Want to learn how to keep a cake from going stale? Read our guide on how to keep a cake fresher for longer and you'll soon be living the buttercream dream, slice after slice.

Here we have the storage tips, tricks and hacks to help you work out how to keep a cake moist after baking.

How long does cake last for?

Typically, a cake tastes its best and freshest for up to three or four days before it starts losing moisture and the texture becomes drier. You can prolong its life by choosing the right recipes and following the right storage methods.

Long-Lasting Sponge Recipe

An oil-based cake sponge recipe will remain moist for longer than a butter-based sponge. This is because oil is liquid at room temperature and has a higher fat content than butter which helps lock in moisture. Our signature Hero Sponge recipe can remain moist for up to 7 days, and even longer. 

How to store a cake?

Whether your cake is frosted, covered in fondant, filled with cream or is just an uncut sponge, most cakes can withstand room temperature conditions for several days. Make sure it is kept away from direct sunlight or any heat sources like radiators.

Covering Cakes

Place your cake on a cake stand or plate with a cover, or upturned bowl, to protect it from the dust in the air. You can also leave the cake in a cake box.

Individual sponges should be wrapped tightly with cling film.

If you have a cake with slices cut out or cut slices, wrap the cut edges with cling film. This will prevent the sponges from drying out.

Storing Cakes in the Fridge

If you’re worried your cake is going to melt during the peak of summer, it may be best suited for the fridge. But to ensure the cake doesn't absorb funky smells of the fridge (errr...hello stinky cheese!), it needs to be covered properly. How you store cakes depends on the type of icing you have on the cake.

Fondant Cakes

Fondant covered cakes must be cling filmed tightly with multiple layers of film when stored in the fridge. This is because fondant has a high sugar content and will absorb moisture and loose its firmness and get sticky if not tightly covered. When required, bring the cake out and remove the cling film only when the cake has had enough time to come to room temperature. This is to prevent beads of water forming due to condensation. Remember, condensation KILLS fondant cakes.

Buttercream and Ganache Covered Cakes

To prevent smudges on frosted cakes, put the cake in the fridge for 30 minutes in an airtight container and allow the frosting to firm up. Then cover well in cling film and place back in the fridge.

Cream Cheese and Whipped Cream Frosting

These are notoriously unstable and will not function well in warm weather. So, unless you want a sad-looking sponge, keep these types of cakes in the fridge if you’re not devouring them straight away.

How to freeze a cake?

Buttercream Cakes

Buttercream decorated cakes can be frozen to preserve its shelf life. To avoid the icing freezing and snapping off, transfer the cake to the fridge so it can slowly cool and set. Next, wrap the whole cake tightly in cling film and store in an airtight container and place in the freezer. Typically, sponge cakes with this type of decor can last up to four months with the correct storing.

Fondant Cakes

Wrap your fondant covered caked tightly in multiple layers of cling film before placing in the freezer. You will need to thaw it in the fridge before bringing it out to room temperature and finally removing the cling film. This is to prevent condensation forming beads of water on the icing. Thawing in the fridge could take up to 12 hours, and bringing to room temperature could take up to 6 hours, so prepare accordingly.

Cream Cheese and Whipped Cream Frosting 

These type of cakes are not good for freezing as the properties of the frosting will change the texture when it's under cold conditions. If you have a cake with a whipped cream filling or frosting such as a classic Victoria sponge, you can freeze just the sponge and defrost and decorate with fresh ingredients when needed.

Ganache Covered

Storing ganache cakes will follow similar guidelines to buttercream cakes. It can last in the fridge for up to a week and it can be frozen for several months. However, if your ganache is made with water instead of cream or butter, you won’t be able to freeze your cake. This is because water expands when it’s frozen, which will cause pockets of air that can change the appearance, taste and make your cake go stale.

Help, my cake is stale!

If your storing techniques go a little wrong, don’t panic, as you may be able to save a stale cake. One of the easiest ways to save a stale and dry sponge is to drizzle sugar syrup on to the cake. Make sure the syrup soaks through the entire sponge, as this is the key to locking in all the moisture.

You can also pop the slice of cake in the microwave to zap for 10 seconds at a time. The warmth helps bring the moisture out. 

Alternatively, you can also repurpose a stale cake. We have a whole bunch of delicious recipes for stale cake!