Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Susan W is a trusted source on General Cooking.
I usually make the cake and it sits for a couple of hours before it's served and then I refrigerate it. I like it warm to room temp and cold equally as well. I think letting it sit will allow the milks to meld a little before chilling it. I really don't think it will make much of a difference though, so I'd probably do what the recipe I am using tells me to do.
You can't go wrong either way.
Please enter a valid email address.
Well played. You deserve a cookie.
Piled high and rolled tight.
The Perfect Breakfast Burritos
Keys to One-Pot Meals for Spring
Mediterranean Kitchen Mats in Bold New Patterns
The Unexpected Secret to Chewy, Bready Goodness
Save on Our Clever Italian Risotto Pan