I had some cake batter left after an order so I covered bowl with Saran Wrap and placed it in fridge Friday. I was wondering how long is the batter good for? Batter has eggs and sour cream in it. I kind of figure if the eggs don't expire for a week and the sour cream for month I should be okay but, I do not want to make anyone sick.
I think it should be fine.
According to Rose's Heavenly Cakes book, cake batter can be refrigerated for an hour. Your batter wouldn't make anybody sick, it probably just wouldn't "work" (rise, etc).
Worth trying though .
I use doctored box mixes, and they bake up fine after resting in the fridge for much longer than an hour. I can't remember if I've left the batter for more than a day, but the baked cake turned out just as it would have if I'd used fresh batter.
There have been other threads discussing refrigerating and even freezing batter and how box mixes generally work fine afterwards but that some scratch recipes won't react the same.
I've always read that you should use your cake batter right away or it will not maintain its integrity i.e., may not rise, may have funky texture, etc.
If I have leftover that I can't use right away, it goes in the trash.
I ran out of energy & time the other day in the middle of caking - still had unused batter. I covered it well, threw it in the freezer (where it stayed for 2 days) thawed in fridge, whipped it a bit and made cupcakes. They turned out beautifully. Great domes and tasted delish.
I left doctored batter in the fridge for a week and it still baked up just fine and tasted great! Now granted, I only tested this out on my family. I wouldn't do it on a regular basis.