Does Freezing a Cake Make It More Moist?

Unlocking the Secret to Moist Cakes: Freezing Your Masterpiece

For any baking enthusiast, achieving that perfect, melt-in-your-mouth moistness in a cake is an art form. While countless techniques and ingredients can contribute to this desired texture, one often overlooked secret weapon lies in the freezer. Yes, you read that right! Freezing your cake can actually enhance its moistness and elevate it to a whole new level of deliciousness.

The Science Behind Freezing for Moisture

When a cake cools after baking, the steam trapped within it naturally escapes, leading to a slight drying effect. This is where freezing comes into play. By rapidly chilling the cake, we essentially halt this steam-releasing process, effectively locking in the moisture.

The Freezing Technique: A Step-by-Step Guide

  1. Cool It Down: Once your cake is out of the oven, let it cool completely on a wire rack. This allows for even heat distribution and prevents condensation build-up when frozen.

  2. Double Wrap It Up: Tightly wrap the cooled cake in two layers of plastic wrap. This creates a barrier against freezer burn and ensures maximum moisture retention.

  3. Freeze Away: Place the wrapped cake in your freezer, ensuring it lies flat for even freezing. For optimal results, aim for a temperature of 0°F or below.

  4. Thaw Time: When ready to serve, thaw the frozen cake in the refrigerator overnight. This gradual thawing process allows the cake to gently return to room temperature while retaining its moisture.

The Benefits of Freezing Cakes

Beyond enhancing moistness, freezing offers several additional benefits for cake lovers:

  • Convenience: Baking ahead of time becomes a breeze with freezing. Prepare your cakes in advance and simply thaw and frost when needed, saving precious time during busy schedules.
  • Stress-Free Decorating: Frozen cakes are sturdier and easier to handle, making decorating a more enjoyable and less stressful experience.
  • Improved Flavor: The freezing process can actually intensify the flavors of your cake, resulting in a richer and more satisfying taste.

Tips for Freezing Success

  • Cake Types: While most cake types benefit from freezing, lighter and airier cakes like angel food cake may not fare as well due to their delicate structure.
  • Freezing Time: Cakes can be frozen for several months without compromising quality. However, for optimal freshness and texture, aim to consume them within 2-3 months.
  • Thawing Considerations: Avoid thawing cakes at room temperature, as this can lead to condensation and a soggy texture. Stick to the refrigerator for a slow and controlled thaw.

Freezing your cakes is a simple yet powerful technique that unlocks a new level of moistness and convenience. Whether you’re a seasoned baker or a novice in the kitchen, incorporating this method into your repertoire will undoubtedly elevate your cakes to new heights of deliciousness. So, the next time you bake a cake, don’t hesitate to give the freezer a try. You might just be surprised by the results!

How to Freeze Cakes

Step 1: Bake and completely cool a cake/cake layers. These illustrated instructions are for round cakes, but you can also freeze square, rectangle, and Bundt cakes. For tips on how to bake and cool cakes, check out my list of the Top 10 Cake Baking Tips.

Step 2: Once the cake(s) cools completely, wrap it in Press & Seal. From one baker to another—this is the best product for wrapping cakes. Maybe it’s just me, but thin plastic/saran wrap is incredibly clingy and frustrating. And I always feel like I need to double wrap food when using it. It definitely works, but Press & Seal is so much easier to use and I’ve honestly found that it keeps my food fresher. (Not working with this brand, just really love it.)

does freezing a cake make it more moist

Step 3: On a large piece of aluminum foil, write the type of cake and the use-by date. Cakes should not be frozen for longer than three months for optimal flavor and texture. Though you could wait up to four or five months, it tastes best served as soon as possible. Before wrapping the cake, I write on the aluminum foil in case the ink bleeds through. (It has before!).

Step 4: Wrap the cake in the aluminum foil.

does freezing a cake make it more moist

does freezing a cake make it more moist

Step 5: Place the cake(s) in a freezer-safe container. Otherwise, cover with an additional layer of aluminum foil if you don’t have a large enough container. Obviously, confirm that the foil bearing the date is on the exterior. .

does freezing a cake make it more moist

Step 6: Freeze for up to 3 months.

Two layers are used to wrap the cakes: Press The aluminum foil ensures that no condensation will seep in, and the first layer keeps the cake fresh and tightly packed. I also wrap banana bread and other quick breads in this manner. Double layer = maximum freshness and no freezer burn. Don’t be scared to apply an additional layer of Press because moisture is your enemy.

does freezing a cake make it more moist

How to Thaw Cakes

Thawing cakes is easy. One day prior to decorating or serving, move the wrapped cakes from the freezer to the refrigerator. Usually, I remove them from the freezer container and let them thaw. The cakes must be refrigerated for at least eight hours to fully thaw. It’s preferable for the cake(s) to thaw more slowly in the refrigerator, but sometimes I forget and just let them do so at room temperature.

It’s crucial to remember to thaw the cakes while they are still wrapped. You see, condensation forms as foods thaw. In this manner, the wrapping will get wet rather than the cake. Wet sticky cake, anyone?.

Why freezing cakes keeps them moist – Cake tip 3


Do professional bakers freeze cake?

As a pastry chef, I know the challenge of preparing a plethora of cakes, cookies, and slices on a day-to-day basis. The task can be quite daunting if you don’t plan. But fear not, freezing cakes is not only possible, but it’s also a common practice in professional kitchens!

Does freezing a cake change the texture?

Fold each end of each piece of plastic wrap over the cake and then crimp the sides together. It’s the moisture in the air in the freezer that changes the taste and texture of a cake, so that’s what you want to protect the cake from.

What are the benefits of freezing a cake?

Frozen layers are much easier to work with. You will also experience less crumbs in the final icing. There is a lesser chance of breaking the layers as you build. You can also prep your work days in advance by baking the cake layers ahead of time.

How do you keep a cake from drying out in the freezer?

The cakes are wrapped in two layers: Press & Seal, then aluminum foil. The first layer keeps the cake tight and fresh and the aluminum foil ensures no condensation will seep in. This is also how I wrap banana bread and other quick breads, too. Double layer = maximum freshness and no freezer burn.

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