prompted by another thread, can I portion up cake then freeze it?

[StrumpersPlunkett]

thinking about making big cake, portioning it up then freezing it in lunchbox size portions

supplementary question,
if yes, what type of cake works best?
victoria sponge,
carrot cake
chocolate cake
brownies?

Yes you can easily do this - the cafe near me (charity one, they do fab lunches and cakes) cook them then cut into 3 and freeze 3 different flavours as one cake, so when they need more they get a new batch of 3 flavours of cake out of the freezer. Makes choosing which one to buy very difficult as they always have at least 3 types of cake to pick from. Theirs are butter cream iced and frozen.

I usually pick coffee, but they do vanilla, carrot, lemon, chocolate, victoria sponge etc

I found carrot got really wet when frozen, but brownies freeze very well. I have a stash I baked especially for the freezer so I always have brownies close to hand. 30 seconds in the microwave to defrost and they are perfect! Or I'm sure they'd defrost fine on their own at room temperature, I'm just too impatient to wait that long!

ooh v good news, thank you!

new full time job in september so will need packed lunches.
Yummy cake will be on the menu!!

Do this all the time! I can’t manage most pre portioned things do split and freeze to enjoy at will!

I do little carrot cake muffins and freeze them and they come out very well.

Also have done banana bread recipe in muffin tins and that works too

I do this for my children's lunch boxes.

I do a hummingbird bakery blueberry and sour cream loaf, lemon cake made as a loaf and a fruit loaf. I make two 1lb loafs instead of a 2lb loaf, slice and freeze them. They defrost by lunch time.

Banana bread freezes well, also ginger loaf. So do muffins. I use frozen baking in my daughter’s lunch.

Rich fruit cake freezes really well. I sliced and froze one for my dad, it kept him going for weeks.

I agree that oil based cakes, e.g. carrot cake aren't the best but sponge cakes are great frozen. I belong to a baking forum and many professional cake makers say freezing can actually improve the texture of sponge cakes as well as preserving them!