How much to beat a cake batter?

You can't really "beat" cake batter like you would egg whites. You need to mix it until the ingredients are just combined. Here's a breakdown:

For most cake recipes, you'll want to mix the batter until:

* Dry ingredients are just moistened: There shouldn't be any dry streaks of flour.

* The batter is smooth: It should be a uniform consistency.

* No lumps are visible: You want the batter to be smooth and silky, not chunky.

Overmixing can:

* Develop gluten in the flour: This can result in a tough, chewy cake.

* Create air pockets in the batter: These pockets can collapse during baking, making a dense cake.

Here's a guide to different mixing methods:

* Handheld mixer: Use low speed for the dry ingredients, then increase to medium speed for wet ingredients.

* Stand mixer: Use the paddle attachment for the first mixing steps and then switch to the whisk attachment for incorporating air into the batter.

* Hand mixing: Use a rubber spatula to gently fold the ingredients together until just combined.

Remember: The key is to stop mixing when the ingredients are just combined. Don't overmix!