You can actually freeze cake and cupcakes without getting freezer burn. As long as you follow a few easy tips, you can defrost them and you won’t be able to tell they were ever frozen.
I love freezing cakes and cupcakes. It makes things so convenient to work ahead, or to just save leftovers. I actually think they taste better and are more moist when they’re frozen first.
In this post, I want to give you my best tips for how to freeze cake layers plus cupcakes before frosting them.
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So, I like to do things ahead of time. I like to bake my cakes in advance and I thought why not share with you how I freeze them.
I think there are a lot of people who don’t realize that you actually CAN freeze cakes and cupcakes successfully.
It’s an absolute time saver, especially if you have a cake business as a side job, or if you just like doing things ahead of time.
I never have freezer burn on my cakes, probably because I go a little overboard on wrapping them, but I thought I’d share with you my tips and tricks.
Psst…this post will show screenshots of the tips, but don’t forget there is a video close to the end of this post that shows my process.
Supplies Needed:
- Glad Press-n-Seal (or plain plastic wrap)
- Foil
- Cake layers or cupcakes (Some of my favorites are my vanilla bean cake recipe, moist white cake recipe, or chocolate butter cake recipe)
Freezing cakes:
When I pull my cakes out of the oven, I set them on racks to cool for 10 minutes. I don’t let them sit in their pans any longer than that.
After ten minutes, I then turn them out of their pans and onto the racks to cool completely.
I’ve heard of people actually wrapping their warm cakes and sticking them directly into the freezer, but honestly that makes me a little nervous.
Isn’t it moisture that causes freezer burn? I just don’t want steam in there when I wrap them up, so I let them cool almost completely before wrapping them.
I may have mentioned it a time or two, but I have a love-affair with Press-n-Seal Wrap. I can’t seem to work regular saran wrap (plastic wrap).
Call me weird, but it always just crinkles up on me and sticks to itself. I find TOO clingy. Press-n-seal is just so much easier to use.
Now, if you can’t get press-n-seal where you live, don’t worry. Regular plastic wrap will work just as well. I just don’t find it as easy to work with.
Now, take a large piece of press-n-seal and set it sticky side down on the counter, set a cake layer on it and wrap it up.
Oh, yeah, you can also go ahead and cut the domes off the cakes, if there are any. You don’t have to do this right now though. You can certainly do this after you’ve defrosted them.
Next set a second piece of press-n-seal sticky side up on the counter, set the cake (seam side down) on it and wrap it up.
Now take a strip of foil and wrap them up.
Here’s my method for the foil: Press down the ends of the foil, fold them in like a present and then roll up the ends. Wrapping it like that, keeps the foil from denting into the cake, or causing the cake to get misshapen.
After you’ve wrapped it once with foil, place the cake layer (seam side of the foil face down) and then wrap it up all over again. At this point you’ll have two layers of plastic wrap and two layers of foil.
This may be a little overkill, but I just feel like it’s better to me safe, than sorry and I definitely don’t want any chance of freezer burn.
You can then stick a piece of tape on the top and write what kind of cake it is, the size and the date.
I do use a lot of materials, but like I said earlier, I never get freezer burn.
It’s possible you only really need one layer of foil, and that’s totally okay if you’re making cakes for home, but when I was selling cakes, I always wanted to be dang sure, they were as fresh as I could get them and just went the extra mile.
Freezing cupcakes:
Yes, you can make cupcakes ahead of time and freeze them. Freezing cupcakes is almost the same procedure as freezing cakes.
Take the cupcakes out of the oven and let them set in the pan, on the rack for about ten minutes.
Then take your cupcakes out of the pan and set them on the racks to cool completely.
Spread out a strip of press-n-seal (sticky side down), or you can use regular plastic wrap, and set 6 to 8 cupcakes on it and then wrap it up.
Set another strip of press-n-seal on the counter (sticky side up) and wrap them up again. At this point you’ll have two layers of press-n-seal, or two layers of plastic wrap.
Next, place one or two of these cupcake packets into a gallon freezer bag. Then label the bag with the flavor and date.
Again, it may be a little overkill with the wrapping, but I’d rather be safe than sorry and I’ve never had a cake or cupcake come out of the freezer with freezer burn.
Freezing iced/frosted cakes & cupcakes:
It’s not my first choice to freeze frosted cakes and cupcakes. It can be done though.
I have known people to freeze whole frosted and decorated cakes before, although I wouldn’t do that unless you absolutely needed to.
Rose from Rose Bakes has a wonderful tutorial on how she froze an entire fondant covered cake and you can see how she did it here: Can You Freeze a Fondant Covered Cake?
