I have a recipe for vanilla cake that I have used for years. I really like it but lately I have had an issue with getting the eggs mixed in properly. It is made by the creaming method (butter with sugar then add eggs).
I also have a chocolate cake recipe where all the dry ingredients are mixed with the eggs and butter then the liquid is added. This is the only recipe I have ever seen mixed like this.
I am wondering if I can use this method for the vanilla cake and still have good results. Does anyone have baking insight on this one?
The crumb will be bigger. I would suggest adding them slower.