This step-by-step guide for how to freeze wedding cake will help you celebrate your first anniversary with the tradition of eating the top tier.
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After getting married last summer, my husband and I loosely covered the top tier of our wedding cake with a piece of aluminum foil and shoved it into the back of our freezer. Throughout the year, as we piled frozen bags of shrimp and boxes of veggie burgers on top of it, we wondered how the cake would taste on our first anniversary.
Surprisingly, it was delicious (and somehow free of freezer burn!). The bites of smooth vanilla buttercream that we enjoyed with celebratory glasses of champagne helped transport us back to our sunny wedding day. But admittedly, the cake wasn’t as moist as it was last August.
In hindsight, we should have taken more care to preserve our wedding cake in the freezer. After consulting the Taste of Home Test Kitchen, I learned tips for how to freeze wedding cake that I wish I’d known before we said “I do.”
How to Freeze Wedding Cake
Freezing wedding cake isn’t much different from freezing cake in general—except that wedding cake is extra sentimental and there may be more elaborate decorations. Here’s how to preserve the top tier of your wedding cake so you can enjoy it on your first anniversary.
1. Check with your baker
Many bakeries offer anniversary cakes, which are replicas of the top tier of your wedding cake that let you skip the freezing process and enjoy a fresh cake one year later.
But if you’re committed to the tradition of preserving the original top tier, your baker may have special instructions or tips for how to freeze your particular cake. For instance, buttercream and ganache freeze well, according to our Test Kitchen, while meringue-based frosting won’t hold up in the freezer.
Test Kitchen tip: Ask your baker for the dimensions of the top tier of the cake and get an appropriately sized storage container ahead of time. A cake carrier will work well for transporting your cake home after your reception, but for freezing you can use any airtight plastic container that fits.
2. Set the frosting
To preserve its freshness, freeze your cake as soon as possible—ideally the night of your wedding or the day after. Since you’ll want to relax and enjoy your wedding night, consider predesignating a friend or family member to be in charge of this step.
Remove decorations like flowers and the cake topper and place the cake on a tray or baking sheet. Freeze uncovered for at least three hours (or overnight) to let the frosting and iced decorations set. This will prevent smearing when you wrap the cake in plastic.
Test Kitchen tip: Make sure the cake isn’t near anything in your freezer that has a strong aroma. (For instance, don’t put it next to the chili you recently made that isn’t fully frozen yet!)
3. Cover and freeze
Once the frosting is firm, remove the cake from the freezer and cover with plastic wrap—one of the easiest ways to store cake. The plastic should hug the cake to prevent air and moisture from getting in, but it shouldn’t be overly tight. Place the wrapped cake in an airtight vessel and freeze.
How to Defrost Wedding Cake
Take the cake out of the freezer 24 to 48 hours before you plan to eat it. Remove the plastic wrap and place it in a sealed container, such as a cake carrier. Place the container in a deodorized refrigerator to defrost. A few hours before you’re ready to dig in, move the cake to your countertop to allow it to get to room temperature.
If you didn’t save the top tier of your cake or if you somehow botch the freezing process, there are still ways to celebrate your anniversary with sentimental baked goods. If you’re up for a DIY approach, you can bake yourself an anniversary cake—try this White Cake, Frosted Chocolate Cake or Strawberry Mascarpone Cake.
Celebratory Cakes to Love
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Taste of Home
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
Coconut Chiffon CakeToasted coconut adds visual appeal to this tall and impressive cake. With an airy texture and heavenly coconut-ginger flavor,it's a lovely end to meals throughout the year.
Mocha CakeWithout a doubt, this is the best cake I've ever made. I share this decadent mocha cake with everyone I can! —Katherine DeLoach, Visalia, California
Vanilla Cake with Vanilla Buttercream FrostingIndulge in this layer cake topped with rich buttercream—a vanilla lover's dream. I use pure vanilla extract for the best flavor. —Michelle Dorsey, Wilmington, Delaware
Raspberry Lemon CakeWant a change from chocolate cake? Try this elegant lemon raspberry cake packed with refreshing citrus flavor, from the cake to the homemade lemon curd and creamy frosting. It won a blue ribbon at the Alaska State Fair and it's definitely a winner with me. —Shirley Warren, Thiensville, Wisconsin
Majestic Pecan CakeThis recipe truly lives up to its name. The pecan-dotted cake is stacked in three layers, and made-from-scratch frosting is the crowning touch.—Karen R. Jones, Claypool, Indiana
Banana Pudding CakeI love to make cakes, and my family loves banana pudding. One day while brainstorming in the kitchen, I came up with this banana pudding cake recipe to combine the two. My family and friends can't get enough of it! If you are pressed for time, you may substitute whipped topping for the homemade sweetened whipped cream. —Tiffany Barbee, Rocky Mount, North Carolina
Malted Chocolate & Stout Layer CakeIf you want a St. Patrick's Day dessert that will take the cake, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. —Jennifer Wayland, Morris Plains, New Jersey
When assembling a layer cake, you'll want to follow these tips for torting a cake.