You can also freeze iced or frosted cupcakes as well. You have to think ahead a little, but it can be done. I honestly prefer to freeze them without icing and then ice them once they’re defrosted, but sometimes you don’t have that option.
I have an entire post about how to store cupcakes that goes through what to store them in and what to freeze them in. You can see that post here.
In short, you want to place them in a container that won’t squish them.
How long can I freeze cakes and cupcakes?
Personally, I don’t like to keep cakes or cupcakes frozen over three to four weeks.
Yes, technically they are still fine to eat after that, but if you’re selling these, then you want them as fresh as possible.
I have an entire post that goes through how far in advance you can bake cakes (and decorate them). If you like to work ahead, then you’ll want to check that out here: How Far In Advance Can I Bake a Cake?
How to defrost cakes and cupcakes:
I think most people would assume you just take the cakes or cupcakes out of the freezer, unwrap them and then just let them defrost that way. YOU DON’T WANT TO DO THAT! Ok, I’m sorry I yelled at you, but I had to get your attention.
Here’s what you DO want to do: Take your cakes or cupcakes out of the freezer, but leave them in their packaging to defrost.
The reason? Well, defrosting will cause some condensation and if you leave them in their packaging, then the condensation will form on the outside of the packaging and NOT on your cakes or cupcakes.
Too much moisture on your cakes can cause air bubbles when you try to ice it. The icing may go on smoothly, but a couple hours later, you’ll look at the cake and there will be a blow out or icing bubble on the side of it.
For more info on why that happens and how to prevent it, you’ll want to check out this post: Should I Refrigerate my Cakes before Decorating Them?
As for cupcakes, if you allow condensation to build on the actual cupcake, it could cause the liners to pull away from the cupcake, or perhaps the icing won’t stick to the cupcake.
And unless your cake or cupcakes have perishable fillings in them or are frosted with them, then it’s not necessary to let them defrost in the fridge. In fact, keeping them there can sometimes dry them out.
Video:
Ok, now it’s your turn to try freezing your cakes and cupcakes and tell me what you think! I think you’ll be surprised at how fresh they taste…like you just baked them actually.
Don’t forget to pin it below!
Josie
New at this. Frustrated with freezer snafus. (Had always stared at the PressnSeal to use for freezing) You made my day! Thank you!
Kara Jane
Awesome! I LOVE my press n seal. If they ever discontinue it for some reason, I might actually cry! Lol 😉
Stephanie
I am freezing my cakes and cupcakes the way you have shared with us. My question is I need to have all of my cupcakes and cake decorated by Saturday at noon. When do you suggest that I get my cakes out of the freezer and start decorating? Also how do I store these until the party?
Kara Jane
Stephanie, You’ll want to let the cakes defrost at room temp completely in their wrappings and the amount of time that takes will depend on the size of the cake layers. The cupcakes won’t take long, but the cake layers will take a little longer. Maybe a few hours. I generally just set them out overnight and then use them the next morning, or I set them out before going to work and then start decorating when I get home. This will also depend on the type of decorating you’ll be doing on the cake and cupcakes and how long you think that will take. If it’s going to take a full day to decorate it, then you definitely want to defrost the day before that. Sometimes mine would even take me a couple days to decorate and that is totally fine. Just keep them covered in a cake box and sealed (I like to also cover my cake box with press n seal as well.) You can start on the cupcakes later on as they probably won’t take that long to decorate and they’ll also dry out quicker.
I do have a couple posts that might help with planning this out. It’s a lot to type here, so hopefully these will give you more details. And as far as storing cakes, I generally don’t chill mine, but I know a lot of people do, so that should just be your preference. Unless of course you’re using a perishable filling or frosting or you live in a very warm environment…then you’ll need to keep them chilled. Ok here are a few articles on my site that may help:
How far in advance can I bake a cake (this one talks about how long a cake will last and when to start decorating it): https://iscreamforbuttercream.com/how-far-in-advance-can-i-bake-a-cake/
How to Keep Cupcakes from Drying Out (this one will go over how I like to store my cupcakes): https://iscreamforbuttercream.com/keep-cupcakes-from-drying-out/
Should I Refrigerate My Cake Before Decorating? (This one just talks about when to chill cakes): https://iscreamforbuttercream.com/should-i-refrigerate-my-cake-before-decorating/
I hope this helps!
Debbie
How long are they good for once they are frozen???
Kara Jane
I usually keep them frozen for about three weeks or so and they always taste fine for me.
