How To Freeze A Bundt Cake?


  1. Bake and completely cool a cake/cake layers.
  2. Once the cake(s) cools completely, wrap it in Press & Seal.
  3. Write the type of cake and use-by date on a large piece of aluminum foil.
  4. Wrap the cake in the aluminum foil.
  5. Place the cake(s) in a freezer-safe container.
  6. Freeze for up to 3 months.

Method 1 of 3: Packing and Wrapping the Cake 1 Let the bundt cake cool completely on a cooling rack. After you’ve baked the bundt cake, leave it in the pan for about 10 minutes. 2 Wrap slices of the cake in plastic and aluminum to freeze single portions. 3 Cover the bundt cake in plastic wrap to prepare it for the freezer. More items

Can you freeze anything bundt cakes?

Andrea Drake‎Nothing Bundt Cakes

Our cakes can remain unrefrigerated for up to 48 hours. After that, they need to be refrigerated for up to 5 days or frozen to preserve the moisture in the cake and the butter and cream cheese in the frosting.

How do you wrap a bundt cake for the freezer?

Simply bake this bundt cake up to 1 month in advance and tightly wrap it in 2 layers of plastic wrap before placing it in the freezer. When ready to serve, remove it from the freezer and let thaw at room temperature in the plastic wrap for 6-8 hours or overnight. Once thawed, remove the plastic wrap and frost.

How well do nothing bundt cakes freeze?

I’ve frozen them for 3-4 months in a Deep Freeze just make sure they’re in an air-tite container or wrap or Ziplock they’ll be fine. I’m done stuffing myself when I buy too many for a Party.

Does freezing a cake make it more moist?

If you stored it properly, it will be able to retain its moisture. This is because freezing stops steam from escaping from your cake. Once thawed, your cake will still be moist and many people even swear that their cakes taste even better after being kept in the freezer for weeks or months.

How long will Nothing Bundt cakes stay fresh?

Cake will keep in your refrigerator for up to 5 days.

Can Nothing Bundt cakes be left out?

We recommend serving the cakes at room temperature as that is when they are at their very best, and they can be left unrefrigerated for up to 48 hours. After that time, the cakes do need to be refrigerated due to the butter and cream cheese in the frosting.

How do you freeze a cake without plastic wrap?

Ziploc bags will keep out moisture from the cake better than just plastic wrap. Cakes frozen this way will stay fresh for up to 3 months. If your cake layer is too big for a Ziploc bag, wrap the cake in a pieces of aluminum foil in the same double-layer-cross method like the plastic wrap.

Does freezing a cake make it easier to frost?

Freezing the cake first will save you a lot of time when frosting. It will allow your cake to hold up to frosting much better. That means your cake will hold it’s shape and be less crumbly when adding frosting and decorations.

Can you freeze a decorated cake?

Editor: Carolyn, the short answer is yes! Many cakes freeze very well even after being decorated. In fact, the icing can even help preserve and insulate the cake — it will stay moister after being frosted. Many baking companies ship fully-frosted cakes after freezing.

Can you freeze a bundt cream cheese frosting?

Believe it or not, you can freeze frosted cakes, too, provided they’ve got a freezer-stable frosting. Meringue-based frostings aren’t suitable for freezing, but popular icings like American buttercream and cream cheese frosting freeze wonderfully.

Can you freeze a cake while still warm?

The best part is that if you wrap a cake while it’s still warm and place it in the freezer, you lock in the heat and this helps make the cake more moist.

Can I freeze a crumb coated cake?

The answer is yes! Just wrap them in plastic wrap for extra protection from odors. Also may I suggest that you fill them after baking and cooling, crumb coat, wrap well in plastic and then freeze them. It’s a whole lot easier that way.

How do you thaw out a frozen cake?

After a year is up, don’t just take a slice from your freezer and put it on your counter to defrost. A day or two before the anniversary, move it to the refrigerator (still covered). After it’s defrosted, remove it from the refrigerator and let it come to room temperature (still wrapped).

How do you cook a bundt cake in advance?

Looking to make holiday entertaining easier? Simply bake this bundt cake up to 1 month in advance and tightly wrap it in 2 layers of plastic wrap before placing it in the freezer. When ready to serve, remove it from the freezer and let thaw at room temperature in the plastic wrap for 6-8 hours or overnight.

How to Freeze Cakes – Success Tips

It is possible that this content contains affiliate links.Please take the time to read my disclosure policy.We’ve frozen a lot of cakes and made a lot of mistakes to know what works and what doesn’t in this situation.Let’s have a look at how to freeze cakes so that they taste as fresh as possible!You’re in desperate need of a cake, but life is hectic and unexpected plans arise.We completely understand.

It is a great idea to prepare desserts ahead of time for a gathering or party in order to reduce tension, which is the last thing you need before a big occasion.So let’s speak about how to prepare cakes ahead of time and freeze them.The quickest and most convenient approach to prepare a cake ahead of time is to freeze the layers that have not yet been assembled or decorated.The past several years, I’ve experimented with many methods of freezing cakes, varying aspects such as the chilling process, the wrapping, the container, the amount of time spent freezing, the thawing process, the decorating process, and so on.When I was preparing and practicing cakes for my daughter’s birthday last year, I discovered the most effective way.I’ve frozen a lot of cakes– in a variety of sizes– and I’m extremely thrilled to share with you today the most successful freezing procedure I’ve discovered so far.

Find out how to freeze cakes so that they have the freshest flavor possible.

How to Freeze Cakes

Step 1: Bake and let a cake or cake layers to cool fully.Round cakes are shown in these step-by-step images, but you can also freeze square, rectangular, Bundt, and other types of cakes.Best techniques for baking and cooling cakes may be found in the article 10 Cake Baking Tips.Step 2: After the cake(s) has been allowed to cool fully, cover it in Press & Seal plastic wrap.A baker to another has stated that this product is the best available for covering cakes.Perhaps it is just me, but thin plastic/saran wrap is really clinging and unpleasant to work with.

Furthermore, whenever I use it, I always feel the need to double wrap food.It’s certainly effective, but Press & Seal is so much more convenient to use, and I’ve honestly discovered that it keeps my food fresher longer.(I am not affiliated with this company; I simply adore it.) Step 3: On a large piece of aluminum foil, write the name of the cake and the day it should be eaten.Cakes should not be frozen for more than 3 months to ensure the greatest flavor and texture.You might keep it for up to 4 or 5 months, but the sooner you serve it, the fresher it will be in terms of flavor.I write on the aluminum foil before covering the cake, just in case any ink leaks through during the process.

