Why You Shouldn't Store Cake In The Fridge - Tasting Table (2024)

FAQs

Why You Shouldn't Store Cake In The Fridge - Tasting Table? ›

Drying out cake is the reason why you shouldn't store the dessert in the refrigerator, if at all possible.

Recrystallisation starts as soon as any baked good begins to cool down once it's baked, and happens much faster at cooler temperatures. Hence why a cake should never be stored in the fridge for extended periods.

In brief, refrigerating a cake causes this process to occur significantly faster than at room temperature. So, don't refrigerate your cakes. This is also true of breads and any other baked goods—they all go stale faster in the fridge.

Erika Kwee of the award-winning, data-driven baking blog The Pancake Princess, agrees: “Generally, I try to avoid refrigerating cake because the fridge will draw moisture out of the cake and quickly dry the cake out.

Most cakes can be stored in a freezer for up to one month, or in the fridge for one week. Cakes are best sliced frozen for crisp edges, but for the best flavor, allow your leftover cake to hang at room temperature for thirty minutes to an hour before digging in.

The safest way to store leftover cake is covered and in the refrigerator.

Warning! Do NOT store cake in the refrigerator long-term unless it includes a topping or filling that needs to be refrigerated, e.g., whipped cream, custard, and their ilk. Your perfectly moist cake, no matter how well wrapped, will start to dry out after a day in the fridge.

Fresh cake will be at it's best on the day it was made. If left out in the open it will dry out. Still edible within 24 hours but not nice. You can keep in an air tight container for up to 48 hours and in a fridge for up to 72 hours.

How do you keep cakes fresh? To keep cakes fresh, it's best to store them in airtight containers in a cool, dry place. If you don't have an airtight container or cake tin, use can also use an overturned bowl (although it won't keep the cake as fresh). To keep cakes fresh for more than 1 week, try freezing them.

To keep the cake fresh it is important to cover it fully to avoid air and keep it at a good temperature. For doing this you can use plastic wrap, foil, and airtight containers. A moderately cool room temperature is perfect for cake, however for cakes with frosting we recommend using the refrigerator.

What cakes do not need to be refrigerated? ›

Answer: Unfrosted cake does not need to be refrigerated. Frosted cakes, on the other hand, may need to be placed into the refrigerator for extended safe keeping.

The length of time that a cake has been kept in the refrigerator can also have an effect on how long it can remain at room temperature before it goes bad. After only a few hours at room temperature, a cake that has been stored in the refrigerator for several days may no longer be suitable for human consumption.

"Prepare, bake, and cool the cake completely. Then, wrap each cake layer in cling film, nice and tight, and place in the fridge for at least two hours," he says. That's right, you won't be frosting your cake at room temperature; a chilled cake is essential before applying any frosting. "This step is the most important.

You should avoid refrigeration in most cases. Unless your cake features perishable materials that could spoil—like cream frosting, fresh fruit, ice cream, mascarpone, or whipped cream—it's actually better off at room temperature.

What is this? In general, a cake will last anywhere from 2-7 days in the refrigerator, if kept well covered, depending on the type of frosting and filling. Now let's get into types of cakes with different icing and topping variations. What is this?

The principal agents responsible for the deterioration of cakes are microorganisms such as bacteria, mould, and yeast. Because these microorganisms flourish in environments that are both moist and warm, baked goods provide the ideal environment for their reproduction.

The fridge method works well enough for short bursts, but be wary; too much cooling time there might dry out your baked cake. The freezer, for me, is a much safer bet.

You may refrigerate a baked cake long enough to cool it completely before frosting it. If you refrigerate it much more than that it may tend to dry out around the edges. —Not good!

Cakes will lose their moisture over time, especially when stored in the refrigerator. It helps to slow down that process if you keep the cake well covered.