reverse creaming technique advice

I would not try the reverse creaming method on a recipe that had not been tested using that method. You're sure to be successful using a yellow cake recipe developed using the reverse creaming method. I could not find one here on Food52, but I did find one from a reliable baking source, which recipe I would not hesitate to try: https://www.kingarthurbaking.com/recipes/golden-vanilla-cake-recipe I found their article on the method quite interesting, too: https://www.kingarthurbaking.com/blog/2022/03/09/what-is-reverse-creaming-and-why-does-it-make-great-cake.

I'm wondering though, what makes the Ovenly recipe so good? Is there something about it - such as the amount of vanilla or other flavorings - that could be carried over to a reverse-creaming recipe, to get the best of both worlds? ;o)