Storing a fully baked cake overnight requires a few simple steps to keep it fresh. With proper storage, the cake will taste just as good the next day as it did right after baking. Follow these tips for storing cake overnight.
Let the Cake Cool Completely Before Storing
It’s important to let the cake cool down completely before wrapping it up for storage. Warm cakes tend to sweat and become soggy. Allow at least 1-2 hours for the cake to come to room temperature after baking. The size and density of the cake affects cooling time. Smaller cakes like cupcakes cool faster than a large sheet cake. Test the center of the cake with your finger – if it still feels warm, give it more time to cool.
Wrap the Cake Tightly in Plastic Wrap
Plastic wrap is the best way to protect cakes for overnight storage. Wrap the cake tightly in a single layer of plastic wrap to prevent it from drying out. Make sure there are no gaps or openings where air can sneak in. Tuck the plastic wrap neatly under the cake plate or pan.
Use Aluminum Foil for Extra Protection
For extra protection, you can wrap the plastic-wrapped cake in a layer of aluminum foil. The foil creates a moisture barrier to lock in freshness. Simply wrap the foil smoothly over the plastic and crimp the edges to seal. Avoid wrinkles in the foil which can allow air pockets.
Store Cake Layers Separately
If storing a layer cake, keep each layer separated with sheets of parchment paper or wax paper. Stack the layers inside a cake box or airtight container, inserting the paper sheets in between. This prevents the frosting from sticking and ruining the cake. Wrap the entire cake box in plastic before refrigerating.
Refrigerate the Cake Overnight
Keep the wrapped cake refrigerated overnight until ready to serve. The cold environment keeps it fresh and prevents any bacterial growth. Store cakes with perishable fillings like cream cheese frosting or custard in the refrigerator. Fruit-based cakes also do well chilled.
Avoid storing cakes with sensitive frostings like buttercream or ganache in the fridge. The chilled air can cause frostings to weep or lose texture. Let these cakes come to room temperature before unwrapping to prevent condensation.
Allow Time for the Cake to Come to Room Temperature Before Serving
Cakes stored in the refrigerator need time to gradually warm up before serving. Take the cake out of the fridge 1-2 hours ahead to let it come closer to room temperature. This prevents condensation from forming while also improving the taste and texture.
Unwrap the Cake Just Before Serving
Keep the plastic wrap and foil on until right before cutting and serving the cake. This locks in freshness and moisture. Unwrap the cake, then gently replace any separated layers with frosting before decorating the top as desired. Display at room temperature until the entire cake is eaten.
Avoid Refreezing Thawed Cakes
Cakes that are completely thawed after refrigerated storage should not be re-frozen. The texture and moisture levels will degrade with a second freeze. Enjoy thawed cakes within 3-5 days. Portion out leftovers to avoid waste.
Use Freezer-Friendly Recipes for Long Term Storage
Cakes made with little to no dairy products freeze well for longer term storage. Oil-based cakes keep better than butter-based recipes. Dense, moist cakes like carrot cake and pound cake hold up better than lighter sponge cakes. Wrap cooled cakes tightly in layers of plastic wrap and foil before freezing solid.
Double Wrap Unfrosted Cakes
Cakes without frosting dry out faster in the freezer. Protect them by wrapping in an extra layer of plastic food wrap before adding foil. This creates a moisture barrier to prevent freezer burn over time.
Mark Cakes with Date and Contents
Label frozen cake layers or pans with the bake date and cake flavor. Use a permanent marker clearly write on the plastic or foil wrapping. This avoids mystery cakes lingering for too long in the freezer.
Let Frozen Cakes Thaw in the Fridge
For best quality, thaw frozen cakes slowly in the refrigerator. This helps prevent condensation from forming on the cake. Thaw overnight or up to 2 days for large cakes. Unwrap and frost once fully thawed.
Seal Cake Boxes with Tape Before Refrigerating
If storing a finished cake in a box, use painter’s tape or masking tape to seal the box shut. This prevents the cardboard lid from lifting and exposing the cake. Write the cake contents and date on the tape. Place the sealed box in the fridge overnight.
