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Home » Blog » Cake Baking Tips

How Long Does Cake Batter Last? (An Experiment)

Published: Aug 5, 2020 · Updated: Dec 2, 2022 by Kara · This post may contain affiliate links · This blog generates income via ads

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How long does cake batter last, or can I make cake batter ahead of time is an important question with varying answers based on the cake ingredients.

In this post, I compare cake mix batter and scratch cake batter to see what’s possible and how different ingredients will affect the outcome.

Large slice of vanilla cake on a navy blue plate.

This post goes into detail on how long cake batter lasts and some important factors that go into it.

Knowing how long cake batter lasts is really essential because it can help you save time, money, and ingredients.

Some determining factors on how long you can keep premade cake batter really depends on the ingredients used, the type of cake batter, and the storage method you use.

Make sure to read through the first part of this post below as it explains what different ingredients can do in cake batter and why that matters.

ONE QUICK NOTE! There is a video close to the end of this post that goes through everything as well and you can see the texture of each cake slice, so don’t forget to check that out as well.

Jump to:
  • Important factors for how long batter lasts:
  • The experiment & results:
  • Tips & FAQs:
  • Video:
  • Other posts you might like:
Pin graphic with close up of baked cake slice on a plate with text that says how long does cake batter last.

Important factors for how long batter lasts:

Graphic with exclamation point with text that says important factors in this experiment.

For this experiment, I’ve baked cake layers for both cake mix cakes and scratch cakes. That way, you can get an idea of how this will affect both, no matter which one you prefer.

It doesn’t matter to me what you like to bake or eat…cake mix or scratch cakes…it’s your choice, but I wanted to experiment with both, so I didn’t leave anyone out.

For the cake mix batter, I used Betty Crocker Vanilla Cake mix 15.25 oz box. I mixed and baked the batter according to the instructions on the box.

For the scratch cake batter, I used my recipe for my vanilla cake. You can find that recipe on my site here: Favorite Vanilla Bean Cake Recipe

Alright, let’s get a few things out of the way. They’re important things to know before we get to the experiment.

Graphic with VIP library password.

When not using cake batter right away:

Graphic with bowl and whisk and text that says when you dont use cake batter right away.

We’re going to talk a little about the differences in cake mix cakes and scratch cakes as it will pertain to how long the cake batter may last.

(If you want to delve even further into this topic and see the pros and cons of each, you can see this post: Cake Mix vs Scratch Cakes.)

When using cake mix batter:

Graphic with whisk and bowl with text that says using box cake mix.

Cake mixes have additives in them. I’m not saying that’s good or bad, but it will probably make a difference in how long the cake batter will hold up.

The additives and whatever else is added to cake mixes are essentially what makes them more stable and predictable.

When using scratch cake batter:

Graphic with pink mixer and text that says using a scratch cake recipe.

Some cakes use baking soda, some use baking powder and some use both. For more detail on what the difference is, you can see this post: What’s the Difference between baking soda and baking powder.

I’ll summarize it here for you real quick though so you’ll know why it might make a difference whether a cake batter includes baking powder or baking soda especially when you’re not going to use the cake batter right away.

Baking Powder
Double acting, which means it bubbles twice. Once when liquid is added and again when heat is introduced.
It may lose a little bit of rise if baking the batter later.

So, if the recipe calls for baking powder and you don’t bake the cake batter right away, it may not rise as much because you’ll really only get the second reaction from the baking powder.

You may still get a rise with it, but it may not rise quite as high. It will just depend.

Baking Soda
Not double acting, which means it starts reacting once the liquid is introduced.
The batter may not get enough rise if it’s baked later.

So, if the cake batter only calls for baking soda and no baking powder, then it might not work as well as cake batter with baking powder added if you don’t bake it right away.

That’s because baking soda is not double acting and it will start working as soon as it combines with liquid, so you really only have a certain amount of time.

This means if it’s already done its job and then you bake it later, well you may not get enough rise since it’s not going to have as much lift when heated as baking powder would.

Both Baking Powder and Baking Soda
This batter may be okay to bake later as the baking powder will get that second rise when you put it in the oven and heat is introduced.
Not all recipes will react the same way though and so it’s best to experiment on the particular recipe you’re using.

Remember though, baking soda and baking powder aren’t interchangeable, so don’t substitute one for the other, because they are used in different instances.

The experiment & results:

Graphic with pencil and paper with check mark and text that says results of the experiment.

I wanted to try out this experiment, but there are so many different factors and recipe possibilities…I’m just one person and can’t account for them all.

So I decided to do the experiment based on an average cake mix and then one experiment based on my own scratch vanilla cake recipe, which you can find here.

My scratch cake recipe does not use baking soda and that could make a difference. (Read about that above in the important things to note section of this post.)

I picked vanilla cakes because it’s easier to see how the texture turned out and how they browned when baked.

Here is the breakdown of the experiment I conducted:

The experiment for both cake mix batter and scratch cake batter:
Baked right away.
Chilled batter in the fridge for an hour, then baked.
Chilled batter in the fridge for 24 hours, then baked.
Froze batter in a ziplock freezer bag for a week, then defrosted in the fridge for about 8 hours, then baked.

Batter mixed & baked right away:

Cake mix:

This cake layer was baked immediately after the batter was mixed up. The cake rose perfectly and was fluffy, moist and tasted good.

Close up of vanilla yellow cake on navy plate.

Scratch cake:

This cake layer was baked immediately after the batter was mixed up.

The cake rose perfectly, the texture was soft (scratch cakes are a little denser which just means the crumb is a little finer). It was moist and tasted good.

scratch cake batter baked right away

Batter mixed, then chilled in the fridge for an hour and baked:

Cake mix:

This batter was mixed, left in the mixing bowl, covered with plastic wrap and stored in the fridge for an hour, then baked. The batter was still chilled when I added it to the pan.

This cake didn’t rise as quickly and I had to bake it for about 5 minutes longer. Most likely because the batter was cold. But the cake turned out just as good as if I’d immediately baked it. It was moist, fluffy and tasted good.

cake mix batter baked an hour later

Scratch cake:

This batter was mixed, left in the mixing bowl, covered with plastic wrap and stored in the fridge for an hour, then baked. The batter was still chilled when I added it to the pan.

This was the same as the cake mix. It didn’t rise as quickly, but it did end up rising as much as usual in the end. The cake turned out just as good as if I’d immediately baked it. The texture was soft, it was moist and tasted good.

(Remember that the scratch cake recipe I used, does include baking powder and that makes a difference.)

scratch cake batter baked one hour later

Batter mixed, then chilled in the fridge for 24 hours and baked:

Cake mix:

This cake batter was mixed, then left in the mixing bowl, covered with plastic wrap, then chilled for 24 hours. The batter was still chilled when I added it to the pan.

I saw no difference between this one and when I baked it 1 hour later. It was moist, fluffy and tasted good.

cake mix batter baked the next day

Scratch cake:

This cake batter was mixed, then left in the mixing bowl, covered with plastic wrap, then chilled for 24 hours. The batter was still chilled when I added it to the pan.

I saw very little difference between this one and when I baked it 1 hour after mixing the batter. It may have been slightly more dense though than the one immediately baked, but it wasn’t a huge difference.

The texture was still soft, moist and it tasted good. (Remember that the scratch cake recipe I used, does include baking powder and that makes a difference.)

scratch cake batter baked next day

Batter mixed, then frozen in a freezer bag for a week, defrosted in the fridge for about 8 hours and baked:

Cake mix:

This batter was frozen in a ziplock bag for one week. It was defrosted overnight in the fridge.

I then let it sit out for about 20 minutes in the ziplock bag, then I sort of smashed it around in the bag to mix it up a bit. I cut a hole into the corner of the bag and squirted the batter into the pan.

The batter was still cold (but not frozen) when I added it to the pan.

It rose mostly in the middle and not as much around the edges. It was not quite as fluffy and moist as the others, but it still tasted good.

cake mix batter frozen and baked a week later

Scratch Cake:

This batter was frozen in a ziplock bag for one week. It was defrosted overnight in the fridge.

I then let it sit out for about 20 minutes in the ziplock bag, then I sort of smashed it around in the bag to mix it up a bit. I cut a hole into the corner of the bag and squirted the batter into the pan.

The batter was still cold (but not frozen) when I added it to the pan.

The edges didn’t rise as much. This one needed to be baked for about 5 minutes more than the recipe called for originally. It turned out a bit more dense and doughy than the others, but still edible and tasted good.

I think this one ended up turning out okay, mainly because it used baking powder. It did have some baking soda in it but mostly used baking powder for the leavening ingredients. (Read the beginning of the post to see why that would make a difference.)

scratch cake batter frozen and baked a week later

Tips & FAQs:

Graphic with light bulb and text that says important tips and faqs.
Tip: Follow the mixing instructions on the recipe.

First, make sure to mix the cake batter according to the recipe instructions. It really makes a difference.

You also definitely don’t want to over-mix the batter because that will make it super dense, rubbery and dry. If you want more guidance on exactly how long to mix cake batter, go here: How to Mix Cake Batter

How long does cake batter last?

