You had a celebration yesterday—a party, an anniversary, or just a weekend indulgence. Now you’re staring at half a cake sitting on your counter. You know it should probably go in the fridge. But you’re not sure how long it’ll stay fresh. Will it still taste good tomorrow? Next week? And does the type of frosting or cake flavor actually matter when it comes to shelf life?
So, how long is cake good in the fridge?
Most cakes stay good in the fridge for 3-7 days when properly stored, though the exact timeframe depends on the cake type, frosting, and filling. Buttercream-frosted cakes last 4-5 days, cream cheese frosting cakes need eating within 3-4 days, and unfrosted cakes stay fresh for up to 7 days. Birthday cakes, chocolate cakes, and red velvet cakes each have specific storage requirements that affect how long they remain safe and delicious.
Proper storage techniques (using airtight containers, wrapping correctly, and maintaining consistent refrigerator temperatures) are just as important as the timeline itself.
This guide breaks down exactly how long different types of cakes last in the fridge. You’ll learn storage methods that maximize freshness, how to tell when cake has gone bad, and the science behind why some cakes last longer than others.
Whether you’re dealing with leftover birthday cake, a homemade red velvet masterpiece, or simple chocolate cake without frosting, you’ll know exactly how to store it and when to toss it.
How Long Is Cake Good For in the Fridge? Quick Guide
| Cake Type | Fridge Life | Freezer Life | Storage Notes |
|---|---|---|---|
| Buttercream frosted cake | 4-5 days | 2-3 months | Cover tightly to prevent drying |
| Cream cheese frosting | 3-4 days | 1-2 months | Must refrigerate; perishable |
| Whipped cream frosting | 2-3 days | Not recommended | Highly perishable; eat quickly |
| Unfrosted cake (plain) | 5-7 days | 4-6 months | Wrap in plastic wrap first |
| Chocolate cake (frosted) | 4-5 days | 3-4 months | Dark chocolate lasts longer |
| Red velvet cake | 3-4 days | 2-3 months | Cream cheese frosting = shorter life |
| Birthday cake (store-bought) | 5-7 days | 2-3 months | Preservatives extend shelf life |
| Fruit-filled cake | 2-3 days | 1-2 months | Fruit fillings spoil quickly |
| Cheesecake | 5-7 days | 2-3 months | Treat as dairy product |
| Pound cake (unfrosted) | 7 days | 4-6 months | Dense texture preserves well |
Understanding What Makes Cake Spoil in the Fridge
Cake spoilage isn’t just about time. It’s about ingredients, moisture content, and bacterial growth. Understanding what makes cake go bad helps you store it properly and get the most life out of it.
The three main factors that determine how long cake lasts are moisture content, perishable ingredients, and exposure to air. Cakes with high moisture content (like chocolate cake with pudding filling) deteriorate faster than drier cakes like pound cake.
Perishable ingredients are the biggest factor. Buttercream made with only butter and sugar lasts longer than cream cheese frosting, which is essentially dairy.
Fresh fruit fillings, custards, and whipped cream contain bacteria-prone ingredients that spoil within days. Even the type of milk or eggs in the cake matters. Cakes made with alternatives like almond milk often last slightly longer.
Air exposure causes cakes to dry out and absorb refrigerator odors. Your fridge contains moisture and food smells that cakes readily absorb.
That’s why proper wrapping is as crucial as refrigeration itself. Most homemade cakes contain eggs and dairy, making them potentially hazardous foods.
They should be refrigerated within 2 hours of baking or purchasing. Room temperature storage is only safe for cakes without perishable frostings or fillings, and even then, only for 1-2 days.
The “danger zone” for bacterial growth is 40-140°F. Your refrigerator should maintain 40°F or below to slow bacterial multiplication effectively.
Temperature fluctuations from frequent door opening can shorten cake life. Store cakes on middle or lower shelves where temperature stays most consistent, not in the door.
How Long Does Cake Last in the Fridge? (By Type and Frosting)
Different cakes have dramatically different refrigerator lifespans based on their ingredients and construction. Here’s the detailed breakdown for every common cake type you’ll encounter.
