Not only can most cakes keep, and even get better, after a day, but most batters last at least three days, if not more. This is a fact that is, for some odd reason, seemingly hidden from home-baking, but it's a FANTASTIC time saver. Also, a little batter leftover can become a great fresh cake-on-the-fly, and I can't tell you how much that impresses folks! My own Devil's Food Cake tastes better after spending a few days in the fridge! It gets more chocolatey, and moist. Gingerbread, Yellow Cake, Buttermilk Cakes, etc. Many cakes are better 24 hours after they're made. Happy baking!
I've been baking cakes for more than 60 years, and have never encountered one that couldn't be baked a day ahead. In fact, many cakes improve overnight, like this fantastic Coconut Pound Cake: https://food52.com/recipes/22096-omg-coconut-pound-cake
Any cake. But/and a few types that benefit from making ahead (flavours seem to blend or get better; is this science or folklore?) include American quick-bread model using banana, zucchini, pumpkin puree or the like; French pain d'epices; amer & British gingerbreads; central European/Jewish honey cakes. All have complex spices, some have coffee, most have more flavorful sweetener than plain-Jane white sugar.
Mollyh - choose a flavor the honoree likes or eats in other-than-cake on text. Most can be finished with decorative dusting of confectioner s sugar, some (quick bread, gingerbread) topped with cream cheese icing, the French spice & European/Jewish honey cakes are good sliced thinly and served with rich cheeses like bleu or a triple creme. Other accompaniments: edible candied flowers, candied ginger, fresh nuts in the shell or halves on the icing.
I recently made this for a friend's birthday. It kept perfectly overnight in the fridge with the caramel glaze. I took it out about 90 minutes ahead of serving to warm to room temp. Delicious! http://smittenkitchen.com/blog/2007/12/caramel-cake/
I almost always make cakes a day or two ahead, wrapping them well and frosting them a couple of hours before serving. Most foam-based cake batters are flexible.
I think a lot of simple cakes can be made a day ahead if you cover them well. This one would probably work: https://food52.com/recipes/8867-pearl-s-lemon-olive-oil-cake It is delicious, very forgiving, and you leave it in the pan so you can wrap it well after it cools and serve it the next day.
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