten development which helps keep the cake tender and fluffy. An added benefit I have noticed is that cakes made with the reverse creaming method tend to come out flatter than other cakes (i.e. less of a dome on top).