I prefer dessert cold in general.
Use to be a “cold cake” man, but tried my favorite Safeway chocolate cake at room temperature a couple of years ago and realized the meaning of life. Yummmmm…room temperature cake.
Having said that, I’ll admit there are some cakes that for whatever reason are actually better straight from the refrigerator. Ya never know…
I never thought about it before, but I’m leaning toward a preference for cold cake. I will refrain from voting for now, and will give the matter more thought.
Refrigerators dry cake out. Blech, ptooey. No refrigerated cake, ever.
I find that plastic wrap generally keeps it from drying out.
Why would you store cake in the fridge? You store it on a cake plate under a dome, on the counter.
If I’d baked the cake myself, I’d be insulted if someone put it in the fridge. It should be eaten at room temperature and the only excuse for refrigeration is if the icing’s melting.
And you lose precious frosting! Nooo. No refrigeration and never, ever plastic wrap.
The only cake I like refridgerated is the Sara Lee pound cake.
If it doesn’t taste good when it’s warm, I don’t want to eat it when it’s cold.