Over mixing a cake
Most cake recipes from scratch require creaming butter and sugar. So, its important to have the butter at room temperature. It’s not likely you’ll over mix at this point, but you are looking for a light fluffy texture.
Free of lumps and the butter blended well with the sugar. When adding eggs add them one at a time. Make sure to mix in well. At this point you should still be safe from over mixing. When you start to add dry mixture, the flour with milk or buttermilk. Always alternate …If the recipe calls for 2 cups flour and 1 cup buttermilk. Then add a little flour , add a little buttermilk at least 3 times and end with the flour. Mix until most of it is blended well. Trial and error..The cake will be heavy if you over mix.
A kitchenAide would be ideal. Shop and compare below.