I love baking in advance - especially when it comes to cakes because they freeze really well! I never like to bake, fill and frost my cakes on the same day. It can get really overwhelming, so I like to split up the tasks.
Today I’m going to share how you can wrap and freeze your baked cake layers easily! 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.
To freeze your baked cake layers, first make sure that your pan is not still super hot - you don’t want to remove your cake right after you’ve taken it out of the oven, or it’s still super warm because the cake layer is still fragile and if you remove it too soon, it will break apart.
Once your pan is cool to the touch, use a butter knife or small angled spatula to run it around your pan, and then remove your cake onto a piece of saran wrap.
My NUMBER 1 TIP for freezing your cake layers is to use a cardboard round that is the same size as your cake. The cardboard round ensures that your cake will stay flat and even and keep 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).
Having a cardboard round also helps if you want to stack multiple layers of cake on top of each other in the freezer.
When you’re ready to use your frozen cake layer, you can either use it directly from the freezer, or let it come to room temperature or let it thaw in the fridge and use it straight from the fridge. I personally love using cakes that are frozen or refrigerated because the crumbs are more intact and it’s less likely for you to get crumbs into your frosting.
Have you frozen your cake layers before?
Let me know below!
