The creaming method for mixing cakes is consistent with the general creaming method that you would use for mixing cookies or muffins. Attention to temperature and mixing the dry and wet ingredients alternately is beneficial.
Steps in the Creaming Method for Cake Mixing
1. With the paddle attachment of an electric mixer, beat the butter or shortening at medium speed until it is smooth and creamy.
2. Add the sugars, spices, flavorings (including chocolate, if any), and salt. Beat at medium speed for eight to ten minutes or until it is light and fluffy.
3. Add the eggs one at a time, creaming after each.
4. Mix the flour and leavenings together.
5. Add about one-fourth of the dry ingredients to the creamed mixture. Mix until just combined. Do not over-stir or you may reduce the entrained air in the creamed mixture.
6. Add about one-third of the liquid ingredients and stir them in.
7. Repeat with the dry ingredients and the wet ingredients until all the ingredients are added. You should end by adding the dry ingredients.
8. Add any nuts or raisins by gently folding them in with a spatula. Keep the stirring to a minimum.
9. Place in pans and bake immediately as set forth in the recipe.
Temperature of the batter is important when you are making a cake. All ingredients should be at room temperature—65 to 70 degrees. If you are using butter, you may bring cold butter to room temperature by beating it at medium speed for about two minutes with the paddle attachment of your stand-type mixer.
Baker’s Note: You can make an extra light cake by whipping two egg white to soft peaks along with some of the sugar called for in the recipe. Gently fold them into the batter in step 8.
