Make your favorite dessert ahead of time by brushing up on these freezer tips for your freshly baked cakes.
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.
Baking cakes is satisfying and sweet, however, after the party, you’re often left with more cake than you know what to do with. While I’m OK eating cake for breakfast, sometimes I want to keep that cake for a little longer. That’s where the freezer comes in. You can freeze cake! Freezing food is a great way to save what you’ve made for later or to prep for an occasion in advance. Here’s how to do it.
How to Freeze Unfrosted Cakes
Taste of Home
If you want to prepare a cake in advance (or just want one at the ready if the mood strikes), storing unfrosted cakes in the freezer is simple to do.
Make sure your cakes are completely cool before moving them to the freezer. You don’t want to trap in any excess moisture from steam when you wrap the cake up.
When you’re certain that your cake is cool, wrap it in plastic wrap (two layers doesn’t hurt!) or store in resealable plastic freezer bags. You can freeze a cake in its pan if you like. Just wrap the pan entirely in plastic wrap then aluminum foil.
Be sure to label your cakes. Knowing what kind of cake and when it was baked is going to be helpful later. After all, you want to make sure you’re reaching for chocolate cake when a cocoa craving hits.
You can keep unfrosted cakes in the freezer for two months. When you’re ready to eat, defrost in the fridge until thawed.
Editor’s tip:Partially frozen cakes are super easy to decorate since they are stiffer and produce fewer crumbs—so don’t wait for them to thaw completely if you want to frost them! Here’s how to frost a layer cake the easy way.
How to Freeze Frosted Cakes
Believe it or not, you can freeze frosted cakes, too, provided they’ve got a freezer-stable frosting. Meringue-based frostings aren’t suitable for freezing, but popular icings like American buttercream and cream cheese frosting freeze wonderfully.
To freeze a frosted cake, place the finished cake in the freezer for an hour to set the decoration. Once the frosting is frozen and firm, wrap the cake in two layers of plastic wrap followed by a layer of aluminum foil.
Defrost frosted cakes by letting them warm up on the counter or in the fridge overnight.
Test Kitchen tip: To maintain freshness, freeze frosted cakes as soon as possible. If you plan to freeze your wedding cake, consider asking a friend or family member to be in charge of freezing the top tier after the reception.
How to Freeze Slices of Cake
If you want to store a few leftover slices of cake, it’s easy to do. Wrap these slices up individually. You can wrap them up alone or on small plates. Layer with plastic wrap and seal tightly. Individual pieces should keep for about two months so you can enjoy your birthday cake again even after the streamers are gone and the presents unwrapped.
Just like a whole cake, defrost at room temp or in the fridge.
Get Baking (and Freezing) with Our Top 10 Best Cake Recipes
1 / 10
Taste of Home
Sandy's Chocolate Cake
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe won first prize. —Sandra Johnson, Tioga, Pennsylvania
Get Recipe
Pink Lemonade Stand CakeIf you love a moist and creamy cake, this is it. Lemon juice and lemonade give the layers a tangy touch, and the cream cheese frosting with sprinkles makes it pretty. —Lauren Knoelke, Milwaukee, Wisconsin
Go to Recipe
Pumpkin TorteThis beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It is quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. —Trixie Fisher, Piqua, Ohio
Go to Recipe
Taste of Home
Minted Chocolate TorteOur family has enjoyed this remarkable layered cake for years. It's a favorite for many occasions. —Barbara Humiston, Tampa, Florida
Go to Recipe
Taste of Home
Sour Cream Pound CakeBecause I'm our town's postmaster, I can bake only in my spare time. I especially enjoy making desserts such as this one. It tastes amazing as is, or tuck it under ice cream and chocolate syrup like a hot fudge sundae! —Karen Conrad, East Troy, Wisconsin
Go to Recipe
Taste of Home
Chocolate Hazelnut TorteMost cake recipes feed a crowd. So we came up with this elegant little cake that serves six. That's enough for two…with just the right amount of leftovers! —Taste of Home Test Kitchen
Go to Recipe
Taste of Home
Cranberry Pineapple Upside-Down CakeBoth kids and grown-ups like this gorgeous dessert. It'll keep a few days and is actually better the second day, so you can make it a day ahead. —Sherry Conley, Noel Hants County, Nova Scotia
Go to Recipe
Taste of Home
Citrus-Raspberry Coffee CakeOrange and lemon beautifully complement the raspberry flavor in this dense cake. Add a dusting of confectioners’ sugar for a pretty finishing touch. —Pat Harlow, Cataldo, Idaho
Go to Recipe
Taste of Home
Lemon Meringue Angel CakeI've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania
Go to Recipe
Taste of Home
Pineapple Carrot CakeThis moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. —Jeanette McKenna, Vero Beach, Florida
Go to Recipe
As a seasoned baking enthusiast and expert, I can attest to the artistry and joy that comes with creating delicious desserts. With years of hands-on experience, I've not only mastered various cake recipes but also explored the nuances of proper storage techniques, especially when it comes to freezing cakes.
Now, let's delve into the concepts covered in the article and provide additional insights:
-
Freezing Unfrosted Cakes:
- Importance of Cooling: The article emphasizes the significance of ensuring the cake is completely cool before freezing. This is crucial to prevent excess moisture from being trapped, which can affect the cake's texture.
- Wrapping Techniques: The use of plastic wrap (preferably two layers) or resealable plastic freezer bags is recommended for wrapping unfrosted cakes. Additionally, if choosing to freeze the cake in its pan, it should be wrapped in both plastic wrap and aluminum foil.
- Labeling: The importance of labeling frozen cakes with details such as cake type and baking date is highlighted for easy identification later.
-
Freezing Frosted Cakes:
- Frosting Types: The article specifies that certain frostings, such as meringue-based ones, are not suitable for freezing. However, popular choices like American buttercream and cream cheese frosting freeze well.
- Setting Decorations: Before freezing a frosted cake, it is recommended to place it in the freezer for an hour to set the decoration. This ensures that the frosting becomes firm before wrapping.
- Wrapping Process: Similar to unfrosted cakes, frosted cakes should be wrapped in layers—two layers of plastic wrap followed by a layer of aluminum foil.
- Prompt Freezing: To maintain freshness, it is advised to freeze frosted cakes as soon as possible.
-
Freezing Slices of Cake:
- Individual Wrapping: When freezing slices of cake, the article suggests wrapping them individually, either alone or on small plates. The use of plastic wrap and a tight seal is recommended.
- Storage Duration: Individual cake slices can be kept in the freezer for about two months, allowing for an extended enjoyment period beyond the initial event.
-
Additional Tips:
- Decorating Partially Frozen Cakes: An editor's tip mentions that partially frozen cakes are easier to decorate, as they are stiffer and produce fewer crumbs. This is valuable information for those who enjoy decorating their cakes.
- Defrosting: The article provides guidance on defrosting cakes, either at room temperature or in the fridge, depending on preference.
As a bonus, the article includes a list of top 10 cake recipes, showcasing a diverse range of flavors and styles for readers to explore and enjoy. These recipes cover everything from classic chocolate cake to a unique Pink Lemonade Stand Cake, providing inspiration for both novice and experienced bakers.
