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
Thanks for the advice.
Why do you choose to defrost cakes from the freezer at room temperature overnight, but not defrost them in a refrigerator overnight.
I’ve noticed some cake decorators choose to defrost cakes in the refrigerator overnight, yet others like yourself recommend room temperature.
What’s the theory behind both?
Is the result not the same?
You can do either! It kind of depends on how soon you’re going to use them. They’ll defrost at room temp in just a few hours, or longer (like overnight) in the fridge. No difference in result, just time. Hope this helps! 🙂
When putting these layers being wrapped in the fridge don’t we kneed them to put into air tight box?
I always just wrap well in plastic wrap. If I’m freezing, I’ll double wrap.
I like posts like these that are straight to the point. No stories, just information we are looking for. Thanks for this!
Love your tips very useful
This was so helpful. Thank you. I do have 1 question. If you use simple syrup, do you put it on the cake before freezing or after it thaws?
I would do it after it thaws.
This is so helpful. I heard some rumors that refrigerators dry out the cake layers, have you noticed this at all? Also, is it okay to frost straight out of the refrigerator cold? Or should I set it out for some time?
I have heard that too, but I haven’t experienced that with a 1-2 day refrigeration. If I’m making cake layers more than 1-2 days ahead I always freeze.
I would love to know of we should wait to decorate a cake age removing it from the fridge or if we can frost it right away to take advantage of the firmness from chilling it!
I like to assemble and decorate cake layers when they are chilled! This makes the whole process easier.
Do you remove the parchment rounds before freezing?
I do not, I remove them once cake layers are thawed and I’m assembling the cake.
Im out of plastic wrap. Can i use foil or a ziploc bag??
Does it make a difference if you freeze a cake with fresh fruit or should you avoid freezing a cake with fruit in the first place?
Not sure what you mean by a cake with fresh fruit? Is it a cake with pieces of fruit baked in? If so, you should be able to follow these instructions with the same results. If the pieces of fruit are very large the texture may be a bit mushy once thawed, though I haven’t tested this.
Can I freeze a red velvet cake dices with Crean Cheese frosting?
I’m not sure I understand the question. You can freeze both red velvet cake using these instructions and you might be able to freeze cream cheese frosting. Not sure about it because I haven’t tried it myself and I know sometimes the texture of cream cheese changes when frozen and defrosted, but frosting might be different!
I have 3 very old cake pans with removable bottoms. I grease the bottom then add parchment which is then greased and floured plus up the sides of pan. Once cooked I would remove the metal bottom and parchment if I was ready to build the cake. What would you recommend if I wanted to freeze the layers…remove the bottoms and parchment or leave til thawing? Thank you!
Hi! I baked 4 cakes for my upcoming wedding ahead of time and froze. However, where I live is ~8 hours away from where the wedding is, so the cakes will obviously thaw during the drive from point A to point B. And we’ll be making the drive on Wednesday afternoon, but the wedding isn’t until Saturday. I was planning to put the cakes in a cooler to keep them cool as they thaw, but wasn’t planning on decorating the cakes until Friday evening. My question is, will the cakes stay fresh if I leave them wrapped in their plastic wrap and aluminum foil until I’m ready to decorate?
I’m so late to this party. :). Do you trim the cakes before or after you freeze them?
I trim cakes before assembly, so after they’ve been chilled or frozen/defrosted.
How do you pick the cake up to wrap for storing without it breaking or crumbling?
Place the plastic on top of cold cake. Use a cake lifter, or a stiff thin cutting board under cake to lift and flip to finish the wrapping process