How to Store Cake, Homemade Bread, and More Baked Goods

There are some folks, like me, who absolutely love the process of baking. It’s hard work, but it’s incredibly rewarding. When you put all of that time into those holiday dessert recipes, it can be extra devastating to have any of your creations ruined by improper storage. 

We’ve surely all had moments when our cake’s buttercream tastes like onions, or our gooey cookies turn to stale, dry, discs overnight. Storage is part of the baking process, and it’s truly your final step. That’s why I have gathered all of my essential tips for storing baked goods, from holiday cookies to flaky breakfast croissants, so they stay as fresh as possible for you and all of your guests. And this applies to anything you’ve purchased, because let’s be honest, that’s hard work during busy holidays, too.  

Cookies, Brownies, Blondies, Biscuits, and Scones

Rubbermaid Brilliance 2-Piece 9-Cup Container Set 

Listen — holiday tins are stunning, but they’re not necessarily going to keep your festive cookies or other goodies fresh. I really swear by these 9-cup Rubbmaid containers for their airtight seal. You literally hear the air whoosh as you push the lid down, which makes a huge difference in the longevity of my cookies. Less air means less drying out. In addition to that, this is the perfect size and shape for me — this two-piece set can hold 25 to 30 big cookies. Plus, these containers are low-profile and lightweight, making them easy to store and transport. They’re also great for other baked goods, like brownies and blondies. I will usually lay a sheet of wax paper between each layer of cookie or brownie, just to keep each fresh and tidy, as well as to repel moisture. These are also my go-to containers for biscuits and scones, as they help keep them a little more moist. (Unlike cookies or brownies, however, you’ll always want to refresh biscuits and scones in the oven to regain the correct texture.)

Cakes and Cupcakes 

Tribello Extra Large Cake Storage Container

It irks me when people store their cakes, either home-made or store-bought, in a regular cake box. While it’s a recipe for dry cake, I think the biggest offense here is the risk of smell absorption. Because icing is high in fat, it’ll take on smells more easily, leaving it susceptible to any rogue odors in your refrigerator. (Stuffing-flavored icing, anyone?) I swear by my storage container, though I bought it so many years ago I can’t seem to find the same one for sale now. This option is identical in concept and has a nice amount of space, as it can hold up to a 12-inch cake. It’s roughly 8 inches tall, so you have some breathing room up top, too. It secures at the bottom with latches, and has a handle on top for easy grabbing. I love that this protects the cake to keep it fresh and safe from odors, in addition to preventing any sudden nicks or dings. This is what I’d use for cupcakes, too. If you want something with even more height that collapses for storage, this Progressive International option is another option. It’s worth noting that if you make something like a bundt cake, you can also use this container for storage — or keep it on your serving platter, well wrapped on the counter. 

Pies and Cheesecake 

Atrdto 10-Inch Portable Pie Carrier 

You could surely use this carrier for cakes or cheesecakes, though it’s designed for pie aficionados. It’s actually on my own wishlist — I love that it has enough space to carry a classic 9-inch pie, and that the lid is domed, leaving space for whipped cream or meringue. Most of the pies I make need refrigeration, and keeping them airtight really is the best way to preserve their taste and texture once they go in. This carrier ensures that they’re fully protected and enclosed, and it makes them easy to transport, too. It even comes with a few bonus accessories, including a cupcake carrier. This would also be an excellent option for cheesecakes, allowing you to use far less plastic wrap to keep them safe. (You’ll avoid ruining the look of your cheesecakes from the wrapping, too.) 

Quick Breads (and Sometimes Yeasted Breads) 

Bees Wrap Reusable Beeswax Food Wrap Roll

I just bought this beeswax wrap to use in place of my plastic wrap after getting a recommendation. It’s flexible, sturdy, and seals well, making it the perfect storage option for loaves like pumpkin bread, pound cake, banana bread, and more. I will wrap the loaf once in both directions, overlapping as much as I can, so that every inch is covered. I can cut the wrap in whatever size I need, and I can keep reusing it for future loaves, saving me time and money. This wrap is also great for keeping those odd pieces of leftover crusty bread fresher for longer. Remember, the best way to store homemade yeasted bread, like Dutch oven bread, is always at room temperature. Once it’s cut, I flip the cut side down onto my cutting board and leave it until I need to cut another slice. This is a good option for a couple of days — otherwise, you’ll want to freeze the bread in bags (see below) and defrost as needed. 

Muffins and Bagels 

Qinline Reusable Gallon Food Storage Bags

When I bake a batch of muffins, I will set aside as much as I need for the next few days and wrap them up in a bit of plastic wrap (or beeswax wrap) to keep them fresh for longer. But my favorite way to store them is actually in the freezer, wrapped individually in gallon-sized bags. These are some of our favorite reusable bag options, thanks to their value and performance, which is why I purchased them. They’re freezer- and dishwasher-safe for easy cleanup. As a New Jersey dweller, I take my bagels seriously, too — I only leave a few out on the counter for the next day or so, and I put the rest in bags in the freezer. Muffins defrost quickly, and I find that their texture usually stays on point for at least a month. I always top my muffins with coarse sugar, and the sugar stays intact throughout the process, too.  

Croissants and Similar Pastries 

AJM 40-Piece Brown Paper Lunch Bag Set

If you have leftover homemade croissants or croissants from a bakery (a rare occasion) they need a little breathing room. I love to keep mine in classic brown paper bags just like these, individually and lightly wrapped with a bit of wax paper. Just slightly fold the bag over for some protection, and that’s it. Croissants have so much fat that they’ll stay moist, so your main focus is preserving the texture, which can get soft in a container. They’ll last for a day or two on the counter, and if they’re really fresh you can eat them right away, though a quick refresh in the oven always makes a huge difference. 

General Bonus Tip

Reynolds Foodservice Plastic Wrap Film

Though I try to limit my use of it, it pays to have some plastic wrap around. Plastic wrap is convenient for wrapping up cake layers, since I bake them the day before I make the full layer cake recipe. It’s also great for wrapping up whole sheet pans, which I do whenever I am letting cookie dough balls rest overnight. Sometimes, it really is the best way to keep something fresh. If you have the room, a big food service-style plastic wrap roll is a huge game changer. The rolls are wider than grocery store brands and easier to pull, and the box has a sturdy built-in metal cutter. It’ll last for a very long time, so it’s a small purchase with a big impact.