HOME > Chowhound > Home Cooking >

Freezing Cake Batter

KSlink Jul 7, 2012 10:15 AM

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?

  1. Click to Upload a photo (10 MB limit)
  1. k
    karykat RE: KSlink Jul 7, 2012 10:44 AM

    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.

    1. iluvcookies RE: KSlink Jul 7, 2012 11:06 AM

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

      1 Reply
      1. re: iluvcookies
        hotoynoodle RE: iluvcookies Jul 7, 2012 11:09 AM


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

      2. k
        KSlink RE: KSlink Jul 7, 2012 11:15 AM

        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!

        1 Reply
        1. re: KSlink
          hotoynoodle RE: KSlink Jul 7, 2012 05:05 PM

          cakes will keep in the freezer at least a month.

          you can freeze cookie dough though.

        2. chefj RE: KSlink Jul 7, 2012 06:07 PM

          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.

          Show Hidden Posts