To get the "texture" of a cake mix baked cake when i use a scratch recipe, do i use creaming or reverse creaming?

Thanks

I think creaming but I only do a fudgey reverse creaming one -- depends on the recipe I guess

Don't expect your mixing method to give you a cake mix texture.  I've been baking from scratch for over years and while I have some amazing recipes, not a single one of them reminds me of a cake mix......and that's a good thing.