How to Store Cakes Properly
The enemies of a finished cake are humidity, heat, and oxygen. Treat your cake like a delicate structure that needs a shield to maintain its texture.
Wait for the heat to leave
Never attempt to store a cake while it is even slightly warm to the touch, as condensation will ruin the crumb and turn frostings into a puddle.
- Cake dome or large inverted bowl
- Plastic wrap
- Airtight container
- Cake board or plate
Protecting the crumb
For an unfinished or cut cake, press a layer of plastic wrap directly against the exposed sponge. This prevents the edges from drying out and turning into hard, stale crumbs.
The method.
Cool completely
Let the cake sit on a wire rack until it reaches room temperature. If you cover it while warm, the trapped steam will make the cake gummy.
Seal cut edges
If you have already sliced into the cake, press plastic wrap directly against the exposed interior. Do not rely on a container alone; the air inside the box will still dry out the sponge.
Cover the exterior
Place the cake under a dome. If you do not have one, place it on a plate and invert a large bowl over it. Ensure the bowl rim sits flat on the plate to create an airtight seal.
Select the location
Store at room temperature for up to two days if the kitchen is cool. For longer storage or if the frosting contains dairy, place in the refrigerator.
When it doesn't go to plan.
If refrigerating, keep the cake away from onions, garlic, or strong spices, as the sponge will absorb refrigerator odors like a sponge.
For long-term storage, slice the cake into individual portions and wrap each tightly in two layers of plastic wrap before placing them in a freezer bag.
Bring refrigerated cakes to room temperature for at least an hour before serving to soften the fats in the butter-based frosting.
The ones that keep coming up.
Should I keep cake in the fridge?
Only if it has a cream cheese frosting, fresh fruit filling, or whipped cream. Otherwise, room temperature is better for the texture of the sponge.
My frosting is sticking to the plastic wrap. How do I fix this?
Stick a few toothpicks into the top of the cake to act as 'pillars' for the plastic wrap to rest on, preventing it from touching the icing.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe