How to Freeze Cake

Learn the proper way to freeze cake. These tips will help you keep your cake tasting delicious when you thaw it. This applies whether you have frosted and assembled your cake or just have layers without frosting.

Keep Cake Fresh in the Freezer

Two main reasons you might want to freeze cake. (Okay, two and a half. I’ll explain.)

• First, you might have made a cake (or you bought a cake) and you’ve got leftovers. Maybe it’s a slice of your wedding cake!
• Or maybe you’re baking a cake specifically to freeze it so you have dessert on hand for a future date.
• And the “half” reason is maybe you want to make part of a cake so you can frost and finish it later.

Whatever the reason you want to know how to freeze cake, this post has the answers you need.

How to Freeze Frosted Cake

Freezing a whole cake is the trickiest scenario. We have a few things working against us:

• It can be hard to find room to freeze a tall layer cake.
• If you’re freezing a whole cake, you will want it to look perfect when you thaw it, so the stakes are higher.
• Finding a container for a whole cake is hard. If you wrap it, the plastic might stick to the frosting.

Pound Cake is the perfect type of cake to freeze whole. No icing to mess with!

For all of these reasons, it’s best to freeze unfrosted cake, layers, and other components and then assemble when you’re ready to serve. If you can’t make a cake from scratch or truly want to have one ready in the freezer, here’s what you need to do:

1. Chill the Cake: Place the cake in the refrigerator for about an hour to firm up the frosting. You do not need to take this step, but doing so will help prevent smudges or fingerprints on the decorations or frosting.
2. Flash Freeze: Next, put the cake in the freezer for a quick “flash freeze.” Place it on a parchment-lined baking sheet uncovered and freeze it for about 1-2 hours until the frosting is completely solid. This prevents the wrap from sticking to the frosting and ruining it.
3. Wrap the Cake: Once the frosting is solid, wrap the cake tightly in plastic wrap. Be sure to cover all parts of the cake to prevent frost from forming. To keep it fresh longer, wrap it in two layers of plastic wrap. This is especially important if you plan on freezing it for more than a month.
4. Double Protection: After wrapping it in plastic, add a layer of aluminum foil. This additional barrier helps prevent freezer burn. It might seem like overkill, but trust me, it’s not!
5. Label and Store: Use a Sharpie to label the foil with the date and type of cake so you don’t forget what’s inside. Return the cake to the freezer and use within 3 months.

How to Freeze Cake Layers

The best way to freeze cake is in parts. You can store and freeze the layers, some (but not all) fillings, and most frostings separately, then thaw and assemble them. 

To freeze the layers:

1. Bake and Cool Completely: Make sure the cake layers are fully baked and completely cooled. Warm cake layers will create condensation inside the wrap, making them soggy.
2. Wrap Each Layer: Wrap each layer individually in plastic wrap. Again, you can use two layers of plastic if you plan on storing the cake for a while.
3. Double Protection: Add a layer of aluminum foil over the plastic-wrapped cake layers or place the cake layers in a ziploc bag or airtight container if they fit. (As a general rule for freezing any baked good, the longer you want to store it, the more layers of protection you should have.)
4. Label and Freeze: Label each container or bag with the type of cake and the date it was frozen. Place them flat, on a flat surface, to maintain their shape. Use within 3 months.

You can freeze frosting and fruit fillings in zip-top bags or airtight containers. Place a piece of plastic or parchment paper on top of the frosting before wrapping to prevent freezer burn.

These are also best used within 3 months, but you can stretch it a little bit longer if needed.

How to Freeze Cake Slices

Leftover cake is best sliced and stored individually. Then you can take a slice out of the fridge whenever you have a craving for something sweet! This is perfect if you’re wondering how to freeze cake with icing!

Here’s what to do:

1. Chill the Slices: Start by chilling the slices of cake in the refrigerator for about an hour. This will make the frosting firm and less likely to stick to the plastic wrap.
2. Wrap Each Slice: Wrap individual slices in plastic wrap. 
3. Double Protection: Wrap each slice in a layer of aluminum foil after the plastic wrap.
4. Place in an Freezer Bag: This is optional, but a good idea if you plan on storing the slices for a while. Slide the wrapped slices into a ziploc freezer bag or airtight container. 
5. Label and Store: Label the container or bag with the type of cake and the date you froze it. Freeze for up to 3 months.

What Kind of Cake to Freeze

Some of the best cakes to freeze include chocolate cake, yellow cake, banana cake, carrot cake, and white cake! I’ve even had success with Angel food cake!

If you do a lot of freezer cooking (or baking), you’ve probably learned from experience that some things freeze better than others. In general, cakes freeze pretty well, but there are some exceptions:

• If there is fresh fruit on top of the cake—strawberries or blackberries, for example—you will want to remove it. Fruit does freeze well, but fruit on a cake, not so much. As it thaws, it will bleed into the frosting and release moisture into it.
• Custard and mousse fillings do not freeze well. If you have leftover cake with custard or mousse, you can freeze it if you can’t finish it before it goes bad. However, the filling may separate during thawing, making the cake soggy.
• Most frostings freeze well, but whipped cream frosting is the exception. Cool Whip will freeze just fine, but real whipped cream is likely to weep and deflate. Freezing cream cheese frosting is delicious and easy!

Thawing Your Frozen Cake

Proper thawing is just as important as proper freezing!

1. Thaw in the Refrigerator: The safest way to thaw your cake is by transferring it from the freezer to the refrigerator. Allow the cake to thaw slowly, which usually takes about 24 hours for a whole cake. This gradual process helps retain moisture and prevents condensation from forming inside the wraps.
2. Room Temperature Finish: Once the cake has thawed in the refrigerator, you can bring it to room temperature before serving or decorating. Take it out of the fridge, unwrap it, and let it sit on the counter for about 30 minutes to an hour. 
3. Assemble and Decorate: If you have frozen the cake in layers or components, now is the time to assemble and decorate. This method ensures your cake looks and tastes as fresh as possible.
4. A Note About Frosting: When freezing frosting alone, it may benefit from being whipped again in a stand mixer (or with a hand mixer) before using. After thawing, sometimes the frosting will lose its fluffiness.

Reader Favorite Cake Recipes

Now that you know how to freeze cake, here are some cake recipes to practice with!

• Black Forest Cake Recipe
• Pina Colada Pound Cake Recipe
• Chocolate Mayonnaise Cake Recipe
• Lemon Bundt Cake Recipe
• Honey Bun Cake