Freezing a cake before baking it is not a standard baking practice and is not recommended. The freezing process can significantly alter the cake's texture and could result in an undesirable final product. Freezing a cake batter and then baking it later can lead to the following issues:
Texture changes: Freezing can cause ice crystals to form in the cake batter, which can damage the structure of the batter. Upon baking, the ice crystals melt, creating uneven pockets in the cake, resulting in a less tender and moist texture.
Leavening issues: Baking powder and baking soda, which are leavening agents commonly used in cake recipes, may lose their potency during freezing. As a result, the cake may not rise properly, leading to a dense and flat cake.
Uneven baking: The frozen batter may not bake evenly, leading to parts of the cake being overcooked while others remain undercooked.
Loss of flavor: Freezing can affect the flavors in the cake, potentially dulling the taste and reducing the cake's overall appeal.
If you need to prepare a cake in advance, it is best to bake it first and then freeze it, rather than freezing the unbaked batter. Here's the recommended approach for freezing a baked cake:
Bake the cake: Prepare and bake the cake as you normally would, following the recipe's instructions.
Cool the cake: Allow the cake to cool completely after baking.
Wrap and freeze: Wrap the cooled cake tightly in plastic wrap or aluminum foil to prevent freezer burn and moisture loss. You can also place it in an airtight container suitable for freezing.
Thawing: When you're ready to serve the cake, remove it from the freezer and let it thaw at room temperature. If needed, you can gently reheat the cake in the oven to refresh its texture and taste.
Always keep in mind that while freezing a baked cake is possible, it's best to consume it within a reasonable time frame to maintain the cake's quality. For optimal results, try to freeze the cake for no more than a few weeks.