Great question, Victoria. (Hey, you made your namesake cake!) You're not the first one to wonder about how cake mixing methods compare, so we actually have a full blog that will be coming out very soon (next week!) showing side-by-side comparisons and in-depth explanations of the methods. We hope you check back in a few days. Tips we can share now: your butter should be room temperature when making both kind of cakes. You'll want to try to limit mixing time as much as possible to prevent it from becoming tough, but since the fat is added right from the start, it helps coat the flour and prevents gluten from forming as readily. The instructions in the recipe should give clues about how long to mix the batter--usually until just combined. Happy cake baking! Kye@KAF

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