How to Freeze Cake in Different Pans?

Leftover cake can last for days in the fridge. However, it can last longer in a freezer.

Maybe you want to bake one a week ahead of time. Perhaps you want to save one for dessert later.

In this article, we will see how to freeze cake in different pans.

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What Pans can be used for Freezing Cakes?

There are many options you have when it comes to freezing a cake.

Food Storage Pans

Before you pop that cake in the freezer, you should consider several pan options. Glass is not the only type of container that the cake can be frozen in.

Several alternatives are specially designed to be stored in the freezer.

The pans can preserve the flavor, color, and even the nutritional value of the cake.

This fact is essential since the freezer’s dry environment can ruin your baked goods if they are not placed in protective containers.

Freezer containers have to be durable, moisture-resistant, and withstand freezing temperatures without cracking.

The container you choose should also be grease and oil resistant. An airtight lid is a bonus. If your pan doesn’t have one, it should be wrapped before it is placed in the freezer.

Some of the containers that you can use to freeze cake in include the following:

Metal Pans

Metal baking pans are either made out of aluminum or stainless steel.

That is why they conduct heat well. Any food placed in a metal pan will cool faster in the freezer than other materials.

However, most metal pans don’t come with lids, so you should wrap them carefully before placing them in the freezer.

You can use a plastic wrap or a resealable bag if the pan is small enough to fit inside it. After that, wrap it in aluminum foil before placing it in the freezer.

Also read: How to Freeze Lasagna in Aluminum Pans

Just make sure you remove the plastic and foil before placing the metal pan in the oven.

Ceramic Pans

As long as the glass and ceramic pan is tempered, you can use it freeze cake in. Check if it has a label that states it is freezer safe.

Make sure you don’t place the glass or ceramic pan in a hot oven to thaw your cake. The rapid temperature change will make the pan crack.

Please put it in a cold oven and then turn on the heat, so the dish warms up slowly. It will allow the material to adjust to the temperature.

Aluminum Foil Pans

Disposable aluminum foil pans can be used to freeze baked goods such as cakes. The pans are quite convenient since they can be placed in the oven to reheat quickly.

Some aluminum pans also come with plastic lids. However, these lids are not designed for the freezer, so you will have to cover the pan somehow.

Keep in mind that using aluminum foil for long-term food storage is not a good idea. While you can use it as temporary storage for cakes, acidic food will only damage it.

The acid in tomato sauce, for example, can eat away at the foil, which will give food a metallic taste.

Plastic Pans

Plastic pans that are designed for freezer use are resistant to vapor and moisture. The pans come with snap-on lids that can keep your cake from drying out too much.

However, while plastic pans are freezer safe, they should not be placed in a hot oven. The plastic will melt, and your cake will be ruined.

Plus, always hand wash plastic pans and lids. The dishwasher may warp both, especially if the lids are on. The lids will not be able to create an airtight seal later, either.

How To Freeze Different Types of Cakes

Contrary to popular belief, you cannot freeze a frosted cake the same way you would a sponge cake.

Here are some ways you can freeze different types of cakes without ruining them:

Freezing a Baked Cake That Does Not Have Frosting

If you want to freeze a baked cake and frost it later in the week, freeze it by following these steps:

Allow the cake to cool down once it is baked through. Wait for three hours and then pop it in the freezer using any of the pans mentioned above. Make sure it is fully cool first. Just place your hand on the cake to check the temperature. If the cake is from a store, you can skip this step. Keep in mind that if your cake has no fat in it, it will not freeze well. Place such cakes in the fridge and consume quickly.
Select the appropriate wrapping. Remember, your cake has to be protected from the condensation in the freezer. Otherwise, it will dry up. Use wrapping that is moisture-proof to retain its flavor and texture.

You can use plastic wrap but use multiple layers on the pan. It is easy to wrap and durable.

Aluminum foil is also a good choice since it is impervious to bacteria, light, and moisture, but it can tear easily.

Place the wrapping you choose on a clean surface in your kitchen. Then, flip the pan with the cake upside down on it. It should come out quickly. If the cake doesn’t budge, wiggle a knife between the cake and the pan to loosen it.
Wrap the cake in the wrapping, making sure it envelopes it completely. There should be no air left between the cake and the wrapping. The cake will lose its flavor and texture otherwise.
Place the wrapped cake in the freezer but make sure you have enough space for it first. The cake should not be set next to food with a strong flavor or odor (such as prawns and other seafood). It will absorb that odor and even the flavor of the seafood. A good rule of thumb is to ensure there is space on both sides of the cake.

Important tip: Cleaning your freezer beforehand will ensure your cake remains odor-free and fresh.

Do not keep the cake in the freezer for a full year! It should freeze well for a few months. Any more than that, and it will start to dry out. After four months, the frozen cake will begin to lose flavor.
Once you are ready to frost the cake, take it out of the freezer and allow it to thaw for 40 minutes.

Freezing a Cake that is Already Frosted

If you have a cake that is already frosted or have made a frosted cake to consume later that day, you can freeze it using the following steps:

The cake will already be cool since you frosted it, so you don’t have to wait before popping it in the freezer. As mentioned before, make sure it has fat content or not. If it does, place it in the refrigerator, or it will dry out quickly.
Make space in your freezer. Besides absorbing other food’s odor and flavor, the frosting may get damaged if the cake is close to other items. Better yet, empty an entire shelf or rack for the cake and place it there. Depending on how high the frosting is, you may need to remove the rack above it as well.
Place the frosted cake in a (tempered) glass baking pan or a metal tin and then place it in the freezer without wrapping it. Wait four hours and then remove the cake from the freezer.

If you want to freeze left-over frosted cake for a few months, follow these steps:

Spread out plastic foil on a flat surface in your kitchen, making sure it is large enough to accommodate the cake.
Cover the cake loosely with the foil, making sure the frosting doesn’t get flattened too much.
Wrap another layer of the foil around the cake. The additional layer will protect the shape of the cake and prevent other odors from the freezer from seeping through.
Place the wrapped cake in an airtight plastic container that is large enough to accommodate it. Then, place the container in the freezer.

The frosted cake will last in the freezer for two months, but not more. After that, the frosting will start to dry out, and the cake will lose flavor.

While a cake tastes best the day it is made, you can enjoy it for months if you freeze it properly.

Use the tips mentioned above and techniques to ensure it retains its flavor and texture. Just make sure you discard any that have been left in the freezer for more than four months.

Eating spoiled cake will only make you sick, and it will not taste as good as it did before either.

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