How to Freeze Cake and Baked Desserts Without Losing Moisture

Whether you are baking ahead for a wedding or just want to save leftover birthday cake, the freezer is a baker's best friend. In fact, many professional bakers freeze cake layers intentionally because it makes them easier to handle and frost.

Freezing Unfrosted Cake Layers

This is great for prepping ahead.

1. Cool: Code completely. Warm cake creates steam = ice crystals = soggy cake.
2. Wrap: Wrap each layer tightly in plastic wrap. Then wrap it again. Two layers of plastic are key.
3. Foil: Add a final layer of aluminum foil to block odors.
4. Result: Stays fresh for 3 months. Thaw on the counter still wrapped.

Freezing Frosted Slices

Leftover party cake?

1. Flash Freeze: Place the slices on a plate in the freezer uncovered for 1 hour. This hardens the frosting so it won't stick to the wrapper.
2. Wrap: Once hard, wrap the slice in plastic wrap and then foil.

Other Desserts

• Brownies/Bars: Freeze beautifully. Wrap the whole block or individual squares.
• Cookies: Baked cookies can be frozen, but freezing the raw dough yields a fresher result (see our Dough guide!).
• Cheesecake: Freezes distinctively well. Wrap really well to prevent texture changes.

Thawing

Thaw frosted cakes in the fridge or on the counter. Remove the wrapping after thawing slightly so you don't peel off the frosting, or unwrap completely frozen if using the flash freeze method.

Never let good cake go stale again!