How long does homemade cake last?

“You'll want to store a cake in the fridge with plastic wrap against the cut part (of the cake) to prevent the cake from drying out,” says Edwards, adding that store-bought cakes may last longer in the fridge, but homemade cakes should typically be consumed in five to seven days .

What are zingers snack cakes?

Zingers come in chocolate, vanilla, and raspberry flavors . Chocolate and vanilla Zingers have a thick layer of icing on top with creamy non-dairy filling in the middle. Raspberry Zingers do not have icing on top but are instead covered in a mixture of shaved coconut and raspberry flavored syrup.

Is it better to put a cake in the fridge or leave it out?

Should You Refrigerate Cake? You should avoid refrigeration in most cases. Unless your cake features perishable materials that could spoil—like cream frosting, fresh fruit, ice cream, mascarpone, or whipped cream—it's actually better off at room temperature .

Should homemade cake be refrigerated?

If you made a cake that won't be served for a few days, cover and refrigerate your cake . Lastly, if your cake includes a fresh fruit filling or topping, or has a frosting made with whipped cream or mascarpone, cover and refrigerate it until you are ready to serve, and refrigerate any leftovers as well.

Is cake still good after 7 days?

Here's a simplified guide for how long different types of cakes might last in the fridge: Plain Cake (like unfrosted Moist Vanilla Cake): About 5-7 days in the fridge . Cake with Buttercream, Whipped Cream or Custard (like Moist Chocolate Cake with Fluffy Chocolate Frosting): 4 days, since dairy spoils quicker.

How do you keep a cake fresh for 7 days?

To keep cakes fresh, it's best to store them in airtight containers in a cool, dry place . If you don't have an airtight container or cake tin, use can also use an overturned bowl (although it won't keep the cake as fresh). To keep cakes fresh for more than 1 week, try freezing them.

How long does homemade cake last at room temperature?

How long can cake sit out unrefrigerated? If your cake is frosted with buttercream, it will last covered at room temperature for up to four days . However, it is best to refrigerate cakes with other frostings such as cream cheese or ganache. A fully covered unfrosted cake will last for up to 2 days at room temperature.

Is cake still good after 6 days?

In general, a cake will last anywhere from 2-7 days in the refrigerator , if kept well covered, depending on the type of frosting and filling.

Homemade Chocolate Zingers Recipe on Food52 (2024)

Chocolate

by: Heather Baird

January19,2015

0 Ratings

Homemade Chocolate Zingers Recipe on Food52 (1)

Makes 12 cakes

Jump to Recipe

Author Notes

This is the snack cake of my childhood. If you have a newfangled specialty snack cake pan, then by all means use it. But if you're like me and without such a thing, use an 8 x 8 x 3-inch square baking pan, and then cut the cake into finger-sized pieces. Made this way, the cakes end up being a little larger than the 2-bite original, but that's nothing to complain about. —Heather Baird

What You'll Need

Ingredients

For the devil's food cake:
¹/₂ poundunsalted butter, softened
1 ¹/₂ cupslight brown sugar, packed
2 eggs
6 tablespoonsunsweetened cocoa powder
1 ¹/₂ teaspoonsbaking soda
1 teaspoonvanilla extract
¹/₄ teaspoonsalt
1 ¹/₂ cupsall-purpose flour
²/₃ cupsour cream
¹/₂ cuphot coffee

For the cream filling and chocolate frosting:
¹/₂ cupwhole milk
2 tablespoonsall-purpose flour
1 cupunsalted butter, softened, divided
¹/₂ cupgranulated sugar
2 ¹/₂ cupsconfectioners' sugar, divided
1 teaspoonvanilla extract, divided
¹/₄ cupdark unsweetened cocoa powder
¹/₄ cupchocolate syrup
1 pinchsalt

Directions

Preheat the oven to 350° F. Grease an 8 x 8-inch square cake pan.
Using an electric mixer, beat the butter in a large bowl until smooth. Add the sugar and eggs; beat until lightened in color. Add the cocoa, baking soda, vanilla extract, and salt, then mix well. Beat in the flour in 3 additions, alternating with the sour cream (begin and end with the flour). Add the hot coffee and mix until a smooth batter forms.
Pour the batter into the prepared pan. Bake until a toothpick tester comes out clean, approximately 40 to 50 minutes. Cool the cake in the pan for 10 minutes before inverting and cooling completely on a wire rack. Wrap the cake in plastic wrap and transfer it to the freezer until it is partially frozen, about 1 hour.
Level the top with a serrated knife (if needed) and cut it into 12 even fingers.
For the cream filling, whisk together the milk and flour in a small saucepan. Heat over medium-high heat, stirring constantly until the mixture thickens to a pudding-like consistency. Remove the pan from the heat source and transfer the mixture to a shallow dish, and refrigerate until completely cool.
In a mixing bowl, cream 1/2 cup softened butter and granulated sugar until well-combined. Add the cooled milk mixture and whip on high speed until fluffy, about 5 minutes. Add 1/2 cup confectioners' sugar and 1/2 teaspoon vanilla extract, beat until well-combined. Transfer to a piping bag or a zip-top bag with the corner snipped. Cut a slit lengthwise on top of each snack cake and pipe in a little of the cream in the centers.
For the frosting, place the cocoa powder, the remaining confectioners' sugar, and butter in a large mixing bowl. Beat until just incorporated. Add the chocolate syrup, 1/2 teaspoon vanilla extract, and salt. Beat until well-combined. Transfer the frosting to a piping bag fitted with a large Cake Icer Decorator Tip (#789) and pipe the frosting on top of each cake. Alternatively, you may spread the icing on top of the cakes with a spatula, then drag the tines of a fork through it to create an authentic appearance.
Store the cakes in an air-tight container for up to two days (if they last that long!).

Tags:

American
Coffee
Milk/Cream
Sour Cream
Chocolate
Dessert

See what other Food52ers are saying.

Terri Newton
Heather Baird
lena16
Robin

Recipe by: Heather Baird

sprinklebakes.com

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6 Reviews

Terri N. August 14, 2019

I need some help with this recipe. I just made the cake, and I have no clue what I did wrong. First, it sunk in the middle. Then the darn thing stuck on the bottom. Yes I greased the pan. The batter looked ok till I started adding the coffee at the end.

Terri N. August 12, 2019

I have a question about the butter. For the cake, it says 1/2 pound that would be 2 sticks right?

Robin August 12, 2019

Yes

lena16 February 26, 2015

What type of unsweetened cocoa powder do you use in this recipe? A dutched European-Style (dark, alkalized) or non-alkalized (like the original Hershey's)? Thanks.

Robin February 1, 2015

How deep is the slit in the cakes? Do I remove a bit of the cake before piping in cream?

Heather B. February 1, 2015

Hi Robin,
When I make these I do not remove any portion of the cake from the center. I usually just cut within 1/4 inch of the bottom (approximate) and pipe in the filling.