To use a hand mixer for cake, you use the flat beaters and start the hand mixer on slow speed to cream softened the butter and sugar, then gradually add in the eggs and alternate the dry and liquid ingredients without over mixing.
When using a hand mixer to make cake, ensure you're using the standard flat beats and ensure they are pushed in until they click so they don't come out.
Next place your mixing bowl for your cake mix on a damp towel so that it does not slide around as you mix the cake mix.
Then beat the softened butter and sugar on medium speed for 3 to 5 minutes until it's pale and fluffy to try air for a good rise.
Add eggs slowly, adding one egg at a time, mixing well on low speed after each addition to keep the batter smooth and prevent curdling.
Then add your dry ingredients (flour mix) and liquids (milk) in alternating turns, starting and ending with the dry mix.
And keep the hand mixer speed low to avoid flour clouds.
Stop often while mixing the cake mix with your hand mixer and use a rubber spatula to clear flour pockets from the sides and bottom of the bowl.
Then finally fold in the final bits of flour or delicate mix-ins to your cake mix with a spatula to avoid over beating the batter.
It typically takes 3 to 5 minutes to cream butter and sugar with a hand mixer.
Using an electric mixer is generally better for cake batter because it quickly incorporates air to create a light, fluffy texture, whereas mixing by hand requires significant physical effort to achieve the same result.
Using an Electric Mixer to mix cake mix:
Pros: Saves time and effort, whips butter and sugar into a pale, fluffy state, and incorporates maximum air for a high-volume rise.
Cons: High risk of overmixing, which activates gluten in the flour and can result in a dense, tough, or dry cake.
Best for: Traditional scratch recipes that require creaming butter and sugar or whipping whole eggs.
Mixing by cake mix by Hand:
Pros: Offers superior control and precision, reduces the risk of overdeveloping gluten, and means fewer heavy dishes to clean.
Cons: Highly laborious; creaming butter and sugar by hand can take up to 30 minutes and tire your arms.
Best for: Delicate folding steps (like adding flour or whipped egg whites) and box cake mixes where gentle blending prevents overmixing.