How Long Does Cake Last? Counter, Fridge and Freezer

A plain or buttercream-frosted cake lasts about 1 to 2 days at room temperature in a cool kitchen and up to about a week in the refrigerator. Cakes with cream cheese frosting, whipped cream, custard, mousse or fresh fruit must be refrigerated and are best eaten within 3 to 4 days. Cupcakes follow the same rules. When in doubt, throw it out.

How long cake lasts, by type

These are conservative guidelines for cake stored covered. The filling and frosting matter more than the cake itself, so go by the most perishable part.

Cake type	Room temperature	Refrigerator	Freezer (best quality)
Unfrosted cake layers, pound cake, plain loaf or bundt cake	1–2 days, wrapped	Up to about a week, wrapped	2–3 months
Buttercream-frosted cake	About 1–2 days if the kitchen is cool	Up to about a week	2–3 months
Cream cheese frosting	No more than 2 hours	About 3–4 days	2–3 months
Whipped cream frosting or filling	No more than 2 hours	About 3–4 days at most; best in 1–2	Not recommended
Custard, pastry cream or mousse filling	No more than 2 hours	About 3–4 days	Not recommended
Fresh fruit topping or filling	No more than 2 hours	About 3–4 days; fruit looks best in 1–2	Not recommended
Cheesecake	No more than 2 hours	About 5–7 days	2–3 months

Frozen cake kept at 0°F stays safe, but texture and flavor decline over time, which is why freezer times are listed for best quality.

Cake at room temperature

A cake with no perishable parts, such as an unfrosted layer, a pound cake or a cake with a simple butter-and-sugar buttercream, can sit out covered for about a day or two. Keep it under a cake dome, in a closed box or loosely wrapped, away from the stove and direct sun.

Move it to the fridge sooner if:

• Your kitchen is warm or humid. Buttercream softens and slides, and warm, damp conditions encourage mold.
• You are not sure what is in the frosting or filling, as with many bakery and store-bought cakes.
• You will not finish it within two days.

Cakes that must be refrigerated

Any cake with cream cheese frosting, whipped cream, custard, pastry cream, mousse or fresh fruit is perishable. Follow the 2-hour rule: perishable food should not sit at room temperature for more than 2 hours, or 1 hour if it is above 90°F, such as at an outdoor party. After that, bacteria can grow to unsafe levels, and putting the cake back in the fridge does not undo it.

At a party, set the cake out shortly before serving, cut what you need, and get the rest back into the fridge. Count all of the time it spends out, not just the last stretch.

Cheesecake

Cheesecake is a dairy-and-egg custard, so it always belongs in the fridge. Common guidance puts it at about 5 to 7 days refrigerated, covered. Lean toward the shorter end if it has a fruit or whipped cream topping, since those break down first. Plain cheesecake freezes well: freeze it uncovered until firm, wrap it tightly, and thaw it overnight in the fridge.

How long do cupcakes last?

Cupcakes follow the same rules as full cakes, based on their frosting and filling:

• Unfrosted or buttercream cupcakes: about 1 to 2 days at room temperature in an airtight container, or up to about a week in the fridge.
• Cream cheese, whipped cream, custard or fruit-filled cupcakes: refrigerate and eat within about 3 to 4 days.
• Frozen: unfrosted cupcakes freeze best. Wrap each one, freeze for up to 2 to 3 months, and frost after thawing.

Because cupcakes are small, they dry out faster than a whole cake once cut or left uncovered. Store them in a container tall enough that the lid does not touch the frosting.

How to store a cut cake

The cut face is where a cake dries out first. To keep the rest moist:

1. Cover the cut face. Press a piece of plastic wrap directly against the exposed crumb. An old baker's trick is to hold a slice of bread against the cut side with toothpicks; the bread dries out instead of the cake.
2. Cover the whole cake. Put it under a cake dome, back in its box, or in a large covered container. This keeps the frosting from drying and stops the cake from picking up fridge odors.
3. Store it by its filling. Perishable frostings and fillings go in the fridge. Plain cakes can stay out for a day or two.
4. Let refrigerated buttercream warm up before serving. Chilled buttercream is firm and muted. Set slices out for a short time before serving, keeping perishable cakes within the 2-hour limit.

How to freeze cake

• Unfrosted layers: cool completely, wrap each layer tightly in plastic wrap, then in foil or a freezer bag.
• Frosted cake or slices: freeze uncovered for an hour or so until the frosting is firm, then wrap well. The frosting will not stick to the wrap once it is hard.
• Label and date everything, and use within about 2 to 3 months for best quality.
• Thaw in the fridge overnight, still wrapped, so condensation forms on the wrapping rather than on the cake.

Skip the freezer for whipped cream, custard, mousse and fresh fruit. They tend to weep or turn grainy when thawed.

Signs cake has gone bad

• Mold of any color. The USDA advises discarding baked goods with mold. Do not scrape it off and eat the rest, since mold can spread below the surface.
• A sour, fermented or off smell, especially from cream, cheese or fruit fillings.
• Slimy, weeping or separated frosting, or whipped cream that has collapsed into liquid.
• Fruit that is mushy, leaking or fizzy.
• A perishable cake left out longer than 2 hours, even if it looks fine.

A cake that is simply dry or firm is stale, not spoiled. But never taste-test a cake you are unsure about. When in doubt, throw it out.

For bakeries: the box does part of the work

A closed cake box protects a cake from drying out, from dust and from picking up odors in a customer's fridge. A paperboard box is not airtight, so for a cut cake that will be stored for days, customers should still wrap the cut face. A short storage line printed on the box or on a label, such as "Keep refrigerated. Best within 3 days," helps customers get it right and cuts down on questions at the counter.

Our custom bakery and cake boxes come in 24 sizes and are made in the USA. Not sure which size fits your cakes? See our cake box size guide, then start with a free digital proof. Production takes 7 to 10 business days after you approve it.