Cake Mixing Methods

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Published 2009

There are three major methods for mixing a cake and each one produces a cake with a slightly different texture.

Creamed cakes, with their high percentage of fat, have a short, soft crumb.
Whisked cakes are made with lots of eggs, which aerate the batter. They tend to rise dramatically in the oven and although they fall back a little once cooked their texture remains light and fluffy.
Cakes made using the melt-and-mix method, where the butter and sugar are melted together, produces a particularly moist, dense crumb. Often highly spiced, these wonderfully moist cakes keep well and the flavour improves with time.

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