How long will a homemade cake keep?

[suiledonne]

I am making a cake for dd for Christmas.

It is a condensed milk cake as she has an egg allergy and it is the best recipe I can find.

The main ingredients are flour, butter, condensed milk and cocoa. I am going to put either butter cream or a chocolate icing in the centre and do the top with apricot jam sprinkled liberally with dessicated coconut to make it Christmassy. (actually doesn't sound very appetizing now but dd is more interested in how it looks anyway)

Does anyone know how long I could store it for?

No room in the fridge at the moment but lots of VERY cold rooms.

Thanks

I keep chocolate cake in a tin, uncovered, in the cupboard in a cool kitchen. I don't cover it because otherwise it goes all soggy.

We always eat it by day 3, though. I would say abot 4, 5 days would be maximum without loosing the texture/taste.

In general, conventional sponge cakes made with butter keep very well, easily 2-3weeks under the right conditions. The butter is the key - cakes made with marge can go mouldy much sooner, and cakes made with no or minimal fat go stale within days. OTOH buttercream doesn't keep much longer than regular
butter.

I don't think the egg content is significant WRT keeping properties.

So I would anticipate that your eggless cake, undecorated, would keep for couple of weeks wrapped in foil or greaseproof paper, or in a closed but not airtight box. Decorating it would not, I think, reduce the keeping time as long as the cake was kept at a temperature which kept the buttercream solid.

Hope this makes sense (and that I've not got my estimate wrong!)

Great. Thanks for the replies. I am hoping to make and ice it today.

As long as it lasts 'til Christmas Day I will be happy enough.

you can store it for 3-4 days.after that gradually,it will loss its texture and taste.
I am agree with madam.if you ware made it in vegetable oil.you would kept it for 7 days.