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This article was co-authored by Maria Short. With over 24 years of experience, she specializes in specialty desserts and wedding cakes. She graduated from L’Academie de Cuisine’s Pastry Arts Program with honors and studied at Baltimore International Culinary College. This article has been viewed 94,548 times. Freezing cake is a good way of saving it for later. Whether you froze the cake whole or in layers, you defrost it basically the same way.

Place the cake in the fridge for at least a day to thaw, then set it on the counter to let it come to room temperature. Eat the cake within a year. If you’re saving your wedding cake, you can still eat it on your first anniversary. However, you really shouldn’t eat it much after that. The flavor and quality will definitely deteriorate. However, for the best quality, try to eat your cake within 6 months or so if it’s not a wedding cake.

Set the covered cake in the refrigerator for at least 24 hours. Start the thawing process in the refrigerator. Keep the cake in its wrappings, as you may damage it if you try to take it out at this point. You can leave it in the refrigerator for up to 2 days before eating. It may start to go stale after that.

Place the whole cake on the counter. After it has thawed in the refrigerator, take it out about an hour before you want to eat it. That will help it come up to a good temperature for eating. Keep it in the wrapping while it thaws on the counter, too. Remove the wrappings to eat the cake. If you prepped your cake well, it should have several layers of wrappings.