You just whipped up a batch of cake batter, only to realize you can’t use it right away. Oh, no! But don’t toss the batter just yet. You can safely store it in your refrigerator for up to 48 hours without deteriorating results.
Hi, there! I’m Michelle and man, do I love cake. I will be honest, though. With two kids running around, I haven’t always been able to make my cakes instantly after mixing the cake batter.
I have the personal experience of storing cake batter in the fridge for a while, and today, I’m sharing my knowledge with you. Below, you will find important information such as how to refrigerate the cake batter, how long it will stay good, and so much more.
Let’s talk about refrigerating cake batter!
- Can You Refrigerate Cake Batter?
- How to Store Cake Batter in the Fridge
- How to Use Refrigerated Cake Batter
- How Do You Know if Cake Batter is Bad?
- Can You Freeze Cake Batter for Later?
- How to Store Cake Batter in the Freezer
- Final Words
Can You Refrigerate Cake Batter?
When you need to store something for a few extra days, the fridge is always the go-to. Well, it can be the solution for extending the shelf life of your cake batter, too.
While it’s always best to use the cake batter right after mixing it up, sometimes you have no choice other than to store it for a later date.
When properly stored, cake batter can last in the fridge for up to 48 hours.
While it might not go “bad” after this length of time, air will escape, and the leavening agent will deteriorate as the cake batter sits. This will leave you with a flat cake that’s anything but fluffy and delicious.
How to Store Cake Batter in the Fridge
Proper storage is critical when storing cake batter in the fridge. Otherwise, excess air can escape, rendering your cake a flat pancake.
There is also the issue of air drying out the top portion of your batter, creating an unappealing crust that’s difficult – if not impossible – to work with.
To avoid these situations, do the following:
Step 1: Mix the ingredients of your desired cake recipe.
Step 2: Leave the cake batter in the mixing bowl, or transfer it to an airtight container.
Step 3: If leaving in the mixing bowl, cover with a sheet of tinfoil, wax paper, or parchment paper.
Step 4: Place the cake batter in the refrigerator.
Step 5: Use within 48 hours.
Remember that an airtight seal will not stop air from releasing altogether. So, it’s always recommended to use the cake batter as soon as possible. The longer it sits, the more it will decline.
How to Use Refrigerated Cake Batter
Ready to use your refrigerated cake batter? You have two options.
Option #1: You can pour the cake batter directly into the cake pan and pop it into the oven. You may need to add a few more minutes to the cooking time, as the cake batter will be cold.
Option #2: Leave the cake batter on the countertop for around 20 to 30 minutes. This will bring the cake batter to room temperature, making it easy to mix and pour into the cake pan – no additional baking minutes are required.
How Do You Know if Cake Batter is Bad?
Cake batter stored longer than 48 hours is likely safe to consume, although it won’t rise or have the desired flavor or texture. Depending on the length of time, it may have gone bad entirely.
Consuming spoiled cake batter is a big no-no. Avoid this by looking out for these signs of spoilage:
- Odd scent. Cake batter should have that notorious sweet scent that makes you want to dive in headfirst. If it’s taken on an “odd” smell, toss it.
- Weird flavor. Give your cake batter a little taste. If it’s anything but sugary and delicious, it’s likely gone bad.
- Changes in appearance. Even when stored in the fridge, cake batter should not have any extreme changes in appearance. If the color has changed or you see odd spots here and there, toss it immediately.
- Presence of mold. Any signs of mold will render the cake useless. Do not consume!
Can You Freeze Cake Batter for Later?
If you need to store longer than 48 hours, you will need to freeze the cake batter. Freezing works best for cakes that contain fats such as oil and butter. It works less well for cakes that use beaten eggs, such as sponge cakes.
If you decide to freeze your cake batter, it will remain good for up to three months. This makes it an excellent option for those who want to make the cake batter in bulk and pull it out when they need it.
How to Store Cake Batter in the Freezer
Storing cake batter in the freezer is relatively the same as storing it in the refrigerator. Creating an airtight seal is 100% necessary to preserve the freshness and fend off freezer burns.
To store in the freezer, simply do the following:
Step 1: Pour cake batter into an airtight container or sealable freezer bag. If you are making bulk quantities of cake batter, pour them into separate containers or bags.
Step 2: Place in the freezer for up to three months. Just like the fridge, the sooner you use it, the better.
Step 3: When ready to bake, allow it to thaw in the fridge overnight or on the countertop for approximately an hour.
Step 4: Mix, pour, and bake!
Refrigerating cake mix is a great way to prolong the shelf life without losing quality. If you want to learn more, check out the following questions below.
How long can cake batter sit out at room temperature?
Cake batter can sit out at room temperature for about two hours. However, this timeframe shortens to a single hour for those baking in humid or hot climates. Do not use it beyond the two-hour timeframe as it will begin to grow bacteria at this point.
What can I do with leftover cupcake batter?
The best thing to do is to freeze it for a later date. However, you can also get creative with your leftover batter. Consider turning it into something else entirely, such as pancakes, waffles, or cupcakes.
Can you microwave the leftover cake batter?
People have been successful in microwaving cake batter to make fudge. So, if you have a little leftover cake batter but do not want to store it in the fridge or freezer for later, you can always make this delicious fudge!
Cake batter can be stored in the refrigerator for 48 hours before it starts to decline. Proper storage is essential. Keep cake batter in an airtight container or covered mixing bowl. Bake straight from the fridge or let it come to room temperature on the counter for 20 minutes.
Have you ever refrigerated your cake mix?About Michelle