How Long Does Cake Batter Last? (An Experiment)
How long does cake batter last, or can I create cake batter ahead of time? This is a critical issue with varied responses depending on the cake components.
In this article, I compare cake mix batter to scratch cake batter to explore what’s possible and how various components effect the final product.
This page discusses how long cake batter lasts and several crucial elements that influence it.
Knowing how long cake batter lasts is important since it allows you to save time, money, and ingredients.
The components used, the kind of cake batter, and the storage technique you utilize are all influencing factors in how long you can store readymade cake batter.
Please read the first half of this piece, which describes what various ingredients may accomplish in cake batter and why it matters.
ONE IMPORTANT NOTE! There is a video at the end of this article that goes through everything and shows the texture of each cake slice, so make sure to watch it as well.
Contents
- Important factors for how long batter lasts:
- The experiment & results:
- Here is the breakdown of the experiment I conducted:
- Batter mixed & baked right away:
- Batter mixed, then chilled in the fridge for an hour and baked:
- Batter mixed, then chilled in the fridge for 24 hours and baked:
- Cake mix:
- Batter mixed, then frozen in a freezer bag for a week, defrosted in the fridge for about 8 hours and baked:
- Tips & FAQs:
- Other posts you might like:
- FAQs
- How long does raw cake batter last?
- How long can cake batter sit out?
- How do you preserve cake batter?
- Why do you beat cake batter for 2 minutes?
- Can you store unbaked cake batter?
- Is raw cake batter good?
- How long does it take for batter to go bad?
- Can batter go bad?
- Can cake be left out overnight?
- How do you store fresh batter?
Important factors for how long batter lasts:
I prepared cake layers for both cake mix and scratch cakes for this experiment. That way, you can see how this will influence both, regardless of which one you favor.
It doesn’t matter to me whether you choose to make or eat cake mix or scratch cakesit’s your decision, but I wanted to explore with both so no one was left out.
I used a 15.25 ounce box of Betty Crocker Vanilla Cake mix for the cake batter. I prepared and cooked the batter according to the package directions.
I used my vanilla cake recipe for the scratch cake batter. That recipe may be found on my website here: Recipe for Vanilla Bean Cake
Let’s get a few things out of the way first. They are crucial to understand before we begin the experiment.
When not using cake batter right away:
We’ll go through the differences between cake mix and scratch cakes and how they affect how long the cake batter lasts.
(If you want to read more about this issue and see the benefits and downsides of both, check out this post: Cake Mix versus Scratch Cakes.)
When using cake mix batter:
Cake mixes include additives. I’m not saying this is good or bad, but it will most likely affect how long the cake batter lasts.
Cake mixes are more stable and predictable because of the chemicals and whatever else is put to them.
When using scratch cake batter:
Some cakes use baking soda, others baking powder, and still others both. More information on the distinction may be found in this post: What Is the Difference Between Baking Soda and Baking Powder.
I’ll describe it for you quickly so you understand why it could matter whether a cake batter contains baking powder or baking soda, particularly if you’re not planning to utilize the cake batter straight away.
| Baking Powder |
|---|
| Double acting, which means it bubbles twice. Once when liquid is added and again when heat is introduced. |
| It may lose a little bit of rise if baking the batter later. |
So, if the recipe asks for baking powder and you don’t bake the cake batter immediately away, it may not rise as much since the baking powder only produces the second reaction.
It may still give you a boost, but it may not be as high. It is entirely dependent.
| Baking Soda |
|---|
| Not double acting, which means it starts reacting once the liquid is introduced. |
| The batter may not get enough rise if it’s baked later. |
So, if the cake mixture simply calls for baking soda and no baking powder, it may not function as well as cake batter that includes baking powder if not baked straight away.
Because baking soda is not double-acting and begins operating as soon as it comes into contact with liquid, you only have a limited period of time.
This implies that if it has already done its function and you bake it later, you may not obtain adequate rise since it does not have as much lift when heated as baking powder does.
| Both Baking Powder and Baking Soda |
|---|
| This batter may be okay to bake later as the baking powder will get that second rise when you put it in the oven and heat is introduced. |
| Not all recipes will react the same way though and so it’s best to experiment on the particular recipe you’re using. |
However, keep in mind that baking soda and baking powder are not interchangeable, so do not replace one for the other since they are used in distinct situations.
The experiment & results:
I wanted to perform this experiment, but there are so many various circumstances and recipe options that I can’t account for them all.
So I decided to do one experiment using an ordinary cake mix and another using my own handmade vanilla cake recipe, which you can find here.
My scratch cake recipe does not include baking soda, which might be a factor. (Read about it in the critical things to remember portion of this article.)
I chose vanilla cakes so that I could observe how the texture came out and how they browned when cooked.
Here is the breakdown of the experiment I conducted:
| The experiment for both cake mix batter and scratch cake batter: |
|---|
| Baked right away. |
| Chilled batter in the fridge for an hour, then baked. |
| Chilled batter in the fridge for 24 hours, then baked. |
| Froze batter in a ziplock freezer bag for a week, then defrosted in the fridge for about 8 hours, then baked. |
Batter mixed & baked right away:
Cake mix:
This cake layer was cooked as soon as the batter was stirred. The cake rose beautifully, was fluffy and moist, and tasted delicious.
