The easiest way to ruin a cake (or quick bread, muffins, pancakes, etc.) isn’t over-baking or over-measuring. It’s over-mixing! Once flour meets moisture, every additional swipe of the spatula develops the gluten a bit more. And what should be tender and airy turns dense and rubbery.

But here’s the catch: under-mixing is just as bad. Leaving giant streaks of wet or dry ingredients results in an uneven texture and pockets of disappointment. So how do you find that sweet spot? Follow these 3 tips for success:

1. Start by mixing the wet and dry ingredients thoroughly on their own.
2. When you combine the wet and dry ingredients, make sure you do so efficiently with the right stirring technique.
3. And finally, know when to stop stirring.

In this post, I break each of these 3 tips down so you’ll know exactly what to do and what to look for. Keep in mind, what I am saying here applies most directly to things like banana bread, pancakes, muffins, and other recipes using a method where you simply mix together the wet, sift together the dry, and then bring them together. But over-mixing should still be avoided when making things like cakes, cookies, and any other tender baked goods.

Let’s get into it!

1. Mix the wet and dry separately and thoroughly

Most recipes are clear about separating the wet from the dry before combining, but what they don’t always spell out is just how thoroughly each should be mixed on its own.

If you’re making something like a cookie or a cake, you’ll need to cream the butter and sugar together just like the recipe says. But if you’re making something like a muffin, pancake, or quick bread (e.g., banana bread), be sure to mix the wet ingredients very well, while sifting the dry ingredients separately.

What does that thorough mixing look like? Don’t just crack a few eggs, pour in some oil, give it a little stir, and call it a day. Whisk your wet ingredients together until they’re fully homogenous—eggs beaten smooth, sugar fully dissolved, and oil emulsified. On the dry side, a quick sift (or even just a really good whisking) makes flour lighter, clump-free, and evenly distributes any baking powder, soda, cocoa, etc. Clump-free dry ingredients will incorporate into wet ingredients with much less mixing.

With two evenly-mixed components, you’ll only need a gentle hand when they finally come together.

2. Bring wet and dry together efficiently

What is the right way to bring together the wet and dry ingredients?

For quick breads and the like, avoid using a stand mixer. You can use a stand mixer to bring together the wet ingredients on their own, although it’s certainly not necessary. But for bringing together the wet and dry, a stand mixer will turn against you. A stand mixer churns too aggressively, stirs only in the center of the bowl, and makes it far too easy to overdo things if you let it run in the background.

Instead, use a whisk, and use the following technique:

Work in wide, sweeping motions that reach the sides and bottom of the bowl. Pay attention to where any dry pockets are and try to focus the path of your whisk so it passes through them. Make a few passes down the center of the bowl as you go, trying to cover every square inch of the bowl as efficiently as possible.

3. Know when to stop mixing

You don’t want to stop when there are still giant pockets of flour or runny pools of liquid. But once the batter comes together, it’s time to call it quits. There might still be a few specks of dry flour, and that’s okay. As long as they’re not giant pockets, those little bits of flour will incorporate as you spoon the batter into the pan. Your batter might even look a little lumpy and not perfectly smooth—for something like a quick bread, pancakes, or muffins, that’s perfectly fine and doesn’t mean the final product will be lumpy.

However, that’s all assuming you followed steps 1 and 2. If your flour is clumpy and not well-sifted, there may be pockets of flour in the final product and it might turn out lumpy. But as long as you start with well-mixed components and bring them together efficiently, the last step should be super easy. Mix just until it comes together, then put that whisk down.