Hi, I was just wondering if it okay to freeze cake batter and then use it? Also, how would I thaw it out?

Thanks,
Michelle

The only info I have read on this is from the Whimsical Bakehouse regarding Choc Chip Pound Cake:

"Here's a Bakehouse trick: Both this and the Lemon Ginger Cream Cheese Pound cake batter can be frozen in their prepared pans. Bring them to room temperature before baking."

IMO you have a certain window of time in which your baking powder is active. After it starts its work, you may lose the air out of your batter by moving it around. When I have more batter than cupcake tins, the second batch is never the same consistency of the first. There seems to be more air in the batter as the baking powder has had more time to work. And it only takes cupcakes 20 mins to bake.

Not knowing how long the batter will take to freeze or thaw, I would not expect great results or consistent results. Though It's possible you could end up with satisfactory cake.

Boxed cakes are suppose to be baked immediately after mixing. I wouldn't recommend using old mix.