In general, cake batter freezes well and will last for up to three months in the freezer. You can freeze cake batter in a muffin tin, cupcake pan, airtight container, or a zip-top freezer bag. However, if you plan to use the batter within 48 hours, it will be better to keep it in the refrigerator.
Did a change in plans stop you from baking immediately after mixing your batter? Or do you have leftover cake batter after baking another cake?
Good news! You can freeze cake batter for several weeks, and your resulting cakes will still taste as good as they do from a fresh batter. Keep reading to find out what you need to know.
How to Freeze Cake Batter
It is quite easy to freeze cake batter. However, you should freeze it based on when you want to bake it and the technique you would like to utilize.
Cake Batter Frozen in Cupcake Pans
It is simple to make cupcakes by freezing the cake batter in cupcake pans. Simply pour the batter into a lightly greased cupcake pan. You can also use cupcake liners in the tin if you prefer.
Next, place the cupcake pan into the freezer for 2 or 3 hours until the cake batter is frozen solid. Then remove the cupcake tin from the freezer and place it inside a freezer bag, making sure to push out any excess air.
Freezing Batter in Freezer Bags
You can also freeze cake batter directly in freezer bags by pouring the batter into the bag, removing the excess air, and sealing it tightly.
Tip: Place the freezer bag flat on a baking sheet and freeze it for 2 to 3 hours. Once it has frozen flat, you can remove the baking sheet and store the batter in the freezer without it taking up a lot of space.
Freezing Cake Batter in a Bowl
If you just intend to freeze the cake mixture for a limited period of time, you can just freeze it in the bowl you mixed the batter in.
In this case, it’s best if you plan ahead and either use an aluminum cooking bowl or a pyrex glass bowl that is less prone to shattering in cold temperatures.
Note: The longer it takes your batter to freeze, the worse the texture will be after baking, so try to freeze in small batches when possible.
How Long Does Cake Batter Last Inside Your Freezer?
Cake batters are typically a good option for freezing, provided they are properly preserved and not kept frozen for too long.
While cake batter can be kept in the freezer for up to 3 months and remain of decent quality, you’ll find that the texture and taste of your cake will be better if you use the batter within the first month of being frozen.
Once you reach the three-month mark, the quality of the cake batter will noticeably deteriorate until it is no longer usable, especially if the batter has a combination of baking soda and acidic ingredients (i.e., lemon juice, vinegar, chocolate, coffee, fruit, buttermilk, etc.).
Also, the cake batter’s flavor can change if you keep it in the freezer for an extended period. After three to six months, the flavor will have changed significantly from its initial state.
As time passes, it might even start to take on the flavor of the other items in your freezer.
How to Thaw Frozen Cake Batter
Allowing your frozen cake mix to thaw properly ensures that your resulting cake both looks and tastes as desired.
The best way to thaw your frozen cake batter will be to remove it from the freezer and place it in the fridge overnight. A nice, slow thaw will allow your cake batter to maintain its consistency.
If you’re in more of a hurry, the next best option will be to submerge the freezer bag, bowl, or storage container in a large bowl of cool water. The cool water will allow your cake mix to defrost faster without thawing too fast.
Don’t let any of the water come into contact with your batter, and change out the water when it becomes too cold.
Warning: Do not use warm or hot water to thaw the cake mix. While it will thaw faster, warm water will make the growth of unwanted bacteria much more likely.
Frequently Asked Questions
Here are some answers to commonly asked questions about cake batter.
What happens when you freeze cake batter?
Freezing will keep your cake batter fresh for several weeks after whipping it up, and it will be fine to bake afterward.
Can you freeze cake batter with eggs?
Freezing cake batter made with eggs is fine. Although eggs by themselves don’t freeze well, eggs used in cake batter are thoroughly mixed with other ingredients and will freeze okay.
How long will mixed cake batter last in the fridge?
Mixed cake batter will last up to 48 hours in a refrigerator. The key is to cover the cake batter well to prevent oxidation. Leaving cake batter in the fridge for a short period won’t affect the taste or texture of your baked cake.
Can You Freeze Cake Batter – Final Thoughts
Cake batter can be successfully frozen for up to 3 months if it is covered and well protected from direct contact with the cold freezer air.
If time allows, remember to take your cake batter out of the freezer the night before and place it in the fridge to thaw. This will allow the resulting cake to taste just as delicious as if you’d made the batter fresh.