My team and I have frozen our fair share 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 and that you’re the only one who knows the cake was previously frozen!
I originally published this tutorial in 2019 and have since added new photos, a video tutorial, and additional success tips.
Making cakes in advance and freezing them is a great way to get ahead and have less to do on the day of a party or celebration. Today I’m sharing my tried and true method for freezing cakes.
I’ve tried many techniques over the years, and the way I’m showing you today is the best way to ensure the cake tastes fresh and delicious after freezing and thawing. Before we get into the nitty-gritty, let me tell you…
My #1 Tip for Freezing Cakes
My number-one tip for the best-tasting results is to freeze the cake layers before frosting, and make the frosting fresh the day you plan to assemble and serve the cake.
You can freeze a cake with frosting, but the texture is just never quite the same after thawing. Plus, a completely decorated cake will contract and expand during the freezing/thawing process, ruining some of your hard work. That’s why I recommend freezing the cake on its own, and then making frosting (fresh frosting really does taste best!) and assembling the cake after it’s been thawed.
That said, it’s fine to freeze leftover frosted cake. It’s just left over and doesn’t need to impress anyone! And obviously, ice cream cake is an exception to this rule as well.
How to Freeze Cakes
First, here’s a complete video tutorial so you can understand the method:
The cake pictured here is my vanilla cake, but you can also freeze something with add-ins, such as carrot cake, or this dark chocolate peanut butter cake (which has chocolate chips in the cake batter).
STEP 1: Bake and cool your cake(s). It’s important to make sure the cakes are completely cool before you wrap them to freeze. Otherwise, the steam from the cooling cake will condense on the inside of the wrapping, leaving you with a very soggy cake after thawing. Let’s avoid that!
If you’re making a layer cake and the layers require leveling, level them off now before you freeze them. (Learn more about how to level cakes in this tutorial on How to Assemble a Layer Cake.)
STEP 2: Wrap each cake layer individually in a layer of plastic wrap. I like to use Glad Press & Seal to wrap cakes for freezing. I’m not working with this brand, but this is truly the best product I’ve tried for wrapping cakes.
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 each cake layer in a layer of aluminum foil.
The double layer of wrapping is key to preserving flavor and texture.
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.
You can place your labeled, double-wrapped cakes in the freezer now, but for even more protection, place them inside an airtight freezer-safe container.
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.
Feel free to stack the individually wrapped cake layers on top of one another if that works best for your freezer space:
STEP 6: Freeze for up to 3 months. Again, I recommend writing the “use by” date on top of the foil, 3 months from now.
Remember, the sooner you thaw and enjoy the cake, the fresher it will taste.
You can use this same freezing method for round or sheet cakes, any size or shape. Bundt cakes and loaf cakes, too! For cheesecake instructions, see “How to Freeze Cheesecake” in my classic cheesecake recipe.
How to Thaw Frozen Cake
To thaw the cakes, transfer them from the freezer to the refrigerator a day in advance to give them time to thaw. Or you can thaw them at room temperature for several hours.
Either way, leave them in their wrappings to thaw, to prevent condensation from forming and making the cakes soggy.
The amount of time it takes to thaw depends on the size of your cake, but be sure to allow at least 8 hours to thaw in the refrigerator.
Once they’ve thawed, you can simply unwrap the layers and proceed with your cake recipe‘s directions for frosting, assembling, and decorating.
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.
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.
Delicate cakes like angel food cake, vertical cake, and pavlova don’t hold up well in the freezer because their texture tends to suffer. It’s best to enjoy these fresh.
The amount of time it takes to thaw depends on the size of your cake, but be sure to allow at least 8 hours to thaw in the refrigerator. Or you can thaw cake at room temperature for several hours.
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 video tutorial and step-by-step guide to freeze your cakes so they taste as fresh as 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.
Reader Comments and Reviews
Hi! I’m making a wedding cake for Labor Day weekend (outdoor wedding) and considered with temperature. I have heard it’s easiest to decorate frozen cakes but willing to do whatever is best. Can you give advice on timeline and storage? I was considering freezing the cake layers and decorating frozen. Once entire cake was decorated store in the fridge until the wedding. Freeze cakes Thursday, Decorate Friday, wedding Saturday. Or would you recommend fridge for everything? Thanks in advance!! Also using your vanilla Funfetti cake and buttercream frosting with a few fondant decorations.
