Wedding Cake Cooling: How Long Does It Take?

Wedding cakes can take a long time to make, with a plain three-tier wedding cake covered in fondant taking almost seven hours to mix, bake, wash up, make ganache, buttercream, fill and cover. This excludes the cooling time, which can take anything from two to four hours, depending on the size of the cake. Once the cake is out of the oven, it should sit in the pan for 10 to 20 minutes, and then cool for up to two hours on the counter or one hour if partly chilled in the fridge before frosting.

Cooling time depends on the cake's shape and size

The cooling time of a cake varies depending on its shape and size. Most cakes need to sit in the pan for 10 to 20 minutes, allowing them to settle. Once free from the pan, they should cool for up to 2 hours on the counter or 1 hour if partly chilled in the fridge before frosting.

The exact waiting time depends on the shape and size of the cake. Larger cakes, of course, take longer to cool. For example, a chocolate chip loaf cake might take more than 2 hours to cool due to its thick texture. Conversely, a coffee cake baked in a large square pan might only require 20 minutes of cooling time thanks to its wider air exposure.

If you are in a rush, you can place the cake in the fridge, which can halve the cooling time. However, it is important to note that freezing is not a good method to cool a cake quickly, as it can result in a dry, crumbly cake with an uneven texture.

Additionally, the type of cake also affects the cooling time. For instance, cupcakes usually require 10-15 minutes to cool, while an angel food cake may need 1-2 hours. Similarly, a Bundt cake should be chilled in the pan for 15-20 minutes and then left on a cooling rack for another 1-2 hours. Light sponge cakes and layer cakes often need 20-30 minutes in the pan and then another 30-45 minutes on a rack.

Cakes need to sit in the pan for 10-20 minutes

Cakes need to sit in the pan for 10 to 20 minutes after being removed from the oven. This allows them to settle and prevents their delicate texture from breaking. If you're in a rush, you can place the cake in the fridge for 10 minutes after letting it rest for 10 minutes on the counter. This reduces the cooling time by half without drying out the cake.

However, it's important to note that pound cakes can become damp and stick to the pan if chilled in the fridge while still in the pan. Therefore, it's recommended to transfer them to a wire rack before refrigeration. Additionally, make sure to use a sharp knife to loosen the cake from the pan's rim. Hold the knife upright at a 90-degree angle to avoid accidentally cutting the cake.

The exact waiting time before transferring the cake to a cooling rack depends on the shape and size of the cake. Larger cakes, such as a chocolate chip loaf cake, may take more than 2 hours to cool due to their thick texture. On the other hand, a coffee cake in a large square pan may only need about 20 minutes to cool due to its wider air exposure.

After removing the cake from the pan, it should cool for up to 2 hours on the counter or 1 hour if partly chilled in the fridge before frosting. This ensures that the warmth of the cake doesn't mess up your frosting.

A fan can help cool the cake

A fan can be a useful tool to help cool a wedding cake. While it is important to let a cake cool before frosting and decorating it, there are ways to expedite the cooling process.

One way to cool a cake quickly is to use a cooling rack. This allows air to circulate under the cake, preventing condensation and making the bottom soggy. A fan can aid this process by creating a continuous flow of cool air around the cake.

If you are in a hurry, you can also use a fridge or freezer to cool your cake. However, be aware that quick temperature changes can cause cracks in the cake. Covering the cake in plastic wrap can help to prevent this. Using a fan in conjunction with the fridge or freezer method can speed up the cooling process even further.

Another way to cool a cake quickly is to cut it into layers. After allowing the cake to cool slightly, use a serrated knife to gently cut it into horizontal layers. This method works particularly well for large, tiered cakes. A fan can be used to speed up the cooling process between cuts.

By utilising a fan, you can effectively reduce the time it takes for your wedding cake to cool, ensuring it is ready for decoration and serving.

Don't freeze the cake to speed up cooling

While it may be tempting to reach for the freezer to speed up the cooling process, this is not the best option for your wedding cake. Freezing a cake is best done once it has cooled to room temperature, and it is a method used to extend the shelf life of the cake, not to speed up the cooling process.

Freezing a warm cake can lead to trapped condensation, which will affect the texture and taste of your cake. The circulating air in the freezer and the evaporators that remove humidity will sap the cake of its moisture, leading to a dry and stale-tasting cake.

So, How Should You Cool a Cake?

The best way to cool a cake is to let it cool down gradually at room temperature. This process can take anywhere from 10 minutes to 2 hours, depending on the size of the cake. For example, cupcakes only need about 10-15 minutes to cool, while an angel food cake will need 1-2 hours.

If you are in a hurry, you can speed up the process by cutting your cake into layers. Give your cake about 20 minutes to cool slightly, then use a serrated knife to gently cut it horizontally into layers. This method works great for large, tiered cakes.

Other Tips for Cooling a Cake

• Make sure your cake is fully cooked by doing the "toothpick test". Insert a toothpick into the centre of the cake, and if it comes out clean without any crumbs or batter, your cake is ready to cool.
• If you are really pressed for time, you can consider using the fridge to cool your cake. However, be aware that the cake may dry out, and strong-smelling foods in the fridge can affect the flavour of your cake.
• If you do use the fridge or freezer, cover the cake with plastic wrap or place it in an airtight container to protect it from condensation and other odours.

A wedding cake, depending on its size, can take anywhere from 10 minutes to 2 hours to cool. If you are making a large, multi-tiered cake, it is best to give it plenty of time to cool and not rush the process.

Additional Tips for Wedding Cakes

• If you are making a wedding cake, it is best to make it a few days in advance so that you have time to start over if something goes wrong.
• It is also a good idea to have a large enough workspace and fridge space to accommodate the cake.
• If you are using buttercream, make it ahead of time and store it in the fridge. However, take it out a few hours before you plan to use it to let it start to soften.
• If you are using fondant, consider using a crumb coat of buttercream to help keep the cake moist and give the fondant something to stick to.
• You can also freeze wedding cake tiers ahead of time and then thaw and decorate them closer to the date.

Cover the cake with a tea towel to cool

Covering a cake with a tea towel as soon as it comes out of the oven is a great way to speed up the cooling process. This method works by trapping steam inside the cake, helping it to retain moisture and thus ensuring an optimal cake consistency. It also prevents the surface of the cake from drying out.

If you don't have a tea towel, you can use a small towel or dishcloth, which you should dampen slightly. Cover the cake with the damp cloth, and then place a flat object on top. Gently apply pressure to encourage any dome in the cake to flatten out. This method works best for cakes with small rounded tops.

After a few minutes, remove the tea towel and flip the cake onto a wire rack or a dry surface covered with plastic wrap. Seal the cake in plastic wrap and either put it in the freezer or let it finish cooling overnight before decorating.

If you're in a hurry, you can speed up the cooling process by cutting the warm cake into layers. Give the cake 20 minutes to cool slightly, then use a serrated knife to cut it horizontally. Alternatively, wear oven mitts and gently shake the baking tin to allow the air to circulate.

Frequently asked questions