How Long Does Cake Batter Last? Saving Your Extra Batter posted by Something Swanky Pin Share Tweet Email SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. If you’ve ever found yourself with leftover cake batter, you’ve probably wondered how long it will last. Whether it’s a batch of cupcake batter or a mix for a layer cake, most of us don’t want to waste our delicious ingredients. The good news is there are a couple of ways to store it for later use! But first, let’s answer the burning question. Room Temperature Storage: A Short Period Solution At room temperature, cake batter can last for a short period. However, due to the dairy products and egg whites in most cake mixes, it’s not the best option. The risk of bacterial growth increases with time, so it’s a good idea to use it within an hour or two at most. Remember, just like raw cookie dough, you should not eat raw batter, according to the CDC. Refrigerate for Best Results: A Couple of Days Refrigerating your leftover cake batter is a great way to extend its shelf life. You can safely store it in an airtight container or wrapped in plastic wrap for up to two days. Just make sure to bring it back to room temperature before baking for the best results. Freezing Cake Batter: A Long Time Solution For a longer storage method, freezing your leftover batter is the best option. Whether it’s muffin batter, sponge cakes mix, or a simple scratch batter, most batters freeze beautifully. You can store it in a freezer ziplock bag or an airtight freezer bag for up to three months. Preparing It for Freezing Prepping your batter for the freezing process involves a few simple steps. First, make sure to get as much air out of the bag as possible so air escapes and avoid freezer burn. You can stick a straw into the bag and suck it out to make sure you get as much out as possible. Seal the bag, leaving a little bit of space for expansion. We do not recommend vacuum sealing! Label the bag with the type of batter and the date it was frozen, and you’re good to go! How Long Does Cake Batter Last When Frozen? Now that we’ve covered how to freeze your batter, let’s answer another question: how long does cake batter last when frozen? The answer is, quite a long time! You can keep your frozen batter for up to three months without any detrimental effect on the finished cake’s quality. Just remember to write the date on it that you should remove and use it by, so that you don’t forget! Thawing and Using Frozen Cake Batter When you’re ready to bake, remove the batter from the freezer the night before and let it thaw in the fridge. The next day, let it come to room temperature, then give it a good stir to ensure all ingredients are well mixed. Pour it into your baking pan and bake as normal. Does Freezing Affect the Quality of the Cake? Many people worry that freezing their cake batter might result in a denser cake or affect the leavening agents, causing a flat cake. But don’t fret! As long as you’ve removed as much excess air as possible before freezing and allowed the batter to come to room temperature before baking, your cake should rise just fine. Can All Types of Cake Batter be Frozen? Most types of cake batter can be frozen, including oil-based batter, butter cake, and even red velvet. However, batters with a lot of cake batters that have whipped egg whites, like some sponge cakes, may not freeze as well. Always consider the ingredients before deciding to freeze. Final Thoughts So, how long does cake batter last? At room temperature, not very long. But by refrigerating or freezing it, you can safely keep your batter for either a couple of days up to several months. So next time you find yourself with extra, don’t throw it away. Save it for a future sweet treat! By the way, here’s a guide if you’re looking to store cupcakes. Explore our archive of cake content, including these 60 cheesecake recipes, and enjoy your next baking adventure!
