Define "fresh". Lots of threads on here on how bakeries keep cakes frozen for a year before they pull them out and ice them. So anything under 6 months is "fresh"? 
Seriously, I've posted this story a number of times but baked my daughter's shower cake on Thursday for a Sat shower .... ate leftover cake the next Wed (7 days later) and it tasted as fresh as it was on day one.
I saw one thread in which a client expected the wedding cake to be baked "that morning" so it would be "fresh".
Once a cake is iced, it's sealed and it seals in the freshness .... much like that loaf of bread you bought at the store last week that is now over a week old .... and you're still eating it.
Define "fresh". 
On the counter covered with icing? I would say 7-10days. In the freezer, uniced and sealed? Lord only knows! But it would be a very long time!!! I have learned that the ONLY way I will decorate a cake is straight out of the freezer with the cake froze solid (ESPECIALLY A CHOCOLATE ONE!). I think the freezer does something for the cake....I am wondering if it doesn't trap some moisture molecules in the freezing process and they are thawed with the cake; therefore making the cake more moist. Just my 2cents....
I've heard on here that some people wrap the cake in saranwrap after the first 15mins of cooling (when you remove from pan). They say that it is really moist. I have not tried it yet, but hey maybe one day when I have more time to spend on a cake.
As for the Freezing how long do you freeze your cakes???? I mean I've put like the baby blocks in the freezer so I could ice them without crumbs but other than that I've never froze a cake unless it was from Dairy Queen....lol
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