How to beat A Cake Mix
How to Mix Cake Batter (A Real Time Video)
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hello my cake friends this is Cara Jane
with ice cream for buttercream and today
we are going to talk about how to mix
cake batter and this is an actual real
time mixing video so why am i showing
this mixing in real time well I've been
asked by multiple people to actually
show a video of how long I actually mix
my cake batter
what does it look like during the
different stages so I thought this would
be really helpful it is a little bit
longer video than normal and that is
because I'm gonna show you in real time
what I do to mix my cake batter so I
just want to make something clear real
quick we are talking about scratch cakes
here not cake mix cakes and there's
nothing wrong with making cake mix cakes
we're just going to go through mixing up
the batter for scratch cakes because
they are a little different if you're
going to use a cake mix cake it is much
easier to deal with you can beat it for
a much longer time and it'll turn out
great but scratch cakes are a little bit
more finicky so I want to go through
that method with you here okay real
quick let's talk about what kind of
mixer and basically I just want to tell
you that you can use either kind I mean
you can use a stand mixer if you don't
have a stand mixer don't freak out about
it you can use a handheld mixer that's
perfectly fine if you do have a stand
mixer I would encourage you to get one
of those beater attachments instead of
using the whisk I just find that it
whips up or actually beats the batter
better than a whip attachment and they
are the whisk attachment the whisk
attachment seems to just kind of beat it
a little bit too hard and I really just
left the flat beater attachment
especially the Flex edge beater
attachment it has this little rubber
edge on it that kind of scrapes the bowl
for you so it's really helpful
okay so we're also going to go through
two different mixing methods in real
time we're going to go through the
creaming method and the reverse creaming
method now the creaming method is
probably what you're more familiar with
and this is what most cakes I think are
using or in general and in general most
cakes are using they are going to whip
up the sugar
and the butter and they're gonna whip it
up for a couple of minutes to get it
really light and fluffy and that's gonna
help with the rise of your cake and the
texture of your cake and then for the
reverse creaming Methodist it's a little
bit different but you're actually adding
all of the dry ingredients together
first and then you're going to add the
butter to the dry ingredients so you're
not whipping the butter and the sugar
together you are adding the butter into
the dry flour ingredients it's going to
coat the flour and that way essentially
you can end up adding more liquids and
sugar to your cake better and you get a
really soft texture in it is not quite
as easy to over beat your batter when
you use the reverse creaming method and
frankly I find that method a lot easier
to use in the creaming method but either
way you're gonna get a good cake so I
just wanted to show you both methods in
case you have a recipe with either one
of these then you'll know how long to
mix up your cake batter so for the
creaming method in real time we're going
to go through my chocolate butter cake
recipe and for the reverse creaming
method we're going to go through my
vanilla bean cake recipe and I will put
the links to both of these recipes in
the description below or in the blog
post as well so you can check that out
if you want to know the exact
measurements and everything all the
details about each recipe will be there
okay there's a couple of things that I
want to note first before we get started
you want to make sure that your pans are
well prepared first so however the
recipe tells you to prepare them you
want to do that if it is greasing the
pans and flouring them you want to make
sure you do that and you want to also
make sure that your oven is preheated
this really is important when I was a
little kid and I was baking cakes I
thought no you know I'm in a hurry I'm
just gonna turn the oven on cut the cake
how important could this be right so it
actually is because it's gonna extend
your baking time if you don't do that
and the cakes not gonna rise properly
because the ovens not hot enough when
you first put the cake in so just trust
me it's important pre-heat your oven
okay so you also want to make sure that
your ingredients are at the proper
temperature so you know people talk
about the ingredients they it's best to
have them all close to room tip or at
least all the ingredients at the same
temperature that
important but it's it's more important
to just do what the recipe says so if
the recipe says it's really important
that you do that make sure you do that
most of my recipes sometimes the eggs
are a little cold sometimes the milks a
little close it's not I don't find that
a huge deal but what's really important
in most of mine is that the butter be
room temperature and you don't want it
warm and too mushy but you do want it
it's especially for the reverse creaming
method you do want that butter to be