Best Red Velvet CakeIt's just not Christmas at our house until this festive cake appears. This is different from other red velvet cake recipes I’ve had; the icing is as light as snow. —Kathryn Davison, Charlotte, North Carolina
Chocolate Spice Cake with Caramel IcingI found this recipe back in the late '80s and knew it was a special cake. The caramel icing can be a little tricky because you have to work quickly, but it's so worth it! —Mariann James, Ferguson, Missouri
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
Black Walnut Layer CakeMy sister gave me the recipe for this beautiful cake years ago. The thin layer of frosting spread on the outside gives it a chic modern look. —Lynn Glaze, Warren, Ohio
Moist Chocolate CakeThis moist chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania
Peanut Butter ‘N’ Jelly CakeI made this fun and flavorful peanut butter and jelly cake for my son's first birthday. He just turned 33, and he still has to have his favorite treat. Kids of any age have a hard time turning down peanut butter and jelly—especially when it comes tucked into cake and frosting! —Linda Graybill, Sebring, Florida
Cherry Nut CakeMy grandmother made up this recipe for her children. Using Ozark-grown cherries and walnuts, she invented one they all liked. Granny always used cream from the dairy farm near her home, but the half-and half works well and is easier to find. —Diana Jennings, Lebanon, Missouri
Favorite Coconut CakeWhen I need an impressive dessert for a special occasion, this is the recipe I turn to. My guests are glad I do! —Edna Hoffman, Hebron, Indiana
Confetti Birthday Cake with Chocolate ButtercreamThis is a moist confetti cake with lots of sprinkles and a whipped chocolate buttercream. It's perfect for birthday celebrations! —Courtney Rich, Highland, Utah
Strawberry Mascarpone CakeDon't let the number of steps in this recipe fool you —it's easy to assemble. The cake bakes up high and fluffy, and the berries add a fresh fruity flavor. Cream cheese is a good substitute if you don't have mascarpone cheese handy. —Carol Witczak, Tinley Park, Illinois
Chocolate Bavarian TorteWhenever I take this eye-catching torte to a potluck, I get so many requests for the recipe. —Edith Holmstrom, Madison, Wisconsin
Pink Lemonade Stand CakeIf you love a moist and creamy cake, this one’s for you. The lemon juice and lemonade give the layers a tangy, citrusy touch, and the cream cheese frosting with sprinkles makes it extra pretty. —Lauren Knoelke, Milwaukee, Wisconsin
Carrot Cake with Pecan FrostingMy husband constantly requests this homey, old-fashioned version of carrot cake. The frosting is still tasty even without the pecans. —Adrian Badon, Denham Springs, Louisiana
Chocolate Cake with Chocolate FrostingI once sent this rich chocolate cake to my kids' teachers, and it vanished, so I had to make another one. (Who swipes a whole cake?) —Megan Moelbert, Springville, NY
Lemon Ricotta CakeThis lemon ricotta cake recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. —Nanette Slaughter, Sammamish, Washington
Rich Chocolate Peanut Butter CakeThe combination of mocha and peanut butter will satisfy every sweet tooth at your table. The garnish is a little extra work, but what are special occasions for? —Tammy Bollman, Minatare, Nebraska
Italian Cream Cheese CakeButtermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round. —Joyce Lutz, Centerview, Missouri
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
Cranberry Layer CakeI adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix. —Sandy Burkett, Galena, Ohio
Mama's Spice CakeWhenever I get a craving for a tasty old-fashioned treat, I make this cake. Great cooks in my family have been baking it for generations, and their families have been enjoying the wonderful spice flavor and rich frosting.—Nancy Duty, Jacksonville, Florida
Come-Home-to-Mama Chocolate CakeYou'll spend less than a half hour whipping up this cure-all cake that starts with a mix. Sour cream and chocolate pudding make it rich and moist, and chocolate, chocolate and more chocolate make it decadent comfort food at its finest. —Taste of Home Test Kitchen
Lemon Layer CakeThis citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. —Summer Goddard, Springfield, Virginia
Layered Yellow Cake with Chocolate ButtercreamThis yellow cake will become your go-to recipe for birthdays, but the tender cake with flavorful chocolate buttercream is truly perfect for any occasion. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Hummingbird CakeThis impressive hummingbird cake is my dad’s favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. —Nancy Zimmerman, Cape May Court House, New Jersey
