This Is Exactly When You Should (And Shouldn't) Refrigerate Cake

Whether it’s a towering layer cake to celebrate a birthday or a streusel-studded coffee cake destined for Sunday brunch, cake-baking demands a commitment of time and care. It’s only natural that bakers (and thankful cake recipients) want to preserve their confection’s quality for as long as possible—or at the very least, for as long as necessary. 

The top priorities in cake storage are generally: retaining moisture and preventing spoilage. Of course, preserving aesthetics also comes into play when cakes are prepared and frosted in advance. And the best means of storage to serve these priorities will likely vary from cake to cake, and kitchen to kitchen. The style of cake, the stage of its “life,” and even the weather are all important factors to consider. 

There’s no one-size-fits-all answer for how to store a cake; however, discerning the best storage method for the cake at hand should be simple enough with the following guidance.  

Does Cake Need To Be Refrigerated? 

More often than not, your cake will not benefit from a stay in the refrigerator—at least not in the sense of “freshness” and moisture retention. A fridge’s cold, relatively low-humidity environment expedites the process of baked goods drying to the point of staleness. 

Some cake connoisseurs, however, prefer an ice-cold piece of chocolate cake to anything warm from the oven, regardless of the slice being a bit toothier; and if that’s you, there’s absolutely no harm in it. That said, with preferences aside, there are some circumstances that legitimately necessitate refrigerating a cake: 

Cakes Featuring Fresh Fruit

If your cake has a filling or topping featuring fruit (cooked or not), the cake should be stored in the refrigerator once it has cooled completely—that is, unless you plan to serve it immediately. This means that leftover, fruity upside-down cakes should always be covered and refrigerated until you’re ready to enjoy another slice.

Cheesecakes and Cheese-Frosted Cakes

Whether you consider cheesecake a cake or a pie, it belongs in the refrigerator. Cheesecakes are most commonly made of a cream cheese-based custard, but will sometimes feature mascarpone or ricotta in place of a portion of the cream cheese. These rich, dairy-heavy desserts cannot safely remain at room temperature for longer than an hour or two once cooled after baking. 

Likewise, cakes that are coated or filled with frostings made from cream cheese, mascarpone, and/or ricotta should be stored in the refrigerator. Additionally, cakes with stabilized whipped cream icing need to be refrigerated post-frosting. Left at room temperature, cheesecakes and cakes dressed in dairy-dependent frostings not only pose a food safety threat, but the temperature will ultimately compromise the quality of the desserts, as their dairy-based components will continually soften to the point of no return when not adequately chilled. 

Cakes With Curd

A bright lemon or raspberry curd filling can take a cake to the next level, no doubt. However, these delicate custard fillings require a cool climate to remain stable. So, if you have an assembled curd-filled cake on your hands, keep it in the refrigerator until you’re ready for (another) slice. 

Cakes in Warm Climates

Hot, exceptionally humid environments are anything but ideal for any kind of cake. When “room temperature” begins creeping up to and over 70 degrees F, frostings melt and bacteria can begin to breed within the moist crumbs of a cake. If it’s the middle of summer and you suspect the temperature in your kitchen might be less than hospitable, always play it safe and refrigerate. 

Cakes Made in Advance 

As a general rule, cakes are ideally enjoyed as soon as possible after baking. That said, we live in the real world, not the ideal world; thus, if you make a cake a few days in advance of when you plan to serve it, carefully cover it and store it in the refrigerator for safe keeping. 

How to Refrigerate Cake

When preparing a cake for refrigeration, the most important detail to consider is whether the cake is frosted or unfrosted. 

Refrigerating Unfrosted Cake

Whether you’re working with layers that are destined for eventual frosting or with a cake that simply doesn’t require a coat, storing unfrosted cake in the refrigerator is easy. You’ll simply need to wrap the cake with plastic wrap, as tightly as is reasonable. For an added layer of protection, against moisture loss and odor absorption, you can place the plastic-wrapped cake in a lidded, airtight container or wrap with an additional layer of aluminum foil. For cakes that you do not plan to frost, let them rest at room temperature for 30 minutes to an hour before serving.  

Refrigerating Frosted Cake 

Although it may seem a bit more arduous to store a frosted cake, the icing can actually serve as a protective barrier for cake in the fridge, helping it to maintain moisture. If you need to refrigerate a frosted cake, the best way to preserve the frosting is to place the cake into the fridge, uncovered, for 15-20 minutes; this will allow the frosting to harden slightly. Then, loosely but thoroughly wrap the cake in plastic wrap. Alternatively, if you have ample space in your refrigerator and own a plastic cake keeper, this is the perfect occasion to use it. 

How Long Does Cake Last In the Refrigerator? 

Exactly how long your cake will keep in the refrigerator before spoiling or drying out beyond desirability is largely dependent on the type of cake (and potentially, how long it was left at room temperature prior to refrigeration). Generally speaking, a cake properly stored in the fridge should last between three to seven days. Any cake remaining after one week should be discarded.