slightly colder than room temperature so
that's really important about the butter
so just make sure you're doing what the
recipe instructions tell you to do all
right let's get started so the first one
remember we're doing the chocolate cake
and this one is the regular creaming
method so first we're going to add all
of the dry ingredients like the flour
baking powder baking soda cocoa powder
everything to the bowl first because
this one actually takes three bowls
so just whisk your dry ingredients
together and then set that bowl to the
side so now we're going to add the
liquid ingredients I'm just adding a
little bit of oil here and something
else to note is that this cake recipe of
mine is sort of an adjusted regular
creaming method cake and some other
recipes ask you to add in the eggs one
at a time to the sugar and butter
mixture and this one I'm actually adding
all of the liquid ingredients in One
Bowl and then we're adding them in
sections so there's no right or wrong
method to doing that just do whatever
the instructions and the recipe tell you
to do okay so we're just gonna whisk up
the wet ingredients or the liquid
ingredients and make sure they're really
mixed well when I first started watching
this and editing this video because I'm
doing the narrations now obviously but
when I was editing to put the video
clips together I thought me and it looks
like I'm working in slow motion but I
guess real life Connie is a little slow
like that okay now I am going ahead and
adding the the butter and the sugar and
I'm using my flat beater attachment and
this chocolate cake is a little bit
different than a regular creaming method
cake because I'm using half brown sugar
and half of the regular granulated sugar
but it's the same concept here okay now
even got a timer here so hopefully this
will help everyone see exactly how long
I'm mixing and I start out at a lower
temperature just to try to get
everything or not temperature speed just
to try to get everything mixed together
and incorporated and then I just kind of
gradually go up and I'm going to set
this for the creaming method when I'm
creaming the butter and the sugar
together I'm going to set the the speed
at about medium-high but sometimes I'll
go a little bit higher
and you want to do this for a couple of
minutes because you really want your
sugar and you're better to get really
light and fluffy and mix really well you
want to incorporate it as much air in as
you can bear with me we're almost there
now when you're using granulated sugar
as opposed to brown sugar it will whip
up lighter or in my experience it does
so this won't so you so if you're using
a different recipe I guess is what I'm
trying to say that's just using all
white sugar instead of the brown sugar
your butter sugar mixture will probably
look a little bit lighter and fluffier
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so this is one of the great things about
a stand mixer you can just set it and
kind of leave it to go and do some other
things eat a snack I don't know but you
can just kind of let it do its thing but
that's ok if you don't have a stand
mixer you can still make a great cake
with it with a hand mixer ok it's all
fluffed up and as much air is
incorporated as I could get and so we
are going to add in our dry ingredients
and I'm just adding in a third of the
dry ingredients and I'm going to mix
those together and it's still gonna be a
little bit crumbly because we haven't
added really any liquid ingredients at
this point
and so now I'm just going to add in a
half or about half of the liquid
ingredients maybe a little bit less than
half you add too much liquid at one
point it could break the emulsification
it won't mix well together and it can
also just splash out everywhere at you
so I'm just starting low at first so it
doesn't splash everywhere and then just
going up to medium and just as you can
see Justin tell us just mixed in
together then I'm going to add another
third of the flour mixture and we're
going to mix it on low at first change
to about medium and just until
everything is just incorporated you can
see on the timer how long all right then
we're going to add in the last half of
the liquid mixture and turn it on low
just to start so you don't splash out
any and you know the liquid mixture at
you and then turn it up to medium and
just let it mix just until everything is
incorporated that was only about 19
seconds and then what we're gonna do is
just add in the last third of the dry
mixture then do the same thing we're
gonna start on low just to get it mixed
in a little bit and then switch the
speed to medium and mix it just until
everything is incorporated when you over
mix a cake you get a really dense
texture you get a cake that doesn't rise
you get all kinds of things happening
with your cake it just doesn't turn out
right
so it's really important not to keep on
mixing so we're just scraping down the
sides of the bowl and you want to get
the very bottom middle sometimes the
mixer attachment doesn't get down there
in the middle of the bowl and then
you're just gonna turn it on and just
make sure all that is mixed in really
well just for a few seconds
and the last part of this chocolate cake
recipe is a cup of hot coffee or a cup
