Frozen Cake Batter - My Experiment

Decorating By indydebi Updated 20 Jul 2010 , 7:07am by Hollandy

indydebi Posted 13 Feb 2009 , 3:06am
post #1 of 24

A couple of weeks ago, I had just enough chocolate cake batter for a 2" tall, 6" square cake, and instead of baking it, for whatever reason, I saraned the whole pan and threw it in the freezer.

Since then, I've read a number of debates and opinions on whether you can freeze batter or not, the concensus being "no". Which had me doing the "uh-oh .... wasted batter going in the trash!" thing.

So today, while baking some other cakes, I pulled this one out of the freezer and set it on the counter to thaw. I was going to bake it just to see what happened. Well, I got impatient and said "screw it!" and threw the pan in the oven with batter that was probably still 85% frozen.

It baked up absolutely perfect. I had a nice big dome that needed trimmed off , so the rising factor was not affected; cake is nice and moist tasting.

Now, this IS a box-mix cake (Betty Crocker) and scratch cakes may have different results. But for those who have wondered about freezing batter, just wanted to share the results of my experiment.

23 replies
cakedivamommy Posted 13 Feb 2009 , 3:10am
post #2 of 24

Awesome, thank you for trying it out! It would make life so much easier to store extra batter.

chefjulie Posted 13 Feb 2009 , 3:25am
post #3 of 24

Well, you know they have those new frozen cupcakes, which I hear are actually pretty decent! They're the same idea, as far as I know, just frozen batter ready to bake. So I can TOTALLY see this working well icon_smile.gif Thanks for sharing, I may have to try this next time I have extra cake batter (instead of filling my freezer with endless cupcakes made from leftover batter!!).

cakesdivine Posted 13 Feb 2009 , 3:37am
post #4 of 24

Cool Deb! Now we can add frozen batter in the win column of the "to freeze or not to freeze" debate!

Freezers are your friends!!!! icon_smile.gif

sweetcakes Posted 13 Feb 2009 , 3:59am
post #5 of 24

umm, that is interesting. it might be a good idea to see if that would work with cupcakes, cause then you could freeze the batter in the papers and then on a morning of a tasting take out several of differant flavours and bake them fresh. might have to give that a try, unless someone can do it before me.

xstitcher Posted 13 Feb 2009 , 6:39am
post #6 of 24

Thanks for the letting for the headsup Deb! thumbs_up.gif

kakeladi Posted 13 Feb 2009 , 5:53pm
post #7 of 24

I've tried using refrigerated batter - kept about 4 days in the frig. It didn't rise well at all icon_sad.gif
Now I think (you thought you smelled something funky!)........
The fact that you froze the batter *in the pan* and didn't have to move the batter might have something to do with.....
Not many have extra pans they can keep in the fzr for weeks but when you do go for iticon_smile.gif

Ayanami Posted 13 Feb 2009 , 6:33pm
post #8 of 24

Yeah! I hate throwing away left over batter &/or having to bake tiny cakes or cupcakes that I don't need. thumbs_up.gif Thanks Deb!

lchristi27 Posted 13 Feb 2009 , 6:43pm
post #9 of 24

That is so awesomme, this could be a HUGE timesaver.

Deb-do you line the cake pan with parchment? Or grease it? I know you said box mix but do you add ingredients to it like the WASC recipe or anything?

Just saran wrap too? How long did it sit in the freezer for?

Sorry for the billion questions, I just really want to try this!

dandelion56602 Posted 13 Feb 2009 , 6:54pm
post #10 of 24

I would like to if anyone tries it w/ cupcakes. Even if they aren't lined. If I have extra batter w/ my next cake I may try the cupcakes.

momsandraven Posted 13 Feb 2009 , 6:55pm
post #11 of 24

Hmmm.... (wheels are turning. Smoke coming from burning dust in my brain) this definitely has some potential to save me some work! I just know it!

tx_cupcake Posted 13 Feb 2009 , 7:06pm
post #12 of 24

Wow! I am really interested in the frozen cupcake idea as well. If anyone tries it soon I'd love to hear the results.

Sweetcakes, that is absolutely brills!!! icon_biggrin.gif

johnson6ofus Posted 13 Feb 2009 , 10:26pm
post #13 of 24

indydebi- me too... freezing secrets please....

