How Long does Homemade Cake Last in the Fridge?

Are you wondering how long does homemade cake last in the fridge? Many factors can affect the longevity of a baked good. Here are some tips for storing your creations properly. A small amount of salt in your cake batter will do the trick. As long as you have a tight fit and are not planning on serving the cake on the same day, you can stick it in the fridge. This is a good idea if you’re making a fruity cake, such as a pound cake with cream cheese frosting.

One of the best ways to preserve your cake is to ensure it gets into the fridge as quickly as possible. High sugar content will keep the moisture locked in, while emulsifiers help to keep the mixture smooth. Keeping it in the refrigerator will also allow it to last longer.

Homemade Cake

What is Cake?

A cake is a delicious baked confection often made using flour, sugar, eggs, butter, and oil. Cakes can be produced in a broad range of flavors and designs, and frosting, icing, and other toppings can be used to decorate them. Lemon, strawberry, chocolate, and vanilla are a few of the most popular cake flavors.

Cakes come in a wide variety of varieties, including sponge cake, butter cake, chiffon cake, angel food cake, and others. Additionally, some cakes have fruit, cream, or custard fillings. They can be enjoyed as a sweet treat with a cup of coffee or tea or as a dessert. Birthdays, weddings, and holidays are special occasions when cakes are frequently presented.

How Long does Homemade Cake Last in the Fridge?

The homemade cake can survive many days in the refrigerator if properly stored.

When stored in an airtight container or wrapped in plastic wrap, butter cakes and sponge cakes can last up to 3–4 days.

If chilled, cream- or custard-filled cakes can be kept for up to two to three days; they should be kept in an airtight container or wrapped in plastic wrap.

Fruitcakes, on the other hand, if properly preserved, can last for several weeks or even months.

Homemade cakes should be noted as perishable and prone to quick spoilage, particularly if kept at room temperature for an extended period. It’s ideal for keeping your cake in the refrigerator and eating it within the suggested time range if you want to keep it fresh.

Before eating the cake, it’s a good idea to look for any signs of deterioration. The cake should be thrown away if it smells foul or seems rotten.

How to Freeze Homemade Cake?

A fantastic technique to store homemade cake for later use is to freeze it. The following are some suggestions for freezing handmade cake:

  • Allowing the cake to finish cooling, Make sure the cake has cooled to room temperature before freezing.
  • If you wish to thaw and serve just a portion of the cake at a time, cut the cake into slices or wedges.
  • Wrap the cake: To avoid freezer burn, wrap the cake firmly with plastic wrap or aluminum foil.
  • Place in an airtight container: Remove as much air as possible before putting the wrapped cake in an airtight container or resealable plastic freezer bag.
  • Put a date on the container’s label. The name of the cake and the date it was frozen should be written on the container or bag.
  • Place that in the freezer: Put the bag or container in the freezer.
  • Up to three months of frozen homemade cake are possible. Simply take it out of the freezer when you’re ready to eat it and defrost it in the fridge or at room temperature.

It’s crucial to remember that some cake varieties, such as those with cream or custard fillings, might not freeze as well as others and, as a result, might not taste as wonderful when thawed.

How to Thaw Frozen Homemade Cake?

Homemade cake can be quickly thawed in a variety of ways.

  • Cake thawing in the fridge: Take the cake out of the freezer and put it in the refrigerator. Depending on the size of the cake, let the cake thaw in the fridge for several hours or overnight. Due to its ability to ensure equal thawing, this approach works well for cakes divided into slices or wedges.
  • Thawing at room temperature: The cake should be taken out of the freezer and put on the counter to come to room temperature. Depending on the size of the cake, let it thaw at room temperature for several hours. Since it enables even melting, this method works best for cakes that have not been cut into slices.
  • Cake thawing in the microwave: Take the cake out of the freezer and put it on a microwave-safe dish. The cake should be defrosted in the microwave for 1-2 minutes at a time, inspecting the cake after each interval.

It’s vital to remember that thawed cakes need to be eaten right away. The texture and flavor of the cake may change if it is refrozen if you aren’t planning to consume it immediately.

How to Store Homemade Cake?

Cakes made from scratch can be kept in the refrigerator for up to a week or at room temperature for 3–4 days in an airtight container. Cakes can be frozen for up to three months of further storage. Before placing the cake in an airtight container, it is recommended to wrap it in plastic or aluminum foil. The frosting on the cake can get destroyed during the thawing process. Therefore, it’s recommended to freeze the cake before frosting it.

How to Bake Cake at Home?

