The best part of baking is indulging, but if you’re making dessert a few days before the big event, you’ll have to learn to preserve it. Luckily, cakes and other baked goods are perfect for the freezer. Here’s how to freeze cake the right way—your all-new go-to guide!
How to Freeze Unfrosted Cakes
Unfrosted butter cakes and ones frosted with a simple buttercream frosting can both be frozen. Follow these steps carefully to ensure your cake comes out of the freezer looking and tasting great just in time for dessert.
Step 1: Make Sure Your Cake Is Ready for Freezing
If your cake is fresh out of the oven, be sure to allow time for cooling before you freeze it. Any sort of steam left over when wrapping may result in freezer burn. Here’s how to protect your other foods from freezer burn.
Step 2: Wrap Your Cake
Wrap the cake in individual layers in plastic wrap or place in individual, resealable plastic freezer bags. If using saran wrap, be generous and make sure to cover all sides of your cake layers. Any exposed portions could lead to freezer burn.
Pro tip: make sure to label your cakes with the date you baked them and/or put them in the freezer.
Step 3: Freeze!
Place individual cake layers on separate baking pans. Pop the baking pans into the freezer, and voila! Unfrosted butter cakes can keep up to four months, and frosted butter cakes can keep up to two months.
Not all frostings are suitable for freezing. Freeze unfrosted foam cakes in their pan or in plastic bags for up to 2 months. Thaw cakes in the refrigerator.
How to Store Frosted Cakes
Cover and store butter cakes for 2 to 3 days and foam cakes for 2 days at room temperature. Cakes with fillings or frosting that contain perishable ingredients (such as cream cheese, yogurt, whipping cream, sour cream and eggs) should be stored in the refrigerator.
Looking for more tips? Here’s how to make a bakery-worthy layer cake at home.