What effect does overmixing a cake batter have?

Overmixing a cake batter has the effect of developing too much gluten in the flour, which can lead to a dense and tough texture in the finished cake. When the ingredients are mixed excessively, the gluten proteins in the flour become overly activated, resulting in a structure that is less tender and more chewy. This is particularly important in cakes, where a light and fluffy texture is desirable. By keeping the mixing to a minimum, you ensure that the cake will rise properly and maintain an airy consistency. The other choices reflect common misconceptions about mixing; for instance, overmixing does not create a lighter texture, does not enhance flavor intensity, and does not improve the rise of the cake. Instead, it does the opposite by compromising the overall quality of the baked product.