(It has done so in the past!) Step 4: Wrap the cake in aluminum foil to protect it from the elements.Step 5: Place the cake (or cakes) in a container that can be frozen.Alternatively, if you don’t have a large enough container, cover the contents in another sheet of aluminum foil instead.

Of course, make sure that the foil with the date on it is the one that is on the exterior of the container.Step 6: Place the container in the freezer for up to three months.The cakes are wrapped in two layers: first with Press & Seal, and then in aluminum foil to keep them fresh.The initial layer keeps the cake tight and fresh, while the aluminum foil guarantees that no dampness seeps through to the inside.

  1. Also, I use this method to wrap banana bread and other fast loaves.
  2. When you double-layer your food, you get the most freshness and avoid freezer burn.
  3. Don’t be scared to add additional layer of Press & Seal or aluminum foil to protect your food from moisture damage.

How to Thaw Cakes

It is simple to thaw cakes.One day before decorating or serving, remove the wrapped cakes from the freezer and place them in the refrigerator.I normally remove them from the freezer container to allow them to defrost.In the refrigerator, it takes at least 8 hours for the cakes to completely defrost.Occasionally, I forget and simply let the cake(s) to defrost at ambient temperature, but it is preferable for them to thaw at a more gradual rate in the refrigerator.It is critical to note the following: Make sure you thaw the cakes while they’re still in their packaging to avoid wasting time.

As foods defrost, condensation accumulates on their surfaces.The condensation will build on the covering rather than on the cake in this manner.Anyone up for some moist sticky cake?

Best Cakes to Freeze

If you allow your cake to cool fully before freezing it, it will keep for several months.Cakes with intense flavors, such as banana cake, chocolate cake, carrot cake, and pumpkin cake, freeze and defrost wonderfully when wrapped in a couple of layers, as described above.After the freezing and thawing procedure, I’ve discovered that the flavor is much better!It’s also possible to freeze bundt cakes and pound cakes; just make sure they’re thoroughly cooled and wrapped firmly before putting them in the freezer.Instructions on how to freeze cheesecake may be found in my cheesecake recipe under the heading ″How to Freeze Cheesecake.″ Baker’s Tip: Avoid freezing fragile cakes such as angel food cake, vertical cake, and pavlova if you want the very finest flavor and texture possible.These are best when served immediately after preparation, even if they may be frozen (the recipes provide instructions on how to do so).

All of our cake recipes contain directions for making them ahead of time and/or freezing them.

1 Success Tip

Don’t Freeze a Decorated Cake: To provide the finest possible flavor and texture, assemble and decorate the cake as near to serving time as you possibly can.As a result, I recommend simply freezing the cake or cake layers themselves.During the freezing and thawing process, a thoroughly adorned cake will compress and expand, resulting in some of your hard work being ruined.Although you may make the frosting ahead of time and store it in the refrigerator for up to 1 day, fresh frosting is always the best.The freezing of leftover frosted cake, on the other hand, is perfectly acceptable.(Due to the fact that it is only leftover and does not need to impress anyone anymore!) Vanilla Cake Print (as pictured).


  • Make use of this instructions to freeze your cakes in order to ensure that they taste as fresh as possible. cake(s) that has been cooked and cooled
  • Press & Seal wrap or plastic wrap
  • aluminum foil
  1. Bake and let a cake or cake layers to cool fully. Round cakes are shown in these step-by-step images, but you can also freeze square, rectangular, Bundt, and other types of cakes. Best techniques for baking and cooling cakes may be found in the article 10 Cake Baking Tips.
  2. After the cake(s) has been allowed to cool fully, wrap it in Press & Seal. For enclosing cakes, this is the ideal thing to use. A thin piece of plastic or saran wrap may be extremely sticky and annoying. Even while regular plastic wrap is effective, I’ve found that Press & Seal is far more convenient to use and that it actually keeps my food fresher longer. (I am not affiliated with this company
  3. I simply adore it.)
  4. On a huge sheet of aluminum foil, write the name of the cake and the date it should be eaten by. I write on the aluminum foil before covering the cake, just in case any ink leaks through during the process. It has done so in the past
  5. Wrap the cake in aluminum foil and place it (and any additional cakes) in a freezer-safe container. Alternatively, if you don’t have a large enough container, cover the contents in another sheet of aluminum foil instead. (Make certain that the foil with the date printed on it is the one that is on the outside.)
  6. Freeze for up to 3 months before using. Cakes should not be frozen for more than 3 months to ensure the greatest flavor and texture. Even if you were to keep it for 4 or 5 months, the taste will be much better if you serve it right away.
  7. When you are ready to defrost the cakes, remove them from the freezer and place them in the refrigerator one day before decorating or serving. Remove them from the frozen container to allow them to defrost, but keep them covered in Press & Seal/aluminum foil as they thaw. In the refrigerator, it takes at least 8 hours for the cakes to completely defrost. Make sure you thaw the cakes while they’re still in their packaging to avoid wasting time. As frozen meals thaw, condensation accumulates on the surface of the food. The condensation will build on the covering rather than on the cake in this manner.
  8. Cake assembly, decoration, and presentation


If you want the greatest flavor and texture from your cake, assemble and decorate it as near to serving time as feasible.Don’t Freeze Decorated Cake: During the freezing and thawing process, a thoroughly adorned cake will compress and expand, resulting in some of your hard work being ruined.Although you may make the frosting ahead of time and store it in the refrigerator for up to 1 day, fresh frosting is always the best.Cake, vanilla cake, and other related terms Subscribe Making a Cake is a Piece of Cake Are you a first-time visitor to our website?Getting started with this email series is a terrific idea.I’ll take you through a handful of my most popular recipes and explain why they’re so effective in the process.

Does Freezing Cake Dry It Out Or Make It More Moist? –

We may receive a commission if you make a purchase after clicking on one of the links in this page.The process of baking and decorating a cake takes a long time.As a result of your hectic schedule, you may want to start working on the cake that you promised your sister for her birthday even if the event is still a month out.However, you are concerned that freezing the cake would cause it to dry out.According to the cake experts, here’s what they had to say about the situation.A cake will not become dry if it is frozen.

Providing it is stored properly, it will be able to maintain its moisture content.This is due to the fact that freezing prevents steam from escaping from your cake.Even after being frozen for several weeks or months, your cake will retain its moist texture.In fact, many people claim that their cakes taste even better after having been stored in the freezer for extended periods of time.Continue reading to learn how chilling your cake can help it stay moist.Continue reading for additional information from our cake specialists on how to properly store your cakes in the freezer so that they do not dry out.

