A creamy layer of frosting should be the crowning glory of any baking delight. I totally get that excitement when it’s time to jazz up my beautiful cake! But here’s a little secret: having the cake frosted all over while it’s still warm from the oven might not give you that picture-perfect finish.
So, how long does it take a cake to cool before decorating? Let me share some of my insider knowledge, drawn from my years of experience both in the kitchen and as a self-proclaimed cake aficionado.
Different cakes might not share the same cooling needs, ranging from 2 to 3 hours! Some smaller cakes call for only 30 to 60 minutes to cool down.
Take my beloved Texas sheet cakes, for instance, which can actually be frosted while still warm. That way, the icing gets all gooey, just like it’s supposed to be, adding a special touch to the color and taste of my long-awaited dish!
But on the flip side, a classic chocolate cake requires slightly more patience so that the exuding warmth from its baked layers does not mess up your frosting.
Let me share the estimated cooling times for some other common types of cake as well:
Cupcakes areusually all set to be frosted or gobbled up after chilling for about 10-15 minutes. These little guys cool down pretty quickly since they’re on the smaller side.
For an angel food cake, patience is key. It takes 1-2 hours for the delicious cake pieces to cool completely while still keeping their fluffy, delicate texture.
A Bundt cake should chill in the pan for 15-20 minutes before transferring to a cooling rack; it then needs another 1-2 hours to cool down completely. This signature ring-shaped delight deserves the time!
Light sponge cakes need 20-30 minutes to cool in the pans before you move them to a rack. Then, another 30-45 minutes should do it for a full cool-down.
One of my favorite airy wonders, the chiffon cakes, require about 1-2 hours to cool in the pan. Afterward, you should invert these baking cakes onto the racks to cool down completely, which may take an additional 1-2 hours.
And finally, layer cakes! They’re usually cool enough in my pan after 10 to 15 minutes. But sometimes, I will give them another hour on the cooling rack to reach that ideal temperature for frosting and stacking.
Again, remember that these are just some estimations. The actual cooling time for hot cakes varies depending on different factors and your own cake recipes!
How to Cool A Cake Fast: Some Common Tips
1. First things first, make sure your cake is fully cooked using the classic “toothpick test.” Stick a toothpick (or any thin skewer) into the middle of the cake. If it comes out clean without cake crumbs or batter, your treat is ready to cool!
2. For faster cooling, consider cutting your warm cake into layers. Give your larger cake about 20 minutes to cool slightly, then use your butter or serrated knife to cut it gently and horizontally into cake layers on a flat surface. This trick always works great for me, especially for huge-tiered cakes!
3. Consider the fridge or freezer if you’re in a hurry and have little time for room-temperature cooling; just cover the entire cake in plastic wrap and store it in either option. You can warm it up later, but serving it cold is also an option!
The fridge method works well enough for short bursts, but be wary; too much cooling time there might dry out your baked cake. The freezer, for me, is a much safer bet.
What If There Is No Time to Wait For Your Frosted Cake?
When your frosting plans hit a snag, it’s time to consider plan B alternatives. Here are some decoration ideas that don’t need a cooled-down fluffy cake:
Chocolate it up! You’ve got options here – try chocolate chips, chocolate glaze, or melted chocolate to add some pizzazz to your unfrosted cake.
Get fruity! Trust me, fresh fruits can bring in just as much magic as buttercream frosting, especially on sponge cakes. Think oranges, strawberries, or even melon balls for that vibrant touch.
Stick to the classics. Dusting your creamy cake with confectioners’ sugar should give it that simple, traditional charm. I even use my cake decorating supplies to create lovely patterns on my birthday cake when I feel a little artsy!
Conclusion
When it comes to the cake-cooling process, patience is always the key. But what if time isn’t on your side? Then, there’s no harm in relying on quick and easy decorations (like powdered sugar or chocolate) to add that extra oomph to your delicate cake!
Attempting to spread frosting onto warm cake layers is a recipe for sloppy disaster. Chill your cake layers for at least 2 hours, or better, overnight. If you've made your frosting ahead, make sure it's at room temperature before you start.
The fastest way to cool a cake is to use your refrigerator and freezer. Only use the refrigerator for short periods of time, as too much time inside one can rob your dessert of its moisture in just a few days. Freezers don't present the same problem. Use plastic wrap before storing your cakes in either place.
For smaller pans, such as a six cup Bundt, five minutes is plenty of time. As the cake sits in the pan and begins to cool, the sugars begin to solidify which makes the cake stick inside the pan.
For faster cooling, consider cutting your warm cake into layers. Give your larger cake about 20 minutes to cool slightly, then use your butter or serrated knife to cut it gently and horizontally into cake layers on a flat surface.
When storing a cake overnight, you need to cover your cake fully to prevent any air and store it at the right temperature. To do this, you can easily wrap your cake in foil or plastic wrap, and place it in an airtight container. Make sure to keep your cake in the refrigerator overnight.
Let it cool to room temperature on a cooling rack first, then wrap the layers in plastic wrap before popping them in the fridge or, better yet, freezer. This will firm it up, making it easier to frost (especially if it's frozen) and the plastic wrap will prevent it from drying out.
Erika Kwee of the award-winning, data-driven baking blog The Pancake Princess, agrees: “Generally, I try to avoid refrigerating cake because the fridge will draw moisture out of the cake and quickly dry the cake out.
Recipes will usually give instructions for cooling but as a general rule, most sponge cakes are best left for a few minutes and then turned onto a cooling rack to avoid soggy edges. Rich fruit cakes are better cooled in the tin.
The sinking of your cake during cooling occurs due to various factors, such as excessive mixing of the batter, inadequate leavening agents, and oven temperature fluctuations. These issues can result in an uneven rise and subsequent collapse in the center of the cake as it cools down.
How Long to Cool a Cake Before Icing It? Our recommendation on how long to cool a cake before icing it is to wait 2-3 hours for your cake to cool completely. Then, add a crumb coat and refrigerate the cake for up to 30 minutes. Once that is done, you'll be able to ice until your heart's content.
If the cake is covered, that hot air will have nowhere to go, making the cake soggy. Also, the tops of the cakes will peel off when removing the covering if they were touching. It's important to allow the moisture and heat to evaporate into the air so the cake can cool properly.
How long do you leave pound cake in the pan? When it's done baking, let the cake sit in the pan for 10 minutes: no more, no less. It's enough time for the cake to firm up some after baking so that it doesn't fall apart, but not so much time that the cake gets stuck to the pan. Ten minutes is the sweet spot.
Cool the layer onto a wire rack and until it is at room temperature, a minimum of 2 hours, but longer if necessary. (This will depend on the temperature of your kitchen.) Remove the parchment: Once the cakes are completely cool, remove any parchment paper from the bottom of the cake.
Now that the cake is out of the oven, it's time to level the domed shape that it has baked into. Let your cake completely cool before moving or leveling it. Transporting or leveling a cake that's still warm will cause the cake to crack, making it much harder to level and frost later on.
Move baked goods to a cool cutting board to let them cool down. Any kind of clean cutting board works as a good flat surface to cool down baked items on. Transfer the baked goods to the board so they cool down faster than if you leave them on a baking sheet or in a pan.
Introduction: My name is Mr. See Jast, I am a open, jolly, gorgeous, courageous, inexpensive, friendly, homely person who loves writing and wants to share my knowledge and understanding with you.
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