We’ve frozen plenty of cakes and have made enough mistakes to know what really works. Let’s learn how to freeze cakes so that they taste the freshest!
You need a cake, but life’s busy and spontaneous plans pop up. We totally get it.
Making desserts ahead of time for a gathering or party is a wonderful way to avoid stress, the last thing you need before an event. So let’s talk about freezing cakes ahead of time.
The best and easiest way to make a cake ahead of time is to freeze the unassembled/undecorated layers. Over the past few years, I’ve tested multiple different ways to freeze cakes including changing factors like the cooling process, the wrapping, the container, the length of time, thawing, decorating, etc. Last year I found the best method when I was prepping and practicing cakes for my daughter’s birthday. I’ve frozen plenty of cakes—all different sizes—and I’m really excited to share the most successful freezing process with you today.
Let’s learn how to freeze cakes so that they taste the freshest.
How to Freeze Cakes
Step 1: Bake and completely cool a cake/cake layers. These step-by-step photos show round cakes, but you can freeze square, rectangle, Bundt cakes, etc. See my 10 best Cake Baking Tips for best practices on baking and cooling cakes.
Step 2: Once the cake(s) cools completely, wrap it in Press & Seal. From one baker to another—this is the best product for wrapping cakes. Maybe it’s just me, but thin plastic/saran wrap is incredibly clingy and frustrating. And I always feel like I need to double wrap food when using it. It definitely works, but Press & Seal is so much easier to use and I’ve honestly found that it keeps my food fresher. (Not working with this brand, just really love it.)
Step 3: Write the type of cake and use-by date on a large piece of aluminum foil. For best taste and texture, don’t freeze cakes for longer than 3 months. You could stretch it to 4 or 5 months, but the sooner you serve it, the fresher it tastes. I write on the aluminum foil before wrapping the cake just in case the ink seeps through. (It has before!)
Step 4: Wrap the cake in the aluminum foil.
Step 5: Place the cake(s) in a freezer-safe container. Or if you don’t have a big enough container, wrap in another layer of aluminum foil. Of course make sure the foil with the date on it is what’s on the outside. 🙂
Step 6: Freeze for up to 3 months.
The cakes are wrapped in two layers: Press & Seal, then aluminum foil. The first layer keeps the cake tight and fresh and the aluminum foil ensures no condensation will seep in. This is also how I wrap banana bread and other quick breads, too. Double layer = maximum freshness and no freezer burn. Moisture is the enemy, so don’t be afraid to add another layer of Press & Seal or aluminum foil.
How to Thaw Cakes
Thawing cakes is easy. Transfer the wrapped cakes from the freezer to the refrigerator one day before decorating/serving. I usually take them out of the freezer container to thaw. The cakes take at least 8 hours to thaw completely in the refrigerator. Sometimes I forget and just let the cake(s) thaw at room temperature, but it’s better they thaw at a slower rate in the refrigerator.
This is important: Make sure you’re thawing the cakes while they’re still in the wrapping. You see, condensation forms as foods thaw. This way the condensation will form on the wrapping, not the cake. Wet sticky cake, anyone?
Best Cakes to Freeze
You can freeze just about any cake after they’ve cooled completely. Mega flavorful cakes such as banana cake, chocolate cake, carrot cake, and pumpkin cake freeze and thaw beautifully when wrapped in a couple layers, as detailed above. I find their flavor is even better after the freezing/thawing process! Bundt cakes and pound cake freeze wonderfully as well, just make sure they’re completely cooled and wrapped tightly before freezing. For cheesecake instructions, see “How to Freeze Cheesecake” in my cheesecake recipe.
Baker’s Tip: For absolute best taste and texture, avoid freezing delicate cakes like angel food cake, vertical cake, and pavlova. Though you definitely COULD freeze these (and the recipes instruct how), they taste best when freshly made.
All of our cake recipes include make-ahead and/or freezing instructions.
#1 Success Tip
Don’t Freeze Decorated Cake: For the absolute best taste and texture, assemble and decorate the cake as close to serving as possible. That’s why I recommend only freezing the cake/cake layers. A completely decorated cake will contract and expand during the freezing/thawing process, ruining some of your hard work. You can make the frosting ahead of time and refrigerate it for 1 day, but fresh frosting really does taste best. Freezing leftover frosted cake is completely fine, though. (Because it’s just leftover and doesn’t need to impress anyone anymore!)
Pictured: Vanilla Cake
How about cookies? See my post on how to freeze cookie dough for more. Because you should ALWAYS have chocolate chip cookies at the ready 🙂
Print
How to Freeze Cakes
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 cake
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Use this guide to freeze your cakes so they taste the freshest possible.
Ingredients
- baked & cooled cake(s)
- Press & Seal wrap or plastic wrap
- aluminum foil
Instructions
- Bake and completely cool a cake/cake layers. These step-by-step photos show round cakes, but you can freeze square, rectangle, Bundt cakes, etc. See my 10 best Cake Baking Tips for best practices on baking and cooling cakes.
- Once the cake(s) cools completely, wrap it in Press & Seal. This is the best product for wrapping cakes. Thin plastic/saran wrap is incredibly clingy and frustrating. Regular plastic wrap definitely works, but Press & Seal is so much easier to use and I’ve honestly found that it keeps my food fresher. (Not working with this brand, just really love it.)
- Write the type of cake and use-by date on a large piece of aluminum foil. I write on the aluminum foil before wrapping the cake just in case the ink seeps through. It has before!
- Wrap the cake in the aluminum foil.
