How to Prepare Cake Batter (Plus Real Time Video)

In this article, I’ll show you how to properly mix cake batter. Making scratch cakes does not have to be difficult; all you need are a few pointers to get started making cakes like a pro.

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If you want to create a cake from home, these cake tips are essential. There are particular techniques to combine scratch cake batter, and you definitely don’t want to overmix the cake batter.

Various cake mixing procedures are required in various recipes, but it does not have to be difficult. That is entirely feasible!

I’d like to demonstrate how to mix cake batter in real time in the video below. Unlike my earlier films, I did not speed this one up. You’ll find out how long to mix cake batter. (If you can’t wait any longer, the video is at the bottom of the article.)

Before we get to the video, let’s speak about a few things.

SO WHY AM I SHOWING CAKE MIXING IN REAL TIME?:

I’ve been asked many times to demonstrate what I mean when I say don’t overmix cake batter and how long that truly entails.

So, the simplest method to express it is via video, even if it is a lengthy film.

Most consumers nowadays prefer a brief and to-the-point video. I have a lot of them on the site, but that’s not what we’re doing today.

We worked on the right procedure and time for making cake batter today. And in order for me to demonstrate you precisely what it entails, I must do so in real time.

WE’LL BE TALKING ABOUT SCRATCH CAKES, NOT CAKE MIX CAKES:

Now, I want to make clear that we are discussing homemade cakes here, not box cake mixes.

There’s nothing wrong with box cake mixes, but that’s another story. They may be whisked and combined for a much longer period of time than a scratch cake. They’ve got a lot of different material in them, so they can take a hammering.

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SUPPLIES FOR MIXING CAKE BATTER:

So, let’s go through the items you’ll need to make a decent scratch cake batter.

If you have a stand mixer, that’s fantastic. It’s not a huge issue if you don’t. Don’t let this deter you. My stand mixer has only been with me for roughly five years. I’ve always used a handheld mixer.

I suggest purchasing a flat beater attachment if you have a stand mixer. It is kinder to the batter.

I like the flex edge beater since it includes a rubber section that scratches the bowl when mixing. Nevertheless, if you turn it on too rapidly, it tends to throw materials all over the place.

Here are several possibilities:

• Accessory for a Flat Beater
• Edge Beater Flex Attachment

MIXING METHODS FOR SCRATCH CAKES WE’LL BE COVERING:

In this video, I demonstrate two mixing techniques. They’re the ones I use the most for cakes.

There are probably others, but I didn’t want to film an hour-long movie, so I’ll stick to the creaming and reverse creaming methods.

If you are unfamiliar with such strategies, you have most likely utilized them but were unaware of their names.

THE CREAMING METHOD:

This technique involves combining the sugar and butter and adding as much air as possible until the mixture is light and fluffy. This contributes to the cake’s rise and texture.

The eggs are then added one at a time, followed by the dry and liquid components alternately. (Of course, there are modifications, as one of the cakes in the movie demonstrates.)

THE REVERSE CREAMING METHOD:

This technique involves combining all of the dry ingredients, then incorporating the butter a bit at a time while the mixer is running. You will stir until all of the flour mixture is covered with butter and forms fine crumbs similar to sand.

This approach is ideal for cakes with a high sugar or liquid content. It lets you to add more sugar and liquid to a recipe, and the butter coats the flour, making it more difficult to over-mix the cake mixture since it helps to inhibit gluten production. (Isn’t science exciting?)

Don’t be alarmed by all that scientific jargon. You don’t have to know all of that, but I think it’s entertaining. In addition, I’ll show you everything in real time on the video.

We’ll go through two recipes for each of the two mixing techniques. Below are the links to the recipes.

• Cake with Chocolate and Butter (for the creaming method)
• Cake with Vanilla Beans (for the reverse creaming method)

A COUPLE THINGS TO NOTE:

• Make sure your pans are ready first (however the recipe instructs).
• Ascertain that your oven is preheated. (Yes, this is important; don’t miss it.)
• Check that your components are at the correct temperature. (Whatever the recipe says, assuming it says anything.)

If you have difficulties pulling your cakes out of their pans on a regular basis, you should read this post: How to Get Your Cakes to Release From Pans

FAQs ABOUT MIXING CAKE BATTER:

• How long should cake batter be mixed? This will be determined by the recipe. When you initially combine your components, you should just stir until they are incorporated. Finally, towards the end, mix just until everything is properly combined, but stop there. Generally, mixing scratch cake batter for many minutes is excessive (unless of course the recipe specifically says to do that, which isnt very often.)
• Is it possible to make cake batter by hand? Yes, for certain recipes. The texture may be different, and your hand may cramp up, but you can surely give it a go. It will be more difficult (and maybe impossible) for certain cake recipes, such as the reverse creaming process or a chiffon cake.
• What happens if the cake batter is overmixed? The texture of your cake will be odd if you overmix the cake batter. You might end up with a very thick cake, a cake that doesn’t rise correctly, a cake that rises and then collapses, a rubbery textured cake, or a variety of other issues.
• What happens if the cake batter is undermixed? It is just as vital not to overmix scratch cake batter as it is not to undermix it. If you don’t make sure all of the ingredients are combined, your cake will have the same texture issues as if you overmixed it. To get to that happy medium, you must walk a tight line. I hope the video below helps to clarify things for you.

Oh, one more thing to mention regarding the video. I actually put a timer to each section of the video when I mix the batter so you can see how long I mixed it for. Thus, no need to count; it’s all done for you!

VIDEO FOR HOW TO MIX CAKE BATTER (REAL TIME):

Okay, pal. I hope that was really beneficial to you, and please let me know if you have any more questions.

But before, a short word Since each recipe is unique, it is hard to demonstrate every single variety of mixing process. But, I hope the video above clarified how long to mix batter when a recipe states mix until blended or mix until integrated.

Please let me know if you have any more queries. I’m delighted to assist!

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