CookiezNCupcakez Posted 14 Feb 2009 , 4:32am
post #14 of 24

Very cool! I don't do cakes but I can see this working for cupcakes too!PERFECT YAY icon_biggrin.gif Just fill the liners pop em in the freezer then when frozen drop em in some freezer bags ... I mean u can only make so many cake balls....... now there is no need to worry about wasting the cake batter. INDYDEBI U ROCK icon_biggrin.gif

So what about the doctord cake mixes that we all use , I assume it will too. I do use only Betty crocker..hummmmmmmm

rockysmommy Posted 14 Feb 2009 , 4:39am
post #15 of 24

Awesome!!!!

ChicagoAlex Posted 14 Feb 2009 , 4:54am
post #16 of 24

did you bake the cake longer since is was partially frozen?

lchristi27 Posted 14 Feb 2009 , 7:26pm
post #17 of 24

Deb! Where are you? We need more answers on this fabulous little trick!
Do you doctor the cake mix?
Grease the pan, or collar it with parchment or both?
Just saran wrap?
What size was it?

Your admirers are waiting icon_smile.gif

zdebssweetsj Posted 9 Apr 2009 , 1:30pm
post #18 of 24

Love it waste not ,want not. Too COOL!!

luvsfreebies72 Posted 9 Apr 2009 , 1:37pm
post #19 of 24

I think we need a new forum section: "Successful Freezer Experiments"

I am so going to try this. I think the best way would be to grease your pan(s) as normal, fill w/ batter, freeze, pop batter out and put in freezer bags, label.

omg this is awesome

Vylette Posted 9 Apr 2009 , 2:17pm
post #20 of 24
Quote:
Originally Posted by kakeladi

I've tried using refrigerated batter - kept about 4 days in the frig. It didn't rise well at all icon_sad.gif
Now I think (you thought you smelled something funky!)........
The fact that you froze the batter *in the pan* and didn't have to move the batter might have something to do with.....
Not many have extra pans they can keep in the fzr for weeks but when you do go for iticon_smile.gif




a little late to the party
but GREAT experiment!
thanks for posting your findings =)

I agree wholeheartedly with kakeladi on this, since the batter wasn't messed with and the initial structure wasn't compromised after it was frozen.
just awesome to know, thanks again!

indydebi Posted 9 Apr 2009 , 5:56pm
post #21 of 24
Quote:
Originally Posted by lchristi27

Deb! Where are you? We need more answers on this fabulous little trick!
Do you doctor the cake mix?
Grease the pan, or collar it with parchment or both?
Just saran wrap?
What size was it?

Your admirers are waiting icon_smile.gif




Sorry, gang, but I didn't get any emails and just happened to pop in here!

i dont' doctor the mixes.
Pan is greased only, no flour, no parchment.
Just saran'd ... 2 layers. 6' square.
it was the freezer for about a week.
yes, it has to bake longer (logically), but I dont' use a timer, I just bake 'em "until they're done", so no help there.

KathyTW Posted 18 Apr 2009 , 1:10pm
post #22 of 24

I can't tell you how much I appreciate Indydebi for doing this experiment....I now freeze almost all of my batter for cupcakes.

I do a lot of mini-cuppies and until the "experiment" I was using every last bit of batter, making way more cuppies than I needed. I mostly use doctored cake mix recipes and now I bake a couple dozen minis and scoop the rest of the batter into ziplock bags - 1 cup in each bag which will make another 18-24 minis. When I need more I simply take the bag out of the freezer and let it thaw, snip a corner off the bag and fill the liners/pan and bake.

I will tell you they rise beautifully, better domes than I ever get with just-mixed batter - BUT, I do bake them a little longer than normal as they tend to fall if underbaked. I also think they come out a little more moist than just-mixed batter (which I think is why they tend to fall if not baked long enough).

Now I keep Red Velvet, Chocolate, White, Butterscotch, and a few other flavors frozen and ready to bake at a moments notice!

jonahsmom Posted 18 Apr 2009 , 1:26pm
post #23 of 24

I tried this a few weeks ago and it worked awesome! I had leftover french vanilla and dark chocolate cake - combined it was just enough to fill a single pan so I swirled them together. Hubby thought it tasted TERRIFIC!!!! Definitely a time saver that I will be using again this week in fact!!!!!!

Hollandy Posted 20 Jul 2010 , 7:07am
post #24 of 24

This is a really helpful thread and I think a lot of people could benifit it being a sticky post that never moves, whatdaya say moderators?

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