Whether you want to save leftover cake after a big party or bake it ahead and store the cake to serve later, you may be wondering: How long does cake last and what's the best way to store it? Read on.
Cake Storage Basics
The most important first step is to keep the cake from drying out. After it has cooled completely, seal it in a convenient place cake standunder a cake dome or wrap plastic wrap around its pan or plate to make it airtight. If already sliced, press the plastic wrap directly onto the cut sides before sealing the rest of the cake.
Storing the cake in the refrigerator or at room temperature
Where and how long you store your cake depends on what it's made of and how it's filled or frosted. Here is a helpful guide:
| Cake, cream and/or filling | Store at room temperature | Store in the refrigerator |
| Plain, unfrosted cake such as Bundt Cake, pound cakeor unfrozen cake layers | 2 to 3 days (our recommended method) | Up to 1 week |
| Frosted with US, ItalianOR Swiss butter | Up to 2 days | Up to 1 week |
| Contains cream cheese or mascarpone in the cake (as in a cheesecake) or rime | Do not store at room temperature | 3 to 4 days |
| Filled or stuffed with whipped cream, cream creamOR cottage cheese | Do not store at room temperature | 3 to 5 days |
| Filled or stuffed with fresh fruit OR jam | 1 to 2 days | 3 to 5 days (our recommended method) |
If your cake includes several different elements, default the storage method and time limit to whichever is most restrictive. For example, if you made a simple vanilla layer cake covered with American buttercream, but it has a lemon curd filling, it will need to be stored in the refrigerator for no more than five days.
Christina's dough
Storing the cake in the refrigerator
Most cakes freeze quite well and can stay fresh from freezing for up to a year (hence the wedding cake tradition!), although they are usually best within three to four months of freezing. To freeze whole layers of unfrozen cakes or desserts, first make sure they are completely cooled. If you are going to freeze the cake for a long time, brush a cake suck to ensure it remains moist. Then, wrap the cake tightly in a double layer of plastic wrap and refrigerate. To thaw, let the cake thaw in the refrigerator overnight before frosting or serving.
For frozen, fully assembled cakes, after applying the final layer of buttercream frosting, refrigerate the cake for at least 30 minutes, until firm to the touch. (Meringue-based buttercreams do not need to be covered for this step, but American buttercreams do.) Double-wrap the cake in plastic or foil and freeze for up to a month. Thaw overnight in the refrigerator, still covered. The next day, remove the wrap and let it come to room temperature before serving.
For leftover cake, it is best to cut the cake into individual slices before frosting. Cover both cut sides of each slice with one piece of parchment paperthen place the slices on a tray and freeze for a few hours, until firm. Once frozen, wrap each slice in a layer of plastic wrap followed by a layer of foil, then store in a ziplock bag or other airtight container. To thaw one serving (cake optional!), wrap the slice, place on a plate, and refrigerate until soft. Then, let it warm slightly to room temperature and enjoy.
Learn more essential cake tips and tricks in our guide How to bake a cake.
Cover photo (Soft white cake) by Mark Weinberg; food styling by Liz Neily.
