Cake freezes well. NDSU gives 2 to 4 months for baked cakes in general, with angel food and sponge cakes keeping up to 6 months and egg-yolk cakes about 2.
The type of cake changes the window. NDSU’s freezing guide lists egg-white cakes (angel food, chiffon, sponge) at 6 months, whole-egg cakes at 4 to 6 months, egg-yolk cakes at 2 months, shortened cakes at 2 to 4 months and cupcakes at 2 to 3 months. It also warns against egg-white frosting, which turns frothy.
| Short answer | Yes |
|---|---|
| Baked cakes in general | About 2 to 4 months |
| Angel food, chiffon, sponge | About 6 months |
| Whole-egg cakes | About 4 to 6 months |
| Cupcakes | About 2 to 3 months |
| Avoid | Egg-white frosting, which turns frothy |
How to freeze cake
- Cool the cake completely.
- Freeze unfrosted layers whole, wrapped tightly against drying.
- Wrap again in foil or a freezer bag and label the date.
- Thaw wrapped, at room temperature or in the refrigerator.
- Frost it after thawing for the best finish.
What happens when you get it wrong
- Dry cake. Air gets in through loose wrapping and dries the crumb.
- Frothy frosting. NDSU says egg-white frosting becomes frothy in the freezer.
- Soggy top. Frosting or filling that is wet sweats as it thaws.
Freeze the layers and frost fresh.
Freeze cupcakes in single portions, which thaw faster and keep their shape.
Frequently asked questions
How long can you freeze cake?
NDSU gives 2 to 4 months for baked cakes in general, with up to 6 months for egg-white cakes.
Can you freeze frosted cake?
Buttercream-type frostings can, but NDSU warns against egg-white frostings, which turn frothy.
How do you thaw frozen cake?
Wrapped, at room temperature or in the refrigerator, before frosting.
Can you freeze cupcakes?
Yes, for about 2 to 3 months per NDSU.