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Can you leave red velvet cake unrefrigerated?

Quick Answer

It is generally not recommended to leave red velvet cake unrefrigerated. Red velvet cake contains ingredients like eggs, dairy, and cream cheese frosting that need to be refrigerated to prevent bacterial growth. Leaving red velvet cake out at room temperature for over 2 hours allows bacteria to multiply quickly and can make the cake unsafe to eat. For food safety, red velvet cake should be stored properly refrigerated.

What Happens If You Leave Red Velvet Cake Out?

If you leave red velvet cake out at room temperature unrefrigerated, even for just a couple of hours, the ingredients in the cake start to go bad. Here is what happens:

Eggs

Red velvet cake contains eggs, which are highly perishable. Eggs need to be refrigerated at 40°F or below to prevent bacterial growth. At room temperature, bacteria from the eggs or baking environment can multiply quickly. Leaving red velvet cake with eggs out for longer than 2 hours can allow bacteria to grow to unsafe levels.

Dairy Products

Most red velvet cake recipes call for butter or buttermilk. Dairy products also need proper refrigeration as the proteins and fats spoil rapidly at room temperature. Like with eggs, bacteria from dairy can proliferate in a couple of hours and make the cake hazardous to eat if left unrefrigerated.

Cream Cheese Frosting

A classic cream cheese frosting is standard on red velvet cakes. Cream cheese frosting goes bad incredibly quickly if left out unrefrigerated. The combination of cream cheese, butter, milk, and sugar is the perfect breeding ground for bacteria. Just an hour or two on the counter can allow dangerous bacterial growth.

Moist Cake Texture

The moist, dense texture of red velvet cake also promotes bacterial growth when left out at room temperature. As a rule of thumb, moist cakes with perishable ingredients like dairy and eggs should always be refrigerated.

How Long Can Red Velvet Cake Sit Out?

Food safety experts recommend refrigerating cakes with dairy and eggs, like red velvet, within 2 hours of baking or removing from refrigeration. Here are general guidelines on how long red velvet cake can sit out unrefrigerated:

At Room Temperature (68-77°F)

– 1 to 2 hours – Red velvet cake can be safely left out at room temperature for up to 2 hours. The bake time helps pasteurize the eggs and kill bacteria. However, the cake should be refrigerated after this time even if no slicing has occurred.

– Over 2 hours – Don’t eat! Unsafe to consume. Bacteria may have multiplied to dangerous levels. The USDA recommends discarding perishable foods left out over 2 hours.

On a Hot Day (Over 90°F)

– 1 hour – Refrigerate red velvet cake within 1 hour during hot summer weather. Heat accelerates bacterial growth in foods.

– Over 1 hour – Discard! Bacteria can multiply faster above 90°F. Consuming cake left out over an hour in heat can cause food poisoning.

After Cutting into the Cake

– 1 hour – Slice and serve individual portions of red velvet cake, then refrigerate within 1 hour. Cutting introduces new bacteria.

– Over 1 hour – Toss it! Bacteria spread rapidly across the cut surfaces of moist cakes at room temperature.

Does Refrigeration Extend the Shelf Life?

Yes, proper refrigeration extends the shelf life of red velvet cake by slowing bacteria growth. Follow these tips:

– Refrigerate freshly baked cake within 2 hours.
– Store cake covered in refrigerator. Plastic wrap or a cake dome helps retain moisture.
– Refrigerate cut cake tightly wrapped at 40°F or below.
– Eat refrigerated red velvet cake within 5-7 days for best quality.
– Freeze cake for long term storage up to 4-6 months.

Refrigerating red velvet cake can prolong its safe shelf life. However, don’t store cake for longer than a week in the refrigerator before eating or freezing.

Can You Refrigerate Cream Cheese Frosting?

Yes, it’s important to refrigerate cream cheese frosting to prevent spoilage and bacteria growth. Here are some tips:

– Frost cake after it has cooled completely, within about 1 hour of baking. Don’t frost warm cake.
– Once cake is frosted, refrigerate immediately and store frosted cake chilled.
– Prepare only enough frosting needed to frost the cake to limit leftovers.
– Refrigerate excess frosting in an airtight container for up to 5 days.

The dairy ingredients in cream cheese frosting easily go bad at room temperature, so refrigeration is a must. Refrigerate thoroughly after frosting to keep the red velvet cake safe.

Does Red Velvet Cake Need to be Refrigerated After Baking?