We’ll also tell you how long they’ll keep in the freezer and how to defrost them properly so that you can enjoy their moist and delectable sweetness when you consume these sweet treats.

See also:  What Is An Ombre Cake?

Why freezing does not dry out a cake

Preparing and baking tasty and beautifully adorned cakes takes a significant amount of work.However, you may prepare them ahead of time and store them in the freezer so that you always have a sweet treat on hand whenever a hunger strikes.The secret is to wrap the cake securely in numerous layers before placing it in the freezer to ensure that it stays frozen.Because it prevents moisture from leaking into the cake, this procedure will keep this delectable treat fresh for longer periods of time.The wrappings protect this tasty delicacy from condensation and vapor from the outside, preventing water from seeping into the cake.Covering the cake also ensures that it will not absorb the smells and aromas of any other items that you may have in the freezer at the same time as it.

As a result, the texture and flavor will be preserved, and it will remain fresh for several months.Here’s something to keep in mind.As a rule, store your wrapped cakes in the freezer’s coldest section.At temperatures ranging from -10 degrees Fahrenheit to -20 degrees Fahrenheit, they will retain their greatest quality.Refrain from opening the freezer door too frequently since this will result in temperature fluctuations that will affect the quality of your cakes.

Do Cakes freeze well?

Cakes freeze nicely and keep their shape for a long time.Putting them in the refrigerator will dry them out, while putting them in the freezer will retain their moisture in.The cookies may be stored in the freezer for several months, and when thawed, they will taste even better than they did the day they were cooked.It is important, however, to make the appropriate preparations and wrap them carefully in order to keep their flavor and texture as long as possible.

How do you freeze a cake?

Any type of cake may be frozen, even ice cream.Cakes can be frozen in a variety of forms, including entire, stacked, and cut into slices.Some cake decorators like to freeze their cakes so that they would be hard enough to work with while applying the icing and embellishments to the cakes.If you have already decorated cakes, you can freeze them after they have been decorated.It is possible that your baked goods will remain fresh and moist even after being stored in the freezer for several months if you follow these advice on how to freeze cakes correctly.

Freezing cake without frosting

1.Your cake must be totally chilled before you begin.An excessive amount of steam trapped inside the cake may result in a cake that is thick and uneven.2.Wrap the cake in two layers of plastic wrap from top to bottom.Make certain that the wrapping is really tight.

To ensure that no moisture gets inside the container, wrap it in aluminum foil.Labeling items that are kept in the freezer is a smart habit to follow.4.Indicate the type of cake you cooked as well as the date it was baked.5.Consume within 4 to 6 months of purchasing.

Freezing cake with frosting

1.Place the frosted cake in the freezer for approximately one hour.This will help to guarantee that the decorations are properly displayed.2.Remove the cake from the freezer after it has become a hard consistency.3.

Wrap the frosted cake in two pieces of plastic wrap so that it is securely sealed.This will help to guarantee that your sweet treat is as fresh as possible.4.Wrap it with aluminum foil to protect it.5.Decorate the cake with a label and the date.

6.Place the container back in the freezer.7.

Consume within three months of purchase.

Freezing cake slices

1.Wrap each cake piece individually in plastic wrap.2.Wrap each slice in two pieces of plastic wrap to ensure that it is securely protected.3.Before putting the cake slices in the freezer, write the date on each piece of cake.

4.Consume within two months of purchase.You may freeze a cake in its entirety or in pieces, with or without icing, and they will all hold up nicely in the frigid temperatures.Just be sure to wrap them tightly in plastic wrap and aluminum foil to prevent the cake from drying out.

Can you freeze a cake with icing?

First and foremost, let us distinguish between icing and frosting.The frosting is a thick and sticky coating that is applied to the cake’s inner layers as well as its outside.It’s purpose is to keep the cake’s form while baking.On the other hand, icing is smoother and glossier in texture than icing sugar.It is for this reason that icing is used to glaze or decorate cakes.As previously stated, you can freeze a cake that has icing on it.

Perhaps a cake with frosting would be more appealing.The fact that you may put a cake with frosting in the freezer and it will keep nicely in the cold will come as a pleasant surprise.It has the ability to preserve its quality for up to three months.Listed below are some of the steps you must take if you wish to store your decorated cake in the freezer.Check that the frosting on a frosted cake is composed of cream cheese or American buttercream before placing it in the freezer.When it comes to frosting, the freezer is your best friend.

The frosting will remain stable even when frozen if the proper preparation is followed.However, bear in mind that meringue-based cakes will not be as stable in the freezer, so it is better not to store them there.

  1. Set aside the cake with the icing in the freezer for 2 to 4 hours, or until the icing is completely frozen. However, do not wrap it with anything just yet.
  2. Remove the frozen food from the freezer. At this point, it is necessary to wrap it tightly in plastic.
  3. Wrapping it in aluminum foil will also help to keep it fresh longer.
  4. Replacing it in the freezer is the best option.

Just a little amount of loosening of the aluminum foil and plastic wrap will be enough to serve your beautifully adorned cake. Place it in the refrigerator and allow it to thaw overnight. –

How long can you keep cake in the freezer?

Keep your cake in the freezer for 3 to 6 months and it will keep very well.It will be able to keep its highest quality for as long as it is wrapped firmly and stored appropriately.This means that the texture and flavor will remain unchanged.This is due to the fact that freezing the cake preserves its moisture and taste.Transfer it to the refrigerator as least a day before you intend to serve it to allow it ample time to thaw before serving.Many individuals claim that their frozen cakes taste even better after they have been thawed than they did when they were newly cooked.

How do you thaw out a frozen cake?

Thawing a frozen cake is simple, owing to the fact that this delectable delicacy thaws out quite rapidly.Simply place it in the refrigerator and let it to sit there for the night.Please do not remove any of the packaging.They will prevent your cake from becoming wet as a result of condensed moisture.The next morning, you may place the cake on the counter to let it to defrost at room temperature for the remainder of the day.As soon as you’re ready to serve the cake, carefully remove the wrappings from the cake.

It’s also at this time that you can decorate the cake with icing or other embellishments if you so choose.

Final Thoughts

That you can always make your cake ahead of time and store it in the freezer is a comforting thought to have. Using this method will ensure that your cake is still moist and tasty by the time you are ready to serve it. Please also see our post on how long you can store cake mixes in the freezer so that you may have wonderful sweets whenever the mood strikes.

