If you love baking and want to try something new, this article is for you. This article will help you learn how to make cake batter extract.
I will also tell you why using pure vanilla extract is essential when making baked goods or desserts.
Cake batter extract recipe
1/2 cup of vodka
1/2 cup of water
Three tablespoons of sugar
2-3 tablespoons of cake batter extract (optional)
Procedure
Pour all the ingredients into a jar or bottle that has a lid. Shake well until the sugar dissolves. Pour into an airtight container with a funnel and store in the fridge for up to one month, shaking well before each use.
Preheat your oven to 400 degrees.
Set the oven to preheat for at least 10 minutes before baking. Make sure you have a cookie sheet that fits in your range and is clean, free of debris, and level (if it’s not level, the batter will spread unevenly).
Place the milk powder, sugar, salt, and flour in a large mixing bowl. Mix with a whisk until there are no clumps.
Add in your extract of choice (we used vanilla). Whisk again until well combined with your dry ingredients(s).
Evenly spread out the mixture on an ungreased cookie sheet.
Spread out the mixture on an ungreased cookie sheet. This will ensure that the extract cooks evenly, so ensure your spatula is clean and dry before spreading.
You can use a rubber spatula or a fork to help spread it out.
- Bake at 400° for 8-10 minutes or until it turns golden brown around the edges (as pictured below).
- Remove from the oven and let cool completely.
After the cake batter has cooked, please remove it from the oven and let it cool completely. If you try to blend hot cake batter, you risk burning out your food processor.
By letting it cool first, you’ll blend it more easily since clumps have had time to form (and it should be easier to break apart).
- Place the cooled mixture in a food processor (or blender) and blend until it’s nice and fine (about 1 minute).
- Add in the vanilla extract and pulse once more to combine. Use 4-5 teaspoons of extract per cup of wet ingredients in any cake batter recipe to give it that birthday cake flavor.
Summary
You can use any extract you want. You can use any milk powder (I used whole milk powder because that’s what I had on hand).
You can use any sugar (you might want to experiment with brown sugar if you want your cake batter to be a little more decadent).
And finally, you can use any flour (all-purpose white flour is what most people prefer, but feel free to play around with different kinds and see what happens).
Just like regular cake batter, there isn’t one “right” way to do it—the only difference is that this version comes in concentrated form, so you don’t need as much baking soda and baking powder when making actual cakes.