of hot water so I'm adding that in at
the very last that's not normal for
general cakes but it is for this
chocolate cake and so of course you need
to start on low because that coffee is
just going to slosh out everywhere if
you start it on medium and then I just
slowly turn it up until it looks like
everything is well incorporated and then
again I'm going to scrape the sides of
the bowl and down at the bottom of the
bowl to make sure I got everything
incorporated I wonder how many times I
can say incorporated in this video maybe
we should go back and count okay I'm
just gonna mix just for a few more
seconds this is where people mostly mess
up and they just mix for a couple of
minutes no no you don't want to do that
that's really it you just mix for a
couple of more seconds just until
everything is mixed together and then
you're ready to pour it into your pan or
your pans and bike it and remember you
can get the instruction for this
specific cake on the blog post or in the
description below okay so that was the
regular creaming method and this is the
reverse creaming method and I am adding
all of my dry ingredients directly into
my mixing bowl and that's the flour in
the sugar and the baking powder and the
salt going to add a bitter attachment
this is a flex edged beater that I was
talking about earlier we're just gonna
mix that all together make sure it's all
stirred up keep it on low at this point
or it's just gonna just fling powder out
everywhere
okay and another bowl we're going to add
all of our liquid mixture and this is
sour cream I'm adding right now and milk
some oil and some vanilla bean paste
because vanilla bean paste makes my
taste so good all right just whisk it
all up really well and sour cream takes
forever to really mix in it wants to
clump up on you so just just keep going
you don't eventually get there
I know it seems like it's taken forever
but y'all wanted real time so we're
doing real time here okay so now we're
not adding the liquid just yet we're
going to slowly add in chunks of butter
so this recipe takes about a cup of
butter and it's almost to room
temperature and we're slowly adding it
in with the mixer on if you do not have
a stand mixer that's not a big deal
you'll just add a little bit of butter
in it use your hand mixer to mix that up
add in a little bit more butter and you
can still do it
and the mixers on low at this point
lower low medium and we're just going to
slowly add it in so it doesn't all clump
up together and one big clump
alright stay with me here almost almost
there
but I have a little patience
okay so once you get all the butter
mixed in you just want to turn up the
speed and just keep mixing until you get
a sand like texture sometimes it doesn't
take too long now my butt my butter was
a little bit warm this time so it's not
as sand alike as I normally try to get
it but you just want it to be kind of a
sandy gritty texture and then you're
going to add in half of the liquid
mixture and just mix it just until it's
combined so we're not talking minutes
here literally I think that was 12
seconds we're gonna add in the last half
of the liquid mixture
start your mixer on low so it doesn't
splash all the ingredients out at you
and then you can turn it up to medium
and mix it just until it's combined
now every recipe is different so you do
want to follow that particular recipes
instructions so just I just want to make
sure that you realize that so although
these are essentially the creaming
method and the reverse creaming method
they're all kind of adjusted so each
recipe will kind of do it in their own
ways is what I'm trying to say so I
scraped the sides of the bowl in the
bottom of the bowl
and go ahead and mix it again for a few
more seconds just to make sure
everything is incorporated well I think
that was about 10 seconds and then you
pour it in your pan and bake it and have
a lovely cake make sure you pull the
cake on Rex okay guys I hope that was
really helpful and it showed you exactly
how long I like to mix my cake batter so
when I say don't over mix I just mean
just mix it until it's incorporated and
basically you want to follow the
instructions on that on the recipe but
you want to be careful not to over mix
it I think everybody's worried about
giving every little lump out and your
cake batter and if it's a scratch cake
you really don't need to do that
obviously you don't want huge lumps in
it but you don't have to get everything
completely perfectly smooth and beating
until you get everything smooth is is
probably going to ruin your cake texture
so just be careful of that just remember
that the recipe for the vanilla bean
cake and the chocolate butter cake and
also tips for getting your cakes to
release from their pans I put links in
the description below and if you're
reading or if you're watching this video
from the blog post I have also put those
links in Buffa's alright my friends
that's it for this video I hope you
liked it I hope it was really helpful
for you and if you have any more
questions just shoot me a comment below
and I will be happy to answer you see
you next time
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you
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