How Long Should You Let Cake Cool Before Frosting?
Baking and decorating layer cakes on your own at home can be pretty intimidating. Depending on the type of cake you’re making (and the occasion you’re making it for), you might want to go big with your decorations or, at the very least, slap some frosting on it (we’re not all professional cake decorators, after all). But if home baking is relatively new to you, you might be wondering how long to let cake cool before icing. Whether it’s because you genuinely have no idea when you should be frosting your cake, or you know that if you frost too soon you’ll end up with a warm, melted pile of mush and are wondering just how long you really need to wait, we’re here to answer your questions and help you avoid the icing too warm landmine. Here’s what you need to know.
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Why Cooling Time Matters
The absolute biggest reason you must let your cake cool before adding icing is that a hot cake will quickly melt the butter or cream in your frosting and cause the frosting to collapse. If you try to frost your cake when it’s still too hot, you’ll be left with a sad, goopy mess, instead of smooth, creamy layers. Not what you want after all of your hard work!
Make sure you let your cake cool before you frost it. Here’s why:
Let it Set: When your cake (or even cookies!) is still hot, it won’t be stable enough to hold its structure, which can lead to disaster if you try to carve, trim, stack, or frost your cake layers. Once it’s cooled, it’ll better hold its structure, so things will be more stable.
Save the Frosting: Buttercream and whipped cream frostings will immediately melt if you apply them to a hot cake. That’s definitely not what you’re going for, so give it a little time so you can confidently add frost and decorate your cake without disaster.
How Long Do You Need to Wait For Your Cake to Cool Before Frosting?
You’re going to want to wait at least a few hours after you pull your cake layers out of the oven before you even think about assembling and decorating your cake. Ultimately, there isn’t an exact amount of time you should wait, but it’s a good idea to make sure your cake is fully cooled before you stack your layers, frost your cake, and make it look its best. It’s pretty much always going to be a better idea to wait a little longer if you’re not sure if your cake is cool enough. You don’t want to risk it! Be patient.
Here’s a rough breakdown of what you can expect once your cake is done baking:
Make sure it’s done: First things first, you want to make sure your layers are cooked through. Take a toothpick or wooden skewer and stick it into the center of the cake layers. If it comes out clean (with maybe a few crumbs attached), the cake is done. You can also test cake doneness by touch, but if you’re not a confident baker or used to using that method, it’s best to stick to the toothpick method. It’s pretty foolproof.
Initial cool: Once you take your cake layers out of the oven, pop the pans on wire racks to cool for a few minutes. Don’t set them directly on the counter or a potholder because you want to allow for air circulation. Let them cool like this for about 10-15 minutes.
Take the cakes out of the pans: After that first little bit of time has gone by, you’re ready to take the cake layers out of the cake pans so that they can finish cooling completely. The cake layers should have visibly pulled away from the sides of the pan a little bit. Gently run an offset spatula around the edges, place a wire rack on top of the cake pan, and carefully flip it over. Move slowly. If you prepped the pan well, you should be able to feel when the cake layer releases from the pan (you probably won’t notice this as much if you lined your pan with parchment paper). Once that happens, you can slowly lift the cake pan off the cake, which will now be set up on the cooling rack.
Let the cake layers cool on the racks: Now, just let the layers cool completely until they’re room temperature. This will likely take at least 1-2 hours, depending on the size of the cake, but again, it’s better to let your layers sit a little longer to make sure they’re cool. Don't rush the cooling process!
Chill the layers well: At ECBG, we freeze our cakes for at least one day and recommend that you make sure cake layers are very cold before you try to work with them. Wrap the cooled layers in a layer of plastic wrap before freezing or (at least) chilling in the fridge. The plastic wrap will help protect the cake and keep it from drying out and the slightly cold cake will be easier to trim and frost.
Cake Frosting Pro Tips
So, your cake is finally cool. Now it’s time for the fun part—frosting! This is where the magic happens, and with a properly cooled cake, you’re already off to a flawless start. For the best results the next time you have a cake to decorate, follow these simple tips:
1. Level It
If your cake layers baked with a dome on top (totally normal, by the way), use a serrated knife or a cake leveler to trim them flat. This creates a sturdy base and helps prevent wobbly stacking. Make sure you put your cake layers on a flat surface to trim them so you get them even.
2. Get Your Tools Ready
A good frosting job requires the right tools. Here’s what you need:
Offset Spatula: For spreading frosting evenly.
Bench Scraper: For smoothing out the sides.
Cake Turntable (optional but recommended): Makes frosting a breeze.
We rounded up all of our favorite cake decorating tools! Shop them here.
