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How far in advance can I make chocolate cake?

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I plan on making an chocolate cake w/ chocolate frosting from a Nigella Lawson recipe.

I am trying to figure out if I can make part of it or all of it in advance. In need the cake for Saturday night can I bake and frost it tomorrow? If not can I prep something?

Thank you in advance.

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  1. I would *recommend* baking a chocolate cake a day or two in advance, and leaving it well-wrapped, at room temperature. The chocolate flavor takes a bit of time to develop. If I have the option, I like to bake a chocolate cake two days ahead and frost one day ahead (I use a frosting that doesn't require refrigeration) so the cake and the frosting have time to, mm, "marry." I have a glass cake stand with a glass dome, and it keeps perfectly that way. And looks so fetching!

    I bake brownies the day before I need them for the same reason.

    1. Agree with jdub. Make sure to serve at room temp.

      If you have a frosting that does need refrigeration, make ahead and assemble just before serving, but keep the cake out of fridge.

      2 Replies
      1. re: hummingbird

        what are your favorite frostings that don't require refrigeration?

        1. re: hummingbird

          actually, most bakeries will freeze cakes before frosting them to prevent crumbs from interfering with a smooth pristine finish. the frosting then sort of "seals" the cake, helping to keep it fresh for a few days at room temp.

        2. My mother was a cake decorator, and always made cakes in advance. She would also frost while semi-frozen. She never had a problem and her cakes were always moist full of flavor.

          1. This was in this Wednesdays Washington Post. http://www.washingtonpost.com/wp-dyn/...