Tag: Caffeine in baking

According to chemical analysis, caffeine is thermally stable and remains intact at temperatures far higher than those used in typical home baking. This means that the caffeine you add to a recipe will still be present in the final cake, debunking a common culinary myth.

Contrary to a common baking myth, caffeine is a remarkably heat-stable compound and does not evaporate or break down during standard baking temperatures. Unlike alcohol, which has a low boiling point and cooks off easily, caffeine's chemical structure requires far more heat to affect its potency. This means any baked goods made with coffee, chocolate, or espresso powder retain their caffeine content.