Can You Freeze a Cake with Jam and Buttercream?

Cakes are delightful treats that bring joy to any occasion. Whether it’s a birthday, wedding, or just a simple celebration, cakes with jam and buttercream are particularly scrumptious. However, there may be occasions when you find yourself with leftover cake or need to prepare in advance for an event. In such instances, freezing the cake might be a viable option.

Buttercream Frosting

The Freezing Process: Understanding the Basics

Freezing Cakes

Freezing cakes is a common practice to extend their shelf life. When done correctly, it preserves the cake’s moistness and flavor, allowing you to enjoy it even days or weeks later.

Freezing Cakes with Jam and Buttercream

Cakes with jam and buttercream can be frozen, but it requires some special considerations. While the cake itself freezes well, the jam and buttercream can present challenges due to their different consistencies.

Preparing the Cake for Freezing

Cooling the Cake

Before freezing, it’s essential to let the cake cool completely. Allow it to rest on a wire rack to avoid condensation, which can lead to sogginess during freezing.

Wrapping the Cake

Wrap the cooled cake tightly in plastic wrap. Ensure there are no exposed areas to prevent freezer burn and maintain its freshness.

Storage Containers

For additional protection, place the wrapped cake in an airtight container or a resealable freezer bag. Label the container with the cake’s name and freezing date for easy identification.

Freezing Cakes with Jam and Buttercream: Dos and Don’ts

Do: Use High-Quality Ingredients

For the best results, use high-quality ingredients when making the cake, jam, and buttercream. Fresh and flavorful components will contribute to a better-tasting cake after freezing.

Do: Choose the Right Freezer Temperature

Set your freezer to the coldest temperature for optimal cake preservation. It helps maintain the cake’s taste and texture during freezing.

Don’t: Freeze for Too Long

Avoid freezing cakes with jam and buttercream for extended periods. While freezing can prolong the cake’s shelf life, it is best to consume it within three months for the best quality.

Don’t: Freeze Unfrosted Cakes

Unfrosted cakes freeze better than fully decorated ones. If possible, freeze the cake without jam and buttercream, and add the frosting after thawing.

Thawing Frozen Cakes

Thawing in the Refrigerator

The ideal way to thaw a frozen cake with jam and buttercream is by transferring it to the refrigerator. Allow it to thaw slowly, which helps retain its taste and texture.

Thawing at Room Temperature

If you’re in a rush, you can thaw the cake at room temperature. However, this method may lead to some condensation on the frosting.

The Taste and Texture After Freezing

After properly thawing a cake with jam and buttercream, you’ll find that the taste and texture are still enjoyable. The jam and buttercream might undergo slight changes but will generally remain delicious.

Tips for Decorating Frozen Cakes

When decorating a frozen cake, ensure it is fully thawed to prevent the frosting from melting unevenly. You can also add fresh decorations to enhance its appearance.


Can You Freeze a Cake with Fresh Fruit Jam?

Yes, you can freeze a cake with fresh fruit jam. Just ensure the jam is evenly spread and doesn’t seep out during freezing.

Can You Freeze a Fondant-Covered Cake?

Fondant-covered cakes can be frozen, but the fondant might sweat during thawing. It’s best to add fondant decorations after thawing.

How Long Can You Keep a Cake in the Freezer?

A cake with jam and buttercream can be kept in the freezer for up to three months without a significant loss of quality.

Can You Freeze a Cake with Cream Cheese Frosting?

Yes, you can freeze a cake with cream cheese frosting. The frosting may become slightly softer after thawing.


Freezing a cake with jam and buttercream is possible and can be a convenient way to preserve these delicious treats for later enjoyment.

By following the proper steps and precautions, you can retain the taste and texture of the cake, ensuring a delightful experience when you decide to indulge.

Remember to use high-quality ingredients and avoid freezing for too long for the best results.

I'm Jennifer Tirrell, a self-taught baker, and founder of CakeRe. As an experienced baker and recipe publisher, I have spent over a decade working in the kitchen and have tried and tested countless baking tools and products. From classic cakes to creative twists, I've got you covered. So grab your apron and let's get baking!

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