When a cake batter stands too long you get an increase in volume of the final product

Question

Quizplus · Accepted Answer

When a cake batter stands too long, the leavening agents (like baking powder or baking soda) will start to lose their effectiveness, resulting in a denser and flatter final product. When cake batter stands too long, the reaction between the baking powder and liquid ingredients can start to dissipate, resulting in a decrease in overall volume and potentially a denser final product.

When a Cake Batter Stands Too Long You Get an Increase