How to Freeze a Pudding Buttercream Cake

Save some for later in the freezer.

Cakes freeze exceptionally well and buttercream is one of the types of frosting that keeps its flavor and texture after freezing. Whether to save some for later or to keep a piece of a special moment like a wedding, freezing a cake can let you enjoy it many months after it was made. A cake with buttercream frosting can keep in the freezer for up to three months. After a slow thaw in the refrigerator, the cake will taste just as it did when you made it.

Things You'll Need

• Cake
• Plastic wrap
• Cake container or box

Instructions

1. Put the cake in the freezer, positioned so that it is not touching anything. Leave the cake in the freezer for one hour or until the buttercream frosting is hard to the touch.

2. Remove the cake from the freezer and cover it with plastic wrap.

3. Put the plastic wrapped cake in a cake container or box.

4. Put the cake back in the freezer.

Tips & Warnings

• Thaw the cake overnight in a cake container in the refrigerator. Remove the plastic wrap so it does not stick to the buttercream frosting as it softens.

• Pudding as a filling and not as an ingredient in the buttercream can be frozen, but it will form ice crystals and the consistency will change when thawed. The pudding filling may also separate or curdle. A pudding made with heavy cream and no cornstarch will freeze and thaw better.

References

• Cake Baker: How to Freeze Cakes
• Baking 911: Decorating 101- Buttercream
• Choosing Voluntary Simplicity: How to Freeze Cakes - Frosted or Unfrosted
• Pillsbury: Freezing Guidelines