An easy recipe for making the cake at home is provided below:


  • 2 cups of general-purpose flour
  • Baking powder, two teaspoons
  • a cup of unsalted butter with one teaspoon of salt at room temperature
  • 1 cup sugar, granulated
  • Four big eggs
  • Vanilla extract, two tablespoons
  • A cup of milk


  • Set the oven’s temperature to 350°F (175°C). A 9-inch round cake pan should be greased and floured.
  • Mix the salt, baking powder, and flour in a medium bowl.
  • Cream the butter and sugar in a different, big mixing bowl until they are light and creamy. One at a time, beat in each egg, then adds the vanilla essence.
  • The dry ingredients should be gradually added to the butter mixture, alternately adding milk while mixing thoroughly after each addition.
  • After smoothing the top, pour the batter into the prepared cake pan.
  • A toothpick in the center of the cake should come out clean after 30-35 minutes of baking.
  • The cake should cool in the pan for ten minutes before being moved to a wire rack to finish cooling.
  • You can add any flavor, including chocolate, vanilla, lemon, and strawberries. Additionally, you can add frosting, fresh fruit, or other toppings to the cake.

How Much Cake is Good for Health?

When it comes to eating cake and other desserts, moderation is crucial. Generally, it’s okay to consume a little bit of cake as part of a healthy diet, but eating a lot of cake or doing so frequently can result in weight gain and other health problems. The components and nutritional content of the cake you’re eating should also be considered. An alternative to a cake produced with refined flour, added sugars, and saturated fats are made with whole grains, fruit, and low-fat dairy products.

Can a Diabetic Person Consume Cake?

Diabetes is a disease that interferes with the body’s capacity to process blood sugar properly. To prevent significant health issues, people with diabetes must carefully control their blood sugar levels.

A surge in blood sugar levels can result from eating cakes and other high-sugar foods, which can be problematic for those who have diabetes. However, those who have diabetes can still occasionally indulge in cake in moderation.

People with diabetes should choose cakes with honey or maple syrup rather than refined sugar since these natural sweeteners are healthier. A better option would be cakes with whole wheat flour and less saturated fat.

To assist in limiting the absorption of sugar into the bloodstream, it’s also a good idea for people with diabetes to eat cake in moderation and balance it with a meal or snack that contains protein and fiber.

To receive individualized guidance on controlling diabetes and still partake in your favorite foods, it is always advisable to speak with a healthcare provider or a nutritionist.

How to Recognize Homemade is Spoiled?

High sugar content: Sugary desserts may cause weight gain, diabetes, and other health problems. Try to choose cakes with less sugar added or natural sweeteners like honey or maple syrup. There are various indicators that a cake might not be healthy for you:

Artificial components: Compared to cakes prepared with natural ingredients, cakes using artificial colors, tastes, and preservatives may be less healthful.

Cakes produced with whole wheat flour or other whole grains tend to be more nutrient-dense than those made with refined flour (white flour).

High in saturated fat: Saturated fat-rich cakes may increase your risk of heart disease and other health problems.

Low in protein and fiber: Eating low-in-protein and fiber cakes can result in a blood sugar surge and immediate hunger.

To recognize those, as mentioned earlier, it is crucial to read the cake’s ingredient list.

What are the Side Effects of Consuming Spoiled Homemade Cake?

Foodborne infections and symptoms that might result from consuming rotten baked cake include:

  • Gastrointestinal signs and symptoms: Consuming rotten cake may result in nausea, vomiting, diarrhea, and stomach cramps.
  • Food poisoning can result from contaminated cake and manifest as flu-like symptoms, chills, weakness, and dehydration.
  • Diseases caused by germs: A spoiled cake may contain dangerous bacteria, including Salmonella, Listeria, and E. coli, that can result in life-threatening infections.
  • Eating the cake may result in an adverse reaction if you are allergic to any of the components, ranging in severity from minor (such as hives) to severe (such as anaphylaxis).
  • Toxins: If the cake has been exposed to mold, it may contain toxins that can lead to major health issues like breathing difficulties, headaches, and even abnormalities of the nervous system.

When ingesting homemade cake or any other handmade food, it’s vital to exercise caution and pay attention to the expiration date, the scent, and the appearance. The cake should be thrown away if it has an odd odor, coloring, or mold.

Reference: Effects of daily functional acorn cake consumption on insulin resistance in individuals with obesity or overweight and the metabolic syndrome: a placebo-controlled randomized clinical trial

Because metabolic syndrome is a multifactorial illness, functional foods should be further researched as potential novel adjunct therapies for this population. This study aimed to ascertain the effects of daily ingestion of a practical acorn cake combined with energy restriction (119.50 kJ) on those who have metabolic syndrome, are overweight, or obesity. Eighty-four individuals were randomly assigned to either an energy-restricted diet with two servings (2 30 g)/d of available acorn cake (an acorn cake for the intervention group) (FC) (n 42) or an energy-restricted diet plus placebo cake (PC) in this randomized double-blinded trial (n 42).


A cake’s shelf life depends on the type of frosting and fillings used. For instance, chocolate and ganache cakes are less likely to go bad quickly when stored in the freezer. Cakes have expiration dates, so it’s important to check the label for the exact date. Leaving a cake out for too long can lead to mold growth.

If you want to store your cake in the fridge, you will need to seal it in a resealable plastic bag or container. Using a zippered or resealable bag is best to prevent moisture from soaking in. In the fridge, unfrosted cakes can last for up to 5 days. Frosted cakes can stay in the refrigerator for up to three weeks.