The Special Two-Stage Mixing Technique for Butter Cakes

I adapted this method of mixing butter cakes, long used in commercial kitchens, decades ago for The Cake Bible and have been using it ever since. I find it to be faster, easier, and better—the crumb finer and more velvety. In fact, many bakers have told me that they have converted to this method of mixing for all their butter layer cakes, even other people’s recipes.