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 10 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 my 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