Cake Mixing With an Electric Mixer

Written by pilar ethridge
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Cake Mixing With an Electric Mixer
Electric mixers can help make cake batter smooth and lump free. (batter image by Zbigniew Nowak from

Food historians trace the modern cake's origin back to 17th-century Europe. The use of electric mixers for stirring or beating the cake's ingredients only dates back to the early 20th century. These mixers leave cake batters smooth and help decrease baking preparation time.


In the late 1920s, hand mixers---also called cake beaters---began to make their way into American homes. They were marketed toward housewives as a way of involving the entire family in the baking process. The early models featured conveniences still in use today, such as detachable, easy-to-clean blades that are sometimes called beaters.


Choosing the appropriate type of electric mixer is important since it can affect your cake's quality after baking. A mixer that's too powerful might fold too much air into the batter, while a mixer that's not powerful enough could leave the batter lumpy.

The three main categories are stand mixers, commonly found in industrial or professional kitchens; hand mixers used in home kitchens; and wand mixers which feature a single blade for light mixing. Stand mixers are also manufactured for home kitchen use.


The main benefit of mixing a cake with an electric mixer is that it cuts down on labour. Instead of counting the number of hand stirs or using a spoon, you can set the speed and time on a stand mixer while doing another task. With a hand mixer, you save time and effort. Electric mixers also make it easier to achieve a batter of smooth consistency because the blades are powerful enough to blend certain solids---such as butter and sugar---with liquids.

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