Freeze Ahead Cake Recipes

By Linda Larsen

busycooks.about.com

Chocolate Cherry Cake

Linda Larsen

Cakes freeze beautifully, especially when they're unfrosted. For more information about making and assembling perfect cakes, read through Cake Science, and How to Frost a Layer Cake. 

These freeze ahead cake recipes are delicious, easy, and festive.

Freeze Ahead Cake Recipes

• Chocolate Cherry Cake
  This super simple cake is made from a cake mix and canned cherry pie filling. Cool it completely after frosting, wrap, and freeze. let stand at room temperature for 2-3 hours to thaw.
• Chocolate Layer Cake
  When the cake layers have cooled, wrap them well in freezer wrap or waxed paper and foil, then label and freeze. Remove from the freezer and let thaw on the counter for 2-3 hours. Then fill and frost with Chocolate Frosting or sweetened whipped cream.
• Apple Snacking Cake
  This simple cake has a crunchy streusel topping instead of frosting. It freezes very well; just wrap, label, and freeze. To thaw, let it stand on the counter at room temperature for 1-2 hours until thawed. Top it with a dollop of sweetened whipped cream and some caramel sauce.
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• White Layer Cake
• Let these cake layers cool completely on a wire rack, then wrap well, label, and freeze. Remove from the freezer and let thaw on the counter for a few hours. Fill and frost with raspberry jam and some sweetened whipped cream.
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• Peanut Butter Fudge Layer Cake
  Make and bake the cake layers, cool them completely, then wrap, label, and freeze. When you want to serve the cake, let the layers thaw on the counter for 3-4 hours. Make the Chocolate Filling and the Peanut Butter Frosting, then fill and frost the cake.
• Apple Pecan Layer Cake
  This tender and delicious cake is so good because applesauce is used in the batter. Bake the layers, cool them, wrap, label, and freeze. Thaw on the counter for 2-3 hours, then make Browned Butter Frosting and fill and frost layers.
• White Chocolate Maple Mousse Cake
  The finely ground white chocolate gives this cake the most tender, velvety texture. Make and cool the layers, wrap them well, and freeze. To thaw and assemble, thaw the layers on the counter for 1-2 hours. Make the filling, white chocolate topping, and frosting and fill and frost the cake as directed in the recipe. (Store this cake in the refrigerator.)
• Lemon Chiffon Cake
  Make and bake this cake; cool completely while inverted. Then wrap it well, label, and freeze it. When you want to serve it, let it thaw at room temperature for 2-3 hours. Make the lemon curd and whipped cream filling and frosting and fill and frost the cake. (Store this one in the fridge.)
• Simple Chocolate Cake
  Bake this cake and let it cool completely; do not frost it before freezing. Wrap and label and cake and freeze up to 3 months. To thaw and frost, let the cake stand on the counter for 2-3 hours. Then prepare the frosting as directed in the recipe and pour it over the cake. Let stand about 1 hour to cool, then slice and serve.