How Long Can Cake Batter Sit? Need Quick Answer!

Decorating By tonia3604 Updated 12 Apr 2009 , 12:07pm by vcm_9

tonia3604 Posted 11 Oct 2008 , 3:19am
post #1 of 10

How long can my chocolate cake batter sit before I use it? I am baking two 6" cakes and can only locate one pan. I already had the batter mixed and now have one cake in the oven! icon_cry.gif

9 replies
StaceyC3 Posted 11 Oct 2008 , 3:31am
post #2 of 10

It should be fine to sit until you finish baking the first one and get it out of the pan. That happens to me all the time! I have even stuck batter in the fridge for an hour or so and still had it bake up just fine.

Hope that helps! Maybe someone else out there knows more about this than I do!

Tug Posted 11 Oct 2008 , 3:32am
post #3 of 10

Don't sweat it. I do this all the time. I will bake a few pans, release the cakes that are baked, wash the pans and use the remaining batter that I've left covered at room temperature. Never had a problem.

indydebi Posted 11 Oct 2008 , 3:33am
post #4 of 10

When I was a home baker, I'd have 6 or 8 or 10 pans lined up on the counter, filled with batter, waiting their turn in the oven. It can sit for quite a long time. I keep leftover batter in the frig for a few days and it's still ok (oh wait ... I'm a mix baker and that might make a difference if you're a scratch baker).

tonia3604 Posted 11 Oct 2008 , 3:34am
post #5 of 10

Thanks, guys! I feel better. I had this happen once with Red Velvet cake batter, and it didn't turn out right. I've been afraid of letting the batter sit ever since.

banba Posted 11 Oct 2008 , 9:41am
post #6 of 10

I would not be overly concerned about leaving chocolate batter sitting out but I would not leave any batter that has folded egg whites in it sitting around for too long.

Batters with folded in egg whites should be put into the oven asap before the whites start to lose their whipped volume.

Trixyinaz Posted 11 Oct 2008 , 12:53pm
post #7 of 10

Thanks for asking this question. I've often wondered this myself. Good to know!

loriemoms Posted 11 Oct 2008 , 1:14pm
post #8 of 10

As a matter of fact, last night I baked a red velvet 6 inch square cake I had sitting in the fridge for two days. I had made a little too much batter and threw the leftover in the pan to do for tastings. I didnt have time to bake it till last night. It turned out fine!

Trixyinaz Posted 11 Oct 2008 , 1:17pm
post #9 of 10

Lori, that is great to know! I've always thrown away my extra batter thinking you had to use it right away....that's what I've read. To think of all that wasted batter makes me sick to my stomach!

vcm_9 Posted 12 Apr 2009 , 12:07pm
post #10 of 10

Is this ok with mud cake too??? anyone had any experience?

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