Share
Do you always store leftover cake in the fridge? Storing cake properly is essential for maintaining its texture, flavour, and overall quality. While many people instinctively put leftover cake in the refrigerator to keep it fresh, this may not be the best option. In fact, refrigerating cake can cause it to dry out and lose its appealing softness. On the other hand, freezing cake is a far better method for preserving its moisture and freshness over a longer period.
Cake, especially those made with butter or oil, tends to dry out when placed in the refrigerator. The primary reason for this is that refrigerators have a low humidity environment and the air inside them is cold and dry. When exposed to this environment, the moisture in the cake evaporates more quickly than it would at room temperature or in the freezer. This leads to the cake becoming stale and the texture becoming crumbly and less enjoyable to eat.
Refrigeration also affects the fats in the cake. Butter and oils, common ingredients in cakes, tend to harden when chilled. As a result, cakes that are meant to be soft and tender end up feeling dense and firm. This is particularly true for cakes like pound cakes, butter cakes, or any cake with a rich, moist crumb. The change in fat texture in the refrigerator compromises the cake's intended flavour and mouthfeel, making it less satisfying.
Why Freezing Is a Better Option
Freezing is a much better option for storing cake, especially if you plan to keep it for more than a couple of days. The key advantage of freezing is that it preserves the cake’s moisture by essentially locking it in. When the cake is frozen properly, it prevents the water in the cake from evaporating, keeping the crumb soft and tender. This helps maintain the cake's original texture and flavour for a longer period.
In the freezer, the cold temperature slows down the process of staling, allowing the cake to stay fresh for weeks or even months without losing quality. Unlike the refrigerator, where the dry environment pulls moisture from the cake, the freezer creates an environment where the cake's moisture is preserved. This makes freezing the best method for storing cakes that won’t be eaten within a few days.
Before freezing, ensure the cake is completely cool. If you freeze a warm cake, condensation will form inside the wrapping, leading to ice crystals that can affect the cake’s texture when thawed.
Proper wrapping is essential for protecting the cake from freezer burn and maintaining its flavour. Use a double layer of protection: first, wrap the cake tightly in plastic wrap or cling film, ensuring no part of the cake is exposed. Then, wrap it again in aluminium foil or place it in a freezer-safe, airtight container. This extra layer prevents air from reaching the cake and helps it retain moisture.
It’s easy to forget how long a cake has been in the freezer, so be sure to label it with the type of cake and the date it was frozen. Cakes can generally be stored in the freezer for up to 3 months.
If you don’t plan to eat the entire cake at once, consider freezing it in individual slices. This allows you to defrost only the amount you need, reducing waste and making it more convenient to enjoy at any time.