This will depend on the ingredients that are in the cake batter and how it’s stored, but generally, cake batter can last a couple of days in the fridge and about a week in the freezer if it’s cake mix batter or if the recipe included baking powder and not baking soda alone.

I think the better question to ask is how long can you keep cake batter and it still bake okay though. The batter will probably last a while in the freezer, but the longer you keep it chilled or in the freezer before baking it, the less chance you’ll get a cake that rises properly with a good texture.

Essentially, based on this experiment, I wouldn’t keep cake batter longer than a week in the freezer and that’s only if it’s a cake mix. Even then, your cake isn’t going to be as good as it would be had you mixed it up that day or the day before.

If you’re making a scratch cake, I wouldn’t freeze the batter at all. For best results, bake it the day you mix up the batter. Waiting to bake a cake that only uses baking soda, may not turn out as well.

Can you refrigerate cake batter?

Yes, you can, in some instances. It’s generally okay to chill cake batter for an hour or two and even overnight (for cake mix batter and some recipes that don’t just use only baking soda).

Scratch cakes may not rise quite as high and may be slightly dense if they’re not baked the same day you mix up the batter or at least the next day.

How long does cake batter last in the fridge?

It’s best to bake cake batter immediately once it’s mixed, but it can be covered and stored in the refrigerator for a couple days, then baked.

Depending on the ingredients though, the cake may not rise as much as it would had it been baked immediately.

Can you freeze cake batter?

Yes, you can freeze cake batter, but depending on the ingredients in the batter, once it’s eventually baked, it may rise as well as if it’s baked the day the batter is mixed up.

The longer the batter is frozen, the less the cake will turn out like it’s meant to.

How long does cake batter last in the freezer?

It’s best to bake cake batter immediately once it’s mixed, but cake batter can last up to a week when stored in a freezer bag in the freezer.

Depending on the ingredients though, the cake may not rise as much as it would had it been baked immediately.

Can I store leftover cake batter for later use and how long is cake batter good for after mixed??

It’s always best to bake the cake batter right after you mix it up, but if you can’t, then you can store it in the mixing bowl, covered with plastic wrap in the fridge for a day or two.

If you need to keep the batter fresh for longer, you can freeze it by adding it to a freezer ziplock bag. Just know that by freezing cake batter, it may or may not bake properly later. You’ll need to defrost the batter before you can bake it as well.

Know that the longer you go between the time of mixing up the cake batter and baking it, the less chance you’ll get a good cake texture and rise.

How do I defrost frozen cake batter?

Make sure to defrost the cake batter in the refrigerator. Never leave raw cake batter at room temperature to defrost.

Once it’s defrosted in the refrigerator, stir it, then add it to the baking pan or pans and bake.

Can you bake cold cake batter?

Chilled cake batter can be poured right out of the mixing bowl into cake pans. The cake may need to be baked for a few minutes longer but just watch it closely toward the end of the baking time.

See this post for more tips on how to tell when your cake is done: How to Tell When Your Cake is Done Baking

If the cake batter is frozen, then it’ll need to be defrosted before it’s baked. If the batter has been frozen in a zip lock freezer bag, just set it in the fridge and let it defrost overnight or during the day, then squeeze the zip lock bag a bit to mix it up slightly.

Cut one of the corners and squeeze the chilled batter into the baking pan and bake.

Can I leave cake batter out overnight?

No, you never want to leave cake batter out of the fridge for any length of time. You want to keep it chilled until you can bake it, so that it doesn’t spoil.

What’s the best way to make cakes ahead of time?

Instead of storing the cake batter, the best way to make cakes ahead of time is to bake the batter the day it’s made, then freeze the baked cakes.

Freezing baked cake layers works beautifully and is much better than freezing cake batter. I’ve got lots of tips on how to do that here: Tips for Freezing Cakes & Cupcakes

You can actually freeze cakes and get absolutely no freezer burn and no one will be able to tell they’ve been baked ahead and then frozen IF you do it the right way.

How long cake batter sit out?

It’s not safe to let cake batter sit out at room temperature. If you have any leftover cake batter, always cover it or add it to a ziplock bag and place in the fridge for up to a couple of days or the freezer for up to a week.

Video:

I hope this was helpful and that you learned some things along with me.

I was pretty surprised that the scratch cake batter actually baked up pretty well after storing it. (Again, I think that is due to the recipe having baking powder in it and not baking soda and the fact that the batter wasn’t over-mixed, but still, I was surprised.)