How to Freeze Cake

Making a layer cake the day before you intend to serve it is not always straightforward.Cakes for large celebrations and weddings are considerably more difficult to make, especially if you are baking in your own home kitchen without access to a commercial-sized oven.Fortunately, it’s simple to freeze cake layers, which keeps the cake moist and delicious until you’re ready to assemble, decorate, and serve it.This may even be desirable because cold cake is much simpler to handle than warm or even room-temperature cake.

What You Need to Freeze Cake

  • Freezing cake layers does not necessitate the use of any special equipment or tools
  • however, if you plan to freeze the cake layers for an extended period of time, you will need plastic wrap and resealable zipper bags (i.e more than a month). Cake layers of 8 inches in diameter will readily fit in a 1-gallon zip-top bag, provided they are not too thick
  • Cake layers 9 inches in diameter may be a tighter fit in a 1-gallon zip-top bag than 9-inch cake layers, but if they are less than 1 inch in thickness, they will fit
  • In the case of 10-inch cake layers and greater: If you have a thicker layer or a larger diameter cake, you may need to purchase larger 2- to 2.5-gallon Ziploc bags in order to accommodate the layers. It’s possible that extra-large tiered cake layers (12 inches and higher) will not fit into any resealable bags, but they can be wrapped in plastic wrap and then aluminum foil instead

Freezing Cake Layers

  1. Allow the cake layers to cool in their pans for at least 20 to 30 minutes after baking to ensure that they are firm enough to handle. The cake layers are too hot and delicate to remove from the pan as soon as they come out of the oven. Run a thin rubber spatula or flexible bench scraper over the sides of the cake to loosen it after it has cooled sufficiently. Cool the layer on a wire rack until it has reached room temperature, which should take at least 2 hours but may take longer if required. (The temperature of your kitchen will determine how hot you should cook.)
  2. Remove the paper from the oven: After the cakes have been allowed to cool fully, remove any parchment paper from the bottom of the cake
  3. and
  4. Wrapping the cake with plastic is a good idea: Place a piece of plastic wrap on the counter that is long enough to completely encircle the top of the cake layer. If the cake layer is greater than the width of the plastic wrap, you may need to double up the plastic wrap, making sure that there is an overlap between the two pieces of plastic wrap before assembling the cake layer. Wrap the plastic wrap around the cake layer until it fully encircles it. Make sure that the length of the second piece of plastic wrap is perpendicular to the direction that was used for the first piece of plastic wrap. Place another sheet of plastic wrap on top of the cake layer, seam down, and make sure that it is perpendicular to the first piece of plastic wrap. The goal is to completely encircle the cake and prevent as much air from escaping as possible, with all sides of the cake layer being completely wrapped. Placing the cake on a baking sheet in the freezer and wrapping it as securely as possible: Place the cake layer on a baking sheet or a thin cutting board and place it in the freezer for at least 30 minutes. Cake layers can be stacked on top of each other in the freezer, but make sure there is enough space in the freezer for the supporting baking sheet or board beneath them before doing so. Allow the cake layer to freeze totally firm before removing it from the baking sheet.

Cakes that have been frozen in this manner can be kept in the freezer for up to one month.In order to store the cake for more than a month, place each layer in a big Ziploc bag and seal the bag.Remove as much air as you can from the bag before sealing it.Ziploc bags will do a better job of keeping moisture out of the cake than just wrapping it in plastic wrap.Cakes that are frozen in this manner will remain fresh for up to three months.For cakes that are too large to fit in a Ziploc bag, wrap them in strips of aluminum foil using the same double-layer-cross procedure as the plastic wrap described above.

Thawing Cake

Transfer frozen cake layers to the refrigerator and allow them to defrost gently for 8 hours or overnight, depending on how long you want them to take.Do not remove the cakes from their plastic wrap; instead, keep them in their plastic wrap while they thaw.Alternatively, they may be thawed at room temperature for around 2 to 3 hours, but I find it more simple to simply thaw them out in the fridge overnight so that they are ready to frost the next morning when I get up.

Can You Freeze a Frosted Cake?

  • Answer: It all depends on the situation! The majority of cake layers can be frozen, however not all frostings and fillings can. Frostings and cakes that keep well in the freezer: American buttercream and cream cheese frosting, as well as European-style frostings such as Italian and Swiss buttercream, also freeze nicely when made in advance (although the egg in those frostings means they will keep for a shorter period of time). Cakes iced with American or cream cheese frosting can stay in the freezer for up to 3 months
  • however, cakes frosted with Italian or Swiss buttercream should be thawed and consumed within a month after being frozen.″
  • Cakes with frosting that do not freeze well include: Frosted cakes, especially those with whipped cream, will not freeze well. Cakes containing a custard, pudding, or cream filling should not be frozen, and neither should mousse cakes (like Boston cream pie). In certain cases, the filling may separate while freezing and thawing, resulting in a sloppy cake.

The recommended frosted cakes should be placed in the freezer unwrapped for about 4 hours to ensure that they are thoroughly frozen through, but not mushy.Then cover the frozen cake in plastic wrap until it is completely sealed.Once the cake has been covered in plastic wrap, it can be stored in the freezer for up to 3 months.One month’s worth of cake may be kept fresh by storing individual pieces between layers of parchment paper or wax paper in an airtight container or bag.Keep in mind that cakes that have been frozen and thawed may not have the same quality as cakes that have been newly baked.Because the cake and icing freeze and thaw at different speeds, there may be some contraction or shrinking as a result of the freezing and thawing process.

It is possible that the cake decorating will be damaged as a result of the freezing and thawing.

Can You Freeze Cake Batter?

I don’t advocate freezing cake batter, but it is possible if the batter is the correct consistency.The ideal cake batter for freezing is one that is made using the creaming method, in which the sugar and butter are creamed together first, and one that contains baking powder (rather than egg whites) as the leavener.A nice example is our old-fashioned strawberry layer cake, which we make every year.Using freezer-safe Ziploc bags, freeze the batter for up to 3 months and then defrost in the refrigerator.Before baking, allow the batter to come to room temperature (approximately 1 hour to 90 minutes) after it has been removed from the refrigerator.In order to make a cake that is a bit denser than a cake prepared with freshly-made batter, bake it immediately from the refrigerator for an additional couple of minutes.

Not recommended for freezing are cake recipes such as Angel food cake or chiffon cakes, which need folding in whipped egg whites, as well as cake batters that employ baking soda as the major leavening agent.Upon baking, the cake will be thick and gummy in texture.

