A couple of weeks ago, I had just enough chocolate cake batter for a 2" tall, 6" square cake, and instead of baking it, for whatever reason, I saraned the whole pan and threw it in the freezer.

Since then, I've read a number of debates and opinions on whether you can freeze batter or not, the concensus being "no". Which had me doing the "uh-oh .... wasted batter going in the trash!" thing.

So today, while baking some other cakes, I pulled this one out of the freezer and set it on the counter to thaw. I was going to bake it just to see what happened. Well, I got impatient and said "screw it!" and threw the pan in the oven with batter that was probably still 85% frozen.

It baked up absolutely perfect. I had a nice big dome that needed trimmed off , so the rising factor was not affected; cake is nice and moist tasting.

Now, this IS a box-mix cake (Betty Crocker) and scratch cakes may have different results. But for those who have wondered about freezing batter, just wanted to share the results of my experiment.

Awesome, thank you for trying it out! It would make life so much easier to store extra batter.

Well, you know they have those new frozen cupcakes, which I hear are actually pretty decent! They're the same idea, as far as I know, just frozen batter ready to bake. So I can TOTALLY see this working well Thanks for sharing, I may have to try this next time I have extra cake batter (instead of filling my freezer with endless cupcakes made from leftover batter!!).

Cool Deb! Now we can add frozen batter in the win column of the "to freeze or not to freeze" debate!

Freezers are your friends!!!!

umm, that is interesting. it might be a good idea to see if that would work with cupcakes, cause then you could freeze the batter in the papers and then on a morning of a tasting take out several of differant flavours and bake them fresh. might have to give that a try, unless someone can do it before me.

Thanks for the letting for the headsup Deb!

I've tried using refrigerated batter - kept about 4 days in the frig. It didn't rise well at all
Now I think (you thought you smelled something funky!)........
The fact that you froze the batter *in the pan* and didn't have to move the batter might have something to do with.....
Not many have extra pans they can keep in the fzr for weeks but when you do go for it

Yeah! I hate throwing away left over batter &/or having to bake tiny cakes or cupcakes that I don't need. Thanks Deb!

That is so awesomme, this could be a HUGE timesaver.

Deb-do you line the cake pan with parchment? Or grease it? I know you said box mix but do you add ingredients to it like the WASC recipe or anything?

Just saran wrap too? How long did it sit in the freezer for?

Sorry for the billion questions, I just really want to try this!

I would like to if anyone tries it w/ cupcakes. Even if they aren't lined. If I have extra batter w/ my next cake I may try the cupcakes.

Hmmm.... (wheels are turning. Smoke coming from burning dust in my brain) this definitely has some potential to save me some work! I just know it!

Wow! I am really interested in the frozen cupcake idea as well. If anyone tries it soon I'd love to hear the results.

Sweetcakes, that is absolutely brills!!!

indydebi- me too... freezing secrets please....

Very cool! I don't do cakes but I can see this working for cupcakes too!PERFECT YAY Just fill the liners pop em in the freezer then when frozen drop em in some freezer bags ... I mean u can only make so many cake balls....... now there is no need to worry about wasting the cake batter. INDYDEBI U ROCK

So what about the doctord cake mixes that we all use , I assume it will too. I do use only Betty crocker..hummmmmmmm

Awesome!!!!

did you bake the cake longer since is was partially frozen?

Deb! Where are you? We need more answers on this fabulous little trick!
Do you doctor the cake mix?
Grease the pan, or collar it with parchment or both?
Just saran wrap?
What size was it?

Your admirers are waiting

Love it waste not ,want not. Too COOL!!

I think we need a new forum section: "Successful Freezer Experiments"

I am so going to try this. I think the best way would be to grease your pan(s) as normal, fill w/ batter, freeze, pop batter out and put in freezer bags, label.

omg this is awesome

I can't tell you how much I appreciate Indydebi for doing this experiment....I now freeze almost all of my batter for cupcakes.

I do a lot of mini-cuppies and until the "experiment" I was using every last bit of batter, making way more cuppies than I needed. I mostly use doctored cake mix recipes and now I bake a couple dozen minis and scoop the rest of the batter into ziplock bags - 1 cup in each bag which will make another 18-24 minis. When I need more I simply take the bag out of the freezer and let it thaw, snip a corner off the bag and fill the liners/pan and bake.

I will tell you they rise beautifully, better domes than I ever get with just-mixed batter - BUT, I do bake them a little longer than normal as they tend to fall if underbaked. I also think they come out a little more moist than just-mixed batter (which I think is why they tend to fall if not baked long enough).

Now I keep Red Velvet, Chocolate, White, Butterscotch, and a few other flavors frozen and ready to bake at a moments notice!

I tried this a few weeks ago and it worked awesome! I had leftover french vanilla and dark chocolate cake - combined it was just enough to fill a single pan so I swirled them together. Hubby thought it tasted TERRIFIC!!!! Definitely a time saver that I will be using again this week in fact!!!!!!

This is a really helpful thread and I think a lot of people could benifit it being a sticky post that never moves, whatdaya say moderators?