We’ve frozen lot of of cakes and have made sufficient mistakes to know what yes, really works. Let’s learn exactly how to frozen cakes so that they taste the freshest!

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You require a cake, but life’s busy and also spontaneous plans popular music up. We entirely get it.

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Making desserts front of time for a gathering or party is a wonderful way to prevent stress, the last point you need prior to an event. So let’s talk around freezing cakes front of time.

The best and easiest method to do a cake ahead of time is to freeze the unassembled/undecorated layers. End the past couple of years, I’ve experiment multiple various ways to frozen cakes including changing factors like the cooling process, the wrapping, the container, the length of time, thawing, decorating, etc. Last year I discovered the best technique when ns was prepping and also practicing cakes for my daughter’s birthday. I’ve frozen plenty of cakes– all different sizes– and I’m yes, really excited to share the many successful freezing process with you today.

Let’s learn exactly how to freeze cakes so the they taste the freshest.

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How to frozen Cakes

Step 1: bake and completely cool a cake/cake layers. These step-by-step photos show round cakes, however you have the right to freeze square, rectangle, Bundt cakes, etc. Check out 10 Cake Baking advice for ideal practices on baking and cooling cakes.

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Step 2: when the cake(s) cools completely, wrap the in press & Seal. Indigenous one baker come another– this is the ideal product for wrapping cakes. Possibly it’s just me, but thin plastic/saran wrap is exceptionally clingy and also frustrating. And also I constantly feel like I need to dual wrap food when using it. It absolutely works, yet Press & Seal is for this reason much less complicated to use and I’ve honestly uncovered that it keeps my food fresher. (Not working through 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 that aluminum foil. For ideal taste and texture, don’t freeze cakes for longer than 3 months. You might stretch it to 4 or 5 months, but the sooner you offer it, the fresher it tastes. I create on the aluminum foil prior to wrapping the cake just in situation the ink look through. (It has before!)

Step 4: plunder the cake in the aluminum foil.

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Step 5: location the cake(s) in a freezer-safe container. Or if you don’t have a big enough container, plunder in an additional layer the aluminum foil. Of course make sure the foil v the day on the is what’s on the outside.