Building a layer cake can be a daunting task, so I often break it up over the course of a few days. And if I have a big project like a wedding cake, I’ll work on it over a few weeks. So how do I store my baked cake layers so they stay fresh and taste their best? Read on!
At room temperature
I keep my cakes at room temperature only long enough for them to cool down after baking. Since I find it is easier to frost a cake when the cake layers are cold and sturdier, I never store them at room temperature.
If you choose to store cake layers at room temperature, make sure they are covered in plastic wrap and used within 1-2 days.
In the fridge
The fridge is a great place to store individual cake layers short term. Once they’ve completely come to room temperature after baking, cover with plastic wrap and place them in the fridge. If you have several cake layers, or if your cake is very delicate, you may want to place them side by side instead of stacking them, to avoid squishing the layers on the bottom.
Properly wrapped, cake layers will stay fresh in the fridge for 3-5 days.
In the freezer
If it’s going to be 3 or more days before I build my cake, I will opt to store my cake layers in the freezer. After they’ve cooled to room temperature, wrap each cake layer with plastic wrap twice. You can also wrap once in plastic wrap and then seal inside a freezer ziploc bag. I have never had an issue with freezer burn or freshness after storing them this way.
For extra sturdiness during storage, you can place a cardboard cake round in between each layer before stacking them.
Properly wrapped, cake layers will stay fresh in the freezer for at least 1 month. To thaw, let them sit at room temperature side-by-side in their wrappings for several hours and up to overnight.
Do you have any additional storing tips for cakes? If so, please leave a comment!