The Creaming Method for Cakes

Where this method deviates is that cakes require much more liquid than cookies do, and you need to be careful about how you add the liquid into the batter. If you add the liquid in too quickly, the creamed mixture might break, resulting in a denser cake. Therefore, the method calls for alternating adding in part of the dry ingredients with part of the liquid until it is all combined. Typically, this is done with three stages of dry ingredients and two stages of liquid ingredients, starting and ending with the dry ingredients.