Hi Lindsey! With the timeline you suggested, you could even bake and tightly wrap the cakes on Thursday, leaving them in the refrigerator until you’re ready to decorate them on Friday. Then store in the refrigerator until the wedding on Saturday. Happy baking and decorating!
Hello Sally! I live in a country where press & seal is sold, you mentioned that the paper absorbs the moisture gotten from the thawing process, is there anything I can do for that if I only have plastic wrap and aluminum foil available? I want to freeze carrot cake for a few days! Thanks!
Hi Fabiola, you can certainly use plastic wrap and foil. Wrap the cake in a layer of plastic wrap (even two layers would be great!) and then the foil. Hope this helps!
Hi Sally,
Question about freezing the cakes. Do you level and cut the cake layers before or after freezing?
Thank you!
Hi Emily, either way works!
Hi Sally, when making vanilla buttercream frosting, should all ingredients, including heavy cream be at room temperature.
Hi Janet! Correct — when making vanilla buttercream, the heavy cream should also be at room temperature.
Hi Sally, thanks for the great post! I’ve frozen a cake with a crumb layer of buttercream icing, and plan to defrost overnight tonight, before decorating with fondant. Is it ok to decorate a fridge temperature cake with fondant, then leave til the next day out of the fridge? Or should it be room temperature before the fondant goes on (I’m worried about condensation). Many thanks!!
Hi Marianna, we don’t decorate with fondant, but it usually is best practice for fondant to be stored and worked with at room temperature. Hope this helps!
Hi!!! I’m making a number cake next weekend and I’ve done a practice run which I’m in love with but the edges of the cake could be a lot cleaner. I’ve watch so many videos that say to cut the cake into a number while it’s frozen. What do you recommend? Thank you in advance!!!!
Hi Jazz! We don’t have much experience with number cakes, but I could see how cutting cold cakes would give you cleaner lines. Let us know if you give it a try!
Hi Sally,
I baked and froze the layers for my daughter’s birthday last week. I put them in a cooler to transport to the beach where we are staying this week. I’m sure they will have partially thawed on the trip so my question is should I put them back in the freezer when we arrive, or just keep them in the fridge to continue to thaw. I’ll be frosting/serving the cake on Tuesday (today is Saturday)?
Thanks!
Hi Kathryn, we’d pop them back in the freezer when you arrive, and then put them in the fridge to thaw overnight on Monday into Tuesday. Hope the cake is a hit!
Hi Sally, is it okay to leave my cakes to thaw in the fridge for up to 24 hours?
Christina
Hi Christina, that should be fine — just leave the cakes in the fridge until you are ready to decorate them. Keep in mind that you’ll want them room temperature when frosting. Hope this helps!
Hi!
I like soaking simple syrup on my cakes as I find they keep the cakes moist. Is it fine if I freeze the cakes with simple syrup? since you said moisture is not good. Or should I use simple syrup after thawing?
Hi Ayesha, we recommend adding the simple syrup after the frozen layers have thawed.
Hi Sally
I have 4 days until my son’s birthday. I want to make the cake today. Should I freeze it or just keep it in the fridge?
Hi Nasrin, for the most freshness, we’d recommend freezing the cake layers and then allowing them to thaw overnight in the fridge the day before you plan to decorate it. Hope this helps!
Thanks for all of your tips! Just wondering, after freezing the layers, then thawing and icing, does the finished cake need to be refrigerated? Would be using a buttercream type of frosting which I know is OK not refrigerated for a day or so but just wondering since cake had already been frozen and refrigerated during thawing. Thank you!
Hi TJ, we would still recommend refrigerating the completed cake if not consuming right away. You can always bring it out of the fridge a little before serving to bring it back to room temperature. Hope this helps!
Thank you for the fast response. Very helpful!
What style of cake (Victoria sponge, Genoise, butter cake, etc.) would be best for an ice cream cake? I used a box cake mix once for an ice cream cake, but it seemed dry and lacked a sponge quality when it defrosted. I am looking to make a white or yellow cake from scratch this time around and would love some advice. Thank you in advance!
Hi I’m making a layer cake where the 2 layers are split in half to make 4 thinner layers. Would you split the 2 layers into 4 before or after freezing?
