The cake is an incredibly amazing food. Cake can convey feelings of love and sympathy and serve as a memento of significant events like weddings and birthdays. The significance of a cake can also make you want to save it for later enjoyment. The value of freezing cake may be seen in everything from the top layer of your wedding cake to a few slices you can’t bear to throw away.
You can whisk up the batter for a cake and freeze it for later or freeze a full-baked cake while anticipating the future. Whatever your motivation, here is the easiest way to freeze the cake, including pound cakes, pineapple upside-down cakes, cake pops, and all different types of cakes, including carrot and angel food cakes.
How to Freeze Cake?
Firstly, let the cake cool completely before wrapping it in plastic wrap. This is the first step in freezing a cake. The potential for disaster exists when a cake is hot and sloppy. Store each cake layer individually if you’ve made many layers. Aluminum foil, plastic wrap, and an airtight container big enough to hold your cake are the only materials needed to freeze a cake. There is an additional step required if your cake is decorated or frosted.
Freezing Unfrosted Cake
Wrap the cake firmly, at least twice, in your clingiest plastic wrap (or non-plastic wrap!) You can add an extra wrap to be safe.
Wrap the cake in aluminum foil after that (this adds another layer of protection from freezer burn and helps your cake not absorb freezer smells).
Label and date your cake using a marker. After your cake has been foiled, store it in an airtight, freezer-safe container (multiple wrapped cakes can go in the same container). Wrap your cake in more foil if you don’t have a freezer-safe container.
Freezing Frosted Cake
A cake with frosting needs to be set before it can be frozen. For an hour, place your cake uncovered in the freezer to help the icing stay in place. Afterward, carry on using the aluminum foil and plastic wrap as usual.
It’s vital to remember that some frostings won’t freeze. Namely, frostings made with whipped cream or meringue. However, frosting made with cream cheese or buttercream freezes nicely.
Pick the top tier of the wedding cake to freeze first and as soon as possible. Frozen cake for a year is safe to consume, but it won’t taste the same. Expect a subdued flavor and a drier mouthfeel.
Freezing Cake Slices
- After baking, leave the cake layers to cool in the pan for 20 to 30 minutes, making them hard to handle. The cake layers are too hot and delicate to remove from the pan as soon as they come out of the oven. Run a flexible bench scraper or a thin rubber spatula over the cake’s edges once it has cooled sufficiently to release it. Cool the layer onto a wire rack and let it sit there for at least two hours—and up to four hours—or until it reaches room temperature. (The temperature of your kitchen will determine this.)
- After the cakes have finished cooling fully, remove any parchment paper that may have stuck to the bottom of the cake.
- Put a piece of plastic wrap long enough to completely encircle the cake layer on the counter and start wrapping. You might need to double the plastic wrap if the cake layer is wider than the width of the wrap. Just make sure the two pieces of plastic wrap overlap. The cake layer should be entirely encased in plastic wrap. The second piece of the plastic wrap should be placed on the counter, and the wrapped cake layer should be placed on it seam-down. The length of the plastic wrapper should be parallel to the first piece of plastic wrap. The goal is to thoroughly enclose each side of the cake layer as you wrap the cake, keeping as much air out as possible. The cake should be carefully wrapped.
- Place in the freezer on a baking sheet: The cake layer should be placed on a baking sheet or thin cutting board before being placed in the freezer. If you do this, you can stack cake layers on top of one another; make sure there is space in the freezer for the baking sheet or board to support them. Before removing the baking sheet, let the cake layer freeze to a solid-state.
Cakes frozen in this method can be kept for a month in the freezer. Place each layer in a sizable Ziploc bag if you need to freeze the cake for longer than a month. Seal the bag after removing as much air as you can. Better than just plastic wrap, Ziploc bags will keep moisture from the cake at bay. The freshness of cakes frozen in this way will last up to 3 months.
If the cake layer is too large to fit inside a Ziploc bag, wrap it in aluminum foil using the same double-layer-cross technique.
Place the frozen cake layers in the refrigerator to slowly thaw over 8 hours or overnight. The cakes should be left in plastic wrap as they defrost; do not remove them.
However, I find it more practical to merely thaw the cake in the fridge overnight so that they are ready to frost in the morning. You can also thaw them at room temperature for around 2 to 3 hours.
How Long does Cake Last in the Freezer?
The cake can be stored in the freezer for up to three months. But the general rule of freezing still holds in this situation: the longer something is frozen, the duller it becomes. It is preferable to freeze a cake one week before your occasion rather than two months. Cakes shouldn’t be frozen for longer than three months for the greatest flavor and texture.
Can You Freeze Cake Batter?
Depending on the batter, yes. Cake batter with a butter or oil base can be frozen for up to three months. Angel food cake and chiffon cake batters, leaven using egg whites, are too delicate to tolerate freezing. After being defrosted, bats that use substances like vinegar to lift won’t function. The batter that doesn’t need to raise as it bakes is your best option.
After it has been prepared, the cake batter can be frozen. When it’s prepared, transfer it to freezer-safe, sealed containers. The batter should be distributed according to its planned use. This will simplify the defrosting process, especially if you want to use it for baked goods of various sizes.
For instance, batter for cupcakes should be kept in several smaller airtight bags, whereas batter for sheet cakes can be kept in a single bigger container. Squeeze out as much air as you can before sealing the baggies, leaving an inch of space for when the batter swells in the freezer. Put your bags and containers in the freezer with labels, so you’ll always know what they’re holding.
Can Leftover Cake be Frozen?
Wrap your cake in plastic wrap (two layers don’t harm) once you’re sure it’s cool. Or keep them in freezer bags made of sealable plastic. If you’d like, you can freeze a cake in its pan. Completely enclose the pan in aluminum foil and plastic wrap. Label your cakes properly.
Can You Freeze Fruit Cake?
You can, indeed! To avoid freezer odors, be careful to freeze each slice separately and cover it tightly in foil or cling film. After that, please put them in freezer bags and mark them with the creation date, and they can be frozen again if needed. Fruit cake with ice cream on top should be avoided since it tends to stick to cling film and remove the icing.
Consider freezing a piece of fruitcake if you haven’t had time to consume the entire loaf before it dries out. It can also be slathered in butter or toasted in a toaster. Fruit cake slices can be frozen for three to four months, but the texture starts to alter as the air gets into the packaging. For a few reasons, this is not a wise decision.
The first step is to double-wrap the slices in freezer-safe plastic wrap. The slices can also be wrapped in aluminum foil to reduce air exposure and prevent freezer burn. The fruit cake should last up to a year in storage once it has been wrapped. To avoid freezer burn, take them out of the fridge at least 24 hours before serving. To avoid freezer odors, keep the cake in a plastic container.
How Can Cake Batter be Defrosted?
Remove the cake batter from the freezer the night before you plan to bake with it to thaw it. Add nothing else to your cake batter after it has been defrosted. If you don’t, the cake may lose its volume while baking. It can go into the oven once it has thawed completely.
The cake is one of the greatest dishes to bake in advance and then store in the freezer. After baking your cake, but before icing and decorating it, putting it in the freezer can make it better. Normal to high-fat cakes are the best for freezing, which means any cake that contains milk and oil. A cake layer is best frozen once completely cooled but before it has been leveled. The rounded top must be trimmed down to a flat surface to flatten a cake.
While baking cakes is enjoyable and delectable, you frequently end up with more cake than you can consume after the occasion. While I’m fine with having cake for breakfast, there are occasions when I wish I could save the cake for later. The freezer is useful in this situation, and the cake can be frozen! You can prepare food in advance for an event or store it later by freezing it.