Reheat too quick = dry, tough, chewy.

Leave out too long = dry, crumbly mess.

So here’s a quick little sweets cheat sheet so you can get the most out of your cake.

Short-Term Storage

If you’re planning on finishing your cake within a week, you can keep it at room temp in an air-tight container.

This gives you the shortest possible time between craving and contentment.

If you need more time, you can refrigerate in that same air-tight container for up to an extra week for ultimate freshness.

You can eat your cake straight from the fridge BUT for peak flavor and moistness, let your chosen slice slowly warm to room temp on the counter for about 4 hours first.

Long-Term Storage

If you’re real cake enthusiast and have started collecting multiple cakes at once, you may need a more long-term storage solution.

To freeze your spare cakes, simply wrap them tightly in plastic wrap or vacuum seal or something that gets as much oxygen out as possible.

Then wrap your little bundle of cake joy in foil before placing it into your freezer.

This way, you can freeze it for up to 8 months.

So, by that math, you could start collecting cakes for Thanksgiving…*looks at calendar*...right about now!

Reheating

Never - under any circumstances - ever - microwave a slice of cake.

Microwaves work by heating the water inside the food, which in turn heats the food itself.

So if you microwave your slice, you’ll boil off the moisture that it holds, leaving a rubbery, dry piece of food-formerly-known-as-cake.

If your cake is frozen, place it in the fridge to thaw for 24 hours before allowing to come to room temp on your counter.

If you must warm your cake past room temp, place slices in a warm oven (200 degrees F) for a few minutes before enjoying.

But remember – if you warm an iced cake, your icing will melt. Fair warning.

So restock on your favorite cake today and test out a couple of fresh-saving techniques.