How to Freeze Cake Layers

Making cake layers in advance is a great way to split up the time needed to make a cake and to save time on busy event days. Also, frosting slightly defrosted cakes is much easier than frosting room temperature cakes.

Why you should freeze cake layers

I almost always make my cake layers in advance and freeze them. Not only is this a great way to split up the amount of time (and dishes) you’ll need, it also helps make frosting the cake much easier and neater. After allowing the frozen cake layers to defrost for just thirty minutes, it’s much easier to frost the cake with less breakage and fewer crumbs than if you frost them the day of baking.

How to freeze cake layers

1. Bake the cake layers. Bake the cake layers according to the recipe. I recommend using pre-cut parchment liners for easy removal.
2. Cool to room temperature. Allow the cake layers to cool at room temperature until they are completely cooled.
3. Wrap tightly. Remove the layers from their pans and peel off the parchment sheets. Wrap each separately in plastic wrap (use press n seal for the best outcome). If you are planning on using them within a week or two, this is enough.
4. Wrap again, if necessary. If you want to freeze them for an extended period of time, wrap them again in plastic wrap or in foil.
5. Freeze. Place them in the freezer until use!
6. Defrost slightly, then frost. 30 minutes prior to frosting them, remove from the freezer and allow to defrost slightly.

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