- Place the cake(s) in a freezer-safe container. Or if you don’t have a big enough container, wrap in another layer of aluminum foil. (Make sure the foil with the date on it is what’s on the outside.)
- Freeze for up to 3 months. For best taste and texture, don’t freeze cakes for longer than 3 months. You could stretch it to 4 or 5 months, but the sooner you serve it, the fresher it tastes.
- When ready to thaw: Transfer the wrapped cakes from the freezer to the refrigerator one day before decorating/serving. Take them out of the freezer container to thaw, but leave them wrapped in Press & Seal/aluminum foil. The cakes take at least 8 hours to thaw completely in the refrigerator. Make sure you’re thawing the cakes while they’re still in the wrapping. Condensation forms as foods thaw. This way the condensation will form on the wrapping, not the cake.
- Assemble, decorate, and serve cake.
Notes
- Special Tools (affiliate links): Press & Seal | Aluminum Foil | Freezer-Safe Container
- Don’t Freeze Decorated Cake: For best taste and texture, assemble and decorate the cake as close to serving as possible. A completely decorated cake will contract and expand during the freezing/thawing process, ruining some of your hard work. You can make the frosting ahead of time and refrigerate it for 1 day, but fresh frosting really does taste best.
Thanks so much for the detailed instructions. Could I freeze a lemon drizzle loaf with the “drizzle”? It’s not really the same as decorating, and it will be going to where there is no kitchen access. I will make something different if you don’t think it will work.
Hi Robyn, you could try it, but keep in mind that any icing may become a bit messy during the thawing process. For best results, it might be best to ice a dessert like that right before serving (so freeze it without the icing) like we suggest for this Iced Lemon Pound Cake. You could bake it, cool it, then wrap it in a layer of plastic wrap and then a layer of aluminum foil before freezing. Allow the cake to thaw overnight in the refrigerator (or cooler!) then bring to room temperature before topping with icing and serving. If you give it a try, we’d love to know how it turns out!
Thanks for these tips. How long would you say a cake is good to eat after thawing it out? Just trying to plan out how early I can thaw and decorate some birthday cakes.
Hi Chelsea, after thawing, it’s best to follow the directions from the specific recipe for how long the cake should be stored for. It’s usually just a few days in order to maintain freshness.
I have prepped a 3 layered spring bed cake with fresh cream but the party has been postponed due to illness. Can I freeze this cake & re-use in 2 weeks?
Hi Roshini, you can freeze the assembled cake, but keep in mind that any decoration may become a bit messy during the thawing process.
Should you torte the cake before you freeze it?
Hi Carolyn, either before or after works just fine!
What would you say is the minimum amount of time to freeze? I’d like to make a cake for a party in 3 days. Is it worth it to freeze it?
Hi KM, there isn’t an exact minimum, but rather consider the recipe and how much the cakes would dry out in the amount of time needed to make ahead. We’d recommend freezing the cake layers, just so that they can be as fresh as possible!
Have you ever made and frozen cakes, transferred them to a cooler, and let them defrost over the course of two days? I’m doing the cakes for my sisters wedding and it would save me so much time to be able to bake the cake in advance and transport it frozen. Then I just stack and fill them the week of the wedding. But it’s a two day trip by car from where I live to where she is. That’s the reason for my question. Thanks in advance!
Hi Rebekah, we haven’t tried thawing cakes over that amount of time, so it’s hard to say. The cakes may take on a bit of moisture during that time, so if you do decide to try it, make sure they are well wrapped and once they have thawed, remove them from the cooler. Hope it works well for you!
Would this method work for your wedding cake recipe? I’m hoping to make the cake layers ahead of time and freeze, so I’d only have to make the frosting and decorate closer to the date. Thank you!
Hi Val, yes, absolutely! You can freeze the individual layers of our wedding cake.
I absolutely love all your recipes and tips! I was wondering if this works for cupcakes? I’ve never frozen cakes or cupcakes, but I wondered if they would need to be individually wrapped in the Press & Seal, and could then be wrapped in foils in packs of , let’s say, 12?
Hi Jazmine, cupcakes are a bit easier to freeze as they don’t dry out as quickly. Bake and cool cupcakes completely, then place in a freezer-friendly bag or container. Once they are relatively frozen, you can remove them and then layer them between sheets of parchment paper if your container is large enough. You can individually wrap them too, if desired, but we usually don’t. Allow them to thaw overnight in the refrigerator before frosting. Hope this helps!
Hi! I’m sorry if this has already been asked, but can you freeze sponge cake? Does it thaw well? Appreciate it’s more delicate than other cakes!
Hi Kelly, for absolute best taste and texture, we recommend to avoid freezing delicate cakes.
Your tips are always so helpful! Could you please tell me if you know of any freezer-safe containers to freeze a whole pound cake in? I’m trying to ship some pound cakes out of town very soon. Thanks in advance.
Hi Mika, we usually prefer to use glass containers when freezing other food. Perhaps you can find one large enough for a pound cake?
I’m making 140 mason jar cakes and was wondering about freezing little cake circles (roughly 2.75 inches in diameter) that I cut out from a larger sheet cake? Thanks in advance!
Hi Sue! We’ve never tested it, but would try layering them between parchment in an air-tight container to freeze. If you could freeze the whole sheet cakes, or larger portions of them, then thaw and cut out the circles, that could help prevent the cake from drying out too much.
Hi, is your Lemon & Blueberry cake ok to freeze? Many thanks
Hi Marie, sure is! See recipe Notes in the lemon blueberry cake post.