Quick Summary: Yes, you can freeze cake batter for up to 3 months. Oil-based batters freeze best, while batters leavened with whipped egg whites (like chiffon or angel food) do not. Freeze the batter in lined cups, freezer bags, or cake pans, then thaw it in the fridge or at room temperature before baking. You can freeze cupcake and muffin batter the same way.
Nothing beats a freshly baked sponge cake straight from the oven. But what if your oven is already in use? Or do you have an emergency and need to stop baking after making a cake batter?
Or what if you need to bake hundreds of cupcakes, or 2 or 10 batches of cakes, during Christmas?
Yes, you can store cake batter in your fridge for a short period. You can also refrigerate batter without whipped eggs in a covered mixing bowl for up to 24 hours. Longer than that, freezing comes to help.
Can you freeze cake batter?
Yes; you can store your favorite cake batter in the freezer for up to three months. But not all cake batters can be frozen. So, which cake batters can you freeze?
The biggest difference will be in the cake's rise and texture. It is hard to expect frozen cake batter to rise as high as a freshly made one, especially if you use baking soda instead of baking powder.
The matter is that baking soda, as a leavening agent, reacts once the liquid is added to dry ingredients.
Freezing the batter, where the chemical reaction occurred, will result in a denser cake. Therefore, it will not rise enough during baking.
Baking powder, as a double-acting agent, reacts twice: once when added to liquid and again when exposed to oven heat.
So, the cake's loss of height is compensated for by the rise from the second act when heat is applied. So, recipes with baking soda are more vulnerable.
The success of freezing cake batter varies depending on the kind of cake you make. For example, cake recipes with baking soda are more vulnerable.
Another case is cake batters made with whipped egg whites, such as chiffon cake or angel food cake. Such batters cannot be frozen.
Only oil-based cake batters, including quick bread batters, freeze very well.
You should also add all the ingredients before freezing your cake batter. It is not recommended to incorporate new ingredients after defrosting.
One more thing to remember: avoid overmixing the cake batter. This is especially important when freezing the batter.
Love cakes? Discover a wide variety of cakes for every occasion.
How to freeze cake batter
You can freeze the cake batter in the wrapper, zip-top bags (aka freezer bags), or directly in a baking dish, such as a disposable loaf pan or muffin pans.
Freeze freshly made batter within 24 to 48 hours after preparing it. It is also advisable to freeze the cake batter in smaller portions. This way, you can thaw only the amount you need to bake.
Now, follow these simple steps and enjoy your cake, cupcakes, or muffins later.
Method 1: Freezing cake batter in wrappers
This method works best for cupcake or muffin batters.
Line a muffin pan with paper liners and grease it with a cooking spray. Then fill the cups with your batter, wrap them tightly in plastic film, and freeze for 3 to 4 hours.
Once frozen, remove the muffin tray from the freezer and take the muffins or cupcakes out one by one.
Place them into a resealable freezer bag and squeeze out as much air as possible.
Write down the type of batter, serving size, the date, and freeze it.
Method 2: Freezing batter in freezing bags
Don't want to freeze the batter in a muffin pan because you are limited on freezer space? No problem. Use freezer bags instead.
This method is also perfect if you have leftover cake batter and don't know whether you want to bake cupcakes or a single cake.
Here are three simple steps to succeed:
Step 1: Portion it. Portion a convenient amount of cupcake batter for a single bake. Use a cookie scoop to place individual scoops of batter inside a Ziploc freezer bag or a freezer-safe airtight container. Use reusable freezer containers or freezer-safe bags for a loaf cake or layer cake.
Step 2: Pack it. Leave some space at the top for the batter to expand while freezing and thawing. If you use plastic bags, place them on the counter and spread the batter out to fill the bag. Then squeeze out as much air as possible and seal it tightly.
Step 3: Freeze it. Label and place the containers filled with cake batter in the freezer. Using a Ziploc bag, label and place it flat on a baking pan or cooking sheet, and freeze for about 2 hours. Once solid, bring your bag upright to save space in your freezer.
Method 3: Freezing batter in cake pans
If you are only freezing your cake batter for a short time, it may help tremendously if the pan is already prepared.
This is one of the best methods if you plan to bake for a crowd. Isn't it helpful to have ready-to-bake cakes on hand?
Finally, disposable aluminum pans are convenient if the batter expands while freezing.
So if you plan to make muffins or cupcakes, line your disposable aluminum muffin tin with cups, fill them, wrap it with cling film and foil, and freeze.
If you bake a loaf cake, prepare your baking tin as usual (grease it or line with parchment paper), pour in the batter, cover it with plastic wrap and aluminum foil, and freeze.
The only downside is that freezing large portions of batter takes time. It might affect the quality of the cake once it is baked. That is why this freezing method is not recommended for thick cakes.
How long can you freeze cake batter?
The rule of thumb is to freeze your batter for as short a time as possible, ideally for a week.
Frozen batter will keep its quality for up to 3 months, but it will deteriorate with more extended freezing.
