My team and I have frozen our appropriate share of cakes and made enough mistakes to know what really works. Let’s learn How to freeze cakes So that they taste fresh and that they are the only one who knows that the cake was frozen before!
I originally published this tutorial in 2019 And have added new photos, a video tutorial and additional success tips since then.
Making cakes in advance and freezing it up is a great way to get ahead and have less to do on the day of a party or a celebration. Today I share my proven method for freezing cakes.
I have tried many techniques over the years, and the way I show you today is the best way to ensure that the cake tastes fresh and delicately after freezing and thawing. Before we come to the Nitty Greaty, let me tell you …
My #1 tip for freezer cake
My number one tip for the best results is too Freeze the cake layers in front of the icingAnd make the icing on the day you want to gather the cake and serve.
You may Freeze a cake with icing, but the texture is never the same after thawing. In addition, a fully furnished cake will contract and expand during the freezer/thawing process, which ruins some of your hard work. Therefore, I recommend freezing up the cake myself and then making sugar (fresh icing really tastes best!) And assembling the cake after it has been thawed.
That means it is okay to freeze remaining broken cakes. It’s just left and does not have to impress anyone! And of course ice cream cake is also an exception to this rule.
How to freeze cakes
First, here is one Complete video tutorial So you can understand the method:
The cake shown here is my vanilla cake, but you can also freeze something with add-ins such as carrot cakes or this dark chocolate-erz nut butter cake (with chocolate pieces in the cake batter).
Step 1: Bake and cool your cake (s). It is important to ensure that the cakes are completely cool before they wrap them to freeze. Otherwise, the steam condenses from the cold cake inside the packaging and leaves a very damp cake after thawing. Let’s avoid that!
If you create a layer cake and require the layers of leveling, you can turn it off now before you freeze it. (Learn more about how you can do cakes in this tutorial to put together a layer cake.)
Step 2: Wrap each layer of cakes individually in a layer of plastic film. I like to use Happy Press & Seal Wrap the cake for freezing. I don’t work with this brand, but this is really the best product that I tried to wrap cake.
Step 3: Write the type of cake and date of use on a large piece of aluminum film. For the best taste and the best texture cake for more than 3 months. You could stretch it to 4 or 5 months, but the earlier you serve it, the fresher it tastes. I write on the aluminum film before I wrapped the cake if the ink seeped through. (It has before!)
Step 4: Wrap every layer of cake in a layer of aluminum film.
The double packaging layer is the key to maintaining taste and texture.
The first layer keeps the cake tight and fresh and the aluminum film ensures that no condensation penetrates. So I also wrap banana bread and other fast bread. Double layer = maximum freshness and no freezer.
You can now put your labeled, double wrapped cake in the freezer more Protection, put them in an airtight freezer.
Step 5: Place the cakes in a freezing safe container. Or if you don’t have a sufficiently large container, wrap another layer of aluminum foil. Of course, make sure that the film is outside with the date.
Feel free to stack the individually packed layers of cake on top of each other if this is best suited for your freezer:
Step 6: Freeze up to 3 months. I recommend writing the date “Use” about the film in 3 months.
Remember, the earlier you thaw and enjoy the cake, the fresher it will taste.
You can use the same freezer method for round or sheet cake, any size or shape. Bundt cake and loib cake too! For cheesecake instructions, you can find “How to freeze cheesecake” in my classic cheesecake recipe.
How to exchange frozen cakes
To fend the cakes, transmit them from the freezer to the fridge in advance to give them time to thaw. Or you can thaw them for several hours at room temperature.
In any case, let them thaw them in their packaging to prevent condensation from forming and the cake makes it moist.
The time that is needed to thaw depends on the size of your cake. However, let it thaw in the refrigerator for at least 8 hours.
As soon as you have thawed, you can simply unpack the layers and continue with the instructions of your cake recipe for icing, assembling and decorating.
For the best taste and the best texture cake for more than 3 months. You could stretch it to 4 or 5 months, but the earlier you serve it, the fresher it tastes.
You can freeze almost every cake after they have been completely cooled. Mega taste cakes such as banana cake, chocolate cake, carrot cake and pumpkin pie, freeze and thaw when they are wrapped in a few layers, as detailed above. I think your taste is even better after the freezer/thawing process! Bundt cake and pound cake also freeze. Just make sure that you are completely cooled and wrapped before freezing.
Delicate cakes like Angel Food Cake, vertical cake and Pavlova do not stay well in the freezer because their texture can suffer. It is best to enjoy them fresh.
The time that is needed to thaw depends on the size of your cake. However, let it thaw in the refrigerator for at least 8 hours. Or you can thaw for several hours at room temperature.
How about cookies? See my contribution to freezing cookie dough for more. Because you should always have chocolate cookies in production 🙂
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Description
Use this video tutorial and this step-by-step instructions to freeze your cakes so that you can taste as fresh as possible.
- Bake and let a cake/cake layer cool completely. These step-by-step photos show round cakes, but they can freeze square, rectangular, bundle cake, etc. See my 10 best cake back tips for best practices for baking and cold cake.
- As soon as the cake cools down completely, wrap it in Press & Seal. This is the best product for changing cakes. Thin plastic/saran wrap is incredibly affectionate and frustrating. The normal plastic film definitely works, but Press & Seal is so much easier to use and I honestly found that it keeps my food fresher. (I don’t work with this brand, I just really love it.)
- Write the type of cake and date of use on a large piece of aluminum film. I write on the aluminum film before I wrapped the cake if the ink seeped through. It has before!
- Wrap the cake into the aluminum foil.
- Place the cakes in a freezing safe container. Or if you don’t have a sufficiently large container, wrap another layer of aluminum foil. (Make sure the film is on the outside with the date.)
- Freeze up to 3 months. For the best taste and the best texture cake for more than 3 months. You could stretch it to 4 or 5 months, but the earlier you serve it, the fresher it tastes.
- If ready to thaw: Transfer the wrapped cakes a day before decorating/serving from the freezer into the fridge. Take them out of the freezer container for thawing, but have them wrapped in Press & Seal/aluminum foil. The cakes last at least 8 hours to thaw completely in the fridge. Make sure you thaw the cakes while you are still in the packaging. Condensation forms as food. In this way, the condensation on the packaging forms, not on the cake.
- Assemble the cake, decorate and serve.
Notes
- Special tools (Affiliate links): Press & Seal | Aluminum foil | Freezing carrier safe container
- Do not freeze a decorated cake: Enlarge and decorate the cake as close as possible to achieve the best taste and the best texture. A fully furnished cake will contract and expand and expand some of your hard work during the freezer/thawing process. You can make the icing in advance and cool for a day, but fresh frosting really tastes best.