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.
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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!
fem
hi karen thank you so much for wonderful tips. question If i take out my cake from freezer Do I have to remove the wrap or no in right away while defrost? how many hour to wait if ready to frost the cake.
Kara Jane
When you take your cakes out of the freezer, just set them on your kitchen counter with the wrapping still on. Don’t take the wrappings off until they’re defrosted because that’ll cause a lot of condensation on the actual cake. The amount of time it takes to defrost your cake will depend on the size of your cake layers. I would leave them on the counter, still in the wrappings, for at least an hour before taking the wrappings off. A lot of times, what I do is take them out that morning, set them on the counter to defrost in their wrappings and then that afternoon, I’ll take the wrappings off and decorate them. Hope this helps!
Jack Allen
Hi Kara,
I am so glad I found your website, because I been looking all night to see how can I defrost a cake. I made them about a week ago because I do not want to be in the kitchen all day Thanksgiving. It is my year to cook so I had to plan ahead. Wish me luck I will be taking them out the freezer at 7am and frosting them around 3pm when I get up for work. ??
Kara Jane
Oh wonderful! Glad I could help and I hope all goes well with it! 🙂
Jack Allen
Kara hello both cakes I froze last week turn out great when I got ready to put the icing on. ???
Kara Jane
Woo hoo! Yay! 🙂
Debbie
Thanks for the info! I enjoy baking, but I just do it for my family. I have, however, been an event planner/catering coordinator and have done Lots of weddings. People often think they can’t save their top cake for their anniversary because it will taste like the freezer, but they’re wrong! I know, I saved mine and it was perfect! I used layers of Saran Wrap (press and seal would be great too) and tin foil as you do, but the biggest key for extended freezing, paper bags! I used two. They absorb any smells that may be in the freezer and help keep it fresh. I don’t know about you, but I have to use my freezer for a lot of things, and I don’t want my cake tasting or smelling like anything other than cake!
Thanks for your tips!
Kara Jane
Hi Debbie, what a great tip! I’ve actually never thought about using paper bags to help with freezing, but it makes total sense when you explained it. Thanks so much for the tip…I’ll definitely try it out! 🙂
Esther
Hi, Kara! Thank you so much for this tutorial! I found it sometime last year and it has been such a huge help. I’m baking for five weddings between now and April (the first is tomorrow!), as well as numerous Unicorn cakes over the coming weeks, and your wrapping tips are sensational. I had never used Press ‘N Seal until you mentioned it! Now, I use it all the time!
Kara Jane
Oh wonderful! And wow, you are a busy lady! It’s great that you’ve got so many cake orders! Yes, I will admit that press n seal soon becomes an obsession. The kids are always joking that they’ll buy it for me for Christmas and birthday gifts. LOL. I’m so glad you found the post helpful! 🙂
Nicole
Hi Kara! I am making my own wedding cake and have already completed the baking, wrapping and freezing part ?
The cakes are freezing in my deep freeze at home, but my wedding is taking place in a different town where I’m going to be assembling the cake on a Friday! We are leaving our house on Thursday and my plan was to defrost my cakes on the Thursday and keep them cold until Friday when I assemble the cake. What would be your suggestion for a successful outcome in this situation?!
Thanks for your help!
Kara Jane
Hi Nicole, Wow…you’ve got a job ahead of you…you’re one brave gal! 😉 Ok, I think defrosting them and keeping them chilled until Friday will work just fine. Honestly, I don’t assemble my cakes cold, so personally I would set them out on the counter an hour or so before assembling that way they’re closer to room temp, but if you’re more comfortable assembling them cold, do what’s most comfortable. I just find that icing cold cakes can sometimes cause buttercream blowouts and air bubbles. Some people have different methods though. Hope this helps!
Gale
Hi Kara,
So glad I found your site!! Yours seem easier to understand and do. I have a question. So if I freeze both cake layers and frosting ahead, defrost them, then decorate; can I put them in the frig for one day all assembled, then place them to go to room temperature that day? Will it condensate in the frig? Help, I have never done this, always wanted to. This cake is for my granddaughters 1st birthday, and want it special. Hope it turns out, or there goes the emergency trip to the store!
Kara Jane
I usually defrost everything at room temp. When I decorate, I usually just keep everything room temp, unless there’s something perishable in the filling or icing. (Regular American buttercream is fine to be left out on the counter.)