Shelf life also varies depending on the ingredients incorporated in the batter.
If you made your cake batter with unusual ingredients, check the freezing times for those ingredients individually, then apply this rule to the whole cake batter.
Freezing cake batter longer than three months will cause it to pick up flavors and odors from the freezer.
How to defrost the batter
The easiest option is to bring your batter to the fridge overnight. You can also defrost it at room temperature on the counter.
But cake batter defrosted in the fridge will have tighter crumbs than batter that thaws at room temperature before baking.
Ideally, thaw your batter overnight, bring it to room temperature, and bake. If you have frozen it as individual cupcakes or muffins, transfer them to the tin and bake before thawing. Once thawed, bake as directed in the recipe. Or bake from frozen, increasing the baking time by an extra 5 to 7 minutes.
The same defrosting technique works for the batter frozen in disposable pans. If you have frozen the batter in Ziploc bags, let it thaw. If the cake batter separates, stir it well before baking. Then pour it into a prepared bread loaf pan or muffin pan, and bake according to the recipe.
Pro tip: Cut the corner of the bag and pipe the batter directly into your muffin pan or cupcake liners.
Don't use any thawing methods other than these two. Also, don't defrost your cake batter in the microwave: the batter will start cooking. Remember, once thawed, use the batter within 24 hours. Don't add any add-ins to the thawed batter. Otherwise, the batter deflates when baked.
Can you refrigerate cake batter?
Can you freeze cupcake batter?
Yes, cupcake batter freezes very well, and it is one of the easiest batters to portion. Because each serving is small, you can freeze exactly the number you need and bake a few cupcakes at a time.
The simplest method is to line a muffin pan with paper liners, fill each one with batter, and freeze the pan until solid. Then pop the frozen batter cups out, transfer them to a freezer bag, and store them for up to 3 months.
When you are ready to bake, place the frozen cups back into a muffin pan, thaw them, or bake straight from frozen by adding 5 to 7 extra minutes.
Which cake batters freeze well and which do not?
Not every batter freezes equally. Oil-based batters and quick breads freeze best because they stay moist and do not depend on trapped air to rise.
Batters leavened mainly with baking powder also hold up well, since baking powder is double-acting and gives a second lift in the oven.
Batters leavened only with baking soda are more fragile, as the reaction starts the moment liquid meets the dry ingredients, so they can bake up denser.
The batters to avoid freezing are those that rely on whipped egg whites for structure, such as chiffon, angel food, and genoise. Their airy volume collapses in the freezer and will not recover.
Is it better to freeze cake batter or the baked cake?
In most cases, freezing the baked cake gives a more reliable result, because a fully baked and cooled cake keeps its texture and rise once thawed. Freezing batter is better when you want oven-fresh cake on demand or need to portion cupcakes and muffins ahead of time.
Freeze batter for oil-based cakes, cupcakes, and muffins that bake straight from the freezer. Freeze the finished cake for delicate sponges and any recipe leavened with whipped egg whites, since those lose height when the raw batter is frozen. Either way, wrap everything tightly and label it with the date.
Conclusion
The best news is that you can safely freeze your cake batter for up to three months. Use one of the three methods described to freeze cake, cupcake, or muffin batter.
Write clear labels: it might be difficult to tell the difference between, for example, lemon or vanilla sponge cake batter once frozen. And don't forget to add all the flavoring agents before freezing, whether it is vanilla or lemon extract.
FAQ
How long can you keep cake batter before baking?
Fresh cake batter shouldn't be kept at room temperature for more than an hour. If stored in the refrigerator, use it within two days of making.
How long does cupcake batter last?
Freshly made cupcake batter lasts 1 to 2 days if stored covered in the fridge.
Can cake batter be refrigerated?
You can refrigerate the cake batter for up to 48 hours. For longer than that, freeze it.
Can you freeze the batter with eggs in it?
Yes, you can freeze the batter with eggs. Once mixed with other ingredients, the batter is safe to freeze, so your future cake will be just as good with eggs.
Can you freeze-dry cake mix?
Yes, you can freeze the store-bought dry cake mix until the best-used-by date. If you have an unopened box of cake mix, store it sealed in a dry, cool place. You usually don't need to freeze it. If you made cake mix yourself, store it in freezer bags in the freezer as long as you keep ingredients in your pantry.
Can you freeze muffin batter?
Muffin batter freezes very well, even better than cupcake batter since it doesn't rely on rising. For the best results, follow the step-by-step freezing methods described above.
Does cake batter go bad?
Yes, the cake batter can go bad, especially in a warm environment. That is why it is best to keep your batter refrigerated and use it within two days of making it.
Margaret Miller says
Thank you. That is very clear and helpful. I have wanted to make some cakes in advance and bake them when I am ready to serve them. Your guidance helps me understand what types of cake I can freeze successfully and which types I can't. Your guidance will go in my binder of cake recipes for future use. I appreciate the clear guidance.
Irina Totterman says
I’m happy to hear that you’ve found this article helpful, Margaret.