We pulled out all the stops and chatted with our Queen of Cake, Food Editor of Sift Magazine, Susan Reid. She recommended using an alternative mixing method: "It’s kind of a hybrid between creaming and paste methods. After butter/sugar is smooth and probably half as aerated as you're making it now, mix in only 1 of the eggs in the recipe, then (slowly) 1/4 to 1/2 cup of the flour before adding any more eggs. That tends to stabilize the matrix and keep things better emulsified as the eggs go in. Scraping after each egg is absorbed is also a good way to force yourself to stay in contact with the texture of the batter as it builds. If at any time the mixture looks like it wants to separate, add another 1/4 cup of flour before putting anything else that’s wet in it."

Another option? You can try adding 2 to 4 tablespoons of Cake Enhancer to the butter and sugar mixture, which will help stabilize the emulsification and prevent streaks. We hope this helps, and happy baking! Kye@KAF

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