An electric mixer incorporates the most air into cake batter. You’ll also need a spoon, dry measuring cups (or kitchen scale), quality cake pans, a rubber spatula, wax paper, and a cooling rack.
Coat pans with cooking spray, and dust them lightly with flour. For layer cakes, it is often a good idea to line the bottoms of pans with wax paper as well.
Be sure to measure carefully. Lightly spoon flour into dry measuring cups, and level with a knife. If you have a kitchen scale, use it for accurate measurements.
Whip the butter and sugar until fluffy and well blended to incorporate air into the mixture and improve the texture of the cake; continue beating until the eggs are thoroughly incorporated.
Add flour and milk (or buttermilk) alternately to cake batter. Always begin and end with the flour mixture, and the ingredients will blend evenly and thoroughly.
Remove the wax paper as soon as you remove cakes from pans, and always cool cakes completely before frosting or freezing them.