I normally don't refrigerate cakes that are frosted, but the one I just made contains a raw egg yolk. In light of this, should it be refrigerated?
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I was wodnerig whether anyone had any thoughts and also wanted to clarify that it was the frosting that was made with a raw egg yolk.
Without seeing the recipe, it's very difficult to render much of an opinion. Here are some thoughts:
The odds are 20,000:1 a USDA egg is contaminated.
When in doubt, refrigerate.
I'm not much of a baker but all the buttercreams I've made (or attempted to make) have had the eggs brought to 160F during the process. I may get bashed for this statement but I see no reason to do otherwise.
It is possible there's enough sugar in the mixture to act as a preservative. See this thread (especially my last post):