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

Mixing a cake batter and baking it the next day is generally not recommended. Here's why:

Loss of Freshness: Cake batters typically contain perishable ingredients like eggs, milk, and butter. Leaving the mixed batter overnight in the refrigerator can compromise the freshness and flavor of the cake.

Baking Soda/Powder Activation: Baking soda and baking powder are common leavening agents used in cakes. These ingredients start reacting as soon as they come into contact with liquid. Leaving the batter overnight gives these leavening agents more time to react, potentially causing the cake to rise too much and then collapse during baking.

Ingredient Separation: Over time, the ingredients in a cake batter can start to separate. This is especially true for batters that contain both wet and dry ingredients. Separation can affect the texture and consistency of the final cake.

Potential Bacterial Growth: Leaving a mixed cake batter at room temperature for an extended period increases the risk of bacterial growth. This is especially important if you live in a warm climate. Consuming a cake made from a batter that has been sitting out for too long can be unsafe.

For best results, it's advisable to bake the cake soon after mixing the batter. If you need to delay the baking process, you can refrigerate the batter for up to 2 hours. Beyond that, it's generally better to store the dry ingredients separately and mix the batter just before baking.