I usually bake cakes on weekends. There are times though when I get lazy despite my cravings. I read from somewhere that you can’t freeze batter without deflating the cake when baked. Is there any other way to freeze cake batter without having this effect? How long should cake batter be kept frozen?
For those who crave a slice of home-tailored cake without being in the mood to prepare it, an oven-fresh cake out of a frozen batter is certainly possible.
As long as you have the right ingredients, your frozen cake batter will not be any different than a newly-prepared one. You may refrigerate cake batter and bake it within 24 hours. For best quality with long-term storage, keep it frozen in an airtight container for up to 3 months.
Can You Freeze Cake Batter
Freeze only the kinds of cake batter that do not need a lift when baked. These kinds include muffins, cupcakes, etc.
Do not freeze any batter that uses whipped egg white as leavening agent. A chiffon cake batter does not freeze well because the freezing process may not be tender on its airy components.
A cake batter that is creamed with sugar and butter may come out of the oven deflated. Like egg whites, the sugar-and-butter mix produces air that gives rise to a spongy batter.
You may experiment with any type of cake but for definite results, freeze only oil-based cake batter. Air is suspended well in oil, especially if some emulsifier is added.
You may thaw the batter in room temperature or in the fridge the night before you bake. The latter may have a tighter morsel than the one that was thawed in normal temperature.
Do not add any other ingredient after the batter is thawed because this might cause the batter to deflate when baked.
How to Freeze Cake Batter
If you’re planning to save some extra cake batter for future use, keep it intact with the following storage practices:
- Mix in all the cake batter ingredients and blend thoroughly
- Fill the non-disposable muffin tin or cupcake pan with cake batter for smaller portions (Using a disposable pan to freeze and bake straight into the oven is not recommended because the cake might not release well after baking)
- For layer cakes and loaf cakes, just store the whole cake batter in large freezer bags or containers
- Cover the muffin tin with plastic wrap then freeze for 3 to 4 hours
- Once frozen, remove the muffin tin and pop out the solid cake batters
- Put them in a Ziploc bag or any freezer-safe container
- Label the containers with the type of batter or its ingredients, serving amounts and the date frozen
- Squeeze out any extra air, allow some headspace, seal and freeze
Cake Batter Recipes
Homemade Vanilla Cake is a classic cupcake recipe, easy to make and baked in no more than 30 minutes. The flour is mixed thoroughly with butter cream to achieve a grainy texture.
This No-Bake Cheesecake recipe uses a mix of fine Oreo crumbs and melted butter. Just add some whipped cream cheese for frosting and sprinkle with any sweet thing on top.
The Chocolate Truffle Cake is an eggless layer cake. In this recipe, sugar is dissolved into syrup for a moist chocolaty cake with bittersweet filling.