When I fill my cakes, I usually do a super thin crumb coat on the cake and then cover it loosely with saran wrap or press-n-seal. I leave it out of the fridge and wait a couple hours if I can to let the cake ‘settle’ before adding the final coat of buttercream to the outside. I do this because by letting the cake settle, you’re less likely to get air bubbles (buttercream blowouts) or icing ridges in your final cake.
So…After you decorate the cake, it really doesn’t hurt it to keep it in the fridge. I tend to leave mine, out, but it’s fine to keep it chilled if you’re more comfortable with that. You do run the risk of it getting condensation on it once you set it out though. If you’re using dark buttercream colors, it might be an issue, but if it’s all white buttercream, usually that’s fine. If you keep it in the fridge, just keep it in a cake box and then I usually cover my box with press n seal or regular saran wrap. When you take it out of the fridge, just leave it in the box covered on the counter or table for at least half an hour before you open it up and hopefully then the condensation will stay on the outside of the box and not on the cake. I hope all that made sense!
Krystal Ramsawak-Husain
Hi Kara, I’m a new subscriber and I understand that this was an old post, but still hoping you’ll entertain me. I live in the Caribbean where it’s either always raining or very, very hot. I’ve had two experiences with cake bubbles or blow outs under my fondant (it’s ugly)… But because our room temperature here turns butter into oil, I’m thinking of using an air conditioned room… But what’s the highest temperature you might recommend? Also, why does moisture cause the blow outs tho? I’m sorry… I’ve been trying to get an answer for what causes the blow outs and you’re the first to offer a solution. I’m just trying to grasp the science.
Kara Jane
Hi Krystal. I understand the problem with blow outs…they can definitely be a real pain. I’ll tell you what I do to prevent blowouts that seems to really help. I decorate my cakes at room temperature. My room temp is about 72-77 F. I wouldn’t go too much warmer than that or your buttercream will get soft, like you mentioned in your comment. I seem to get the blow outs when I don’t let the cake layers settle. Basically what I do is just add the cake layers and filling and then cover the cake lightly with wrap. I don’t cover it in buttercream or anything else yet. I keep it room temp and let it settle either over night, or a couple hours at least. This lets any air that’s trapped between the layers come out. It just allows the cake and buttercream to settle. Once it’s settled, I then cover it in buttercream, ganache, or whatever I’m decorating with. I don’t refrigerate my cakes, unless there’s some kind of perishable filling. I’ve found when I chill them first and then decorate them, somehow condensation forms between the cake and the icing and that’s when a blow out can occur.
I know that many cake decorators have no problem chilling cakes and decorating them cold etc., but I have always had issues when I do that. If it’s chilled, decorated and then chilled again immediately, you may not have any problems with blowouts until it comes to room temp.
As far as the science behind the blowouts…I really don’t know exactly. It’s like a combination of the condensation (moisture) that’s on the chilled cake, not allowing the buttercream to really adhere and/or it could be air trapped in the cake the comes out because it wasn’t allowed to fully settle before adding the outside buttercream or fondant.
My answer was pretty long, but I hope it’s at least a little helpful!
Em
Please how do I retain the colour of my red velvet cake, each time I freeze it and take it out for use, the colour dims.
Kara Jane
Hmmm that’s interesting. I’m not exactly sure I have an answer for you. I’d just make sure to cover it really well in addition to covering it with foil. Let it defrost while still in the wrappings and see if that helps.
Victoria
Hi there!
Am I able to bake and frost cupcakes and then freeze them? I have a function and I will be out of town up until the morning of the event. I was hoping to make the cupcakes a week ahead of time and freeze them. Any thoughts? How would I successfully wrap frosted cupcakes to prevent freezer burn?
Kara Jane
I don’t normally freeze them with the icing on, but I know it can be done. The only thing I would worry about though is condensation that might cause the icing to slide off the cupcakes when they defrost, but I don’t know if that would actually happen. What you could try is once they’re baked and iced, pop them in the freezer for just a little bit, like maybe 10 minutes or so and let them get pretty firm. Then pull them out and wrap them up in plastic wrap and add them to a ziplock bag, then pop back into the freezer. The only thing is that normally when you take cake out of the freezer to defrost, you’d leave the wrappings on while it defrosts so that the condensation is on the outside of the wrappings and not the cake itself. However with the cupcakes already being iced, if you don’t take the plastic wrap off them before they defrost then the icing could get messed up, but then you’d be dealing with condensation on them that may or may not cause issues. You could freeze the cupcakes and the buttercream separately and then ice them once they all defrost, or you could get a plastic container that has a cover and freeze them in that. That may work better because then you could leave the lid on them while they defrost. I know this answer was a bit long, but I’m just thinking out loud. 😉 I hope this helps!
