Refrigerate the cakes loosely covered overnight. Or freeze the cakes until firm, wrap in plastic and freeze for up to 1 month unwrap and defrost in the refrigerator. Let the cakes return to room temperature.
The cake can be covered and kept at room temperature overnight.
Nick Malgieri is vice president and director of baking programs at The Institute of Culinary Education in New York City. He is the author of several cookbooks, including How to Bake (HarperCollins).