To keep cakes at the peak of their flavor and quality:
Store when completely cooled.
Cakes with frostings or fillings containing dairy products should be refrigerated.
Store under cake cover or large bowl.
If a cake has a fluffy cooked frosting, insert a knife handle under an edge of the cake cover so it isn’t airtight. The frosting can be totally absorbed by the cake when stored in an airtight container. If you don’t have a cake cover, cakes with creamy frostings also can be covered lightly with foil, plastic wrap or waxed paper. To keep the frosting from sticking to the protective covering, insert several toothpicks halfway into the cake around the edges and in the center to support the covering.
Freeze unfrosted cakes.
For unfrosted butter cakes, cool completely, wrap in heavy-duty foil and freeze. Foam cakes may be frozen in the pan to prevent crushing. Cover tightly and freeze. Unfrosted cakes may be stored in the freezer up to 6 months.
Freeze cakes with Buttercream frosting.
Frosted cakes can be frozen in a tightly covered plastic container. Or, place cake in freezer until frosting is frozen. Then wrap tightly in plastic wrap or foil and freeze up to 3 months. Cooked, boiled or fruit frostings and fillings don’t freeze as well. Place layer cakes in a box or cake container to prevent crushing, then wrap the box in foil or plastic wrap before freezing. Foam cakes may be filled or frosted with whipped cream or whipped topping before freezing. Frosted cakes may be stored in the freezer up to 3 months.
Thaw cakes at room temperature.
Thaw unfrosted cakes covered and frosted cakes loosely covered for 2 to 3 hours at room temperature.
Article is from www.pillsburybaking.com