What Happens If You Freeze Cake Batter?
Freezing cake batter can change the texture and consistency of the cake once it’s baked. The water in the batter expands as it freezes, which can break down the proteins in the batter and create a denser, less tender cake. Additionally, the leavening agents in the batter may not work as well after freezing, resulting in a less fluffy cake. It’s best to bake the cake first and then freeze it if you need to store it for later use.