Buttercream Frosted Cakes: The 4-5 Day Standard
Buttercream is the gold standard for cake frosting when it comes to shelf life. Traditional American buttercream contains butter, powdered sugar, and flavoring—ingredients that are relatively stable when refrigerated.
Storage timeline: 4-5 days in the refrigerator, up to 7 days if extremely well-sealed.
Why this timeframe? Buttercream creates a protective barrier around the cake, sealing in moisture while preventing external contaminants.
The high sugar content acts as a natural preservative. Butter, while dairy, is more stable than milk or cream because of its fat content and lower water content.
Best storage method: Place the cake in an airtight container or cover it with a cake dome. If you must use plastic wrap, tent it over the frosting rather than pressing it directly onto the surface.
Direct contact will ruin the frosting and pull it off when you remove the wrap. For cut cakes, press a piece of plastic wrap or wax paper against the cut edge to prevent drying.
Special considerations: Italian and Swiss meringue buttercreams (made with egg whites) have similar shelf lives to American buttercream. However, they’re slightly more temperature-sensitive and should stay below 40°F consistently.
Cream Cheese Frosting: The 3-4 Day Limit
Cream cheese frosting is loved for its tangy richness, but it’s also highly perishable. This frosting requires strict refrigeration and has the shortest safe storage time of common frostings.
Storage timeline: 3-4 days maximum in the refrigerator.
Why this timeframe? Cream cheese is a fresh dairy product prone to bacterial growth, particularly listeria and salmonella.
Even when mixed with sugar and butter, it remains a potentially hazardous food requiring cold storage. The USDA categorizes cream cheese frosting similarly to cream cheese itself, which lasts only 7-10 days unopened and 3-4 days once exposed to air.
Best storage method: Always refrigerate cream cheese frosted cakes within 2 hours of frosting. Use airtight containers and maintain consistent refrigeration at 37-40°F.
Never let cream cheese frosted cakes sit at room temperature for extended periods, even during serving. If your party lasts more than 2 hours, refrigerate the cake midway through.
Special considerations: Cakes with cream cheese frosting that also contain fresh fruit or other perishable fillings should be eaten within 2-3 days. The combination of multiple perishable ingredients speeds up spoilage.
Chocolate Cake: Rich and Relatively Long-Lasting
Chocolate cake has a reputation for staying moist longer than vanilla or other flavors. This isn’t just perception—cocoa contains compounds that help retain moisture and slow staling.
Storage timeline: 4-5 days when frosted with buttercream, 5-7 days when unfrosted.
Why this timeframe? Cocoa powder and chocolate contain antioxidants that slow oxidation and staling.
Chocolate cakes often include sour cream, yogurt, or coffee in the recipe, which adds acidity. Acidic environments inhibit bacterial growth slightly, extending safe storage time.
The darker the chocolate, the more antioxidants and the better it preserves.
Best storage method: Chocolate cake dries out less readily than vanilla, but it still needs protection from air.
Wrap unfrosted chocolate cake tightly in plastic wrap, then aluminum foil for double protection. For frosted versions, use a cake keeper or invert a large bowl over a plate to create a dome.
Chocolate cake readily absorbs odors, so keep it away from strong-smelling foods like onions or leftover curry.
Special considerations: Chocolate ganache (chocolate and cream) is less stable than buttercream due to the fresh cream content.
Ganache-covered cakes last 3-4 days maximum. Chocolate fondant, being mostly sugar, extends shelf life to 5-7 days as it seals the cake completely.
Red Velvet Cake: Delicate and Frosting-Dependent
Red velvet cake is basically a mild chocolate or vanilla cake with cocoa, buttermilk, and red food coloring. Its storage life depends almost entirely on the frosting, which is traditionally cream cheese.
Storage timeline: 3-4 days due to cream cheese frosting, 5-6 days with buttercream frosting.
Why this timeframe? Red velvet cake itself is relatively stable thanks to the buttermilk’s acidity and light cocoa content.
