I have to do a sample of two cake flavors for a client. I am only going to need a small amount of the batter and I hate to waste the rest. Normally my children and husband eat the extras but nobody is going to be home but me and my thighs surely do not need all that cake.

I think indydebi did it once with success. Send her a pm and ask how she did it.

I have never done it but I would think that it would be ok. You might want to mix it up once you defrost it because it will lose some air.

What about making cupcake with the extra and freezing them? I do that some times.

No, but you can bake the cake and then freeze it. If you freeze the batter, it will not rise properly (or at all) when you go to use it. Plus, if you have sour cream or dairy products in your mix, they will go bad in the freezer.

indydebi's rose just fine, give her a shout to see how she did it.

thanks so much for the info and quick responses.

I guess I stand corrected.

Yep, I did an experiment once and it worked great. I had enough batter for a 6" square cake. I put the batter in the greased (not floured) pan, wrapped it in saran and threw it in the freezer.

I started to thaw it out, but after 20 minutes, I said heck with it, and just threw the pan with the still frozen batter in the oven. It baked up perfect. Had a nice big tall dome that I had to trim off.

This was box batter ..... if you're a scratch baker, you may want to try your own experiment. I've no idea if scratch performs different.

I have frozen my white cake batter and it came out just fine. I double bagged it in freezer bags and when I was ready to use it I defrosted it slowly just by leaving it in the fridge (be sure to wrap it in a kitchen towel or place in a bowl or you'll have a mess) and then bake as normal. The only thing I can think of that is different is that the cakes don't seem to crust as well. (But that could be for some other reason as well.)
This is with a box batter that I add cream cheese to.