Leah
Believe it or not I had a bride have to postpone her wedding for nearly a year. Sorry to say the cake was on the counter ready to frost. I told her I’d wrap and freeze for a month or so but that she would have to take to her own freezer for the balance if time. We even froze the frosting.
I explained ( she had already paid) that as long as the cake and frosting tasted to my and her satisfaction when thawed I wouldn’t charge her any more to put together on her new date. Well come time we tasted and they were great. I did have to rebake 3 layers , 1 for damage in freezer and 2 other layers because they ate them lol. Wrap tight and the taste will stay amazing
Kara Jane
Wow, they lasted that long!? I’m impressed! That is so funny that they couldn’t keep from eating some of it. hahaha!
linda philley
thank you I always bake at Christmas and I have to stand on my feet baking for 2 days and then I hurt for a week. Do you know or can you freeze truffles without them sweating after you take them out– another big problem .Right now I just stand on my feet for another day and make them instead of freezing them
Kara Jane
My pleasure 🙂 I’m the queen of doing everything ahead of time. I don’t like stressing out at the last minute. As far as freezing truffles…I’ve never tried it. That would be a good experiment though. It might work if you set each truffle on the press n seal, sticky side up, but space them apart a little. Then put another piece of press n seal, sticky side down, on top of them. Then you can take your finger and seal the press n seal around each truffle, then seal the edges of the press n seal together. I’d wrap them in foil and then put in a ziplock freezer bag. I do something similar to fondant decorations I want to keep fresh. I’ve got a post coming up that explains it. If you try it, let me know if it works! 😉
Eleanor
What is the Scottish equivalent to press and seal? Great tips, thank you
Kara Jane
Oh my goodness, I have no idea, but if you don’t see it in your grocery store next to the regular Saran Wrap or foil wrap, you might try online. Or you could always take a fun trip to the US! 😉
Gerville
Very informative
Shelley
I despise cling wrap as well. I make a huge mess and still don’t have anything wrapped!! I’ve developed an obsession for press n seal!! It’s just so reliable & easy to use!! I love to bake, but have been nervous about freezing! Thanks for this!
Kara Jane
Haha!! That’s exactly what I think of cling wrap! I just end up losing my temper with it 😉
Glad I could help!
Rose
I’m planning to bake and decorate the cake for my daughter’s first birthday. I’m kind of nervous as I’ve never done it before for a group of people. I’ll be freezing it so that I’m not rushing with the cooking and decorations. I just hope it doesn’t taste like my freezer after it’s been in there for a week!!!
Kara Jane
Just make sure and wrap it twice with the press n seal and twice with the foil and it’ll be fine. It’s only going to be in there for a week, so you should be good. Just remember when you take it out, let it defrost still wrapped up.
Nomie
I am so happy l found yiur blog. It is very imformative. I do have a couple of questions though.
How far ahead does one start defrosting a cake?
Also, defrost in the fridge or out?
Kara Jane
Glad I could help 😉 As far as defrosting goes…it depends on how big the cake layers are. Cupcakes will defrost rather quickly (maybe 30 minutes or so). Bigger cake layers may take an hour. Leave them in their wrappings when you defrost them. Just defrost them on the counter. I set mine out and about an hour later, I unwrap them, unless it’s a larger cake layer and then I leave it wrapped on the counter a little longer.
Dian Nova
Hi, Kara…
i never freezing any cakes i’ve made, maybe i’ll try later 😀
after you defrost it, then?
eat it directly or you have to warm it again?
thanks
Kara Jane
Just defrost it in its wrappings. Once it’s defrosted, take the wrappings off and you can either serve it right away, or ice it and serve it. You don’t need to warm it up. The cake will be fine sitting on the counter for a couple days if it’s covered in a cake server or wrap it again with press-n-seal. You will have to refrigerate it if there are perishable fillings or if you’re using an egg white based buttercream to ice it. If you use the American buttercream (with butter and confectioners sugar), it’s fine to leave it on the counter, covered, for a couple days.
Martese
Another little tip I learned from managing an ice cream store is to frost the cake while still frozen. So much quicker because the cake is solid, and the frozen cake helps to chill and set up the frosting, plus traps in the moisture from the defrosting cake. Everyone always asks how my cakes and cupcakes are so moist! That’s my trick.
Kara Jane
Good tip. I personally haven’t had much luck icing frozen cakes. I seem to get icing blow outs when I do that, but it may because I don’t typically chill my cakes afterwards. I leave them room temp. It’s never worked for me when I’ve had to cover a cake in fondant, but that doesn’t mean it won’t work for others. Good tip if you plan to keep your cakes chilled afterwards.
Christi
What is your experience with cupcakes and keeping the wrappers from coming off? I find my cupcake wrappers always seem to start coming off when my cupcakes are cooling.