However, authentic red velvet uses cream cheese frosting, which is the limiting factor. If you make or buy red velvet with buttercream instead, it lasts as long as any buttercream cake.
Best storage method: Keep red velvet cake in an airtight container in the coldest part of your refrigerator (usually the back of the bottom shelf). The cream cheese frosting requires consistent cold temperatures.
Bring it to room temperature 30 minutes before serving for best flavor and texture, but refrigerate again immediately after cutting.
Special considerations: Store-bought red velvet from bakeries often uses stabilized cream cheese frosting with preservatives.
These may last 5-7 days, but check the bakery’s recommendation. Homemade cream cheese frosting without stabilizers should be eaten within 3-4 days maximum.
Birthday Cake: Store-Bought vs. Homemade Differences
Birthday cakes vary wildly in composition, from grocery store sheet cakes to artisan bakery creations to homemade recipes. Storage time depends on where it came from and what’s on it.
Storage timeline: 5-7 days for store-bought with buttercream, 3-4 days for homemade with perishable frosting.
Why this timeframe? Commercial bakeries use preservatives, stabilizers, and professional-grade ingredients that extend shelf life significantly.
Grocery store cakes often contain potassium sorbate, calcium propionate, and other FDA-approved preservatives that inhibit mold and bacterial growth. These can keep cakes fresh for a week or more.
Homemade birthday cakes follow the same rules as other homemade cakes. They lack preservatives and use fresher, more perishable ingredients.
Best storage method: Keep birthday cakes in their original bakery boxes if they fit in your fridge, as these are designed for optimal air circulation and protection. Remove any non-edible decorations (plastic toppers, wire stems, ribbons) that might harbor bacteria.
For homemade birthday cakes, use cake keepers or wrap carefully with plastic wrap after the frosting sets firm.
Special considerations: Birthday cakes with fresh flowers need the flowers removed before storage—they’re often treated with pesticides or non-food-safe chemicals.
Cakes with fondant decorations last longer (6-7 days) because fondant seals in moisture while keeping contaminants out. Ice cream cakes must stay frozen and should be eaten within 7-10 days of purchase for best quality.
Cakes Without Frosting: The 5-7 Day Champions
Unfrosted cakes last significantly longer than frosted ones because there’s no perishable frosting to worry about. Plain cake layers, pound cakes, and coffee cakes fall into this category.
Storage timeline: 5-7 days in the refrigerator, up to 7 days at room temperature if properly wrapped.
Why this timeframe? Without frosting, the main enemy is staleness (loss of moisture) rather than spoilage.
Properly wrapped cake stays moist for nearly a week. The cake’s ingredients matter—cakes made with oil stay moist longer than butter-based cakes because oil is liquid at refrigerator temperatures while butter solidifies.
Best storage method: Wrap unfrosted cake tightly in plastic wrap while it’s still slightly warm (not hot) to trap moisture. Once wrapped, place it in a zip-top bag or airtight container.
For extra protection, wrap in plastic wrap then aluminum foil. This double-layer prevents freezer burn if you move it to the freezer and keeps refrigerator odors out.
Special considerations: Sponge cakes and angel food cakes dry out faster than denser cakes like pound cake. Eat them within 3-4 days even without frosting.
Cakes with streusel toppings or crumb coatings get soggy in the fridge, so they’re better stored at room temperature in airtight containers for 2-3 days.
Specialty Frostings and Fillings: Variable Timelines
Not all frostings and fillings are created equal. Here’s how less common options affect cake storage time.
Whipped cream frosting: 2-3 days maximum. Whipped cream is fresh dairy with high moisture content. It’s extremely perishable and breaks down quickly. Stabilized whipped cream (with gelatin or cornstarch) lasts 3-4 days.
Fruit fillings: 2-3 days. Fresh fruit contains high water content and natural enzymes that promote bacterial growth. Fruit preserves or jams last longer (4-5 days) due to their high sugar content, which acts as a preservative.
Custard or pastry cream: 2-3 days. These egg-and-milk-based fillings are similar to pudding. They’re highly perishable and must stay refrigerated at all times.
