Can I Refrigerate Cake Batter

Decorating By peachofcake Updated 26 Feb 2011 , 2:46pm by mclaren

peachofcake Posted 22 Feb 2011 , 7:44pm
post #1 of 11

Wondering if I can refrigerate cake batter to be used later? I am making a 6 inch teir and have extra batter. I only have one pan and need to bake in it twice. If I refrigerate the batter will my results stay normal?

10 replies
zespri Posted 22 Feb 2011 , 7:47pm
post #2 of 11

Someone correct me if I'm wrong, but I believe if you're using baking powder as your raising agent, you don't need to refrigerate, it can stay on the counter. Baking soda you'd need to refrigerate to retard the chemical reaction. Personally I put the batter in the fridge whether it has baking soda or not, but I know lots of people don't bother.

regymusic Posted 22 Feb 2011 , 8:12pm
post #3 of 11

It soo depends on the recipe your using. If your batter uses eggs that you beat to high volume to incorporate air, the faster you use it, the better. At the other extreme I have a pound cake recipe that is almost indestructible. And then you have everything in the middle. Soooo it's back to it depends on the recipe you're using.

peachofcake Posted 24 Feb 2011 , 11:07pm
post #4 of 11

I ended up making a new batch just to be careful. I didn't want to waste it so I tried it out in a different pan and it worked just fine. I will be using the cake for an upcoming baby shower. I am so glad that it didn't go to waste.

ChilliPepper Posted 25 Feb 2011 , 12:27pm
post #5 of 11

According to chefs in England if baking a cake from scratch you need to use the batter immediately as it will lose the 'air' incorporated into the mixture if left for even a short length of time. Don't know about box mixes though!

CP

mclaren Posted 25 Feb 2011 , 12:57pm
post #6 of 11

Sorry to hijack from the OP, but if I were to refrigerate the batter, do I have to let it come to room temp first before I put it in the oven?

dchockeyguy Posted 25 Feb 2011 , 2:04pm
post #7 of 11
Quote:
Originally Posted by mclaren

Sorry to hijack from the OP, but if I were to refrigerate the batter, do I have to let it come to room temp first before I put it in the oven?




Probably so. The extreme difference in cold batter and a hot oven can cause an issue with the leavening of a cake. You'll probably find that it doesn't rise properly and might be a bit coarse.

zespri Posted 25 Feb 2011 , 5:36pm
post #8 of 11

Hi CP

I think traditionally cakes from England are often sponge(?), so that would certainly be true. My grandmother and mother are both confused when I talk about cake batter, and mixers etc, as they were always taught to make light and airy sponges.



Quote:
Originally Posted by ChilliPepper

According to chefs in England if baking a cake from scratch you need to use the batter immediately as it will lose the 'air' incorporated into the mixture if left for even a short length of time. Don't know about box mixes though!

CP


Herekittykitty Posted 25 Feb 2011 , 5:44pm
post #9 of 11

I have done this with no problems, frozen it too. Just brought it to room temp again, gave it a quick mix and poured. Cakes turned out just fine. But I use a doctored cake mix, not scratch.

jones5cm Posted 25 Feb 2011 , 6:00pm
post #10 of 11

The last time I tried refridgerating batter, I found that the second batch ended up being hard/crusty on the top. it seemed ok in the middle; but I had to cut the crust off! Not very good for keeping even layers!

mclaren Posted 26 Feb 2011 , 2:46pm
post #11 of 11
Quote:
Originally Posted by dchockeyguy

Quote:
Originally Posted by mclaren

Sorry to hijack from the OP, but if I were to refrigerate the batter, do I have to let it come to room temp first before I put it in the oven?



Probably so. The extreme difference in cold batter and a hot oven can cause an issue with the leavening of a cake. You'll probably find that it doesn't rise properly and might be a bit coarse.




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