Hi Monica! I would split them after freezing – the layers will the easier to wrap and handle without being cut thinner.
Your advice for freezing and thawing cake layers works so well! Thank you! Would freezing cupcakes follow the same steps as cake layers?
Hi Heather, We’re so happy you had great success with freezing cake layers! Cupcakes are 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. We usually don’t.
Thank you! I really appreciate it!
Hi Sally, I’m making a chocolate cake for my sons 40th in June. Can I make the cake now and freeze it? Will chocolate cake freeze as easily as a vanilla sponge? The cake will be decorated with chocolate icing and fondant icing to make it look like a barrel.Many thanks for your help. Jo
Hi Jo, cake layers stay well in the freezer for up to three months, so that should work well for your son’s birthday this coming June. However, we recommend just freezing the cake layers and not freezing a completely decorated cake. The freezing and thawing process could tamper with decorations, so it would be best to decorate right before you plan on serving the cake. Hope this helps!
That’s great thank you… I will be decorating it nearer the date so will just be the sponge that will be frozen! Thank You x
Hey Sally, Im new to cake decorating and I am making a mud cake for my brothers 21st!
I have frozen my cakes and made a dark chocolate ganache. I was wondering how do I fill and crumb coat the cakes with ganache, do I wait until the cakes are completely thawed or thaw them in the fridge for a few hours? Ill also be placing fondant on top so I’m not really if the condensation will make any difference, At the moment where I live its wet and quite cold.
Hi Jasmin, you’ll want to make sure the cakes are completely thawed before decorating. Have fun!
Hi Sally, thank you so much 🙂 How would you recommend I store the cake once the fondant and decorations have been added?
Hi Jasmin, we don’t decorate with fondant, but it usually is best practice for fondant to be stored at room temperature. If you can, we’d recommend decorating as close to when you’ll be serving the cake as possible.
Hi Sally, I am making cupcakes to send to someone 4hour drive away, some with buttercream and some with cream cheese topping. Is it ok to freeze them overnight as I live in a very hot climate so they remain fresh and the frosting doesn’t melt and it upholds its shape ?
Hi Taaz! Yes, you can freeze frosted cupcakes – make sure to cover them tightly or store in an air-tight container so they don’t dry out. We usually recommend thawing overnight, but in your case it may make sense to let them thaw on the drive. If you live in a very warm climate, they may thaw too soon and could still get too warm. Let us know if you give it a try!
Hi Sally,
If I do t have press and seal can I just use glad wrap and then aluminium foil? Also when defrosting can I leave it in the glad wrap or will that make it sticky?
Can I ice the cake frozen and put it in the fridge to continue to thaw then when I’m ready to cover in fondant can I take it out to come to room temperature?
Eg ice frizen Friday, cover in fondant Saturday and party on Sunday?
Hi Alisha, you can certainly use glad wrap and then aluminum foil to freeze. 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. We do not recommend frosting the cake while still frozen — you’ll run the risk of the frosting coming off during the thawing process. Best to decorate cakes once completely thawed!
Hi Sally I just wanted to know I froze my cake after apllying cream and jam in between each layer and now I have defrosted it after more then 12 hours . But touching the cake it seems like wet and soggy on the outside is that common or is the cake ruined .ovisoulyi wouldnt know how the inside of the cake would taste like ? Would it still be ideall to serve after aplyin fresh cream
Hi Kalam, it sounds like the cream you filled the cake with may have let off moisture during the freezing and thawing process. It’s hard to know without cutting into the cake, but it may be a bit wet. In the future, it’s best to freeze cake layers separately and assemble close to serving as detailed in the post above.
Hi Sally! I am baking my daughter’s wedding cake. I have baked many wedding cakes in the past and am a FAN of freezing layers (when done properly of course!) and I will be making these layers ahead and freezing. Normally, I would decorate the day before the event so the cake isn’t sitting more than a day before serving. The wedding is on May 1st (Saturday). Since it is my daughter’s wedding, I am going to be really busy on the Friday before. I was considering icing the cake on Thursday afternoon/evening, taking it to the venue on Friday…finish decorating/assemble, then it would be served on Saturday afternoon. Like I said…I never spread it out quite this much and I’m questioning if my plan is ok, or if I should just suck it up and figure out a way to do all the icing/decorating on Friday. HAHA I tried to get my daughter to let me have someone else do the cake, but she has had her heart set on me doing it since she was a little girl. This mama is stressing over this cake, so any thoughts or suggestions would be GREATLY appreciated!!!