Other posts you might like:

  • How Long Does a Cake Last in the Fridge?
  • How to Store Frosted Cupcakes?
  • Why are my Cakes Dry?
  • Why Do Cakes Sink in the Middle?
  • How Much Cake Batter do I Need?
  • How to Store a Cake
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Filed Under: Cake Baking Tips, Cakes, Cupcakes, Recipes Tagged With: baking tips, birthday cakes, bundt cakes, cake business tips, layer cakes

Reader Interactions

Comments

  1. Lisa Creuzer

    January 04, 2021 at 2:08 pm

    Thank you so much! I ran totally out of cooking gas right after I poured the cake in the pan and found your research. I put the cake in the fridge for an hour while I ran to get gas. FYI. It was a scratch cake with baking powder and no soda. It didn’t rise evenly, just like you said. It was a roll cake, so not noticeable and it still tasted great.

    Reply
    • Kara Jane

      January 04, 2021 at 6:21 pm

      Hi Lisa, thanks for the comment. This will be helpful to others as well. Scratch cakes are so picky, aren’t they! Glad it was just a cake roll though and was still edible!

      Reply
  2. Jennifer

    March 16, 2021 at 10:46 pm

    Thanks for running this test! Helped me decide what I want to do for my next batch of cupcakes!

    Reply
    • Kara Jane

      March 17, 2021 at 7:41 pm

      Yay! So glad it helped!

      Reply
      • Jan

        June 19, 2021 at 3:28 pm

        Thanks for this info. I’m always about doing things ahead so this was great!
        This wasn’t in the experiment but do you think it would help to re-beat the ingredients after taking it out of the fridge and before putting it in the baking pans and oven or is it more about the baking soda/baking powder thing?
        Also, I was wanting to make a Rhubarb sprinkle cake that basically is just that, sprinkling the following ingredients in this order into a 9 X 13 Pan. No eggs or oil are added.

        4 cups chopped rhubarb
        1 – 3 oz pkg strawberry flavoured gelatin dessert mix
        1 cup granulated sugar
        1 cup water
        1 pkg. 432 g yellow cake mix
        1/2 cup coconut
        1/2 cup nuts
        3/4 cup melted butter

        So sprinkle in the order given above into pan, do not mix and bake in 325 oven for 25 to 35 minutes.

        Do you think this could be done the night before?

        Reply
        • Kara Jane

          June 21, 2021 at 6:08 pm

          Hey Jan, I think it makes more of a difference with it having baking soda than re-beating it. I probably wouldn’t re-beat the batter, but maybe just mix it a little with a spoon or something. Anyway, for the rhubarb sprinkle cake…locally we call those dump cakes…which just means you dumb the ingredients into a cake pan in a certain order. For this one though, I wouldn’t make it ahead of time, but not because of the cake mix. I don’t think that would be a factor as you’re just sprinkling it on top of the other ingredients. I’d actually not make it ahead of time because it has jello in it and adding the water and all the other ingredients and then waiting to bake it just doesn’t seem like it would turn out right. It would probably become gelatinized before baking and I don’t think that’s the intent. Hope that makes sense!

          Reply
  3. Tracy

    June 18, 2021 at 8:33 am

    Kara Jane, you seem to have a blog post about each of my cake questions! Thank you so much for this!

    Reply
    • Kara Jane

      June 18, 2021 at 1:16 pm

      Awe Tracy that’s awesome to hear! I’m glad it helped! ?

      Reply
  4. Sylvia Haile

    July 10, 2021 at 10:06 am

    Great morning, I am genuinely appreciative for your experiment. I am a beginner baker and I have had to throw out plenty of incorrectly baked cakes and am often pressed for time. Thanks so much.?

    Reply
    • Kara Jane

      July 10, 2021 at 2:46 pm

      You’re so welcome…happy to help. 🙂

      Reply
  5. Bernadette deGonzague

    November 12, 2021 at 8:42 am

    Hi Kara, thank you for this post. VEry helpful. Could you leave out the baking soda/powder and add it back in just before baking?

    Reply
    • Kara Jane

      November 12, 2021 at 1:07 pm

      Hey Bernadette, you could try it…I’m not sure it would mix properly if the batter is cold. It’s worth experimenting though!

      Reply
      • Shraddha

        September 29, 2022 at 7:02 am

        Let us know if you experimented on this please!

        Reply
        • Kara

          September 29, 2022 at 5:22 pm

          I haven’t been able to test it out yet at this point. So sorry!

          Reply

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Hey there, I’m Kara!

Hi, I'm so glad you're here! Cake shows up at our most important and happiest moments in life, like birthdays, weddings, baby showers and holidays. It's also for those everyday moments...it makes them even better. Put simply, cake just makes us happy! I love trying out new cake flavor combinations and decorating ideas. Have a look around and I bet you can find a cake recipe or tutorial for any of life's big moments and those everyday moments too. Click here if you want to learn more about me!

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