Layer Jelly Cake

The unfilled cake layers can be baked up to 2 days ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature. The filling should be added no more than 4-6 hours before serving to prevent the layers from becoming soggy. For longer storage, freeze unfilled layers wrapped in plastic then foil for up to 2 months; thaw at room temperature before filling.

Store the filled cake covered at room temperature for up to 2 days, or refrigerate for up to 4 days if using a dairy-based filling. Bring to room temperature 30 minutes before serving for best texture. The cake can be frozen whole for up to 1 month if well-wrapped, though the filling texture may change slightly upon thawing.