Use Airtight Food Containers for Moist Cakes
For soft, moist cakes like pound cake and banana bread, store overnight in an airtight food container instead of plastic wrap. Screw a lid tightly on the container to lock in moisture. Avoid storing frosted cakes in airtight containers which can damage the decorations.
Store Cupcakes in Reusable Container
Arrange cupcakes in a single layer without wrappers inside reusable food containers with lids. This prevents the cupcakes from drying out. Use containers wide enough to avoid smashing decorations on frosted cupcakes.
Invert Cakes During Storage
Flipping a cake over while storing overnight allows the top surface to remain level. Place a cake circle or wide spatula under the layer before inverting onto a cake plate. Use toothpicks to mark the original top if frosted.
Crumb Coat Cakes Before Storing
A crumb coat seals in crumbs and provides an extra moisture barrier for refrigerated cakes. Spread a thin layer of frosting over the cake, then chill to set the frosting before adding the final coat.
Avoid Storing Cut Cakes With Dairy Fillings
Once a filled cake is cut open, dairy-based fillings like pastry cream or cheesecake will spoil quickly at room temperature. Refrigerate only if the cuts are small or consumed within the same day.
Store Sheet Cakes on a Flat Surface
Wrapped sheet cakes need support during overnight storage. Place in a rimless sheet pan, flat plate or pizza pan before refrigerating. This protects the shape of the cake.
Minimize Temperature Changes
Avoid letting a refrigerated cake repeatedly warm up to room temperature and chill again. Temperature fluctuations can cause condensation and affect the cake’s freshness.
Use Insulated Coolers for Transport
When transporting cakes to a party or event, carry them in insulated coolers to maintain safe temperatures. This prevents food safety issues with refrigerated dairy- and egg-based cakes.
Display Refrigerated Cakes on Ice for Serving
For optimal food safety, keep chilled cakes stored on ice for serving. Use a cake pedestal with a built-in cold pack or nestle a disposable foil pan of ice under a cake stand.
Avoid Freezing Whipped Cream or Meringue Toppings
Delicate whipped cream or meringue frostings collapse when frozen. Pipe them onto the cake right before serving instead of storing refrigerated overnight.
Freeze Plain Cake Layers, Not Finished Cakes
Only freeze bare cake layers without any frosting or filling. Assemble the finished cake after thawing the solid layers. This prevents damage to decorations.
Pad Sharp Corners on Frozen Cakes
Cover any sharp cake corners with pieces of paper towel before wrapping to prevent holes in the plastic. These exposed areas are prone to freezer burn.
Store Cupcakes Without Liners
For overnight fridge storage, remove paper liners from cupcakes to prevent moisture condensation inside the wrappers. Re-line just before serving.
Freeze Cupcakes on a Tray Before Bagging
When freezing cupcakes, arrange them in a single layer on a flat tray first. Freeze solid, then transfer to bags or containers. This prevents them from sticking together.
Seal Iced Cakes Airtight for Freezing
Cakes with sugary icings like buttercream will weep moisture in the freezer. Wrap iced cakes extra tight in plastic wrap pressed against the frosting before foiling.
Don’t Freeze Filled Cupcakes
Cupcake fillings with dairy or moisture tend to separate and weep after thawing. Only freeze unfrosted, unfilled cupcakes. Fill after thawing.
Store Upside Down Cupcakes in Freezer
Invert cupcakes onto a tray to freeze. The cupcake tops stay flat instead of sinking. Flip them over after frozen to decorate or serve.
Cut Hard Frozen Cakes with a Serrated Knife
Use long, thin serrated blades to neatly slice frozen cakes without compressing them. Let the knife do the work without excessive pressure.
Freeze Cut Cakes Before Icing
For a party or large event, bake cakes ahead then freeze solid. Thaw overnight in the fridge before decorating with frosting and serving.
Stack and Bag Thin Frozen Cake Layers
Arrange cut layers flat in a stack with parchment between each one. Slide the stack into a gallon freezer bag, removing excess air. Lay flat to freeze.
Thaw Dense Fruitcakes on the Counter
Compact, low-moisture fruitcakes can thaw safely at room temperature. This prevents condensation. Wrap the fruitcake first before thawing.