3. Stack the Cake
Start with the top tier if you’re making a tiered cake. If you’re only working with one tier, start with the bottom layer. Place a dollop of frosting in the center of the cake board to stabilize the base. Put a second dollop of frosting in the cake layer, then use your offset spatula to spread it outward in even strokes. Repeat with the rest of the layers, ensuring there’s enough frosting (or filling!) between them for stability.
4. Crumb Coat It
The crumb coat is your frosting’s insurance policy against rogue crumbs. Spread a very thin layer of buttercream over the entire cake, sealing in any pesky bits. Don’t worry about perfection here—it’s just the base. A turntable can help you with this! Once applied, pop the cake in the fridge for 15-30 minutes to let the thin layer of frosting set.
5. Frost the Outside of the Cake - We Call This the “Finish Coat”
Once the layers are stacked, cover the entire cake with a generous layer of frosting. Start with the top and work your way down the sides, smoothing as you go. Use a bench scraper for those crisp, clean edges (or embrace the rustic swirl—whichever look you’re going for).
6. Add the Decorations and Finishing Touches
Add piped designs, flowers, sprinkles, fruit, or whatever your heart desires. This is your chance to make your cake uniquely yours. If you’re going for minimalism, a few elegant swirls or a naked cake finish can look just as stunning. It’s entirely up to you!
Keep in Mind
Make the process work for you: If you don’t have time to let your cake cool to room temperature fully on its own, pop the partially cooled layers in the freezer for up to 20-30 minutes. Don’t let it hang out in the freezer for too long, however, or the cake layer will freeze (and could get dried out).
Wait to trim: You don’t want to trim, shape, or level your cake layers until after the cake is completely cool, otherwise you could risk crumbly cake layers.
Temperature: Keep your frosting at room temperature—it should be spreadable but not runny.
Keep it clean: Wipe your spatula as you go to avoid mixing crumbs into your frosting.
Chill between steps: If at any point your cake feels unstable or your frosting starts to soften, a general rule of thumb is to pop it back in the fridge for 10-15 minutes to firm up.
What Happens If You Don’t Wait?
Frosting a warm cake is really a mistake you’ll only make once. But we’re here to help you avoid making it at all! From melted frosting to a crummy mess, here are a few of the ways frosting a warm cake can end in disaster:
1. The Frosting Will Slip Off the Cake
You’ve spent lots of time mixing your cake mix, baking it perfectly, and making your perfectly creamy, delicious frosting. You don’t want to put all of that hard work at risk by making an effort to frost your cake before it’s completely cooled to room temperature. If you try it, it’s pretty likely that the heat from the cake will cause the fat in the frosting to melt, resulting in the frosting falling off the cake. Not at all what you’re looking for.
2. The Cake Will Get Crumbly
When you try to frost a cake that’s still hot, the structure of the cake isn’t super stable, meaning that you may have more trouble with a creamy, crumb-free finish. It’ll be more likely that the action of spreading the frosting will tear up the top of the cake, mixing cake crumbs intor your frosting and making it a crummy, crumbly mess.
3. The Cake Will Start to Lean
When the cake is still warm, the texture is softer, which means that it will be a lot harder for the cake layers to hold their shape. Trying to trim, shape, stack, and frost the cakes when they’re still soft often results in a squishy, leaning, soggy cake. You don’t want to rush the process, you want your finished cake to stand tall.
4. The Frosting and Cake Will Have Texture Issues
The heat from the steaming cake layers will negatively affect your frosting’s texture (because of the melting fat!) and flavor. Whether you’re working with buttercream frosting, cream cheese frosting, whipped cream, or meringue-based frosting, you’ll end up with thinned, less flavorful frosting.
5. The Warm Cake Will Sweat
The warm cake layers will release steam, which doesn’t only mess with the frosting itself, it can also negatively affect the sprinkles, fondant, and other decorations you apply to your cake. Sweating cake layers can make those decorations also slide off or bleed the color in them, making the cake look messy.
The Verdict? It’s Not Worth It
Rushing the process might feel tempting when you’re buzzing with excitement to see the final product—but trust me, frosting a hot cake is a gamble you don’t want to take. The risk of melting, sliding, and crumbling is far too high, and the result? A cake that looks more like an abstract art piece than a beautiful cake with smooth frosting.
Take a deep breath and step away from the frosting. Giving your cake the proper time to cool is absolutely essential if you want a clean, gorgeous result. It’s not just about avoiding a mess—it’s about setting yourself up for success. A cooled cake means a flawless frosting application, stable layers, and a final result that will wow anyone lucky enough to snag a slice.
Patience might be a virtue, but it’s also your secret weapon for cake perfection. So, resist the urge to rush, let the cake cool, and savor the satisfaction of creating a dessert that looks as amazing as it tastes.