Fondant: 6-7 days. Rolled fondant is primarily sugar and can extend cake life by creating an airtight seal. However, fondant can make cake soggy over time as trapped moisture has nowhere to escape.
Mousse fillings: 2-3 days. Mousse contains whipped cream or egg whites, making it highly perishable. Chocolate mousse with stabilizers might last 3-4 days.
Proper Storage Techniques to Maximize Cake Freshness
Knowing how long cake lasts is only half the equation. Proper storage techniques can push cake toward the upper end of its safe timeframe while maintaining quality.
The Right Container Makes All the Difference
The ideal storage container (View on Amazon) protects cake from air exposure while preventing crushing or frosting damage. Cake keepers with domes are the gold standard—they provide ample height and airtight seals.
For tall layer cakes, large plastic containers with high lids work well. Make sure the container is clean and completely dry before adding cake.
Moisture inside the container promotes mold growth. If using plastic wrap, use the “tent” method: drape wrap over the cake loosely rather than pressing it against the frosting. This prevents sticking and frosting damage. Secure the wrap around the plate or board base.
For cut cakes, press a piece of plastic wrap or wax paper directly against the cut surface. This prevents the exposed cake from drying out while the rest stays covered by frosting.
Temperature Matters More Than You Think
Your refrigerator should maintain 37-40°F consistently. Use a refrigerator thermometer to verify—many fridges run warmer than their settings indicate.
Store cake on middle or bottom shelves where temperature is most stable. Never store cake in the door, where temperature fluctuates with every opening.
Keep cake away from raw meats and strong-smelling foods. Cakes absorb odors readily—you don’t want your birthday cake tasting like onions.
Don’t overcrowd your refrigerator around the cake. Air needs to circulate for consistent temperature maintenance.
Freezing Cake for Long-Term Storage
For storage beyond a week, freezing is your best option. Most cakes freeze beautifully for 2-4 months when done correctly.
Let frosted cakes freeze uncovered for 30-60 minutes until the frosting hardens. This prevents the wrap from sticking to the frosting surface.
Wrap the entire cake tightly in plastic wrap, then aluminum foil. Label with the date and cake type using a permanent marker.
For unfrosted cakes, wrap individual layers separately for easier thawing and versatility. Place wrapped layers in freezer bags for extra protection.
Thaw frozen cake in the refrigerator overnight, still wrapped. This prevents condensation from making the cake soggy.
Let it come to room temperature before serving for best flavor and texture.
How to Tell When Cake Has Gone Bad
Even with perfect storage, cake eventually spoils. Here are the clear signs that cake should be tossed rather than eaten.
Visual Signs of Spoilage
Mold growth is the most obvious indicator. Look for fuzzy spots in white, green, blue, or black colors.
Mold often appears at cut edges first or where frosting meets cake. If you see any mold, toss the entire cake—the spores you can’t see have likely spread throughout.
Color changes indicate spoilage, especially in cream cheese frosting. Yellow or grayish discoloration suggests bacterial growth.
Buttercream that develops dark spots or looks separated has gone bad.
Frosting separation where butter and sugar visibly separate, or water pools on the frosting surface, shows breakdown.
While not always dangerous, it makes cake unappetizing and suggests other spoilage may be present.
Smell and Texture Indicators
Sour or off odors are immediate red flags. Fresh cake smells sweet and pleasant.
Spoiled cake smells sour, rancid, or “off” in a way you can’t quite describe. Trust your nose—it’s an excellent spoilage detector.
Excessive dryness suggests the cake is past its prime. While dry cake isn’t dangerous, it’s unpleasant to eat.
If cake feels hard, crumbly, or cardboard-like, it’s over the hill.
Unusual stickiness or sliminess on the surface indicates bacterial growth.
This is especially common with cream cheese or whipped cream frostings. Any slimy texture means toss it immediately.
When in Doubt, Throw It Out
Food safety experts universally recommend tossing questionable food. The cost of replacing a cake is minimal compared to foodborne illness risks.
