Can You Freeze Cake Batter

Baking By dmo4ab Updated 14 Jun 2011 , 7:16pm by dmo4ab

dmo4ab Posted 14 Jun 2011 , 2:27pm
post #1 of 5

Has anyone tried (with sucess) to freeze cake batter? I usually use WASC method.
I usually just bake any extra into cupcakes or small layer for us to eat...but I think we are sick of cake! icon_sad.gif I'd love to be able to just freeze the extra batter and use it later. Can I do that?

4 replies
jenng1482 Posted 14 Jun 2011 , 2:39pm
post #2 of 5

I freeze my extra batter all the time. I save it ans then add it to the batter the next time I am making that flavor.

dmo4ab Posted 14 Jun 2011 , 3:02pm
post #3 of 5

jenng1482, Thanks for responding!
Do you just use a freezer bag or plastic container? And, what's the longest you've kept it frozen?

jenng1482 Posted 14 Jun 2011 , 4:06pm
post #4 of 5

I use the Ziploc "disposable" square containers. i like how well they stack in the freezer and dont take up as much space as round containers. I usually end up using it within a few weeks.

Here is a link to the tasting cakes I make with left over batter.

https://www.facebook.com/media/set/?set=a.146912855947.136642.521985947#!/photo.php?fbid=10150231637825948&set=a.146912855947.136642.521985947&type=1&theater

I used a 6" ML pan with a silicone oven pad standing up in the middle while I poured in the batter. When I pulled it out, the batter stayed divided perfectly. I wrap these up tightly and freeze til I need them

dmo4ab Posted 14 Jun 2011 , 7:16pm
post #5 of 5

Thank you! Love the divided two-flavor idea, too!
Now I can bake the sheet cake that I need to bake tonight and freeze the leftover batter for my niece's birthday cake in a couple of weeks!

Thanks again!

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