What is the most likely result of overmixing batter in baking?

Overmixing batter during the baking process is likely to result in a dense and tough texture. This occurs because as the batter is mixed, gluten, a protein found in flour, is developed. When the batter is mixed excessively, the gluten strands become overly extended and create a tough network within the batter. Instead of yielding a light and airy texture, which is desired in many baked goods, the excessive gluten formation leads to a cake or pastry that is dense and rubbery.

In contrast, a light and airy texture is typically achieved through careful mixing that incorporates air without overly activating the gluten. An evenly risen cake is the result of proper mixing that allows for optimal leavening agent distribution without excessive gluten development. As for a smooth batter consistency, that is generally achievable with proper mixing, but overmixing can also lead to a lumpy or tough texture rather than an ideal smoothness. Thus, the consequence of overmixing primarily manifests as a dense and tough product.