You’ve baked the perfect cake, and now you’re excited to frost, decorate, and serve it. But hold on—cooling the cake properly is just as important as baking it. So, how long does it take for a cake to cool completely?
In this guide, we’ll break down the typical cooling times, factors that affect cooling, and essential tips to cool a cake the right way.
Table of Contents
How Long Does It Take for a Cake to Cool?
On average, a cake needs about 1 to 2 hours to cool completely at room temperature before it’s ready for frosting or slicing. However, the exact cooling time depends on several factors, including:
- Cake size and thickness
- Cake type (sponge, butter, pound)
- Room temperature and airflow
- Pan material and shape
General Cooling Time Estimates
| Cake Type | Cooling Time (Room Temp) |
| Single-layer cake | 1 to 1.5 hours |
| Multi-layer cake | 1.5 to 2 hours |
| Bundt or pound cake | 2 hours or more |
| Cupcakes | 30 minutes to 1 hour |
Factors That Affect Cake Cooling Time
Cake Size & Thickness
Thicker cakes, like bundt or pound cakes, naturally retain heat longer and take more time to cool than thinner sponge or sheet cakes.
Pan Type
Metal pans cool faster than glass or ceramic pans. If you leave the cake in the pan, the pan material affects how quickly the cake loses heat.
Room Temperature
A cooler kitchen (around 65-70°F or 18-21°C) speeds up cooling compared to a hot or humid environment.
Air Circulation
Good airflow around the cake helps dissipate heat faster. Placing the cake on a wire rack rather than a flat surface ensures air circulates underneath.
Steps to Cool a Cake Properly
- Cool in the Pan First:
Let the cake cool in the pan for about 10-15 minutes after removing it from the oven. This helps the cake set and reduces the chance of breaking when removed. - Transfer to a Wire Rack:
Carefully remove the cake from the pan and place it on a wire cooling rack. This allows air to circulate all around the cake, promoting even cooling. - Wait 1 to 2 Hours:
Allow the cake to cool completely. Test by gently touching the cake—if it feels room temperature to the touch, it’s ready.
Can You Cool a Cake Faster?
Yes! Here are a few tricks if you’re short on time:
Use the Refrigerator or Freezer
After cooling in the pan for 10-15 minutes and transferring to a wire rack, you can pop the cake in the refrigerator for 30 minutes to 1 hour. For quicker results, place it in the freezer for about 20-30 minutes.
Important: Make sure the cake is not too hot before doing this to prevent condensation, which can make the cake soggy.
Cut the Cake
If you don’t need the cake whole, slicing it into layers or pieces helps release heat faster.
Use a Fan
Place a fan nearby to increase air circulation and speed up cooling time.
Why It’s Important to Let a Cake Cool Completely
Cooling the cake fully ensures:
- No Melting Frosting: Frosting applied to a warm cake will melt and slide off.
- Stable Structure: A hot cake is delicate and prone to breaking or crumbling.
- Better Flavor and Texture: Resting allows flavors to settle and moisture to distribute evenly.
Generally, allow at least 1 to 2 hours for a cake to cool fully at room temperature. Factors like cake size, pan type, and room conditions may affect this, but patience is key to preventing frosting disasters and ensuring a beautiful, delicious result.