Kara Jane
Oh yeah I’ve had trouble with certain cupcake liners doing that. It’s weird, but it seems like the more expensive and thick they are, the more they pull away. That may be all in my head…I don’t know. Anyway, I think it could be the type of liners, but also I think the bigger problem is moisture. There’s a good post by my friend Rose at Rose Bakes who wrote more about it. She actually gives a bunch of different reasons why it happens. It’s a really helpful article. Here’s the link if you’d like to read that post: https://rosebakes.com/cupcake-liners-pull-away-cupcakes/ I hope it helps!
Debbie
Can I freeze a cake that is done with butter cream and fondant
Kara Jane
Hi Debbie, I prefer to freeze my buttercream separate from my cake. You can put mounds of buttercream on plastic wrap, wrap it and then twist the ends and put it in a ziplock freezer bag. If the buttercream is already on the cake, you can probably freeze it all together and the taste should be just fine. It won’t be a smooth buttercream finish though. Also, when you take it out of the freezer, you’ll need to leave it on the counter to defrost a bit, but leave the wrapping on it. Let the condensation form on the outside of the wrapping, then you can unwrap it before the buttercream gets too soft.
As far as freezing a cake that is covered with fondant, I have never personally tried it, but my friend Rose has and it seemed to work for her. Here is a link where she talks about it: http://rosebakes.com/can-freeze-fondant-decorated-cake/ Hope this helps you!
Denise
Can you freeze cakes with fruit or nuts?
Kara Jane
Denise, I’ve frozen lots of stuff like strawberry cake, my lemon raspberry cake, banana bread with nuts and various muffins with fruit in them with no problem. I can’t promise every recipe will be fine, but I haven’t personally had any trouble. Now saying that, cakes with larger chunks of fruit in them might have a change in texture when defrosted though…I think it just depends on the recipe.
Michelle
I do the same thing when freezing my cakes. I do go one step beyond, because my freezer is so tightly packed. I freeze my cakes on a board. I simply wrap the board with tin foil before I place my wrapped cake on it. That way Im sure to not wreck my cake before it’s frozen. You are right though. It works everytime!
Kara Jane
That is a great idea! Thank you for sharing!
Vivian
Thanks so much for your ideas I am new at this.
Kara Jane
Vivian, you’re so welcome 😉
Cindy
Hi
How do you store your muffins?
I love make banana muffins.
When I store them in ziploc bags and the next day they are WET. I’ve tried other bags and containers, next I tried other recipes. Haven’t found anything yet.
Help.
Kara Jane
Hi Cindy, I don’t make muffins often, but I do make cupcakes a lot and I store them a little differently than I do my cakes. You might try it with muffins and see if it makes a difference. Here’s a link to the post I wrote about it. https://iscreamforbuttercream.com/keep-cupcakes-from-drying-out/ Basically, I just keep them in a plastic container. I just set them in the container without wrapping them, then close the container and wrap the outside where the lid snaps shut. They may have a little moisture on the top, but they shouldn’t be wet. Just make sure they’re cooled down when you put them in the container. Hope this helps!
Sao
How long does it usually take to defrost a cake ? And do you defrost it completely before unwrapping and using it ? Help! My first time doing this!!!
Kara Jane
It really depends on the size of the cake. Usually what I do is take the cake out of the freezer and just set it on my counter. Leave it wrapped. I let mine sit out like this for at least an hour and sometimes a bit more. Condensation will form on the outside of the wrappings instead of on the cake when you allow them to defrost in their wrappings…that’s a good thing. I like to let mine come to room temp before icing them. I know some decorators like to ice their cakes cold, but I haven’t had much luck with that. It seems like I get icing blowouts (big bubbles under the icing) when I do that, so I prefer mine to be completely defrosted and almost room temp before I start decorating. Hope this helps!
Carmi
Hi Kara
I am making a 4 tier wedding cake for 29th September, how far ahead can I make it and freeze it???
Going onto to amazon to get press and seal, looks a great product, we don’t have it here in Ireland? But hooray ? for amazon!!!!!!
Kara Jane
Oh yes…the wonders of Amazon! There are tons of things I don’t have available near me, so it’s my saving grace 😉 Ok, onto your question. When I freeze my cakes, I don’t like to leave them frozen longer than two weeks. Really, it’s probably fine up to a month, but if it’s a cake I’m doing for a client, I don’t freeze it over two weeks. Once I’m ready to start the decorating process, I just let them defrost on the counter in their wrappings. Then I’ll unwrap and start decorating. Hope this helps 🙂