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Feb 17, 2005 01:17 PM

Can cake batter be frozen?

  • t

Every once in a while I have a craving for cake/cupcakes. I don't want to make an entire cake and cupcakes are a good option but I don't want a dozen of them. I just want 1 (or maybe 2). So, my question is...Can cake batter be frozen and thawed for use at a later date?

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  1. Well, in theory it could be, but it would probably bake up pretty flat and heavy. I think the freeze and thaw thing would deflate it pretty badly. Why not just bake cupcakes and put the cupcakes in the freezer?

    3 Replies
    1. re: Cyndy

      Now that makes sense!! Silly me -- I didn't even think of that!

      1. re: Cyndy

        I could be wrong, but I don't think cake batter can be frozen. I know you're not even supposed to let is sit out once all ingredients are incorporated. I also was going to suggest freezing the final product.

        1. re: Keri T.

          Assuming this is a standard butter cake, there will be at least two ways that the batter is getting lift. The butter and eggs will have had air beaten into them and that air will expand in the heat of the oven. Also, baking powder is probably used. Most baking powder used today is "double-acting" - that is, it foams a bit from exposure to moisture and again from exposure to heat. By freezing the batter or letting it sit around, the batter will lose almost all of the air incorporated from the beating of the butter and eggs, as well as the lift from the initial reaction of the baking powder. You'll be left relying entirely on the reaction of the baking powder to heat, which may be affected as well by long-term storage, I don't know.

          But in any event, the simple answer is freeze the cake, not the batter.