Should eggs be added all at once when making cake batter using the creaming method?

When using the creaming method to make cake batter, it's recommended to add eggs gradually rather than all at once. This approach promotes better emulsification and aeration. By introducing the eggs one at a time, each egg can be incorporated more thoroughly into the mixture, which helps to achieve a light and fluffy texture in the final cake.

Adding eggs too quickly can overwhelm the butter and sugar mixture, leading to a less stable emulsion. This results in a denser cake that may not rise as well. Gradually adding the eggs allows the batter to absorb moisture more evenly, which is crucial for the cake's structure and consistency.

This method also helps to prevent curdling, as large amounts of liquid introduced at once can cause the fat to separate. Therefore, for optimal results when making cake batter using the creaming method, it's best to add the eggs in increments to support a successful baking outcome.