Freeze Cheese-Filled Cakes for Under 1 Month
Cakes filled with cream cheese or cheesecake should only be frozen for up to 4 weeks maximum. The high-moisture filling causes sogginess.
Label Cookie-Dough Cake Pans
Freeze cookie dough layers inside cake pans, tightly wrapped. Label pan sizes like 8-inch or 9-inch on the foil for easy stacking.
Freeze Unfilled Mousse Cakes
Pour mousse into cake layers just before serving after thawing. The moisture in mousse makes it unsuitable for freezing filled cakes.
Cut Large Cakes Before Freezing and Thawing
Mini and petite cakes thaw faster with less risk of condensation. Cut bars and slab cakes into smaller portions before wrapping for the freezer.
Press Plastic Wrap Against Cake Surfaces
Before sealing foil over a cake, press the plastic wrap directly against all surfaces. This prevents freezer burn on sharp edges and decorations.
Double Wrap Cupcakes Before Freezing
Prevent frozen cupcakes from drying out by wrapping trays first in plastic wrap, then a layer of foil before freezing solid.
Freeze Tiers Separately for Assembly
Complex wedding cakes and tiered cakes stay fresher when frozen as individual layers. Stack together with frosting after thawing.
Use Internal Support Rods for Large Tiered Cakes
Insert food-safe support rods vertically into tiered cakes before wrapping to prevent collapsing or cracking in the freezer. Remove before decorating.
Freeze Undecorated Shaped Cakes
Intricate carved shapes and sculpted cakes are fragile when frozen. Freeze bare cakes, then decorate after thawing.
Thaw Decorated Cakes Slowly at Room Temperature
Gradually thaw elaborately decorated frozen cakes without temperature changes to protect the decor. This prevents condensation.
Re-crisp Soft Cake Layers
If thawed cake layers lose their crisp shape, place briefly back in the freezer to re-firm before filling and stacking.
Use Freezer-Safe Cake Boards
Avoid cracking or splitting by freezing layered cakes on thick, freezer-grade wood or plastic boards. Remove before defrosting.
Wrap Cakes in Freezer Paper Before Foil
Prevent stuck-on foil by first wrapping cakes in coated freezer paper before the outer foil layer. The slippery lining releases easily after freezing.
Insert Toothpicks to Identify Layers
Mark wrapped cake pans with toothpicks to identify the order of thawed layers. Insert different numbers of toothpicks in each layer’s foil.
Defrost Frozen Cakes in Storage Bags
Keep frozen cakes contained while thawing by moving the still-wrapped cake inside a large freezer storage bag. Seal before placing in the fridge.
Support Cake While Defrosting
Keep thawed cakes from sagging with plates or boards under each layer during fridge defrosting. Stack with parchment in between if frosted.
Test Cake Layers Before Unwrapping
Feel frozen cake layers to check if thawed before unwrapping. Slightly frozen centers can sink and crack when iced.
Use Wire Racks to Air-Thaw Cakes
For faster thawing without condensation, defrost small frozen cakes on wire racks first before unwrapping. This allows air circulation.
Microwave Thaw Dense Frozen Cakes
Compact fruit- and nut-based cakes can be thawed at 50% power to ease slicing. Remove all foil and wrap first.
Pat Cakes Dry After Thawing
Blot any beads of moisture on the surface of thawed cakes with paper towels. Allow cakes to fully air dry before decorating.
Re-crisp Soft Frozen Cake Layers
If thawed layers lose their shape, re-firm them by placing briefly back in the freezer before filling and frosting.
Level and Tort Frozen Cakes After Thawing
For even stacking, trim and flatten the tops of lopsided cake layers after they have thawed. This prevents slipping.
Freeze Sheet Cakes on Trays Before Wrapping
Prevent frozen sheet cakes from bending by freezing initially right on the sheet pan. Wrap tightly once firm.
Prevent Weeping with Crumb Coats
Seal in crumbs and juice by coating thawed cake layers with a thin crumb coat of frosting before final icing. This stops weeping.
Use Simple Syrup on Dry Thawed Cakes
Boost moisture in refrigerated cakes that emerge slightly dry by brushing with flavored simple syrup. Let soak in before frosting.