Homemade cake and fridge: look at the ingredients first
For simple cakes, such as yogurt cake, marble cake, pound cake or some chocolate fondants, the refrigerator is generally not necessary. The Marmiton website reminds us that “systematically placing a cake in the refrigerator is not the best solution”because the cold can dry out the crumb and accelerate its staling.
To preserve their softness, these cakes can remain at room temperature, provided they are well protected from air, for example under a cover or in an airtight box. The Marmiton website recommends storing dry cakes in an airtight container, away from heat and light.
On the other hand, the rule changes when the cake contains more fragile ingredients. Cheesecake, fresh fruit cake, dessert with whipped cream, cream cheese or mascarpone: these preparations must be kept in the refrigerator.
The principle also applies to desserts containing preparations made from raw or insufficiently cooked eggs, which require particular vigilance.
How long to keep a homemade cake?
The shelf life depends on its composition and storage conditions. The Marmiton website generally indicates two to five days at room temperature for dry cakes such as cookies, marbled cakes or pound cakes.
Once cut, it is also better to protect the cut part with cling film or place the cake in an airtight container. This limits its drying out and helps preserve its softness.
For moist cakes containing cream or fruit, storage in the refrigerator and consumption within approximately three days is recommended.
How to avoid having a dry cake in the fridge?
If your cake needs to be stored in a cool place, let it cool before storing it. Then place it in an airtight container to limit drying out and prevent it from taking on the odors of other foods.
For fragile desserts, do not leave them on the work surface for several hours before putting them back in the refrigerator. Perishable foods must be kept cold to limit the multiplication of bacteria.
And if you just have a dry cake that’s starting to lose its softness, there’s no point throwing it away. The Marmiton website recommends wrapping it well to preserve its humidity and texture.
The right reflex is therefore simple: no systematic fridge for dry cakes, but cold for preparations containing cream, fresh fruit or more fragile ingredients.