Freezing Cake Batter

[KSlink]

Is it possible to do this and still have a good result when baked? I've never seen or heard of it being discussed before, does anyone have a clue?

Do you think some types of batter may freeze better or worse than others?

[chefj]

I know that muffin and quick bread batters freeze fine and they are very similar to many traditional butter cakes.
No first hand experience with cake batter though. I have never thought about freezing cake batter. As stated by others, bake then freeze has been the way I have always done it.
But give it a try with a heavy batter sort of cake I bet it will work.

[KSlink]

That is pretty much what I figured, seeing as how I'd never heard it discussed before. Too bad, it would be a convenience to have around, but when it comes to baking--fresh is always best.

Thanks to you both!

[hotoynoodle]

cakes will keep in the freezer at least a month.

you can freeze cookie dough though.

[iluvcookies]

Bake and then freeze the cake, well wrapped in plastic.
Don't try to freeze the cake batter, it doesn't work.

[hotoynoodle]

this.

cake batter does not freeze, however most cakes freeze extremely well.

[karykat]

I don't think a cake batter made with baking powder or baking soda would freeze well. They cause a cake to rise and the effect would be lost if it sits.

Also, I wouldn't freeze a batter that has beaten egg whites, like an angel cake or a chiffon cake. For similar reasons. The egg whites lighten the cake and the airy-ness would be lost as the batter is frozen and then thawed.

Not sure about other kinds of cakes.