When you bake a cake with alcohol, some of the alcohol content can evaporate during the cooking process, but it does not completely burn off. The amount of alcohol that remains in the finished cake will depend on several factors, including the baking time, temperature, and the alcohol content of the ingredient used.
While exact measurements can be challenging, here's a general idea of the alcohol retention based on various cooking methods:
Long, Slow Cooking: If you bake a cake for an extended period at a low temperature, the alcohol content will have more time to evaporate. However, some alcohol will still likely remain.
Quick High-Temperature Cooking: If you bake a cake at a high temperature for a short time, less alcohol will have a chance to evaporate. Therefore, more alcohol will likely be retained in the cake.
Flambéing or Alcohol Added Post-Baking: If alcohol is added to a cake after baking, such as through flambéing or pouring a liqueur syrup over the cake, a significant portion of the alcohol will remain as it is not exposed to prolonged high temperatures.
It's worth noting that the alcohol content in a finished cake will typically be significantly lower than in the original amount added. The flavor of the alcohol, however, can still be present and contribute to the overall taste of the cake.
If you have concerns about the alcohol content in a cake, such as for dietary, health, or religious reasons, it's best to choose recipes that do not include alcohol or adapt recipes to suit your preferences.