Scratch cake:
This cake layer was cooked as soon as the batter was stirred.
The cake rose beautifully, and the texture was soft (scratch cakes are a bit denser, which just means the crumb is finer). It was juicy and flavorful.
Batter mixed, then chilled in the fridge for an hour and baked:
Cake mix:
This batter was made, then left in the mixing basin for an hour, covered with plastic wrap, and baked. When I placed the batter to the pan, it was still cold.
This cake did not rise as rapidly, and I had to bake it for an additional 5 minutes. Because the batter was probably chilly. But the cake came out exactly as well as if I had prepared it right away. It was juicy, fluffy, and delicious.
Scratch cake:
This batter was made, then left in the mixing basin for an hour, covered with plastic wrap, and baked. When I placed the batter to the pan, it was still cold.
This was identical to the cake mix. It did not increase as swiftly as usual, but it did climb as much as normal in the end. The cake came out just as well as if I had prepared it right away. It had a nice texture, was juicy, and tasted delicious.
(Keep in mind that the scratch cake recipe I used included baking powder, which makes a difference.)
Batter mixed, then chilled in the fridge for 24 hours and baked:
Cake mix:
This cake mixture was made, then left in the mixing dish for 24 hours, covered with plastic wrap, and refrigerated. When I placed the batter to the pan, it was still cold.
I couldn’t tell the difference between this one and the one I cooked an hour later. It was juicy, fluffy, and delicious.
Scratch cake:
This cake mixture was made, then left in the mixing dish for 24 hours, covered with plastic wrap, and refrigerated. When I placed the batter to the pan, it was still cold.
I couldn’t tell the difference between this one and the one I cooked 1 hour after preparing the batter. It was somewhat more thick than the one that was immediately cooked, but it wasn’t a major difference.
It was still soft and juicy, and it tasted excellent. (Keep in mind that the scratch cake recipe I used included baking powder, which makes a difference.)
Batter mixed, then frozen in a freezer bag for a week, defrosted in the fridge for about 8 hours and baked:
Cake mix:
For one week, this batter was frozen in a ziplock bag. It had been defrosted in the fridge overnight.
I then let it rest in the ziplock bag for approximately 20 minutes before smushing it about to mix it up a little. I snipped a hole in the bag’s corner and squirted the batter into the pan.
When I placed the batter to the pan, it was still chilly (but not frozen).
It rose largely in the center and less so towards the margins. It wasn’t as fluffy and moist as the others, but it was still tasty.
Scratch Cake:
For one week, this batter was frozen in a ziplock bag. It had been defrosted in the fridge overnight.
I then let it rest in the ziplock bag for approximately 20 minutes before smushing it about to mix it up a little. I snipped a hole in the bag’s corner and squirted the batter into the pan.
When I placed the batter to the pan, it was still chilly (but not frozen).
The margins did not rise nearly as much. This one needed to bake for approximately 5 minutes longer than the recipe asked for. It was a little more solid and doughy than the others, but it was still delicious and tasty.
I believe this one turned out alright, owing to the usage of baking powder. It did include some baking soda, but the leavening components were largely baking powder. (Read the post’s introduction to see why this matters.)
Tips & FAQs:
First, ensure sure the cake batter is mixed according to the recipe directions. It makes a significant difference.
You also don’t want to over-mix the batter since it will become very thick, rubbery, and dry. More information on how long to mix cake batter may be found here: How to Prepare Cake Batter
This depends depend on the components in the cake batter and how it is kept, but cake batter may normally last a couple of days in the fridge and approximately a week in the freezer if it is cake mix batter or if the recipe contained baking powder rather than baking soda alone.
However, I believe the correct issue to ask is how long cake batter can be stored and still bake properly. The mixture will probably stay in the freezer for a time, but the longer you leave it refrigerated or frozen before baking it, the less likely you will obtain a cake that rises well and has a decent texture.
Based on this experiment, I wouldn’t put cake batter in the freezer for more than a week, and that’s just if it’s a cake mix. Even so, your cake will not be as nice as it would be if you made it that day or the day before.
I wouldn’t freeze the batter if you’re preparing a scratch cake. Bake it the same day you make the batter for the best results. Baking a cake using simply baking soda may not come out as well.
Yes, you can in certain cases. It’s OK to refrigerate cake batter for an hour or two, or even overnight (for cake mix batter and certain recipes that don’t merely utilize baking soda).
Scratch cakes may not rise as high and may be somewhat thick if not cooked the same day or the following day after mixing the batter.
It’s ideal to bake cake batter right away, but it may be covered and refrigerated for a few days before baking.
However, depending on the ingredients, the cake may not rise as much as it would if cooked immediately.
Yes, you can freeze cake mixture, however depending on the components in the recipe, it may not rise as well as if baked the same day the dough is prepared.
