Can you store cake batter in the fridge

One of the most asked questions I get is how long does cake batter last, or can I make cake batter ahead of time. In this experiment, I compare cake mix batter and scratch cake batter to see if it’s possible to mix it up and bake it later.

ONE QUICK NOTE! There is a video close to the end of this post that goes through everything as well and you can see the texture of each cake slice, so don’t forget to check that out as well.

I’ve wanted to do this experiment for a long time, but I wanted to do it right and with a lot of different factors. It’s taken a lot of time, but I’m collected a lot of valuable information.

I must say that I went into this with some preconceived notions about how I thought things would turn out, but I’m getting ahead of myself.

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First a Bit About This Experiment:

For this experiment, I’ve baked cake layers for both cake mix cakes and scratch cakes. That way, you can get an idea of how this will affect both, no matter which one you prefer.

It doesn’t matter to me what you like to bake or eat…cake mix or scratch cakes…it’s your choice, but I wanted to experiment with both, so I didn’t leave anyone out.

For the cake mix batter, I used Betty Crocker Vanilla Cake mix 15.25 oz box. I mixed and baked the batter according to the instructions on the box.

For the scratch cake batter, I used my recipe for my vanilla cake. You can find that recipe on my site here: Favorite Vanilla Bean Cake Recipe

Alright, let’s get a few things out of the way. They’re important things to know before we get to the experiment.

Important Factors When Not Using Cake Batter Right Away:

We’re going to talk a little about the differences in cake mix cakes and scratch cakes as it will pertain to how long the cake batter may last. (If you want to delve even further into this topic and see the pros and cons of each, you can see this post: Cake Mix vs Scratch Cakes.)

Cake Mixes:

Cake mixes have additives in them. I’m not saying that’s good or bad, but that it will probably make a difference in how long your cake batter will hold up.

The additives and whatever else is added to cake mixes is essentially what makes them more stable and predictable.

Scratch Cakes:

Some cakes use baking soda, some use baking powder and some use both. For more detail on what the difference is, you can see this post: What’s the Difference between baking soda and baking powder.

I’ll summarize it here for you real quick though so you’ll know why it might make a difference when not using your cake batter right away.

Baking powder is double acting, which means it bubbles twice. Once in liquid and once in heat. It starts working the moment liquid is added to the batter.

If you don’t bake the cake batter right away, it may not rise as much because you’ll really only get the second reaction from the baking powder. You may still get rise with it, but it may not rise quite as high. It will just depend.

Now cake batter that uses only baking soda, might not work as well as cake batter with baking powder added if you don’t bake it right away. That’s because baking soda is not double acting and it will start working as soon as it combines with liquid.

This means if it’s already done it’s job and then when you bake it later, well you may not get enough rise, since it’s not going to have as much lift when heated as baking powder would.

If you have a cake batter with both baking powder and soda, you might be okay as the baking powder will get that second rise when you put it in the oven. It’s really just an experiment.

REMEMBER THOUGH that baking soda and baking powder aren’t interchangeable, so don’t go substituting one for the other, because they are used in different instances.

The Experiment:

By the way, don’t forget about the video close to the end of this post that goes through everything, plus it will show you the texture of each cake slice.

I wanted to try out this experiment, but there are so many different factors and recipe possibilities…I’m just one person and can’t account for them all.

So I decided to do the experiment based on an average cake mix and then one experiment based on my own scratch vanilla cake recipe, which you can find here.

My scratch cake recipe does not use baking soda and that could make a difference. (Read about that above in the important things to note section of this post.)

I picked vanilla cakes because it’s easier to see how the texture turned out and how they browned when baked.

Here is the breakdown of the experiment I conducted:

Results of the Experiment:

Batter Mixed & Baked Right Away:

CAKE MIX: This cake layer was baked immediately after the batter was mixed up.The cake rose perfectly and was fluffy, moist and tasted good.

Batter Mixed, Then Chilled in the Fridge for an Hour and Baked:

Batter Mixed, then Chilled in the Fridge for 24 Hours and Baked:

Batter Mixed, Then Frozen in a Freezer Bag for a Week, Defrosted in the Fridge for About 8 Hours and Baked:

So, let’s break down the results and some really important tips and FAQs here:

Video for How Long Does Cake Batter Last?:

You’ll want to check out the video below where I go through everything and even pull apart slices of each cake layer, so you can see the actual texture.

Whew! That was a long post and a super involved experiment, but I’m really glad I did it. I hope it was helpful and that you learned some things along with me.

I was pretty surprised that the scratch cake batter actually baked up pretty well after storing it. (Again, I think that is due to the recipe having baking powder in it and not baking soda and the fact that the batter wasn’t over-mixed, but still I was surprised.)

I hope you enjoyed this and if you have any questions or comments, be sure to let me know!

Top 10 can you store cake batter in the fridge edited by Family Cuisine