Why do you stir cake batter?

* To combine ingredients evenly: Stirring ensures that the flour, sugar, eggs, butter, and any other ingredients are thoroughly mixed. This creates a consistent batter that bakes evenly and yields a smooth, delicious cake.

* To develop gluten: Stirring, particularly for cakes that require a bit of structure (like pound cakes or some layer cakes), helps develop gluten in the flour. Gluten gives the cake its texture and helps it rise properly.

* To incorporate air: Stirring, especially when using methods like the creaming method (beating butter and sugar together), incorporates air into the batter. This air creates pockets that help the cake rise during baking, resulting in a light and airy texture.

* To distribute leavening agents: Stirring helps evenly distribute baking powder or baking soda throughout the batter. This ensures that the leavening agents are activated properly and contribute to the cake's rise.

It's important to note that the amount and type of stirring will vary depending on the cake recipe. Some recipes call for gentle stirring, while others may require more vigorous mixing. Always follow the instructions carefully for the best results!