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For cakes that use baking powder or baking soda it will affect them. Once these have been added to a moist mix they will start to react. It is best to bake straight after adding the flour and rising agents.A recipe that does not specify a rest period may rise less if rested.

But is is done for batters like Yorkshire puddings and pancakes, and they rise more if you leave the batter covered in the fridge for a few hours. This delay in recipes that do not rely on baking powder, but on bubbles from beaten eggs gives the batter a chance to relax (the gluten proteins become less tightly knit) and the final result is less tough.

However, if you are having cake at your dinner party, check if it works first (like a few days in advance. This is just incase you do leave the cake mix/batter for a few hours and it doesnt work. You don't want there not to be a cake or anything. That would be disaster.

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12y ago
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15y ago

Depends, does the mix have milk or eggs in it. If so then no you cant but if not then yes. I just mean like the wet part. Unless you pout it in the fridge and cover it then you can even with eggs and milk!

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15y ago

no, it will ruin.

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Q: Can you mix a cake and bake it the next day?
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