The longer the batter is frozen, the less likely the cake will come out well.
It is ideal to bake cake batter as soon as it is combined, but cake batter may be kept in the freezer for up to a week in a freezer bag.
However, depending on the ingredients, the cake may not rise as much as it would if cooked immediately.
It’s preferable to bake the cake batter immediately away, but if you can’t, keep it in the mixing bowl, wrapped with plastic wrap, in the fridge for a day or two.
If you need to keep the batter fresh for a longer period of time, place it in a frozen ziplock bag. Just keep in mind that freezing cake mixture may or may not result in a well baked cake later on. You’ll also need to thaw the batter before baking it.
Remember that the longer you wait between mixing the cake mixture and baking it, the less likely you will have a decent cake texture and rise.
Make sure the cake batter is defrosted in the refrigerator. Never thaw raw cake batter at room temperature.
Stir it when it has defrosted in the refrigerator, then add it to the baking pan or pans and bake.
Chilled cake mixture may be put directly into cake pans from the mixing bowl. The cake may need to bake for a few minutes longer, but simply keep an eye on it at the end of the baking time.
More information on determining when your cake is done may be found in this post: When Is Your Cake Completely Baked?
If the cake batter is frozen, it must be defrosted before baking. If the batter was frozen in a zip lock freezer bag, just place it in the fridge to thaw overnight or throughout the day, then squeeze the zip lock bag a little to mix it up somewhat.
Squeeze the cold batter into the baking pan via one of the corners and bake.
No, you should never keep cake batter out of the fridge for an extended period of time. You want to keep it cold until you’re ready to bake it so it doesn’t spoil.
Rather of keeping the cake batter, the ideal approach to prepare cakes ahead of time is to bake the batter on the day it is created, then freeze the completed cakes.
Freezing cooked cake layers works well and is much superior than freezing cake mix. Here are some pointers on how to do so: How to Freeze Cakes and Cupcakes
If you do it correctly, you can freeze cakes without getting freezer burn and no one will be able to tell they were made ahead of time and then frozen.
It is not safe to leave cake batter at room temperature. If you have any leftover cake batter, cover it or throw it in a ziplock bag and store it in the fridge for a few days or the freezer for up to a week.
I hope you found this useful and learnt something along with me.
I was pleasantly delighted that the scratch cake batter cooked up wonderfully after being stored. (Again, I believe this is due to the recipe using baking powder rather of baking soda, as well as the fact that the batter was not over-mixed, but I was surprised.)
Other posts you might like:
- How Long Does a Cake Last in the Fridge?
- How to Store Frosted Cupcakes?
- Why are my Cakes Dry?
- Why Do Cakes Sink in the Middle?
- How Much Cake Batter do I Need?
- How to Store a Cake
FAQs
How long does raw cake batter last?
Cake batter may be stored at room temperature for up to one hour, in the fridge for up to 48 hours, and frozen for up to three months. How long can cake batter be stored? You may freeze the cake batter for up to three months.
How long can cake batter sit out?
Cake batter may normally be left at room temperature for 1-2 hours before being refrigerated. What exactly is this? This is because the cake batter’s components might deteriorate or sour if kept at room temperature for too long.
How do you preserve cake batter?
Cake batter may be refrigerated for 48 hours before it begins to degrade. Proper storage is critical. Cake batter should be stored in an airtight container or covered mixing basin. Bake directly from the fridge or set aside for 20 minutes to come to room temperature.
Why do you beat cake batter for 2 minutes?
2. A longer mixing time results in more sugar dispersion and dissolving. The sugar interacts with the proteins in the batter, diminishing their structural capacities and interfering with starch-mediated structural components.
Can you store unbaked cake batter?
It’s preferable to bake the cake batter immediately away, but if you can’t, keep it in the mixing bowl, wrapped with plastic wrap, in the fridge for a day or two. If you need to keep the batter fresh for a longer period of time, place it in a frozen ziplock bag.
Is raw cake batter good?
Grinding grain and bleaching flour do not eradicate hazardous bacteria, and these germs might wind up in store-bought flour or baking mixes. You may become ill if you consume unbaked dough or batter produced with germ-infested flour. Only when flour is baked or cooked can germs die.
How long does it take for batter to go bad?
In truth, you may store the batter for up to 48 hours without issue, but no longer since the eggs and raw milk might contain salmonella that is not destroyed by cold and could lead to food poisoning. If you don’t cover the milk with plastic wrap, it will absorb the many aromas in your refrigerator.
Can batter go bad?
According to Expert Home Tips, pancake batter including dairy and wheat should be refrigerated for two to four days. Of course, this is dependent on the expiry date of the eggs and milk used to produce the batter. To keep pancake batter fresh, put it in an airtight container or resealable bag.
Can cake be left out overnight?
6. Use room temperature. You may leave your covered cake out overnight without covering it, and it will be OK the next morning. Wrap it in anything for whatever period of time longer than that.
How do you store fresh batter?
Pancake batter may be refrigerated for up to 4 days. It’s best to place the batter in an airtight container or zip-top bag after removing all of the extra air.