Cake batter is classified as a mixture. This is because it is composed of multiple ingredients that can be physically separated from one another. In a typical cake batter, you will find flour, sugar, eggs, butter, and various flavorings or leavening agents. Each of these components retains its own chemical properties and can exist in its original form.
When these ingredients are combined to make the batter, they do not undergo a chemical reaction; rather, they simply mix together. This means that you can still identify and separate the original ingredients even after they have been combined. Unlike compounds, which are formed when two or more elements chemically bond together and create a new substance with different properties, cake batter maintains the individual characteristics of its ingredients.
In contrast, pure substances, whether elements or compounds, have a uniform composition and cannot be separated into other substances by physical means. Therefore, since cake batter consists of a combination of different substances and can be separated back into its components, it is accurately classified as a mixture.