Spiced Devil's Food CakeOne of my mom's friends gave her this recipe when I was a child and it has been a family favorite ever since. When your "chocolate sweet tooth" acts up, this really hits the spot! —Linda Yeamans, Ashland, Oregon
Pumpkin Pie CakeNo one will guess this showstopper dessert with luscious cinnamon frosting starts with a mix! It's a year-round favorite. —Linda Murray, Allenstown, New Hampshire
Three-Layer Chocolate Ganache CakeThis decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. —Kathleen Smith, Overland, Missouri
Almond Joy CakeThis is a fantastic Almond Joy cake recipe—tastes just like the candy bar. —Daria Burcar, Rochester, Michigan
Contest-Winning Chocolate Potato CakeI won grand champion honors in a potato festival baking contest with this moist chocolate cake. The icing recipe can be doubled if you have a real sweet tooth. —Catherine Hahn, Winamac, Indiana
Maple Walnut CakeThis maple-flavored cake with candied walnuts honors my grandpa, who used to make maple syrup. —Lori Fee, Middlesex, New York
Pumpkin Cake with Whipped Cinnamon FrostingMy mom made this for me, and one bite can completely take me back to my childhood. You can easily convert it into a great carrot cake recipe: just use grated carrots in place of pumpkin and add raisins. —Melissa Pelkey Hass, Waleska, Georgia
Million Dollar CakePineapple and mandarin oranges give this easy cake a refreshing, tropical twist. With cake mix and pudding mix as ingredients, it is a breeze to put together when you're short on prep time. Plus, it needs to chill before serving, so it's a perfect make-ahead dessert for potlucks and parties! —Rashanda Cobbins, Milwaukee, Wisconsin
As a seasoned expert in the field of baking and cake preservation, I can assure you that preserving the top tier of a wedding cake involves more than just tossing it into the freezer. The author of the article has shared a personal experience of freezing their wedding cake and offers valuable insights, but there are additional tips and considerations to ensure optimal results.
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Consult with Your Baker: The article rightly suggests checking with your baker for specific instructions on freezing your wedding cake. Different types of frosting freeze differently, and your baker can provide valuable insights. The mention of anniversary cakes as an alternative is accurate, as some bakeries offer this option to avoid the freezing process altogether.
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Frosting Setting Process: The article emphasizes the importance of setting the frosting before freezing the cake. This step is crucial to prevent smearing when wrapping the cake in plastic. It suggests removing decorations and placing the cake in the freezer uncovered for at least three hours. This detail ensures that the frosting and decorations are firm before the final freezing step.
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Proper Freezing Technique: The instructions for covering the cake with plastic wrap are accurate, with an emphasis on ensuring a snug fit to prevent air and moisture infiltration. Placing the wrapped cake in an airtight container further protects it during the freezing process.
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Defrosting Process: The article provides a clear timeline for defrosting the cake—24 to 48 hours before consumption. It recommends removing the plastic wrap and placing the cake in a sealed container in the refrigerator for defrosting. The gradual transition to room temperature on the countertop adds a practical touch.
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Alternative Celebratory Options: Acknowledging that not everyone may want to freeze their wedding cake, the article suggests alternative ways to celebrate anniversaries with homemade cakes. It even provides links to various celebratory cake recipes, demonstrating a thoughtful consideration for different preferences and circ*mstances.
In conclusion, this step-by-step guide offers a comprehensive approach to freezing wedding cakes, combining personal experience with insights from the Taste of Home Test Kitchen. Following these tips will undoubtedly help couples preserve the sentimental top tier of their wedding cake for a delightful celebration on their first anniversary.