Hi Amanda, How special to make your daughter’s wedding cake! After decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature. After that, we would refrigerate it. But, use your best judgment and whatever you are comfortable with- we’ve never had any problems leaving frosted desserts at room temperature for a day And with buttercream or cream cheese frosting you can store the frosted cake in the refrigerator for two days as long as it’s covered.
Hi Sally, I’m using your naked cake recipe for my wedding cake and ideally want to make it a week or so before. Can I freeze the decorated cake and it still be okay?
Hi Jade, since the naked cake style is less likely to separate in the freezing and cooling process, it should be fine being assembled and frozen ahead of time. See Make Ahead Instructions in the recipe notes of the Naked Cake recipe!
Thank you. Also would you have any recommendations on how to smooth off the top of a cake? I get it semi smooth then do the sides and then the top needs doing again and same way if I do it the other way round.
The video tutorial in the Naked Cake blog post should be helpful, it can take some back and forth. If you’re adding any decorations on top (like flowers) they can help hide any imperfections as well. Happy baking!
amazing!! thank you so much!! i’m going to do that for my daughters birthday which is next week!
Do I split the cake into layers before or after freezing? If I baked today for use in 2 days, should I freeze or just refrigerate?
Thanks!
Hi Cindy! Yes, you freeze the cake in layers – you can see a visual in the blog post above. We only recommend storing unfrosted cake layers at room temperature for one day, so yes we would recommend freezing if making ahead longer than that.
Hi Sally! Question – I have put a rich chocolate cake in the freezer but it hasn’t frozen solid even after a week. Is this normal? I’m guessing the amount of sugar has kept it a little soft? Thank you!
Hi Stephanie, Depending on the recipe/ingredients you are using it may not freeze as solid as other recipes. It should still be good though!
Hi,
I have a question about ice cream cakes. If I have an ice cream cake with chocolate ganache on top, is there a way to prevent condensation when I take it out of the freezer? Obviously, since it is an ice cream cake, I cant let it come to room temperature slowly (I have to serve it right away). So, just wondering if there is anything I can do to prevent the tiny little droplets of water forming on my cakes. Thank you!
Hi Paula, Are you covering the cake when it’s frozen? If there is any air between the top of the cake and wrapping, condensation will form there. If you can wrap the cake so that it’s completely airtight then the condensation will form on the outside of the wrapping and not on the cake itself. You may have to freeze the cake with the ganache on top for a short time so that it’s completely set before covering it for longer storage (we like to use plastic wrap or press and seal wrap). I hope this helps!
Hi Sally!
Absolutely loving your recipes and tips, thank you so much!
Could you please guide us on how to refrigerate a loaf cake overnight?
Since I intend to use it the next day, I don’t want to freeze the cake, but I do wish to retain the moisture and avoid condensation – hence, should I continue with press and seal followed by an aluminum wrap? or is there something else I could do?
Hi Rama, Most quick breads and cakes are fine covered tightly at room temperature for one day. You can also wrap them as shows above and store them in the refrigerator.
You Rock! Greatest tip ever!
I am baking a baby shower cake. I plan on making a few days ahead and freezing. I will be using your recommendations for freezing them. my question now is; I am having to travel with the undecorated cakes 3 hours , will my cakes still be good traveling 3 hours frozen and thawing that way. then decorating that evening and placing in the fridge ?
Definitely!
Hi Sally! Can you make cake that has fresh fruit mixed into the batter ahead of time? Also, can you assemble a cake that has jam and/or curd between the layers the day before? Thank you so much for this site–I’ve learned so much already!
Hi Sol, Yes you can still freeze cakes with fruit mixed into the batter! To layer a cake with jam or curd, we recommend spreading a thin layer of frosting on your cake, then layering the filling. This will help the layers not slide, and also help the filling not be absorbed by the cake.
Thank you for this very informative article. I am in the UK and we dont have the press and seal as far as I know so just have cling film wrap, baking paper and foil . If I use the cling film when the cakes are defrosting will they get sticky and stick to it?
Hi Claire, Cling film should work the same!