WHIPPED CREAM CAKE

The cake layers can be baked up to 1 day ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature. Do not top with whipped cream until within 2 hours of serving, as the cream will begin to weep and deflate.

Once topped with whipped cream, the cake should be refrigerated and consumed within 24 hours for best texture. Cover loosely with plastic wrap, ensuring it doesn't touch the cream surface. For longer storage, freeze the unfrosted cake wrapped in plastic wrap and aluminum foil for up to 1 month; thaw at room temperature before topping and serving.