re: Baking cakes...

There is need for you to specify the type of cake you are actually talking about. The shelf life of any type of cake is subject to the following factors: -

1. cake type e.g chocolate, madeira, carrot etc. Generally cakes with a lot of moisture e.g chocolate cakes have a shorter shelf life than cakes with less moisture e.g madeira.
2. The quality of ingredients used to produce such cakes – garbage in garbage out.
3. The climatic conditions of your environment e.g tropical countries have high temperature and high humidity conditions which generally promotes faster deteoriation of food.
4. The hygienic conditions of your production and storage facilities.
5. Addition of chemical food grade preservatives – designed to extend the shelf life.
6. # Consistent availbility of electricity/power.

Madeira cakes can be kept in an airtight container for 2 weeks maximum in the fridge of frozen for 2 months.
Chocolate cakes, carrot cakes will keep for a week in an airtight container in the fridge or frozen for 2mths.
Rich fruit cakes will keep in the fridge for 6mths or freezer for more than a year.

I encourage you to do a little experiment, bake a sample of your cake and deliberately store it out of a fridge/freezer and see how long it will remain fresh. That will give you an idea of how long/how short your cake can store. For me its a maximum of 5days for madeira cakes but what applies to me can’t apply to you cos the conditions are not the same. Hope this helps.