How to freeze cakes correctly: This is what you need to pay attention to

“I have prepared something for you”, when you say this sentence and then serve your guests the most delicious cakes out of nowhere, their eyes and joy are wide. The freezer compartment makes it possible. Most cakes can be easily frozen and then defrosted in portions when a spontaneous visitor arrives.

When it comes to preserving cakes, nothing beats the freezing method.Pastries last around four months in the freezer.without losing taste. Perfect for making cakes in advance or for keeping leftover cakes from coffee klatches fresh.

Here you can find out which cakes are suitable for freezing and how you can defrost the pastries quickly without the cake becoming soggy.

Simple sponge cakes freeze particularly well.The drier, the better.A lot of fat and juicy ingredients such as creams, fruit fillings, glazes or sugar sprinkles draw water when it thaws and soften the cake. A topping with fruit, on the other hand, doesn't detract from the whole thing.

The following pastries freeze well:

You can also freeze raw cake batter. Above all, they are suitableraw puff pastry, yeast dough, shortcrust pastry and strudel pastry- regardless of whether it is unshaped or as a ready-made but unbaked cake base. Most other cake batters are mixed together so quickly that it's not worth freezing.

Tipp:You should let the cake batter thaw before baking.

Step 1: Portion the cake
Your freezer may be too small to freeze a whole cake. For this reason alone, it is worth portioning the cake before freezing. You can layer the cake pieces on top of each other with some baking paper in between. This saves space and you don't have to let the cake thaw whole.

To prevent the cake from drying out, it must not come into contact with air or oxygen. You can wrap the cake or cake pieces individually with extra-strong aluminum foil (approx. 0.05 mm thick). Freezer bags with a zip closure are also suitable for single use.

The sustainable alternative is reusable freezer containers with lids. Make sure that as little air as possible gets in here. If in doubt, simply fill the gaps in the freezer container with baking paper.

Tipp:If there is enough space, you can also freeze cakes in baking tins. You should wrap them well all around with foil.

Especially in large freezers, you quickly lose track of the frozen food. So write down the cake name and date with a waterproof pen. This way you can easily calculate whether the cake is still edible. As a reminder: frozen pastries can last three to five months.

1. Defrost cake in the oven
Preheat the oven to 200 degrees. Place the frozen cake on a baking sheet and let it thaw in the hot oven. The cake will be ready to eat in 5-10 minutes (depending on thickness).

2. Defrost cake in the toaster
Individual pieces of cake can even be warmed up in the toaster. To avoid making a mess, you shouldn't try this with cream cake!

3. Defrost cake in the microwave
Place the frozen cake on a microwave-safe plate lined with paper towels. The paper will later absorb the moisture when it thaws. At 600 watts, the cake or bread defrosts in around 4 minutes. Then let the cake cool for another 10 minutes. Always check the manufacturer’s information about the machine in advance.

You should eat the thawed cake straight away if possible. Not only because it is freshest then, but also because once the cake has been thawed, it cannot be frozen or thawed a second time.

Defrosting changes the composition of the cake, causing the cake to spoil more quickly. There is also an increased risk of salmonella with cream cakes.

Therefore, only defrost as much cake as you can use within the same day. Another reason why we recommend freezing the cake in portions.