See also:  How To Frost A Three Layer Cake?

Freezing Cake Before Frosting (Simple Method)

There are a variety of advantages to freezing your cake before icing it.Aside from that, many expert bakers swear by the benefits of chilling cake before icing.It has also been my experience that this is the best course of action.And in this post, you will not only discover why freezing your cake before adding decorations and icing is the best option, but you will also learn the most straightforward approach for ensuring that your cake is moist and tasty when it is baked.

Why You Should Freeze a Cake Before Frosting

A delightful surprise awaits you if you have never frozen a cake prior to frosting it.By taking the time to freeze your cake before frosting it, you will get far superior results in terms of texture and flavor, as well as icing outcomes.When icing the cake, freezing it first will save you a significant amount of time.It will greatly improve the ability of your cake to withstand icing.When you add icing and decorations to your cake, it will keep its shape and be less crumbly as a result of this.You will also notice that cakes that have been frozen before to icing are significantly more moist than cakes that have been frosted without first being frozen.

This means that not only will you have a cake that is simpler to work with, but you will also get a cake that tastes better!And it is for this reason that most professional bakers usually freeze their cakes before icing them.

How to Freeze a Cake Before Frosting

I’ve seen a variety of ways for freezing cakes, some of which are effective and others which are completely ineffective.And if you do it properly, your cake will come out dry, which is something no one likes.This simple method for freezing cake is effective every time, and it is also quick and simple to do.Simply follow these methods each and every time you bake a cake, and you will be delighted with the results.Steps in the freezing of the cake

  1. First, prepare your favorite cake recipe and allow it to cool entirely on a wire rack. Once the cake has cooled, cover it tightly in plastic wrap. If you’re constructing a multi-layer cake, wrap each layer separately from the others. Ensure your cake is wrapped thoroughly as we do not want air to get at your cake whilst in the freezer
  2. Wrap your cake in aluminum foil and set it aside. Make sure to wrap each layer individually while constructing a multi-layer cake.
  3. Place your cake in freezer-safe bags or an airtight container to prevent it from drying out. Remove as much air as possible from the room
  4. Place your cake in the back of the freezer after it has been sealed.
  5. Refrigerate for at least three hours, but overnight is preferable if you have the luxury of time, before serving.

Note: If you plan on freezing your cake for an extended amount of time, put the date on the packaging so you don’t forget when you last froze it in the first place. That’s all there is to it! The quickest and most straightforward technique of freezing a cake. If you make ensure that the item is correctly wrapped, you will have fantastic outcomes.

How to Frost a Frozen Cake

  • To prepare your frozen cake for frosting, just remove it from the freezer and allow it to come to room temperature for 5-10 minutes.
  • Now, gently uncover your cake and, if wanted, level the top of your cake.
  • It is critical to allow your cake to defrost a little before smoothing the top.
  • Leveling a cake is the process of removing the elevated top of your cake in order to produce a flat surface on which to apply frosting.
  • The icing for your cake is now ready to go!
  • If you are icing a multi-layer cake, be sure that each layer is level before going on to the next layer of frosting.
  • If desired, you can optionally top the cake with a crumb icing layer.
  • The cake crumbs will be less visible through the icing as a result of this technique.
  • This will allow you to complete icing and decorating your cake after placing it in the freezer for about 15 minutes before completing your frosting and decorating.

Frosting Frozen Cake FAQ

Should I freeze cake before frosting?

While it is not necessary to freeze a cake before icing it, it is highly advised that you do so. When you freeze a cake before frosting it, it will be moister and simpler to decorate and apply icing to the top of the cake.

Does freezing a cake make it more moist?

The majority of expert bakers agree that freezing a cake before icing and serving results in moister cakes, notwithstanding some disagreement over this.

How do you store a cake before frosting it?

The best way to keep a cake before icing it is to place it in the freezer for several hours. The procedure detailed above is the most effective method of freezing a cake prior to icing it with a buttercream frosting.

Can you chill cake overnight before frosting?

In fact, you may refrigerate a cake for up to a week before icing it. The most effective approach is to wrap your cake in plastic wrap, then tin foil, and then place it in a freezer-safe, airtight container before placing it in the freezer overnight to cool it completely.

Do professional bakers freeze cake?

Yes, a large number of experienced bakers freeze their cakes before icing and decorating them. This makes it much simpler to handle the cake while it is being decorated, and it also results in a moister cake.

How do you keep a cake from crumbling when frosting?

The easiest approach to keep a cake from cracking while icing it is to freeze it before frosting it first. After that, apply a crumb frosting layer and place the cake in the freezer for about 15 minutes before completing icing it.

Does freezing cake ruin it?

No, in fact, freezing a cake may make it more moist and simpler to deal with when icing and decorating it later on in the process.

How do you thaw out a frozen cake?

While the cake is still wrapped in plastic, it should be thawed at room temperature. If you intend to frost your cake, allow it to defrost for no more than 10 minutes before unwrapping and icing the cake. Allow your cake to defrost to room temperature for the remainder of the time before serving it.

Can cake layers be frozen?

Yes. Before freezing, each layer should be separately wrapped in plastic wrap and tinfoil to prevent thawing. It is not suggested to freeze the layers of the cake at the same time.

How long can I store a cake before icing it?

Before icing the cake, it may be stored in the freezer for up to 3 months. If you cook it for much longer than that, you run the danger of drying out your cake once it has thawed.

How long should I freeze my cake before frosting?

Before icing your cake, place it in the freezer for at least 3 hours. If you have the luxury of time, overnight freezing is highly advised.

How to freeze cake without plastic wrap?

If you don’t have any plastic wrap on hand, you can store the cake in freezer-safe bags before proceeding. Place the cake in another freezer safe bag and wrap it in tinfoil before placing the cake in the freezer.

Can I Freeze a Fully-Decorated Birthday Cake?

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  • QUESTION: I’d want to bake a birthday cake for a close friend.
  • The problem is that her birthday isn’t for another two weeks, but I’ll be visiting her the following day.
  • How can I freeze a fully-decorated birthday cake so that it may be transformed into something lovely when it is thawed?
  • Is there a particular cake or frosting recipe that works the best?
  • (my friend loves carrot cake).
  • Editor: Carolyn, the quick answer is ″yes″ in every way!
  • Many cakes, even after they have been adorned, freeze extremely well.
  • Even after it has been iced, the cake will retain more moisture, which will assist to preserve and insulate the cake even more.
  • Many baking firms transport cakes that have been fully iced after being frozen.
  • However, I would go for a moist, thick, and rich cake that would hold up well to freezing instead of the opposite.

