Can the cake be frozen?

Let’s be honest, who has time to bake anymore?

No matter what the event is, be it a birthday party, graduation, or engagement dinner, there just isn’t enough time. Our lives have become so busy that when these occasions come, we usually grab something from the supermarket.

Especially when making cakes for birthdays, it takes a lot of time to make them. But wouldn’t your life be easier if you could make your cake months in advance? A very simple and direct solution would be to put the cake in the freezer.

The question is: can pound cake be frozen?

Yes, you can freeze the cake to preserve it. You just have to cool the cake, wrap it well, put a label on it and store it in the freezer. In the freezer, the cake will last 2-4 months, but it is best eaten within 3-4 weeks of freezing.

In this article, we’ll look at different ways to freeze cake, how it affects flavor and texture, and some tricks to make your life easier.

You will never have to bake a cake at midnight again and every event will be a lot less stressful from now on. Let us begin!

How to freeze a fruit tart

To freeze a cake, you can use three types of wrap: GLAD Press ‘n Seal (or a similar product), plastic wrap, or waxed paper.

Regardless of which one you use, you will need to cover it with aluminum foil as well in order to write information on it.

Steps to freeze a cake

1- Once the cake is completely baked, let the layers cool completely. Some people wrap their cakes while they’re still warm, but a great rule of thumb in the food industry is to never wrap or freeze hot food, so we’ll stick to that.

2- Once your cake has completely cooled, wrap it in a first layer with your favorite wrapper. Make sure the cake is well wrapped and that no moisture can get in or out; you may have to wrap it multiple times with some types of wrap.

3- You can then wrap the cake again with aluminum foil.

4- Write the details of the cake on the aluminum foil. It includes the following information:

• What kind of cake is it, for example, vanilla cake, red velvet cake, sponge cake, etc.
• The baking date of the cake.
• The expiration date, which is typically 2-4 months after the cake’s bake date.
• You can also write down the occasion you want to use the cake to make it easier to take out the batch when the time comes.

Place the cakes in a freezer with a temperature of about 0 degrees Fahrenheit (-18 degrees Celsius).

“Do’s” and “don’ts” when freezing cakes

For more tips on how to freeze cakes for the best results, let’s look at some “do’s” and “don’ts”:

Freeze decorated cakes

You may or may not want to freeze decorated cakes or icings. It depends on what is most important to you.

As cakes freeze and thaw, the shape and texture of certain cakes change a lot, so if that cake has decorations on it, your hard work could be ruined.

When you freeze cakes that have already been frosted, there’s no denying that it helps retain the cake’s moisture and prevent it from drying out, but it’s entirely up to you.

You may want to experiment and try this with your recipes, as different recipes will affect the result.

Alternatively, the buttercream frosting can be made in advance and frozen for 2-3 months, thawed when ready to use. You can also place the glaze in the fridge for 1 week before using it.

When you’re ready to decorate your cake, simply thaw the buttercream frosting and decorate your cake. This is probably the easiest solution when it comes to decorated cakes.

Effects of freezing on cakes

Freezing helps trap existing moisture in the cake, unlike refrigeration, which dries it out.  Therefore, when you defrost the cake, do not put it back in the refrigerator and you will surely have a moist cake.

The flavor won’t be affected either as long as you store it in a freezer that doesn’t have other odors hanging around.

As mentioned, some sheets tend to give a different color and flavor to cakes, so avoid using them directly on the surface of the cake as well.

Unfortunately, as with any type of food, if you store it for more than 3 months, the texture and flavor will inevitably change. You may notice that the cake has less flavor or that the texture is crumbly and inconsistent.

We recommend that you use your frozen cakes within 1 month of freezing them, as this prevents any aspect from being compromised. However, the cakes can be kept without problems for 3 or 4 months.

tips and tricks

Check out a few more ideas to help you freeze pound cakes with the best results:

1. The shape of the cake does not affect the freezing process; however, the size of the cake will affect the freezing time. The larger and thicker the layers, the longer it will take to freeze.
2. Freezing the layers individually helps reduce crumbs when you finish decorating the cake. It also helps you defrost exactly the number of layers you need. If the layers are frozen together, they sometimes stick together and break when thawing.
3. We find that leveling cakes before freezing just cuts down on the amount of work come decorating day. However, you can level the cakes after freezing. The cake pieces can be frozen separately in a container for later use.
4. Label your cakes. This helps you easily identify the type of cake you are looking for in the freezer. It also helps with first-in, first-out (FIFO) stock rotation, so you can use the oldest cakes first.
5. Wrapping the layers in cake boards will help you stack the cakes in the freezer.

Health and security

Make sure your freezer is in good working order so that the layers freeze as quickly as possible and won’t thaw if the freezer gets too hot. Constant freezing and thawing of food can make it extremely dangerous.

This may seem like a no-brainer, but the number of times we’ve heard of cakes going bad in the freezer is more than you might expect.

Cakes must be prepared in sanitary conditions.

You must ensure that: there is no cross-contamination with ingredients other than those required in the recipe, equipment is clean, and storage conditions are clean. Otherwise, you could have bacteria and mold problems when you thaw the cakes.

Storage time

If the cakes are stored properly in the freezer, they can last 2-4 months. Keep in mind that the longer they are frozen, the more flavor they will lose and the more their structural integrity will be affected.

The best time to use frozen cakes is about 3-4 weeks after freezing.

Related questions

How do you freeze the pieces of cake?

The process is the same as above, only you have a different way of wrapping. Wrap each slice well and place in a freezer-safe container to freeze. The same goes for cupcakes or Bundt cakes.

When is the simple syrup added?

Do not add the simple syrup to the cake before freezing it. It will cause ice crystals to form, which will cause freezer burn on the cake. To prevent this from happening, it is best to defrost the cake layer and then add the warm syrup.

How do you thaw cakes?

The cakes defrost quickly , making them perfect for decorating on the day of the party or event.

They should not be fully thawed, but slightly thawed on a plate at room temperature, out of direct sunlight. This makes the layers much easier to work with as it reduces the amount of crumbs during frosting.

Do not remove layers of plastic wrap, waxed paper, or aluminum foil from the cake, as moisture will collect on the surface from condensation. This will make your cake sticky and almost impossible to frost properly.

Can the cakes be defrosted or reheated in the oven?

We strongly discourage attempting to defrost or reheat a cake in the oven, or in the microwave. Instead, let the cake thaw in the fridge for a day or two before you need it.

If you have to eat it hot, we have a guide that will help you reheat the cake so you don’t lose the moisture or texture of your delicious delicacy.