How to Freeze Bread, Cakes and Cookies

The freezer is the best way to keep most baked goods tasting fresh beyond a day or two. Freezing pauses staling almost completely, so a loaf frozen on the day it was baked tastes better a month later than one left on the counter for three days. The catch is air: anything left exposed dries out, picks up odors and develops freezer burn.

This guide covers how to cool and wrap different bakes, how long to keep them for best quality, and how to thaw and refresh them. It also flags the fillings and frostings that do not survive the freezer well.

Cool and wrap

Warm bakes release steam. Sealed in while warm, that moisture collects inside the wrap, freezes into crystals and thaws into soggy patches. Let breads and cakes cool fully on a rack, which usually takes one to two hours for a loaf.

Wrap each item snugly in plastic wrap, pressing out air, then add a layer of foil or place it in a zip-top freezer bag with as much air squeezed out as possible. Label with the item and date. A freezer kept at 0°F (−18°C) or below holds food safely, though quality slowly declines over time.

Bread and rolls

Slice sandwich loaves before freezing so you can take out only what you need; slices go straight into the toaster. Crusty loaves can be frozen whole or in halves. Rolls freeze well in a single bag.

To revive a whole or half loaf, thaw it in its wrapping at room temperature for a few hours, then unwrap and warm it on the oven rack at 175°C (350°F) for 8 to 12 minutes to re-crisp the crust.

Cakes and cupcakes

Unfrosted layers freeze best. Wrap each cooled layer in two layers of plastic wrap and then foil. Frozen layers are also easier to level and crumb coat, because they shed fewer crumbs.

Frosted cakes and cupcakes can be frozen if the frosting is butter- or cream-cheese-based. Freeze them uncovered on a tray until the frosting is firm, about an hour, then wrap. Thaw overnight in the refrigerator, still wrapped, then bring to room temperature before serving.

Cookies and bars

Baked drop cookies, shortbread and most bars freeze well for up to about three months. Layer them between sheets of parchment in an airtight container so they do not stick together. Many cookies thaw in 15 to 30 minutes at room temperature.

Unbaked cookie dough often freezes even better. Scoop it into balls, freeze them on a tray, then transfer to a bag. Bake from frozen, adding one to three minutes to the time.

What does not freeze well

Some textures change in the freezer. Know which bakes to eat fresh and which to assemble after thawing.

• Custard and cream fillings, such as pastry cream: can weep and turn grainy
• Meringue toppings and seven-minute frosting: become weepy and sticky
• Fresh fruit tarts and glazed fruit: fruit releases liquid as it thaws
• Whipped cream that has not been stabilized: separates
• Crisp items with a moist filling, such as filled choux: become soggy

Thawing safely and well

Plain breads, cakes and cookies without perishable fillings can thaw at room temperature. Anything with cream cheese frosting, custard, whipped cream or other dairy fillings should thaw in the refrigerator and not sit at room temperature for more than 2 hours.

Keep the wrapping on while thawing. Moisture condenses on the cold surface; if that surface is the wrap, the bake stays dry and the crust stays intact.

Common questions

Does freezing kill the freshness of bread?

Freezing actually preserves freshness better than any other method. Staling happens fastest at refrigerator temperatures and stops nearly entirely in the freezer. Thaw and warm the bread to restore its texture.

How long can I keep baked goods in the freezer?

Frozen food stays safe indefinitely at 0°F (−18°C), but flavor and texture fade. For best quality, use bread, cake layers and cookies within about three months, and enriched or frosted items a little sooner.

Can I refreeze thawed bread?

It is safe to refreeze bread that thawed at room temperature, but each cycle dries it further. Freeze bread in portions you will finish once thawed.