Freshly made cakes have a short shelf-life and can go stale or spoil quickly if they’re not stored correctly. To make sure you get the most out of your sweet treats, the Food hygiene and safety experts at High Speed Training share some top tips on how to keep cakes fresh for longer.

Dr Richard Anderson, Head of Learning and Development at High Speed Training, said: “It’s no secret that, as a nation, we love a good slice of cake, with a survey by Public Sector Catering finding Brits typically eat cake twice or three times a week. However, it’s important to ensure that we are storing cakes properly, to maximise their quality and ensure good standards of food safety and hygiene.

“Cakes can spoil or go stale for several reasons. They’re made from perishable ingredients like eggs and milk that can encourage bacteria to grow. Exposure to air can cause a cake to dry out and sugar-based frostings can attract moisture, which speeds up spoilage.”

The shelf life of a cake largely depends on the storage method used. For unfrosted cakes, they can typically be kept at room temperature for 1-2 days. To extend the freshness, storing a cake in the fridge will keep it for 3-5 days, though this can vary depending on the ingredients. For long-term storage, a cake can be placed in the freezer, where it will last for 1-3 months, provided it is wrapped and stored correctly.

Cakes containing highly perishable ingredients should be stored in the fridge. This includes:

Cheesecakes or mousse-based cakes
Cakes with fresh cream or cream cheese fillings or frosting
Custard or pastry cream layers
Cakes with fresh fruit fillings or toppings

To prevent a cake from drying out in the fridge, wrap it tightly with cling film to minimize air exposure and avoid absorbing odours. Use a cake dome or airtight container for extra moisture protection and store on the middle fridge, away from strong-smelling foods.

Dr Anderson continued: “Freezing is an easy way to extend the life of most cakes, especially if you need to prepare them ahead of time or have leftovers. Most cakes keep well for 1-3 months if wrapped and stored correctly. Wrap the cakes in cling film, and store in an airtight container if possible. For individual slices, wrap in cling film and foil for maximum protection.”

Angel food, chiffon, fresh fruit and whipped cream cakes don’t freeze well, as their delicate structure tends to collapse or become rubbery once frozen, and fruit and cream can lose their pleasant textures. Defrost frozen cakes overnight in the fridge, before bringing to room temperature before serving.

Most cakes are fine to be stored at room temperature for 1-2 days. To maintain freshness, store in an airtight container like a cake dome or tin, wrap tightly with cling film or foil, and keep in a cool, dry place away from sunlight and heat. Exposed edges on cut cakes or cake slices dry out quickly so, after slicing, re-wrap exposed sponge in cling film or use ‘cake keepers’ that seal individual slices.

Dr Anderson said: “Storing sweet treats correctly means you’ll ensure they can be enjoyed at their best. There's nothing worse than sitting down with a cup of tea and finding a stale slice of cake. It’s vital that cakes are stored correctly in order to uphold food safety standards, maximise flavour and maintain the right texture, as well as prevent food waste.”