Never taste cake to determine if it’s still good—some bacteria produce toxins that can make you ill even if you don’t swallow.
If cake has been sitting at room temperature for more than 2 hours (1 hour if room temperature exceeds 90°F), toss it. Bacteria multiply rapidly in the danger zone, even if you can’t see or smell changes.
When traveling with cake or during parties, use ice packs or coolers if cake will be unrefrigerated for extended periods.
Special Storage Considerations for Different Situations
Real life doesn’t always follow perfect storage guidelines. Here’s how to handle common scenarios that complicate cake storage.
Storing Decorated Cakes with Fondant or Complex Designs
Fondant-covered cakes should never be wrapped in plastic wrap—it causes condensation that dissolves fondant. Instead, store in cake boxes at room temperature if the cake and filling aren’t perishable.
For fondant cakes with perishable fillings, refrigerate in a cake box with the lid slightly cracked for air circulation. Let the cake come to room temperature before serving to avoid condensation.
Gum paste flowers and decorations can be removed and stored separately in a cool, dry place. They last for months and can be reused.
Wedding and Tiered Cakes: Special Storage Rules
Wedding cakes typically use sturdier buttercream or fondant that lasts 5-7 days refrigerated. However, tiered cakes with internal supports (dowels, plates) require careful handling.
Remove tiers before storing if possible. Each tier can be wrapped and stored separately.
For preserved wedding cake top tiers (traditionally saved for first anniversaries), freeze immediately after the wedding. Wrap tightly in plastic wrap, then foil, then place in a freezer bag.
Properly frozen wedding cake lasts up to 12 months, though 6 months is recommended for best quality.
Transporting Cake Safely Without Refrigeration
If you’re traveling with cake to a party or event, follow these guidelines to keep it safe.
For trips under 2 hours, cake can remain unrefrigerated if the ambient temperature is below 70°F.
Place the cake on a flat, non-slip surface in your vehicle. Never transport cake in a hot trunk—air-conditioned passenger areas only.
For longer trips or hot weather, use a cooler with ice packs (View on Amazon). Don’t let ice packs touch the cake directly—maintain a barrier like cardboard.
Once you arrive, refrigerate the cake immediately if it won’t be served within 2 hours.
Serving Cake: Timing Temperature Transitions
Cold cake is safe but doesn’t taste its best. Let refrigerated cake sit at room temperature 30-60 minutes before serving.
This allows flavors to develop fully and frosting to soften. Cover the cake while it warms to prevent condensation forming on the frosting surface.
For cream cheese frosted cakes, limit room temperature time to 2 hours maximum.
For hot weather or outdoor events, keep cake refrigerated until the last possible moment and return leftovers to refrigeration within 1 hour.
Frequently Asked Questions
How long does red velvet cake last in the fridge?
Red velvet cake lasts 3-4 days in the refrigerator when frosted with traditional cream cheese frosting. The cake itself could last longer, but cream cheese frosting is highly perishable and limits the overall shelf life.
Store red velvet cake in an airtight container at 37-40°F. If your red velvet uses buttercream instead of cream cheese frosting, it will last 4-5 days.
Always check for signs of spoilage before eating cake that’s been refrigerated for more than 3 days. For longer storage, freeze red velvet cake for up to 2-3 months.
How long does chocolate cake last in the fridge?
Chocolate cake lasts 4-5 days in the fridge when frosted with buttercream or similar stable frosting. Unfrosted chocolate cake lasts 5-7 days when properly wrapped.
Chocolate cake actually stays moist longer than vanilla because cocoa contains compounds that retain moisture and slow staling.
Store chocolate cake in an airtight container or wrapped tightly in plastic wrap and aluminum foil.
Keep it away from strong-smelling foods as chocolate readily absorbs odors. For chocolate cake with ganache or whipped cream frosting, cut the timeline to 3-4 days.
How long does birthday cake last in the fridge?
Store-bought birthday cakes from commercial bakeries last 5-7 days in the refrigerator because they contain preservatives and stabilizers.
