Last Updated on January 2, 2023
How long can cake batter sit out? Can I make the cake batter in advance? How long does cake batter last? Answers are found in this article. It does not commonly become unmixed or spoils when allowed to sit out for approximately a day. Likewise, it is not chemically mixed. For this reason, you need to put it in the fridge when the batter contains raw eggs. The ideal thing to do is to incorporate a cake batter and bake instantly.
What is a Cake Batter?
A cake batter is a combination of milk, flour, and egg. Additionally, it is sufficiently thin to drop or pour from a spoon.
What are the Different Kinds of Cake Batters?
Cake Batter of Low or No-flour Cakes
These are cake batters that can be baked or unbaked. As a result, cakes with a small amount of flour or without flour at all usually have a silky and creamy texture. Examples of these cakes include flourless chocolate cakes and baked cheesecakes.
Cake Batter of Foam and Sponge Cakes
This kind of cake batter does not contain fat like oil or butter. Also, this does not use baking soda or baking powders. Moreover, this is a technical batter since this batter’s success relies on not deflating the eggs after whipping them. That is why dry ingredients are commonly sifted over and gently folded in, and fat is excluded because it would weigh down the foamy batter.
Cake Batter of Oil or Butter Cakes
It usually contains some fat like oil or butter. In addition to that, it needs baking powder to make it rise. For instance, the creaming method is used when the fat is butter. For this reason, sugar and soft butter are beaten in a hand or stand mixer to incorporate air into it and dissolve the sugar. Afterward, the wet and dry are added, resulting in an airy and light crumb. However, it is not as light compared to sponge cakes.
Can I Make the Cake Batter in Advance?
Unfortunately, cake batters are not made ahead. However, you can make unfrosted cakes in advance because they freeze excellently. Likewise, let them cool entirely first. Afterward, wrap them in cling wrap. Then, please put it in the fridge for two days or the freezer for a month. Make sure to thaw it before decorating it.
How Long Can Cake Batter Sit Out? & How Long Can It Last?
Cake batters usually last for around ten to twelve weeks if you store them in an airtight container in the freezer. Ensure to put it in a dry and cool place. As mentioned, cake batter can sit out for 24 hours, however not all cake batter lasts for a longer time. That is why it is ideal to utilize cake batters as soon as possible. Likewise, it depends on the expiry of eggs and milk.
Store the Cake Batter in the Refrigerator
Cake batter can last for approximately two days, depending on the expiry of milk and eggs. For this reason, ensure to keep the batter covered with plastic wrap or aluminum foil to prevent any contamination.
When you take out the cake batter from the refrigerator for baking, make sure to stir it well and gradually pour it into the baking tray. In addition to that, you can add two to five minutes more in the baking time. Doing this allows that cake to bake correctly. Likewise, you can let the cake batter sit out at room temperature before putting it into the conventional oven.
Commonly, cake batters can be stored in the freezer for approximately three months. Hence, cake batters that use oil as a fat freeze elegantly. On the other hand, cake batters of sponge cakes and chiffons leavened with whipped egg whites do not freeze well, and freezing will ruin the cake batter.
Utilize a zip lock resealable bag or airtight container when freezing the cake batter. As you pour the cake batter into the container, always ensure a half-inch space left between the batter and the lid. For this reason, leaving a big gap enables the cake batter to contract and expand upon the freezing and thawing process.
When freezing the cake batter in a Ziplock resealable bag, ensure to eliminate the air bubbles before sealing the bag properly. Because of this, it will make the packs flat. In addition to that, it is the ideal condition when storing it in the freezer.
When defrosting the cake batter for a recipe, make sure to let the cake batter sit in the refrigerator the night before baking it. Doing this is essential when you have frozen the cake batter for a long time.
How Long Can You Keep Banana Pancake Batter in the Fridge?
You may be wanting to make your banana pancake batter in advance. However, it’s best to just make the pancake batter in advance and then add the banana afterward, as this may affect the taste and texture of the result if you make it too far in advance.
Pancake cake (made from traditional milk, eggs, and flour) will last in the fridge for anywhere from two to four days. This also depends on how much time is left before the best-before date on both the milk and the eggs, as they usually have a relatively short shelf life. For longer-lasting results, pour your batter into a Ziplock bag, or into an airtight container. This way the batter has less chance of spoiling. Once you’re ready to use your batter, you can then add the bananas.
How to Save Leftover Cake Batter?
If you have used up all you cake batter you need and still have some leftover, you can absolutely save it to be used in the future. While the fresher the cake batter is, the better it is, it’s better than the cake batter going to waste! If you want to use it within the next day or so, just cover your bowl with plastic wrap and place it in the fridge. However, if you think it’ll be longer than that, just add your batter to a Ziplock bag or airtight container and place it into the freezer. The leftover cake batter will last a few months if stored correctly in the freezer.
What to do With Leftover Chocolate Cake Batter?
You’ve finished with your chocolate cake batter and you realize that you have some leftovers that you just don’t want to go to waste. If this sounds like you, there are plenty of ways to use your batter up, without a drop going to waste. Let’s take a look at my top picks.
- Freeze the batter. Freezing is the most obvious choice, as it can be safely stored in an airtight container for a few months and be used as and when needed.
- Cupcakes. Why not use up the rest of the batter to make a few cupcakes or even mini-cakes? You could either give them to friends or family or freeze them once baked until you need them.
- Cake pops. Cake pops are the perfect use for the leftover batter. The cake for cake pops can be as crumbly and mismatched as you like and is the ideal bite-sized treat; no matter how much batter you have left.
- Cake milkshake. Birthday cake milkshakes are absolutely delicious! Why not treat yourself to one with any batter you have left?
Can You Freeze Gluten-Free Cake Batter?
Yes, you can! While you may think that freezing gluten-free batter is different from freezing traditional cake batter, this is absolutely not the case. In fact, it’s exactly the same. All you do is pour your batter into a sealable container or Ziplock bag and place it in the freezer until you need it.
How Do I Make Store-Bought Cake Batter Better?
So you’ve made the batter from your boxed cake mix, but it doesn’t taste as homemade as you’d like. If this is the case, never fear! There are plenty of quick, easy ways to make your cake batter taste better. Here are a few of my top tips.
- Add an extra egg. This adds moisture and richness to your cake batter. However, only add one additional egg as too many will ruin the texture of your cake.
- Add flavorings. Whether it’s a drop of vanilla extract, or a pinch of salt; adding your own flavorings elevates your cakes to the next level.
- Use milk. While most boxed cake mixes call for water, it’s best to use milk to make a tastier, denser cake.
- Add sour cream. Another addition adds richness and moisture. 1/2 a cup is the perfect amount to add to any boxed cake mix.
- Add textures. Whether it’s dried fruits, a handful of nuts, or a sprinkle of chocolate chips, adding your own mix-ins will personalize the cake batter and make it taste better.
- Add instant pudding. For moistness and flavor, add a packet of vanilla instant pudding mix. This is the worst-kept secret when it comes to baking cakes, as so many of us do it!
- Frosting. Whether you make your own or use store-bought, frosting makes everything better!
Zarah is an experienced pastry chef whose creations have delighted countless customers. With a passion for baking, Zarah has developed a unique style that combines classic techniques with modern flavors. Her desserts are always made with the freshest ingredients, and her attention to detail shows in her beautiful and delicious creations. Zarah has a wealth of experience in the pastry kitchen, and loves to share her knowledge with others. Whether it is teaching a class or creating a custom cake for a special occasion, Zarah is committed to making sure every customer is satisfied.