Yes, red velvet cake should always be refrigerated after baking to prevent foodborne illnesses. Follow these guidelines:

– Allow cake to cool completely after baking, about 1 hour.
– Refrigerate unfrosted cake within 2 hours of removing from oven.
– Once cool, frost cake and return to refrigerator immediately.
– Store frosted red velvet cake in the fridge in a cake dome or loosely covered.
– Refrigerate any leftover cake or cut pieces.

The eggs, dairy, and moisture make red velvet cake prone to bacteria growth at room temperature. For safety, refrigerate within 2 hours after baking and keep stored in the fridge.

Can Red Velvet Cake Be Left Out Overnight?

No, do not leave red velvet cake out overnight. Red velvet cake contains cream cheese, eggs, butter, and milk. These perishable ingredients can quickly spoil and breed dangerous bacteria if left unrefrigerated for many hours overnight.

Leaving the red velvet cake out of the fridge overnight creates an ideal environment for pathogens like Salmonella or E. coli to multiply to hazardous levels that can cause serious illness if consumed. For food safety, always store red velvet cake in the refrigerator overnight.

Signs Red Velvet Cake Has Gone Bad

Check for these signs that your red velvet cake has spoiled and should be discarded:

Mold Growth

The development of mold, fuzzy spots, or blue-green discoloration means the cake is past safe consumption. Mold spores penetrate deep into moist cakes.

Sour Odor

A sour, unpleasant smell indicates bacterial growth or dairy and eggs going rancid. Don’t eat red velvet cake with an off-putting odor.

Dry, Cracked Frosting

If the cream cheese frosting dries out, cracks, or becomes discolored, the cake is stale and potentially harbor bacteria.

Change in Texture

A gummy, mushy texture or hard dry spots signals spoilage. Edible cake should be moist but not wet.

How to Store and Freeze Red Velvet Cake

Here are some tips for optimal storage and freezing of red velvet cake:

Short-Term Fridge Storage

– Refrigerate unfrosted cake wrapped in plastic wrap within 2 hours of baking.

– Frost cake after cooled, then immediately refrigerate.

– Store frosted cake in fridge covered with a cake dome or inverted bowl.

– Eat refrigerated red velvet cake within 5-7 days.

Freezing

– Double wrap unfrosted cake layers tightly in plastic wrap and aluminum foil.

– Freeze cake layers up to 4-6 months.

– Thaw wrapper cake layers overnight in fridge before decorating and serving.

– Freeze frosting separately up to 3 months.

– Frost cake after thawing. Don’t freeze frosted cake.

Proper refrigeration and freezing prevents spoilage and extends the shelf life of red velvet cake. Always store in the refrigerator and don’t leave red velvet cake out at room temperature too long.

FAQs

Can you get food poisoning from red velvet cake?

Yes, you can get food poisoning or stomach illness from eating red velvet cake that’s gone bad. If the cake contains raw eggs, dairy, and cream cheese frosting that has been left out too long, bacteria like Salmonella can multiply and make you sick. Always refrigerate red velvet cake after baking or remove leftovers from the fridge. Discard cake if left out over 2 hours.

Why does my red velvet cake go bad so fast?

Red velvet cakes often go bad quickly because of their egg, dairy, and moisture content. The cream cheese frosting also perishable. Leaving the cake out on the counter accelerates bacteria growth. To extend shelf life, properly store red velvet cake refrigerated or frozen. Don’t leave sitting out at room temperature.

Can you get food poisoning from cake mix?

Yes, you can get food poisoning from cake mix if raw eggs in the mix are contaminated with Salmonella bacteria. Make sure to use pasteurized eggs and bake cakes thoroughly to at least 160°F internal temperature. Refrigerate baked cakes containing eggs, milk, or cream properly. Discard cake mixes or batter if they smell bad or have mold.

Does baking kill all bacteria in cake?

Baking can kill some but not all bacteria in cake batter. Baking to the proper internal temperature helps destroy Salmonella and E. coli, but some bacteria spores can survive. So cakes with dairy and eggs should still be refrigerated after baking. Storing at room temperature allows dangerous bacteria like Bacillus cereus to regrow to unsafe levels.

Can old eggs make you sick in cake?

Yes, old eggs with weakened protective shells can potentially make you sick from cakes. Over time, eggs can be contaminated with Salmonella bacteria internally. Using old eggs past their “best by” date in cake batter risks food poisoning, especially if undercooked. Always use fresh eggs and bake egg cakes thoroughly to at least 160°F.