Letting batter with baking soda wait before adding into the oven

Letting batter with baking soda wait before adding into the oven - Woman in White Sweater Baking Cake

I want to bake a cake with 3 layers, but I only have one baking pan and thus I will have to bake them one by one (already thought about making one big cake and dividing it into 3 parts but I pref not to use that method).

The problem is it takes 35 minutes to bake one layer and the batter contains baking soda and baking powder and I'm worried it will affect the outcome since I'm not baking the other 2 layers immediately after adding the baking soda.

So my question is, can I let the batter for the other 2 layers wait before adding to the oven?

Making the batter and separating into 3 and then adding the baking soda and powder isn't an option since I would have to mix it again which will affect the result. And I also don't want to make the batter for each layer separately.



Best Answer

I doubt the raw batter will survive 35-70 minutes out of the oven.

Many times when I made homemade cake, things like

  • forgetting to preheat the oven

  • taking too long to scrape all the batter into the baking pan

  • taking too long decorating the top of the cake batter when its in the pan

rewards me with a flat cake.

On the other hand, after adding the wet ingredients to store bought cake mix, surprisingly, letting the batter sit for a long time (like 30 minutes) before popping it into the oven, doesn't really change the finished product!

What I recommend you do is have your wet ingredients combined and dry ingredients combined all ready in two separate containers. For each cake, mix a third of the wet ingredients with the dry ingredients; this would be more practical then making the batter three times.




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Does baking soda need to be baked immediately?

Since the Baking soda reacts immediately to the acidic element, for best results, the cake should be baked immediately once the mixing is done. Otherwise, the peak reaction of baking soda might be missed and proper leavening will not be achieved.

Should you let cake batter sit before baking?

The pros of letting a batter rest is so that the gluten can relax and the flavor can melt together. However unlike cookie dough, cake batter contains much more liquid, and are unable to hold gas bubbles produced from the rising agent like baking powder as well.

How long can batter with baking soda sit?

Its generally okay to chill cake batter for an hour or two and even over night (for cake mix batter and some recipes that don't use only baking soda). For the scratch cakes, they may not rise quite as high and may be slightly more dense if you don't bake them the same day you mix up the batter or at least the next day.

How long can batter sit before baking?

The batter can be stored at room temperature for a short period of time (one-hour maximum) and refrigerated for up to 48 hours. Can cake batter sit out for an hour? It is best to bake the cake butter once it is mixed up, but you can leave it at room temperature for no longer than one hour.



What Are the Side Effects of Adding Too Much Baking Powder? : Desserts \u0026 Baking Tips




More answers regarding letting batter with baking soda wait before adding into the oven

Answer 2

The last layer will likely be pretty flat, especially if you're using a recipe with whisked eggs for some structure. Any air bubbles and structure you whisk into the eggs will be gone by the time it's been standing on the counter while the first two layers bake. And you will lose some lift from the baking soda reacting with acid in the batter. You will get cake, but it will not be as good as it could have been. I would personally bake it in a taller pan and slice after baking. That will give a much better result than letting the batter stand for over an hour before baking the last layer.

Answer 3

And I also don't want to make the batter for each layer separately

Whether you want to or not, this is the only way you're going to do it.

And there is no reason not to. Making a cake batter only takes 10 minutes by hand, or 5 minutes if you're using a food processor.

You'll need to let the cake cool slightly in the pan before you turn it out. That'll take 5 minutes, right there. So take the pan out, make the batter for the next layer while the first layer is cooling, and then you're ready to go again. And it doesn't even take any longer!

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