How to Store and Freeze Cake Layers
Learn how to store and freeze cake layers so they stay fresh, moist and delicious. I’m sharing all of my best make-ahead tips so you can build a beautiful layer cake exactly how (and when!) you want to.
What’s the best way to store cake layers, in the fridge or freezer? Can you store baked cake layers at room temperature? How long will they last? These are all common questions I get from home bakers. And it makes sense— you want to plan ahead, but you also want your finished cake to be as fresh as possible.
I typically don’t bake and frost a cake in the same day, so I will often store unfrosted cake layers in the fridge, freezer, or even at room temperature. And so I use the storage tips you’ll find here all the time in my own kitchen!
Table of Contents
- Why I don't bake & frost cakes on the same day
- Cake storage quick guide
- How to store cakes at room temperature
- How to store cakes in the fridge
- How to store in the freezer
- Additional storage FAQs
- More cake tips
Why I don’t bake & frost cakes on the same day
- You can think and plan ahead, and make your cake layers a month or more in advance.
- It splits up the work! You don’t have to spend a whole day or afternoon in the kitchen.
- It’s easier to level and frost cold cake layers, either from the fridge or thawed from frozen. They’re firmer and less likely to crumble.
Cake storage quick guide
We’re going to break down each of these options in more detail, but here’s a quick glance at your options for storing unfrosted cake layers.
| Storage method | How long it lasts | Tips |
|---|---|---|
| Room temperature | 24 hours | Wrap tightly in plastic wrap and keep in a cool, dry spot. |
| Refrigerator | 24 hours | Also wrap tightly in plastic wrap. Use chilled straight from the fridge. |
| Freezer | 1-3 months | Double-wrap in plastic or place in a freezer bag. Thaw before using, at room temp or in the fridge overnight. |
If I need to store baked cake layers overnight, or up to 24 hours, I will store them in the fridge or at room temperature. For any more advanced prep, I always use the freezer.
How to store cakes at room temperature
I usually keep my cakes at room temperature only long enough for them to cool down completely after baking. Then I’ll prep them to store in the fridge or the freezer. My preference is to frost a cake when the cake layers are cold and sturdier.
That being said, it is completely possible to store a cake at room temperature! Wrap cooled layers tightly in plastic wrap and use within 24 hours for best results. After that, the cake will start to dry out, even if it’s well-wrapped.
How to store cakes in the fridge
The fridge is another great place to store individual cake layers short term. Once they’ve completely come to room temperature after baking, cover with plastic wrap and place them in the fridge. If you have several cake layers, or if your cake is very delicate, you may want to place them side by side instead of stacking them, to avoid squishing the layers on the bottom.
Cakes should only be stored in the fridge for up to 24 hours because the cold dry environment actually speeds up the process that causes the cake to dry out and become stale. It’s a little counter-intuitive, but it’s true!
Why cake goes stale faster in the fridge: Starch molecules in flour gelatinize when baked, giving cake its soft, moist texture. As the cake cools and sits, those starch molecules naturally start to firm up and crystallize again, and cold temperatures in the fridge accelerate this process quite bit. This firming up makes cake taste stale and dry, so don’t leave it in the fridge too long!
How to store in the freezer
The freezer is your best friend for storing unfrosted cake layers! It actually halts the starch retrogradation process, so cake layers will stay moist and fresh for months (1-3 months, generally).
Cool cakes completely to room temperature, then wrap cake layers in a double layer of plastic wrap, or a layer of plastic wrap and then a freezer ziplock bag. This extra layer protects the cake from freezer burn. For extra sturdiness during storage (if the cakes won’t be stored on a flat shelf, for example), you can place cardboard cake rounds in between each layer before stacking them.
To thaw before using, let the frozen cake sit at room temperature side-by-side in their wrappings for several hours and up to overnight. As they thaw, condensation will form on the outside of the plastic wrap, which is normal. If you take off the plastic wrap while it’s still frozen, that condensation will form on your cakes, making them soggy.
Additional storage FAQs
Yes, you can freeze a fully frosted cake, but it works best with sturdier frostings like buttercream, ganache, or cream cheese (whipped cream and meringue don’t freeze well). To do it, chill the cake first until the frosting is firm, then wrap it well in plastic and foil (or place in a cake box) and freeze for up to 1–2 months. Thaw overnight in the fridge while still wrapped, then bring to room temperature before serving.
Yes, you can use an airtight container instead for short-term storage. Make sure its well-sealed so the cake doesn’t dry out.
If the cake layers are wrapped well, nope! It tastes just as fresh, moist and delicious once thawed.
No, you should not do any cutting or leveling before you freeze cake layers. Keeping the outer “crust” of the cake will help protect the moisture in the cake. And actually, it’ll be so much easier to level or cut cake layers when they’re still slightly firm.
Yes! Place unfrosted cupcakes in a freezer ziplock bag and remove as much air as possible. Freeze for up to 1 month.
The main thing is to make sure your cake layers are well-wrapped. They should have a double layer of plastic wrap, or one layer of plastic wrap and the a freezer ziplock bag. Also, be sure to thaw and use them within a month, and no more than 3 months
Last week I decided to test a frozen cake layer that had been an extra from a cake made almost a year ago. It was either that or throw it out, and I had fresh leftover frosting to use. It had been tightly sealed in plastic wrap and then placed in a Ziploc bag. I cut it in half and made a half-2 layer cake. Surprisingly, it tasted absolutely fine. Though I wouldn’t necessarily recommend waiting that long to use a frozen layer, I definitely would not hesitate to freeze cake layers for 2-3 months.
Awesome! Thanks so much for the feedback Cheryl!
Iam getting ready for my grandson rehearsal dinner and need to make severe cakes. Carrot, German chocolate and even a apple pie. Can I freeze all of them
Yes, all of those cake layers can be frozen for up to 2 months.
Hi! Can I use the same process of freezing the cakes if I am using a box cake mix or will the cake become gummy during or after defrosting it?
Hi! Can I use this same process of storing my cakes in the freezer if I started with a box mix or will the cake become gummy during or after it defrosts?
Yes, absolutely!
I will be baking a cake soon that has ground walnuts and whipped heavy cream in the recipe. I am hoping to follow your directions for freezing the layers for a few days before I need to frost them. What do you think? Will these ingredient freeze well?
Yes! These instructions should apply to your cake just fine.
You are awesome! Thanks for this article. Great tips. Will definitely do this.
When we r putting our cake in freeze.what is the procedure for frosting? If we r taking out the cake from the fridge after how much time we should do frosting on cake?
This is great information! Thanks!
Can I frost the cake while it is still frozen or do I have to wait until it has thawed out?
Hi Sandra! You’ll need to let the cake defrost completely in the plastic wrap before proceeding. Otherwise it will weep moisture as it thaws. Frost it after it’s defrosted. Hope this helps!
Thanks for this. I tended to frost the cakes still somewhat frozen. Now I will change that. I do all the baking and storing ahead of time. It makes it so much easier. I’ll make my frosting on another day and freeze that too. Then on cake day, it’s easy.
How very useful! Excellent post!
Great advice! That is the same process I use when freezing cake. I always bake my cakes in advance when its going to take me a long time to decorate them. I find they don’t have as many crumbs either.
Yes! I love how easy cold cakes are to work with and frost. No crumbs!
Great tips, Annalise!
Super Duper Smarty Pants!! I love this – these are invaluable tips for baking!!
great tips! 🙂
This post is so useful! When it comes to layer cakes I prefer to break up the passages so that I don’t have to face tons of work at once. This is a great way to make the whole process even easier!
xo, Elisa