Madison
Hi! I’m hoping you’ll still be able/willing to respond even though this is post is a few years old.
I followed your instructions and froze a batch of cupcakes and then thawed them on my counter at room temp in their wrap, but my cupcakes, while moist and wonderful inside, are sooo incredibly sticky outside! I’m at a loss for what to do. Please help D:
Kara Jane
Hi Madison. Yes cupcakes tend to do that quite often after they’ve been frozen, or even just chilled. (Well that’s my experience anyway.) At least you know your cupcakes are moist, right? Sometimes I just lay a paper towel over them and press down gently. That can soak up a bit of that moisture and it seems to help. You could just let them sit out for a bit after you’ve used the paper towel trick and let the tops dry out some, but I don’t like to do that because generally cupcakes dry out really quickly and I don’t want the whole cupcake to be dry. The second thing is after using the paper towel, I just don’t worry about the tops being moist or sticky. They’ll have icing on them and generally that will cover up anything, so it should be fine. Let me know if you have anymore questions!
Linet Swanepoel
Hi Kara. I love this post of yours. I have to bake my sister-in-laws wedding cake for April (my first wedding cake.nervous…) Can I use wax paper to cover my cakes before freezing them?
Kara Jane
Hi I’m so glad the post was helpful! I have never tried using wax paper. I’m not sure if it would seal it as well as the plastic wrap and foil though, so I can’t promise anything. I wouldn’t test it on her cake though. I mean if you have time to test it on a smaller cake beforehand, you could, but I know it’s safe to use the plastic wrap and foil though. Hope this helps.
carol
I love this very helpful site of yours, but I don’t know how to do the step of pasting! anyway I am on your site and I love it and learned so much! Thanks, Carol
Kara Jane
Hi Carol, I’m glad you’re finding it helpful! Glad to have you here! 🙂
Christina Villanueva
Have you froze a cake with fruit in it? I’m planning on making a blueberry lemon cake. I would love to make further in advance than a few day. my concern with freezing would be what would the frozen blueberries to the sponge during defrosting.
thanks for the tips!
Kara Jane
Christina, I don’t remember if I’ve ever frozen a blueberry cake before. I know I’ve frozen blueberry pancakes and they were totally fine when defrosted. I’ve frozen banana cake and strawberry cake and they were also fine. I’m thinking it should probably be fine though.
Donna
Wow! What great instructions and comments!!!
I have a buttercake request. 3tiers, choc and vanilla. I am nervous about stacking buttercake, but with dowel and cardboard cakeboards between the layers I am hopeful (hevens help me if it doesn’t!!)
My concern is around if I freeze and then bring back to room temp that the cake will be too crumbly and soft as I add the buttercream icing. Have you had this problem?
Kara Jane
Hi Donna, If you cover your cake layers really well with plastic wrap and foil before freezing then defrost the cake in the wrapping, the texture of the cake shouldn’t change. Freezing it and defrosting it shouldn’t make it more crumbly…at least it hasn’t for me. I normally cover my buttercream cakes at room temperature, but some people like to chill their cakes before frosting. Just do what works for you.
As far as stacking goes, just make sure you’ve got a cake board under each tier and use dowels that are all cut the same size. Check that your tiers are level with a mini level. That’s important because if they aren’t sitting level, the cake could topple over. I have another post on the site that may help explain all that. You can find it here: https://iscreamforbuttercream.com/anatomy-of-a-decorated-cake/
I hope everything goes well!
Stephanie
Hi, Kara. I’d like to freeze some cupcakes for my son’s birthday party. I’m planning on filling them with chocolate ganache. Do you think I could fill them with the ganache and then freeze them, or should I freeze them unfilled? I’d like to do ask many steps ahead of time, so I’m not in a rush the day of the party. Thanks!
Kara Jane
Hey Stephanie, This probably isn’t what you want to hear, but I would probably just freeze them plain and then add the ganache filling once they’re thawed out. I’m SOOOO with you about doing things ahead of time. That’s definitely me, but I think it would just be a better consistency if you filled them once defrosted. Ganache can get weird on you if it gets moisture in it. You could add the ganache the day before the party though…I think that would be just fine. Hope this helps!