Carrot cake, on the other hand, is wonderful.As well as that, the typical frosting atop the cake – cream cheese frosting — is great for freezing.As a result of its substantial fat content, it will keep better in the freezer than a more fragile meringue-based frosting.Buttercream is also a good choice for freezing.The most effective method of freezing a cake is to bake the layers as usual, allow them to cool fully before icing them.Then empty your freezer and place the frosted cake on a tray in the freezer, totally unwrapped.

Repeat this process for the other cakes.Allow it to freeze for at least four hours until it is solid.Then remove from the oven and cover tightly in plastic wrap and aluminum foil for a final layer of protection.Do you have any advice or recommendations for Carolyn, dear readers?

  1. Maybe some recipes would be useful?

How to Freeze Cake (Even a Fancy, Frosted One!)

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Make your favorite dessert ahead of time by brushing up on these freezer tips for your freshly baked cakes.

  • Baking cakes is a pleasurable and pleasant activity; unfortunately, after the celebration, you are frequently left with more cake than you know what to do with it.
  • While I’m OK with having cake for breakfast, there are occasions when I’d like to be able to enjoy that cake for a bit longer.
  • To solve this problem, the freezer is utilized.
  • It is possible to freeze cake!
  • Freezing food is a convenient option to save leftovers for later use or to prepare for a special event ahead of time.
  • Here’s how you go about it.

How to Freeze Unfrosted Cakes

  • Home Cooking at Its Finest If you want to create a cake ahead of time (or just want one on hand in case the mood strikes), freezing unfrosted cakes is a straightforward process that can be completed in minutes.
  • Before putting your cakes in the freezer, make sure they are fully cold to the touch.
  • The cake should be wrapped tightly so that any surplus moisture from steam does not get trapped within.
  • Wrap the cake in plastic wrap (two layers aren’t a bad idea!) or place it in resealable plastic freezer bags after you’re confident it’s completely cool.
  • If you want, you may freeze a cake in its pan while it is still baking.
  • Simply wrap the pan completely with plastic wrap, followed by aluminum foil.
  • Make sure to label all of your baked goods.
  • Knowing what sort of cake was produced and when it was baked can be useful later on.
  • After all, you want to make sure that when you have a cocoa need, you grab for chocolate cake.
  • Cakes can be stored in the freezer for up to two months without frosting.
  • When you’re ready to dine, defrost the meat in the refrigerator until it’s completely thawed.

Editor’s recommendation: Due to the fact that they are stiffer and create fewer crumbs, partially frozen cakes are really easy to decorate—so don’t wait for them to totally thaw before you start working on them!Here’s how you frost a layer cake in the simplest method possible.

How to Freeze Frosted Cakes

  • Even frosted cakes can be stored in the freezer, assuming that the frosting is freezer-stable, which is not always the case.
  • Frostings made with meringue are not suited for freezing, however popular icings such as American buttercream and cream cheese frosting are excellent for freezing.
  • For a frosted cake to be frozen, place the finished cake in the freezer for an hour to allow the decorating to harden.
  • As soon as the frosting has frozen and become solid, wrap the cake in two pieces of plastic wrap, followed by a layer of aluminum foil, and place it in the refrigerator.
  • Defrost frosted cakes by allowing them to come to room temperature on the counter or in the refrigerator overnight.
  • Test Kitchen tip: To keep frosted cakes as fresh as possible, freeze them as soon as they are finished.
  • In the event that you intend to freeze your wedding cake, consider appointing a friend or family member to be in charge of freezing the top layer following the celebration.

How to Freeze Slices of Cake

  • Making a cake storage container for a few leftover slices of cake is straightforward.
  • Wrap each of these slices in a paper towel.
  • You may serve them as a single serving or on tiny plates.
  • Wrap the entire thing with plastic wrap and seal it securely.
  • Individual portions should keep for around two months, allowing you to re-savor your birthday cake long after the streamers have been removed and the presents have been unpacked, if necessary.
  • Defrost at room temperature or in the refrigerator, just like you would a full cake.
  • Taste of Home’s Top 10 Best Cake Recipes will have you baking (and freezing) in no time.

Sandy’s Chocolate Cake

Years ago, I traveled 4-and-a-half hours to enter a cake contest, the entire while carrying my submission in my lap. But it was worth it. You’ll understand why this silky beauty was called the greatest chocolate cake recipe and earned first place after just one mouthful! Sandra Johnson, of Tioga, Pennsylvania, sent in this message. Recipes may be obtained by clicking here.

Pink Lemonade Stand Cake

If you enjoy a delicious and creamy cake, this is the recipe for you. With the tart flavors of lemon juice and lemonade, and the lovely cream cheese icing with sprinkles, this cake is a must-have for every lemon lover. The following is a letter from Lauren Knoelke, of Milwaukee, Wisconsin

Pumpkin Torte

With a creamy filling that has just a hint of pumpkin flavor and a hint of spice, this lovely tiered cake is sure to wow. It’s simple and always produces excellent results. The toasted nuts and caramelized sugar on top are a lovely finishing touch. • Trixie Fisher, a resident of Piqua, Ohio

Minted Chocolate Torte

Since it was first made, our family has been able to enjoy this magnificent tiered cake. The drink is popular for a variety of occasions. — Barbara Humiston of Tampa, Florida, submitted this entry.

Sour Cream Pound Cake

Because I am the postmaster for our town, I am only able to bake in my leisure time. This recipe for sour cream pound cake is one of my favorites. It’s delicious on its own, but it’s even better when layered with ice cream and chocolate syrup for a hot fudge sundae! Karen Conrad lives in the Wisconsin town of East Troy.

Chocolate Hazelnut Torte

The majority of cake recipes serve a large number of people. As a result, we created this lovely small cake that feeds six people. Just enough for two people, with just the proper amount of leftovers! — Test Kitchen for Taste of Home

Cranberry Pineapple Upside-Down Cake

This beautiful dessert is enjoyed by both children and adults. Making it a day ahead of time will keep it fresh for several days and will actually taste better the second day. — Sherry Conley lives in Noel Hants County in Nova Scotia with her family.

See also:  Where To Order Cake Pops?

Citrus-Raspberry Coffee Cake

The flavors of orange and lemon work well together to enhance the raspberry taste in this rich cake. Sprinkle on some confectioners’ sugar to give it a lovely finishing touch before serving. — The author, Pat Harlow, of Cataldo, Idaho

Lemon Meringue Angel Cake

It has been said that this dish tastes just like a lemon meringue pie and that it is the greatest angel food cake anybody could ever hope to have. I agree. It is delicious to serve, and each slice contains nearly little fat, so I’m not sure about any of that. Sharon Kurtz of Emmaus, Pennsylvania, sent this message.

