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!

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You need a cake, but life’s busy and spontaneous plans pop up. We totally get it.

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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.

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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.

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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.)

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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.

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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.