professional commercial kitchen with a high-end stand mixer blending cake batter, surrounded by fresh ingredients, stainless steel countertops, and chefs preparing baked goods in a well-lit, modern workspace

February 27, 2025 Lisa Santorelli

Cake Mixers: How to Pick the Perfect One

Baking a cake? A stand mixer is your best bet for smooth, fluffy batter, while a hand mixer works for quick batches. For large-scale baking, a commercial mixer handles the heavy lifting. Want to find the perfect fit for your cakes? Keep reading!

well-lit commercial kitchen with a chef using a handheld mixer to cream butter and cake ingredients in a stainless steel mixing bowl, surrounded by fresh ingredients like eggs, flour, and sugar in an organized workspace

Recommended Mixers

Stand Mixers

Stand mixers are a baker’s best friend. They bring power, consistency, and the freedom to multitask while the machine does the work. Perfect for large batches, they handle everything from creaming butter to whipping up a smooth cake batter. Attachments like flat beaters and whisks make it easy to mix, aerate, and blend ingredients without breaking a sweat. If you bake often or love making layered cakes, a stand mixer is worth the investment.

Hand Mixers

For smaller batches or tight kitchen spaces, a hand mixer is a reliable alternative. It’s lightweight, easy to store, and gives you control over mixing speed and texture. Ideal for quick cakes, cupcakes, and light batters, it gets the job done without the bulk of a stand mixer. While it requires a little more manual effort, it’s a great choice for casual bakers or those who don’t bake in high volumes.

well-lit commercial kitchen featuring a hand mixer blending ingredients in a stainless steel mixing bowl, surrounded by fresh ingredients like eggs, flour, and sugar on a modern countertop.

Mixing Techniques

Creaming Butter and Sugar

Creaming butter and sugar properly is the secret to light and fluffy cakes. Mixing incorporates air, creating a structure that helps cakes rise evenly. A stand mixer on medium speed or a hand mixer with steady movement works best. The goal is to mix until the butter becomes pale and fluffy, which takes about two to three minutes. Rushing this step can lead to dense, heavy cakes.

Adding Eggs

Adding eggs the right way prevents batter from curdling and ensures a smooth texture. They should go in one at a time, mixing well after each addition. Room-temperature eggs blend more easily, keeping the mixture stable. A slow mixing speed helps everything incorporate without breaking the emulsion. This small step makes a big difference in the cake’s final structure.

Incorporating Dry Ingredients

Flour and other dry ingredients should be added gradually to avoid a dense cake. Alternating between dry and liquid ingredients ensures even distribution. Starting and ending with dry ingredients helps maintain the batter’s stability. Mixing on low speed or folding by hand prevents overworking the gluten, which can toughen the cake. A gentle touch is key to a tender crumb.

Avoiding Overmixing

Overmixing can lead to a tough, chewy cake instead of a soft, delicate one. Once the dry ingredients are added, mix just until combined. A stand mixer on low or a few folds with a spatula are enough. Scraping down the sides of the bowl makes sure everything is evenly mixed. Less mixing leads to better texture and fluffier results.

Using Room Temperature Ingredients

Cold ingredients don’t mix well and can lead to lumpy batters or uneven baking. Butter needs to be soft for creaming, and eggs blend better when they’re not straight from the fridge. Letting ingredients sit out for about 30 minutes before baking makes a big difference. It helps create a smooth batter and an evenly baked cake. A little patience at the start leads to a better end result.

A well-chosen mixer and proper techniques make cake baking easier and more enjoyable. Whether using a stand mixer for efficiency or a hand mixer for flexibility, mastering the mixing process ensures every cake comes out light, fluffy, and full of flavour.