Pineapple Carrot Cake

This fluffy cake with cream cheese icing is the most delicious thing I’ve ever eaten in my life. It’s also incredibly simple to make because it calls for only two jars of baby food rather than fresh carrots that must be shredded. Vero Beach, Florida resident Jeanette McKenna wrote in to say

JUST BAKECAUSE — How to Freeze Cake Layers

  • Bake ahead of time is something I enjoy doing, especially when it comes to cakes because they freeze really well!
  • I don’t like to make my cakes on the same day that they are baked, filled, and frosted.
  • It may be really daunting, therefore I try to break the chores down into smaller parts.
  • Using a simple method, I’ll show you how to simply wrap and freeze your cooked cake layers today!
  • Most importantly, when you wrap a cake while it is still warm and set it in the freezer, you are able to keep the heat in, which helps to make the cake even softer and more moist.
  • To freeze your baked cake layers, first make sure that your pan is not still extremely hot – you don’t want to remove your cake from the oven immediately after it has been removed from the oven, or while it is still extremely warm, because the cake layer is still fragile and will break if you remove it too soon.
  • Once your pan is completely cold to the touch, run a butter knife or tiny angled spatula around the edge of the pan, and then carefully lift your cake out onto a piece of saran wrap to cool completely.
  • THE MOST IMPORTANT TIP I can give you for freezing your cake layers is to use a cardboard circle that is the same size as your cake.
  • It is because of the use of a cardboard circle that your cake will remain level and even, as well as maintaining the structure of your cake (in case your freezer has shelves that are not smooth and can create indentations into your warm cake, or you put the cake on top of something not flat).
  • If you wish to freeze numerous layers of cake on top of each other, having a cardboard circle will come in handy as well.
  • When you’re ready to use your frozen cake layer, you have three options: use it immediately from the freezer, let it come to room temperature, or defrost it in the refrigerator and use it straight from the refrigerator.

Because the crumbs are more intact when the cake is frozen or refrigerated, I prefer to use frozen or refrigerated cakes because it reduces the likelihood of getting crumbs into your icing.Have you ever frozen the layers of your cake before?Please let me know in the comments section!

The Do’s (and Serious Don’t’s) of Freezing a Slice of Cake

  • Unlike marriage, wedding cake (unlike marriage!) does not last indefinitely.
  • This implies that if you’ve been looking at a royal wedding slice you got at an auction in your freezer for the last ten years, it’s time to toss it.
  • It’s not worth it.
  • It’s not entirely a myth that you may save a piece of the eight-tiered cake you spent a lot of money on for your wedding, but there are certain guidelines to follow.
  • We enlisted the help of cake designer/pastry chef Ron Ben-Israel and Chad Pagano, pastry chef teacher at the Institute of Culinary Education, to outline the aspects to consider while freezing cakes and pastries.
  • The Process of Making the Cake What were the conditions under which the cake was first baked?
  • That’s the first thing you should ask yourself when deciding whether or not a slice of cake you’ve preserved will end up looking like a giant Petri dish.
  • If a cake is handled in an unhygienic manner when it is being produced, it will only become more contaminated with deadly germs once it has been paraded in front of hundreds of visitors, left on the dance floor in the open air, and subsequently transported home to be frozen.
  • Ben-Israel, on the other hand, points out that if the bakery you hired is licensed by the Department of Health (and, in his case, they utilize pasteurized eggs), you’ll be in a strong position when it comes time for the big event.
  • It is also important to consider the composition of your cake.
  • Fruit cakes (think: Downton Abbey-style) were originally created to be stored for extended periods of time without refrigeration.

Those had been immersed in a high-proof alcohol solution.Natural preservatives are created when this is mixed with sugar.Most cakes nowadays, due to the presence of dairy and eggs, must be frozen if they are to endure.It is important to remember that fondant cakes or cakes prepared with layers of lemon curd maintain better than alternatives.The Way the Cake Is Presented According to Pagano, the greatest hazard arises during the transportation of a cake to the event place.″The night before the event is the one that I’m most anxious about.

Was it left out on the table in the park for eight hours in the sun before being wrapped up and served?″ If you answered yes, you are putting yourself at danger of infection.No amount of freezing will be effective against that germs.Because a 68-degree inside temperature is ideal for holding an event, the catering hall will be less likely to acquire a large amount of additional germs during the wedding and party.Arrangement of the Cake and its Placement in the Refrigerator According to Ben-Israel, the problem is not typically with the freezing procedure itself, but rather with the fact that ″most people don’t cover the cake correctly.″ When it comes to freezing, moisture is your adversary.

  1. According to Pagano, you should wrap the cake as tightly as possible—″there is no such thing as overwrapping″—in order to prevent any more moisture or bacteria from collecting on the cake.
  2. ″Every time you open and close the freezer, you’re allowing moisture to enter,″ he explains further.
  3. ″Walt Disney, on the other hand, was frozen.
  4. If we had access to that freezer, the cake would last indefinitely.″ However, while the jury is still out on the Walt Disney freezing tales, it is true that cakes are excellent candidates for freezing provided they have been thoroughly tested for contamination before being preserved.

How to Freeze a Bundt Cake

  • Article to be downloaded article to be downloaded Bundt cakes are extremely visually appealing and delicious desserts that are suitable for a wide range of occasions and parties.
  • You may simply prepare one months in advance and store it in the freezer until you need it.
  • Using just aluminum foil and plastic wrap, you’ll be on your way to creating a delicious treat that you can serve to friends and family at any time of day or night!


