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Does Alcohol in Cake Evaporate?

Published in Cooking Science 2 mins read

Yes, alcohol in cake does evaporate to some extent, but it's important to understand that not all of it disappears.

The Evaporation Process

When you bake a cake containing alcohol, the heat from the oven causes some of the alcohol to turn into vapor and leave the mixture. This process is similar to how water evaporates when heated.

However, unlike water, alcohol molecules can interact differently within the food matrix.

Why Not All Alcohol Evaporates

According to culinary scientist Harold McGee, cited in a July 11, 2022 reference, even with extensive heating, it's impossible to cook out all of the alcohol. A small percentage of the alcohol molecules remain. This happens because these molecules can form strong bonds with other molecules present in the mixture, such as water and fats, preventing them from easily evaporating.

Factors Affecting Alcohol Retention

The amount of alcohol that remains in a baked good like cake isn't fixed. Several factors influence how much evaporates and how much stays behind:

  • Temperature: Higher baking temperatures generally lead to more evaporation.
  • Baking Time: The longer the cake bakes, the more opportunity there is for alcohol to evaporate.
  • Surface Area: A larger surface area exposed to heat allows for faster evaporation.
  • Initial Alcohol Concentration: Starting with a higher concentration of alcohol means there's more to potentially evaporate, but also likely more to remain.
  • Presence of Other Ingredients: Ingredients like fats and sugars can affect how easily alcohol escapes.
  • Addition Point: Alcohol added during baking evaporates more than alcohol added after baking (e.g., in a glaze or soak).

For example, a cake batter with alcohol baked for a long time at a high temperature will retain significantly less alcohol than a cake soaked in alcohol after baking.

Summary: Alcohol Retention

While a substantial amount of alcohol can evaporate during baking, a small portion consistently remains bonded within the cake structure.

Factor Effect on Retention
High Temperature Decreases Retention
Long Baking Time Decreases Retention
Added Post-Baking Increases Retention
Higher Initial Concentration Can Increase Retention

Knowing this is useful for understanding the final composition of baked goods flavored with alcoholic beverages.