Homemade birthday cakes last 3-5 days depending on the frosting type—buttercream lasts 4-5 days while cream cheese frosting lasts only 3-4 days.
Keep birthday cake in its original bakery box if possible, or transfer to an airtight container. Remove non-edible decorations before storage.
For ice cream birthday cakes, keep frozen and eat within 7-10 days for best quality. Birthday cakes with fresh fruit or custard fillings should be eaten within 2-3 days.
How long does cake last in the fridge without frosting?
Unfrosted cake lasts 5-7 days in the refrigerator when properly wrapped. Plain cake layers, pound cake, and coffee cake fall into this category.
The lack of perishable frosting extends shelf life significantly—staleness becomes the issue rather than spoilage.
Wrap unfrosted cake tightly in plastic wrap while slightly warm to trap moisture, then place in a zip-top bag or airtight container.
Cakes made with oil stay moist longer than butter-based cakes. For maximum shelf life, wrap in plastic wrap then aluminum foil for double protection.
Sponge cakes and angel food cakes dry out faster and should be eaten within 3-4 days even without frosting.
How long does buttercream cake last in the fridge?
Buttercream frosted cakes last 4-5 days in the refrigerator, sometimes up to 7 days if exceptionally well-sealed.
American buttercream (butter, powdered sugar, and flavoring) is relatively stable when refrigerated due to high sugar content and butter’s lower water content compared to milk or cream.
Store buttercream cakes in cake keepers or airtight containers. If using plastic wrap, tent it over the frosting rather than pressing directly on the surface.
Italian and Swiss meringue buttercreams have similar shelf lives but are slightly more temperature-sensitive. For longer storage, buttercream cakes freeze excellently for 2-3 months.
Can I eat week-old cake from the fridge?
It depends on the cake type and how it was stored. Unfrosted cake or buttercream frosted cake that’s been properly stored in an airtight container may still be safe at 7 days, though quality goes downhill.
Cream cheese frosted cakes should never be eaten after 4 days due to dairy spoilage risks.
Check carefully for signs of spoilage: mold growth, off odors, slimy texture, or color changes.
When in doubt, throw it out—the risk of foodborne illness isn’t worth it. Store-bought cakes with preservatives have a better chance of being safe at 7 days than homemade cakes.
Does refrigerating cake make it last longer than room temperature storage?
Yes, refrigerating cake significantly extends its shelf life, especially for cakes with perishable frostings or fillings.
Cakes with cream cheese frosting, whipped cream, custard, or fresh fruit must be refrigerated and last only 2-4 days even when chilled.
Plain cakes without perishable components can last 2-3 days at room temperature but will last 5-7 days refrigerated. The cold temperature slows bacterial growth and mold development.
However, refrigeration can dry out cake if it’s not properly wrapped—cold air has low humidity. Always store refrigerated cake in airtight containers or wrapped tightly in plastic wrap.
The exception is fondant-decorated cakes, which can develop condensation problems in the fridge and may be better stored at room temperature if the filling allows it.
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Conclusion
Understanding how long cake lasts in the fridge isn’t just about memorizing timelines. It’s about recognizing that different cakes have different needs.
Buttercream birthday cakes can comfortably last 5 days, while that gorgeous red velvet cake with cream cheese frosting needs eating within 3-4 days maximum.
Chocolate cake stays moist longer than vanilla, and unfrosted cakes outlast their frosted counterparts by several days.
The key factors are always the same: perishable ingredients, proper storage techniques, and consistent refrigeration temperatures.
Master these three elements and you’ll maximize both safety and quality. Invest in good cake keepers or airtight containers.
Use your refrigerator thermometer to verify you’re maintaining 37-40°F consistently. When in doubt about a cake’s freshness, trust your senses—mold, off odors, and unusual textures are clear signs to toss rather than risk illness.
For celebrations and special occasions, remember that homemade cakes without preservatives have shorter safe storage times than store-bought options. Plan your baking and purchasing accordingly.
And when you can’t finish cake within its safe window, freezing extends life dramatically—properly frozen cake lasts months rather than days, ready to thaw whenever a craving strikes.