  • For greasing the pan, use butter
  • for greasing the pan, use 2 tablespoons (30 grams) coarse sugar
  • 1-and-a-quarter sticks of unsalted butter, at room temperature
  • At room temperature
  • 3 big eggs (at room temperature)
  • 2 1/2 cups (282 grams) cake flour
  • 1 1/2 teaspoons (6 grams) baking powder
  • 1/2 teaspoon (2 grams) baking soda
  • 1/2 teaspoon (3 grams) kosher salt
  • 1 1/2 cups (300 grams) granulated sugar
  • 1 1/2 teaspoons (6 grams) baking powder
  • 3 cups (160 mL) full-fat sour cream
  • 1 tablespoon (15 mL) orange juice
  • 5 teaspoons (25 mL) vanilla extract
  • 1 tablespoon (15 mL) orange zest
  • This recipe makes one bundt cake that feeds 12 people. It calls for 1 tbsp (14 grams) unsalted butter at room temperature, 1 cup (125 grams) powdered sugar, and 2 tablespoons (30 mL) boiling water.
  • 1 Place a cooling rack below the bundt cake and allow it to cool fully.
  • After you’ve finished baking the bundt cake, allow it to cool in the pan for around 10 minutes.
  • Then run a knife down the sides of the cake to loosen it, and carefully turn it out onto a cooling rack to cool completely.
  • Wait 1-2 hours, or until the cake is totally cold to the touch, before cutting it into pieces.
  • Use a cutting board or another flat surface to set the bundt cake if you do not have a cooling rack or wire rack of some type on hand.
  • Tip: It’s easiest to freeze a cake that hasn’t been iced, but this isn’t always practical. To freeze a cake that has already been frosted, place it in the freezer for 4-5 hours without wrapping it. Once it’s totally frozen, take it out of the freezer and wrap it tightly before returning it to the freezer. This will prevent the icing from adhering to the plastic wrap.
  • 2 Wrap individual parts of the cake in plastic wrap and aluminum foil to store in the freezer. The cake can be sliced ahead of time and stored in individual parts in the freezer if it is not going to be served whole. Wrap each slice of cake individually in plastic wrap, and then wrap it in aluminum foil to protect it. To prepare a slice of cake for consumption, just remove it from the freezer and place it in the refrigerator for a few hours before serving. An one slice will melt considerably more quickly than an entire cake
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  • 3 Wrap the bundt cake with plastic wrap to get it ready to be placed in the freezer. Remove a big piece of plastic wrap off the package and place it on the counter. Place the bundt cake in the center of the pan, then raise the edges and wrap them around the cake. Apply pressure to the plastic wrap against the sides and all the way down into the middle of the cake, pressing it down as tightly as possible. A second sheet of plastic wrap might also be placed over the cake to ensure that it is entirely covered
  • the idea is to completely cover the cake so that there are no spaces where air or moisture can get in.
  • 4 Aluminum foil should be used to wrap the cake and plastic wrap to keep them from getting freezer burn.
  • To wrap the cake, start with a wide sheet of aluminum foil and wrap it carefully around it.
  • Make sure it is flat against the cake, and then slowly press it down into the center hole with care.
  • Use an additional sheet of foil if necessary to ensure that the cake is completely covered.
  • Cakes have a tendency to absorb the scents from the freezer, so making sure it’s securely wrapped is critical to its success.

Tip: You may also store your cake in an airtight container once it has been wrapped. This will provide further protection against freezer burn, as well as ensuring that nothing accidentally brushes against it and disfigures it. Advertisement

  1. 1Make sure there is plenty of room in your freezer so that the cake can lay on a flat surface. Position the cake in such a way that it is not touched on either side if at all possible. Don’t put anything on top of it to keep it from getting squashed.
  2. 2 Store your cake in the freezer and consume it within 2-4 months of freezing it. While the cake will theoretically be safe for longer if it is kept at 0 °F (-18 °C), it will taste the nicest and be the most fresh if it is consumed within a few months of being baked. Using this approach, you may prepare cake for a special event ahead of time without having to bake the cake in the kitchen. Keep in mind to write down the date on the aluminum foil with a permanent pen.
  • 3 Thaw the cake in the fridge overnight while it is still wrapped in plastic wrap.
  • Remove the cake from the freezer the day before you intend to serve it and set it in the refrigerator to allow it to defrost overnight.
  • Alternatively, you may use a cake stand.
  • This will prevent the cake from being too warm too fast, which might result in the consistency of the cake becoming altered.
  • Avoid the temptation to unwrap the cake and put it in the microwave or the oven right away!
  • Attempting to thaw and heat the cake too soon can result in more condensation, which will turn your cake into mush.
  • 4 If your cake hasn’t previously been frosted, do it now.
  • 1 cup (125 grams) of powdered sugar should be placed in a mixing basin.
  • Make a small well in the center and add 1 tablespoon (14 grams) of softened butter and 2 tablespoons (30 mL) of hot water.
  • Stir well to combine ingredients.
  • Continue stirring until a glaze has been created between the components.
  • Slowly pour it on top of the bundt cake, letting it soak in.
  • The cake may only require a little dusting of powdered sugar or it may require the addition of freshly whipped cream, depending on the recipe that you used.
  1. 1 Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) and oil and sugar a bundt pan. When making a bundt cake, it is critical to grease the pan thoroughly
  2. otherwise, the cake may not come out of the mold easily and may even break apart. Make a thin coating of butter on the inside of the mold by rubbing it all over the inside of the mold. Take 2 tablespoons (30 grams) of coarse sugar and sprinkle it evenly over the mold, being sure to spread it in a uniform layer over the whole mold surface area. When looking for the coarse sugar, look for turbinado, demerara, or raw sugar in the baking section of the grocery store.
  3. It not only creates a crust, but it also gives a wonderfully tasty crunch to the outside of the cake
  4. with the sugary coating on top, you may omit the icing or glaze if you like.
  • Tip: Keep in mind that the butter and eggs for your recipe must be at room temperature before using them. If you haven’t already, get them out of the house right away!
  • 2 In a large mixing basin, sift together the cake flour, baking powder, baking soda, and salt. Measure out 2 1/2 cups (282 grams) cake flour, 1 1/2 teaspoons (6 grams) baking powder, 1/2 teaspoon (2 grams) baking soda, and 1/2 teaspoon (3 grams) kosher salt in a large mixing bowl or measuring cup. Pour the ingredients into a large mixing bowl through a sieve or sifter that has been put over the basin. The components should be dispersed by gently shaking the sifter back and forth. Instead of cake flour, you can use 1 cup (120 grams) of all-purpose flour and remove 2 tablespoons (16 grams) before adding 2 tablespoons (15 grams) of cornstarch or arrowroot powder to the mixture. This should be repeated for each cup of cake flour your recipe asks for.
  • Sifting the ingredients together results in a fluffier and lighter cake.
  • 3 Using an electric or stand mixer, cream the butter until it is light and fluffy, then add the sugar.
  • Pour 1 3/4 sticks of unsalted butter into a large mixing bowl and beat on medium speed for approximately 30 seconds.
  • Half a cup (100 grams) at a time, until you’ve added 1 1/2 cups (300 grams) total sugar to the mixing bowl.
  • St

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