I finally decided to try freezing it instead of throwing it out or having too much cake at once. But now, I'm scared of it. I keep looking at it, but whenever I've needed batter, I just made new. Do you thaw it in the fridge? On the counter? Will the cake still rise? It keeps staring at me like "Go ahead - thaw me. I dare ya." At the very least, I want my Tupperware container back!

I have thawed it out on the counter top and baked it with no issue.

Do you beat it again? Or just stir it up?

Really I just pour it in and go.

Thank you! I am no longer afraid! Tonite we have cake!!!

I was wondering can you freeze the cake batter in a greased parchment paper lined pan and just thaw and bake?
Thanks!

I usually remember around midnight that I need the batter ready to go in the morning, so I put it in the fridge overnight.
I take it out in the morning and let it warm up a bit while I prep the pan, get the oven preheated, etc.
I gently stir it with a flat silicone spatula and put it in the pan.

Rae

I freeze mine all the time. I let it thaw on the counter. Stir it with a rubber spatchula and bake. Comes out great.

Thanks y'all! Apparently my fears were unfounded!

I let frozen batter thaw in the fridge, then stir with a rubber spatula before panning. Add an extra minute or two in the oven.