Hey, fellow bakers! We’ve all been there—whipping up a monster cake and ending up with some leftovers after a party. With all the time and effort we’ve put into our baking, I bet none of us want our favorite homemade cake to go down the drain. Let’s see how long it stays good in the pantry and learn the best ways to store it!
In This Article:
How Long Is A Cake Good For?
In most cases, a cake can stay fresh for 2 to 3 days at room temperature, up to 1 week in the fridge, and about 3 months in the freezer. However, the exact shelf life pretty much depends on the cake types and the toppings and fillings you use.
Plain Cakes
Plain cakes are the most resilient warriors of them all since they can last up to 7 days in the pantry and longer in the refrigerator. The secret lies in their simple ingredient profile. Without frostings or fillings, plain pound cakes, sponge cakes, or Bundt cakes are less prone to mold and bacteria growth.
Cakes With Buttercream, American, Italian Frostings, or Fondant
When frosted with buttercream, fondant, or other cream-based frostings, the moisture content in the cake increases a lot. This creates a breeding ground for mold and bacteria. So, they can stay good for only 3 to 4 days at room temperature and up to 1 week in the fridge.
Cakes With Custard, Curd, Whipped Cream Fillings
Whipped cream and custard pack even more moisture, so I don’t recommend letting the cake sit out in the kitchen for too long. Eat them up within a few hours, or stash them in the fridge as soon as they cool. And they’ll stay happy for 2 to 3 days there.
Cakes With Mascarpone And Cream Cheese
Here’s the catch: those delicate cheesecakes only shine if stored cool. I once left my cheesecake in the pantry for a morning. Guess what? I ended up with a sour, watery cake in the afternoon because the weather was quite hot then. If refrigerated, they can last from 3 to 4 days.
Cakes With Fresh Fruit Or Jam Toppings/Fillings
If you’re a stranger to baking, let’s be clear here: cakes topped with fresh fruits and fruitcakes are a world apart. Those with fresh fruit or jam can go stale quickly. So, put them in the fridge immediately to retain their freshness for 3 to 5 days.
At room temperature, it’s best to finish them within a day. Otherwise, you might notice some discolored or mushy fruit pieces.
Fruit Cakes
Fruit cakes are made from dried fruits and nuts instead of fresh ingredients. This low-water and high-sugar content extends their shelf life significantly. Most recipes also call for alcohol like rum or brandy, which is an unsung hero for hindering microbial growth.
As long as you place them in a dry and cool place, these guys can stay good for several weeks or months. Want to preserve them for the entire season? Here’s my secret: I usually cut the leftovers into smaller pieces and bake them in the oven until they are crisp, much like biscotti, my friends. They just taste as good as new while adding a delightful crunch.
3 Factors Affecting The Cake’s Shelf Life
The lifespan of a cake pretty much hinges on its ingredients, storage methods, and the environment.
- Ingredients: The more moisture a cake packs, the shorter it lasts. So, those with dairy-based products and perishable ingredients, like fresh fruit and jam, are more likely to spoil. Meanwhile, a high sugar content helps draw out moisture, inhibiting the attack of bacteria.
- Storage methods: Wrapping or putting cakes in an airtight container will extend their longevity. If left uncovered, bacteria will soon feast on them.
- Environment: Cakes stored in a warm, humid place can spoil more quickly than those in a cool and dry spot. If you put them near other smelly food in the fridge, the cake might soak in the odor and go stale faster.
3 Ways To Store A Cake Properly
At Room Temperature
First thing first, let the cake cool completely before covering it, or you might trap in extra moisture as it cools.
Then, put it in a domed airtight container (to keep the toppings untouched) or wrap it with plastic wrap tightly. If you’ve sliced the cake, ensure you press the wrap against the cut sides, leaving little to no air inside.
Place it in a cool, dry spot away from direct sunlight. This method applies to both frosted and unfrosted cakes.
In The Fridge
Worry that those heavenly creamy frostings will melt if left out? Into the fridge, they go! Again, just cover them well and place them in the refrigerator. Some cakes might be more finicky than others, though.
For example, fondant cakes come with more sugar than usual, so they tend to absorb moisture in the fridge (and along with other stinky smells, of course).
So, I recommend wrapping them in multiple layers. When the mood strikes, you need to let the entire cake reach room temperature before peeling the cover to prevent water beads.
For cakes with ganache or buttercream frosting, I usually stash them in the fridge for about half an hour before covering them. This chilling section allows them to firm up, ensuring smudge-free, picture-perfect cakes after defrosting.
By the way, it’s advised to store layered cakes, like wedding cakes, in a cake keeper to keep them intact.
In The Freezer
Unfrosted cakes
Plain cakes are easygoing. You only have to cover them with double layers of plastic wrap or cling film (after cooling, of course) and put them in the freezer.
Frosted cakes
Want a cake as good as new out of the freezer? Then, give the cake a 30-minute chilling section in the fridge. Once the frostings have settled, double-wrap and freeze them as normal. However, freezing water-based ganache is a recipe for disaster. As the water expands unevenly, the cake might look unsightly.
Leftover cakes
If you can’t finish the cake in one go, it’s best to slice them into individual pieces. Wrap each of them carefully and put them in the freezer.
FAQs
How To Tell If A Cake Goes Bad?
The most obvious cues are mold and discoloration, especially on the frostings. If the cake has fruit, it might appear mushy and not so fresh. Additionally, look for a musty or sour smell. The texture of a spoiled cake might also be drier.
How To Thaw A Cake?
First, you need to let frozen cakes sit in the fridge overnight, still covered. On the next day, remove them from the refrigerator and allow them to reach room temperature before unwrapping them.
Conclusion
Cakes can expire if not stored properly. So, you need to cover them tightly and put them in a dry, cool place, in the fridge or freezer, to prolong their lifespan. Remember that each type of cake has its own shelf life, depending on the ingredients. The key is to keep them away from too much moisture and other contaminants.
